Effects of Natural Extract Mixtures on the Quality Characteristics of Sausages during Refrigerated Storage [0.03%]
天然提取物复合对冷藏过程中香肠品质特性的影响
Seung-Hye Woo,Min Kyung Park,Min-Cheol Kang et al.
Seung-Hye Woo et al.
Owing to the residual toxicity and adverse health effects of chemical preservatives, there is an increasing demand for using natural preservatives in food. Although many natural extracts have been evaluated, research on their antibacterial ...
Regulatory Effect of Spray-Dried Lactiplantibacillus plantarum K79 on the Activation of Vasodilatory Factors and Inflammatory Responses [0.03%]
喷雾干燥植物乳杆菌K79对血管舒张因子活化及炎症反应的调控作用
Ki Hwan Kim,Yongjin Hwang,Seok-Seong Kang
Ki Hwan Kim
The reduction of nitric oxide (NO) bioavailability in the endothelium induces endothelial dysfunction, contributing to the development of hypertension. Although Lactobacillus consumption decreases blood pressure, intracellular signaling pat...
Trends in Hybrid Cultured Meat Manufacturing Technology to Improve Sensory Characteristics [0.03%]
改善感官特性的混合培养肉制造技术趋势
Amm Nurul Alam,Chan-Jin Kim,So-Hee Kim et al.
Amm Nurul Alam et al.
The projected growth of global meat production over the next decade is attributed to rising income levels and population expansion. One potentially more pragmatic approach to mitigating the adverse externalities associated with meat product...
Principles and Applications of Non-Thermal Technologies for Meat Decontamination [0.03%]
非热处理肉类除菌的原理及应用
Yewon Lee,Yohan Yoon
Yewon Lee
Meat contains high-value protein compounds that might degrade as a result of oxidation and microbial contamination. Additionally, various pathogenic and spoilage microorganisms can grow in meat. Moreover, contamination with pathogenic micro...
Muscle Fiber, Connective Tissue and Meat Quality Characteristics of Pork from Low Birth Weight Pigs as Affected by Diet-Induced Increased Fat Absorption and Preferential Muscle Marbling [0.03%]
低出生体重猪脂肪吸收增强和肌肉纹理优先沉积对猪肉肌纤维、结缔组织及肉质特性的影响
Bimol C Roy,Patience Coleman,Meghan Markowsky et al.
Bimol C Roy et al.
This study investigated how birth weight differences in piglets affected carcass and muscle fiber properties as well as meat quality at slaughter. Within litters, piglets were grouped according to their birth weight as either normal (NBW; 1...
Antioxidant Activity of Radish Seed Oil and the Quality and Storage Characteristics of Pork Patties with Added Radish Seed Oil [0.03%]
蔊菜籽油的抗氧化活性及添加蔊菜籽油对肉饼品质和储藏特性的影响
Soyoung Jang,Chaeri Kim,Sanghun Park et al.
Soyoung Jang et al.
This study investigated the antioxidant activity of radish seed oil (RSO) and its effects on the quality and storage characteristics of pork patties. To assess the antioxidant capacity of RSO, this study analyzed fatty acid composition, per...
Characterization of Volatile Compounds in Donkey Meat by Gas Chromatography-Ion Mobility Spectrometry (GC-IMS) Combined with Chemometrics [0.03%]
气相色谱-离子迁移光谱法结合化学计量学方法表征挥发性化合物在驴肉中的应用
Mengmeng Li,Mengqi Sun,Wei Ren et al.
Mengmeng Li et al.
Volatile compounds (VOCs) are an important factor affecting meat quality. However, the characteristic VOCs in different parts of donkey meat remain unknown. Accordingly, this study represents a preliminary investigation of VOCs to different...
Oral Administration of Lactilactobacillus curvatus LB-P9 Promotes Hair Regeneration in Mice [0.03%]
Lactilactobacillus curvatus LB-P9的口服给药促进小鼠毛发再生
Mikyung Song,Jaeseok Shim,Kyoungsub Song
Mikyung Song
This study was designed to examine the effect of Lactilactobacillus curvatus LB-P9 on hair regeneration. The treatment of LB-P9 conditioned medium increased the proliferation of both hair follicle dermal papilla cells and hair germinal matr...
Evaluation of Physicochemical Changes in Hard-Boiled Eggs Stored at Different Temperatures [0.03%]
不同温度下储存的煮鸡蛋物理化学变化的评价
Gamaralalage Schithra Rukshan Eregama,Shine Htet Aung,Herath Mudiyanselage Jagath Chaminda Pitawala et al.
Gamaralalage Schithra Rukshan Eregama et al.
Eggs that have been hard-boiled are frequently used as ready-to-eat food. Refrigerated and frozen storage of hard-boiled eggs causes issues, such as customer rejection owing to textural changes. The objective of this research is to ascertai...
Comparison of Chemical Composition, Quality, and Muscle Fiber Characteristics between Cull Sows and Commercial Pigs: The Relationship between Pork Quality Based on Muscle Fiber Characteristics [0.03%]
淘汰母猪和商品猪的化学成分、肉质以及肌纤维特性的比较：基于肌纤维特性对猪肉品质的影响关系研究
Jeong-Uk Eom,Jin-Kyu Seo,Kang-Jin Y et al.
Jeong-Uk Eom et al.
This study aims to compare the chemical composition, quality, and muscle fiber characteristics of cull sows and commercial pigs, investigating the effect of changes in muscle fiber characteristics on pork quality. The proximate composition,...