Effects of sous-vide and searing treatments on cooked meat and organoleptic quality attributes in pork loins derived from PSE and normal conditions [0.03%]
煮制对PSE和正常猪腰肉食用品质的影响
Boin Lee,Seunghyun Lee,Young Min Choi
Boin Lee
This study investigated the effects of sous-vide (SV) alone and in combination with searing (SVS) on meat quality traits, visual attributes, and sensory characteristics of porcine longissimus dorsi muscles from reddish-pink, firm, and non-e...
Optimization of extraction conditions of Micromeria fruticosa and use of optimized extract in beef patties production [0.03%]
Micromeria fruticosa提取条件的优化及其在牛肉饼加工中的应用
Pınar Anlar Daldal,Kübra Cinar Topcu,Özlem Çakır
Pınar Anlar Daldal
This study aimed to optimize the conditions for obtaining an ethanol extract from Micromeria fruticosa (M. fruticosa) and to determine the antioxidant activity and phenolic compound content of the resulting extract. Subsequently, the use of...
Nutritional composition, fatty acid profiles, and sensory characteristics of commercial bovine milk from different global production regions in the Chinese market [0.03%]
全球商业牛乳的营养成分、脂肪酸组成及感官特性在中国市场上的差异性分析
Jinhui Yang,Menghui Wang,Pengli Hu et al.
Jinhui Yang et al.
This study aimed to characterize the nutritional and sensory profiles of commercial liquid milk available in China (CN) from three different major global regions. Sixteen milk samples [six from CN, five from Western Europe (WEU), and five f...
Gut microbiota and meat quality in ruminants: a review of mechanisms and microbiota-targeted interventions [0.03%]
反刍动物肠道微生物组与肉质：机制和靶向干预措施综述
Yan Jia,Kai-Li Liu,Shu-Cheng Huang
Yan Jia
The quality of ruminant meat (e.g., beef and lamb) is a vital source of high-quality protein and essential nutrients for humans, and is gaining global consumer attention. As a crucial nexus in ruminant physiology, the complex gut microbiota...
Impact of xylose-mediated Maillard reaction on antioxidant capacity and digestibility of alcalase-hydrolyzed porcine liver during simulated canine digestion [0.03%]
木糖介导的美拉德反应对碱性蛋白酶水解猪肝抗氧化能力和模拟犬消化过程中消化率的影响
Jun Hwang,Woo-Young Son,Ju-Hui Youn et al.
Jun Hwang et al.
Purpose: The growing population of aging dogs has stimulated a demand for functional dietary ingredients that can support long-term health and metabolic stability. Antioxidant properties and digestive stability of porcine...
Correction: Camel Whey protein ameliorates type Ⅰ diabetic cardiomyopathy by mitigating oxidative stress, inflammation and apoptosis [0.03%]
校正：骆驼乳清蛋白通过减轻氧化应激、炎症和凋亡来改善1型糖尿病心肌病
Zeyan Peng,Jingyang Wang,Zhili He et al.
Zeyan Peng et al.
Published Erratum
Food science of animal resources. 2026 Jun 25;46(1):77. DOI:10.1007/s44463-026-00092-7 2026
Food-grade utilization of bovine slaughterhouse by-products for developing cost-effective media supplements in cultivated meat applications [0.03%]
利用食品级牛副产品开发培养肉应用的低成本培养基补充物
Ji Won Park,Da-Young Lee,Ermie Jr Mariano et al.
Ji Won Park et al.
Bovine slaughterhouse by-products are nutrient-dense materials with significant potential as food-grade supplements for serum-reduced media in cultivated meat production. This study reviews key biological processes underlying skeletal muscl...
Application of high hydrostatic pressure on the microbial and physicochemical characteristics of pork [0.03%]
高压处理对猪肉微生物及理化性质的影响
Ui-Bin Baek,Hack-Youn Kim
Ui-Bin Baek
This study investigated the effects of high hydrostatic processing on the microbial safety and physicochemical properties of raw pork. Raw pork samples were treated at pressures of 0.1, 100, 300, and 500 MPa for 5-15 min and stored under re...
Development of food technology for the future prospect of the livestock food industry [0.03%]
未来畜产品产业展望及其食品加工技术开发
Yea-Ji Kim,Ji Yoon Cha,Jeong-Heon Kim et al.
Yea-Ji Kim et al.
The global livestock food industry faces increasing challenges to reconcile the increasing demand for animal-derived foods owing to environmental sustainability, animal welfare, and public health concerns. Although conventional livestock pr...
Valorization of rabbit viscera by enzymatic hydrolysis: bioactive peptides with antioxidant and cell viability properties [0.03%]
酶解兔内脏制备抗氧化及影响细胞活力的活性肽研究
Nuly Z Acosta-Acevedo,Patricia Lopez-Perea,María Guadalupe Herrera-Hernández et al.
Nuly Z Acosta-Acevedo et al.
Rabbit meat production generates large amounts of viscera (20-25% of live weight), which are an underutilized, protein-rich by-product. This study aimed to evaluate rabbit viscera as a substrate for enzymatic hydrolysis and to assess the an...