The Effect of Hydrolysis Pre-Treatment by Flavourzyme on Meat Quality, Antioxidative Profiles, and Taste-Related Compounds in Samgyetang Breast Supplemented with Black Garlic [0.03%]
黑蒜风味酶水解预处理对参鸡汤品质、抗氧化性及呈味物质的影响
Farouq Heidar Barido,Hee Ju Kim,Sun Moon Kang et al.
Farouq Heidar Barido et al.
This study aimed to carefully investigate the effect of hydrolysis using Flavourzyme on meat quality, antioxidative status, and taste-related compounds in breast of Samgyetang that was supplemented with black garlic (BG). Four different tre...
The Quality Characteristics of Ready-to-Eat Empal Gentong Affected by Meat Pre-Cooking [0.03%]
肉预煮对即食型干咖喱牛肉品质特性影响研究
Endy Triyannanto,Andi Febrisiantosa,Annisa Kusumaningrum et al.
Endy Triyannanto et al.
The purpose of this research was to examine the effectiveness of pre-cooking treatments on the quality characteristics of ready-to-eat (RTE) empal gentong. Raw beef meat was pre-cooked in water bath at 90°C for 0 min (C), 10 min (T1), 20 m...
Residual Level, Histology, and Blood Biochemistry of Tebuconazole: A Repeated Dose 28-Day Oral Toxicity Study in Pigs [0.03%]
灭幼宝的残留、组织学和血液生物化学：为期28天重复给药量口服毒理研究
Jin Young Jeong,Minji Kim,Seol Hwa Park et al.
Jin Young Jeong et al.
In this study, we investigated the residual properties of tebuconazole-treated pigs. Twentypigs were treated with different concentrations (0.25, 1.25, 2.5, 12.5, and 25 mg/kg bw/d) of tebuconazole for 28 d. Blood biochemistry, histology, a...
Rapid Nondestructive Prediction of Multiple Quality Attributes for Different Commercial Meat Cut Types Using Optical System [0.03%]
基于光学系统的多种商用肉制品的快速无损多品质属性预测方法
Jiangying An,Yanlei Li,Chunzhi Zhang et al.
Jiangying An et al.
There are differences of spectral characteristics between different types of meat cut, which means the model established using only one type of meat cut for meat quality prediction is not suitable for other meat cut types. A novel portable ...
Effect of Modified Atmosphere Packaging Varying in CO2 and N2 Composition on Quality Characteristics of Dry Fermented Sausage during Refrigeration Storage [0.03%]
不同CO₂和N₂比例气调包装对干发酵香肠冷藏期间品质特性的影响
Ammara Ameer,Semeneh Seleshe,Suk Nam Kang
Ammara Ameer
The current study investigated the effects of the most suitable modified atmosphere packaging (MAP) on the physicochemical, microbiological, and sensory properties of fermented dry sausages during 45 days of refrigeration (4°C) storage per...
Effects of Loquat (Eriobotrya japonica Lindl.) Leaf Extract with or without Ascorbic Acid on the Quality Characteristics of Semi-Dried Restructured Jerky during Storage [0.03%]
不同浓度的柑橘叶提取物及其与抗坏血酸复配对即食重组半干肉品质特性的影响
Se-Myung Kim,Tae-Kyung Kim,Min-Cheol Kang et al.
Se-Myung Kim et al.
Deterioration of jerky during storage is a major concern; this is usually combated with natural or synthetic antioxidants. This study aimed to evaluate the quality characteristics of semi-dried restructured jerky with and without loquat lea...
The Effect of Hot-Air Dried Lentinula edodes on the Quality and Oranoleptic Properties of Rolled-Dumplings [0.03%]
一种低温热风干燥法对香菇质量及滚揉肉丸风味的影响研究
Ha-Yoon Go,Sol-Hee Lee,Hack-Youn Kim
Ha-Yoon Go
The effect of hot-air dried Lentinula edodes pileus (DLE) on the quality and organoleptic properties of rolled-dumplings was evaluated. DLE was prepared by drying at 60°C for 24 h and added (Non, 7%, and 9%) to rolled-dumplings. The proxim...
Influences of Aging Methods and Temperature on Meat Quality of Pork Belly from Purebred Berkshire and Crossbred Landrace×Yorkshire×Duroc (LYD) Pigs [0.03%]
不同来源猪肉的干腌火腿加工中性嫩化的研究
Sang-Keun Jin,Dong Gyun Yim
Sang-Keun Jin
We studied effects of aging methods and temperature on the physical, chemical, and amino acid composition of pork belly from Berkshire and Landrace× Yorkshire×Duroc (LYD) swine. Pork belly samples were assigned randomly to breed groups (B...
Characterization of Cooked Meat Models using Grasshopper (Sphenarium purpurascens) Soluble Protein Extracted by Alkalisation and Ultrasound as Meat-Extender [0.03%]
采用碱提和超声波提取的蝗虫（Sphenarium purpurascens）可溶性蛋白作为肉改良剂的熟肉特性研究
Salvador Osvaldo Cruz-López,Héctor Bernardo Escalona-Buendía,Angélica Román-Guerrero et al.
Salvador Osvaldo Cruz-López et al.
The most abundant Orthoptera in Mexico is a small grasshopper (Sphenarium purpurascens) which is considered a food source with increased nutritional value due to its high protein content. Insect proteins have gained relevance because of the...
Application of Edible Insects as Novel Protein Sources and Strategies for Improving Their Processing [0.03%]
昆虫作为新型蛋白质来源及改进其加工策略的应用研究进展
Tae-Kyung Kim,Ji Yoon Cha,Hae In Yong et al.
Tae-Kyung Kim et al.
Insects have long been consumed by humans as a supplemental protein source, and interest in entomophagy has rapidly increased in recent years as a potential sustainable resource in the face of environmental challenges and global food shorta...