The Impact of COVID 19 on the Meat Supply Chain in the USA: A Review [0.03%]
美国新冠疫情期间肉类供应链的中断及恢复——综述论文
Dalton Whitehead,Yuan H Brad Kim
Dalton Whitehead
The COVID 19 pandemic resulted in a considerable influence on the world economy. Being a big sector of the economy, the food supply chain struggled. The meat supply chain was most notably affected as every part of the supply chain from farm...
The Comparison between Tanzanian Indigenous (Ufipa Breed) and Commercial Broiler (Ross Chicken) Meat on the Physicochemical Characteristics, Collagen and Nucleic Acid Contents [0.03%]
Tanzania地方鸡种（Ufipa品种）与商品化 broiler肉品（ROSS鸡）之理化特性、胶原蛋白及核酸含量比较分析
Ngassa Julius Mussa,Suma Fahamu Kibonde,Wuttigrai Boonkum et al.
Ngassa Julius Mussa et al.
The objective of this study was to characterize the meat quality traits that affect the texture and savory taste of Ufipa indigenous chickens by comparing the proximate composition, physical characteristics, collagen, and nucleic acid conte...
Monitoring Cellular Immune Responses after Consumption of Selected Probiotics in Immunocompromised Mice [0.03%]
监测免疫缺陷型小鼠摄入特定益生菌后的细胞免疫反应
Seok-Jin Kang,Jun Yang,Na-Young Lee et al.
Seok-Jin Kang et al.
Probiotics are currently considered as one of tools to modulate immune responses under specific clinical conditions. The purpose of this study was to evaluate whether oral administration of three different probiotics (Lactiplantibacillus pl...
The Influence of Vacuum Packaging of Hot-Boned Lamb at Early Postmortem Time on Meat Quality during Postmortem Chilled Storage [0.03%]
早期真空包装对热宰羊肉冷藏期间肉品质的影响
Yingxin Zhao,Li Chen,Heather L Bruce et al.
Yingxin Zhao et al.
To evaluate the effects of early postmortem vacuum packaging (VP) on meat quality during postmortem chilled storage, hot-boned lamb was vacuum-packaged at 1, 6, 12, 24, and 48 h postmortem and stored around 2°C until 168 h postmortem, with...
Comparison of Meat Quality and Muscle Fiber Characteristics between Porcine Skeletal Muscles with Different Architectures [0.03%]
不同肌构猪骨骼肌的肉质和肌纤维特性比较
Junyoung Park,Sumin Song,Huilin Cheng et al.
Junyoung Park et al.
This study aimed to compare the similarities, physicochemical properties, and muscle fiber characteristics of porcine skeletal muscles. Fourteen types of muscles were collected from nine pig carcasses at 24 h post-mortem and classified by m...
Review of the Current Research on Fetal Bovine Serum and the Development of Cultured Meat [0.03%]
关于胎牛血清的当前研究及其在培养肉开发中的应用综述
Da Young Lee,Seung Yun Lee,Seung Hyeon Yun et al.
Da Young Lee et al.
The purpose of this review is to summarize studies that investigate blood and the main components of fetal bovine serum (FBS) in vertebrates, including major livestock, and review the current research on commercializing cultured meat. Detai...
Lycium barbarum Polysaccharide Inhibits Lipid Oxidation and Protein Degradation in Tan Sheep Meatballs during Frozen Storage [0.03%]
枸杞多糖抑制冻藏期间滩羊肉丸脂质氧化和蛋白降解的作用研究
Jiangyong Yu,Mei Guo,Guishan Liu et al.
Jiangyong Yu et al.
The aim of the present study was to evaluate the effectiveness of Lycium barbarum polysaccharide (LBP) on lipid oxidation and protein degradation in Tan sheep meatballs during the frozen period. The meatballs were treated with LBP at 0.01%,...
Effect of Rosemary Extract on Lipid Oxidation, Fatty Acid Composition, Antioxidant Capacity, and Volatile Compounds of Salted Duck Eggs [0.03%]
迷迭香提取物对咸鸭蛋脂质氧化、脂肪酸组成、抗氧化能力及挥发性化合物的影响
Putri Widyanti Harlina,Meihu Ma,Raheel Shahzad et al.
Putri Widyanti Harlina et al.
The purpose of our study was to determine the impact of rosemary extract in duck eggs, as determined by in vitro antioxidant capacity, lipid oxidation, fatty acid profiles, and flavor analyses. Three groups of salted duck eggs were compared...
Determination of Adulteration of Chicken Meat into Minced Beef Mixtures using Front Face Fluorescence Spectroscopy Coupled with Chemometric [0.03%]
结合化学计量学的前置面荧光光谱法测定碎牛肉中添加的鸡肉掺假量
Asima Saleem,Amna Sahar,Imran Pasha et al.
Asima Saleem et al.
The objective of this study was to explore the potential of front face fluorescence spectroscopy (FFFS) as rapid, non-destructive and inclusive technique along with multi-variate analysis for predicting meat adulteration. For this purpose (...
Subacute Oral Toxicity Evaluation of Expanded-Polystyrene-Fed Tenebrio molitor Larvae (Yellow Mealworm) Powder in Sprague-Dawley Rats [0.03%]
以黄粉虫粉末为原料的Sprague-Dawley大鼠亚急性经口毒性评价实验研究报告
Eun-Young Choi,Jae-Han Lee,So-Hee Han et al.
Eun-Young Choi et al.
Tenebrio molitor larvae, as known as edible insects, has advantages of being rich in protein, and has been recognized as a suitable alternate protein source for broiler and pig feed. Moreover, given their ability to biodegrade polystyrene, ...