Sensory Evaluation of High-Marbling Beef Cuts by Australian and Middle Eastern Consumers [0.03%]
澳大利亚和中东消费者对高大理石花纹牛肉的感官评价
Don Viet Nguyen,Rodney Polkinghorne,Peter McGilchrist
Don Viet Nguyen
This paper compares untrained Middle Eastern and Australian consumer responses to various beef cuts (bolar blade, eye rump centre, eye rump side, outside flat, rump cap, striploin) from purebred Angus and Wagyu×Angus cross cattle using the...
Sensory Evaluation of High-Marbling Beef Cuts by Australian and Middle Eastern Consumers [0.03%]
澳大利亚和中东消费者对高大理石纹牛肉的感官评价
Don Viet Nguyen,Rodney Polkinghorne,Peter McGilchrist
Don Viet Nguyen
This paper compares untrained Middle Eastern and Australian consumer responses to various beef cuts (bolar blade, eye rump centre, eye rump side, outside flat, rump cap, striploin) from purebred Angus and Wagyu×Angus cross cattle using the...
Chemometric Insights into the Flavor Development and Quality Changes in Jeju Crossbred Cattle Loin during Wet-Aging [0.03%]
化学计量学视角下济州岛杂交黄牛湿熟老化的风味和品质变化规律研究
Hye-Jin Kim,Dongheon Lee,Seungcheol Lee et al.
Hye-Jin Kim et al.
The aim of this study was to profile the physicochemical and flavor characteristics of beef loins from Jeju crossbred cattle (JCC) during wet aging. Beef loins obtained from three individual JCC were vacuum-sealed and stored at 4°C for 28 ...
Chemometric Insights into the Flavor Development and Quality Changes in Jeju Crossbred Cattle Loin during Wet-Aging [0.03%]
湿 Aging 对济州岛杂交肉牛腰肉风味形成及品质变化的化学计量学研究进展
Hye-Jin Kim,Dongheon Lee,Seungcheol Lee et al.
Hye-Jin Kim et al.
The aim of this study was to profile the physicochemical and flavor characteristics of beef loins from Jeju crossbred cattle (JCC) during wet aging. Beef loins obtained from three individual JCC were vacuum-sealed and stored at 4°C for 28 ...
Comparing the Effects of Different Additives on the Physicochemical and Textural Characteristics of Pork Batter [0.03%]
不同添加剂对猪肉浆理化特性及质构特性影响的比较研究
Sang Keun Jin,Chul Young Lee,Jung Seok Choi et al.
Sang Keun Jin et al.
This study aimed to compare the effects of different additives on the physicochemical and textural characteristics of pork batter (uncooked emulsion). Different concentrations (0.5%, 1.0%, and 1.5%) of three additives, namely, soy protein i...
Comparing the Effects of Different Additives on the Physicochemical and Textural Characteristics of Pork Batter [0.03%]
不同添加剂对猪肉丸理化性质和质构特性影响的比较研究
Sang Keun Jin,Chul Young Lee,Jung Seok Choi et al.
Sang Keun Jin et al.
This study aimed to compare the effects of different additives on the physicochemical and textural characteristics of pork batter (uncooked emulsion). Different concentrations (0.5%, 1.0%, and 1.5%) of three additives, namely, soy protein i...
A Comprehensive Review of the History and Breed Characteristics of Hanwoo Cattle [0.03%]
韩国和牛的品种特性及其历史综述
Da Young Lee,Ermie Mariano Jr,Ji Won Park et al.
Da Young Lee et al.
Hanwoo is a premium beef product highly valued by Korean consumers for its exceptional flavor and taste. However, despite its high domestic market price, it remains relatively unknown in international markets. Therefore, this study aims to ...
A Comprehensive Review of the History and Breed Characteristics of Hanwoo Cattle [0.03%]
韩牛的品种特性及其历史综述
Da Young Lee,Ermie Mariano Jr,Ji Won Park et al.
Da Young Lee et al.
Hanwoo is a premium beef product highly valued by Korean consumers for its exceptional flavor and taste. However, despite its high domestic market price, it remains relatively unknown in international markets. Therefore, this study aims to ...
Enhanced Longevity and Immunity in Caenorhabditis elegans through Ingestion of Lactiplantibacillus plantarum SKO-001: A Multi-Omics Study [0.03%]
一种植物乳杆菌SKO-001通过摄入改善秀丽隐杆线虫的寿命和免疫：一项多组学研究
Daniel Junpyo Lee,Ju Young Eor,Min-Jin Kwak et al.
Daniel Junpyo Lee et al.
Lactic acid bacteria are widely used as probiotics owing to their health-promoting properties. This study aimed to evaluate Lactiplantibacillus plantarum SKO-001 (SKO-001) as a probiotic candidate using Caenorhabditis elegans as a model org...
Enhanced Longevity and Immunity in Caenorhabditis elegans through Ingestion of Lactiplantibacillus plantarum SKO-001: A Multi-Omics Study [0.03%]
通过摄入植物乳杆菌SKO-001提高秀丽隐杆线虫的寿命和免疫力：一项多组学研究
Daniel Junpyo Lee,Ju Young Eor,Min-Jin Kwak et al.
Daniel Junpyo Lee et al.
Lactic acid bacteria are widely used as probiotics owing to their health-promoting properties. This study aimed to evaluate Lactiplantibacillus plantarum SKO-001 (SKO-001) as a probiotic candidate using Caenorhabditis elegans as a model org...