Antimicrobial Activity of Propolis Extract and Their Application as a Natural Preservative in Livestock Products: A Meta-Analysis [0.03%]
蜂胶提取物的抗菌活性及其作为牲畜产品的天然防腐剂的应用：一项荟萃分析研究
Andre,Irma Isnafia Arief,Astari Apriantini et al.
Andre et al.
This study aimed to evaluate the effectiveness of propolis extract as a natural preservative for livestock products in term of chemical and microbiological characteristics by meta-analysis. The stages carried out in this study were identifi...
Effect of Temperature Abuse on Quality and Metabolites of Frozen/Thawed Beef Loins [0.03%]
温度处理对冻结/解冻牛肉腰肉质量及代谢物的影响
Jeong A Kwon,Dong-Gyun Yim,Hyun-Jun Kim et al.
Jeong A Kwon et al.
The objective of this study was to examine the effect of temperature abuse prior to cold storage on changes in quality and metabolites of frozen/thawed beef loin. The aerobic packaged samples were assigned to three groups: refrigeration (4...
Effect of Flutriafol Exposure on Residue Characteristics in Pig Muscle and Fat Tissue [0.03%]
氟吡菌酰胺暴露对猪肌肉和脂肪组织残留特征的影响
Jin Young Jeong,Byeonghyeon Kim,Sang Yun Ji et al.
Jin Young Jeong et al.
This study investigated the effect of exposure to flutriafol based on residues in pigs. Pigs were exposed to different concentrations (0.313, 0.625, 3.125, 6.25, and 12.5 mg/kg bw/d, n=20) for 4 wk in different treatment groups. Serum bioch...
A Comparative Study on the Taste Characteristics of Satellite Cell Cultured Meat Derived from Chicken and Cattle Muscles [0.03%]
基于鸡和牛肌肉卫星细胞培养的鸡肉和牛肉的风味特征差异研究
Seon-Tea Joo,Jung-Suk Choi,Sun-Jin Hur et al.
Seon-Tea Joo et al.
This study investigated the amino acid and nucleotide-related compound composition and taste characteristics of cultured muscle tissue (CMT) obtained by culturing satellite cells isolated from chicken and cattle and compared them to those o...
Effect of Different Packaging Atmosphere on Microbiological Shelf Life, Physicochemical Attributes, and Sensory Characteristics of Chilled Poultry Fillets [0.03%]
不同包装气氛对冷鲜鸡肉片微生物货架寿命、理化特性和感官特性的影响
Kashif Nauman,Muhammad Hayat Jaspal,Bilal Asghar et al.
Kashif Nauman et al.
This trial was conducted to evaluate the effect of overwrap, vacuum, and modified atmosphere packaging (MAP) on poultry breast fillets' microbiological, biochemical shelf life and sensory attributes. The fillets were divided into 4 groups, ...
Evaluation of Non-Thermal Decontamination Processes to Have the Equivalence of Thermal Process in Raw Ground Chicken [0.03%]
非热杀菌工艺去活 raw ground chicken 中致病菌的效果评价thermal process等效性研究
Eunyoung Park,Sangeun Park,Jeong Hyeon Hwang et al.
Eunyoung Park et al.
The present study was aimed at examining the antibacterial effects of non-thermal decontamination processes, which are equivalent to thermal treatment, to ensure microbiological safety of raw ground chicken. Escherichia coli or Salmonella w...
Effects of Animal Welfare-Certified Rearing Systems on the Blood Parameters and Meat Quality Characteristics of Broilers at the Farm Level in Korea [0.03%]
动物福利养殖体系对韩国肉鸡血液生化指标和肉质特性的影响研究
Jin-Joo Jeon,Hee-Jin Kim,Hye-Jin Kim et al.
Jin-Joo Jeon et al.
Compared to the conventional farms (CF) rearing of broilers, the rearing management of animal welfare-certified farms (AF) must provide low stocking density, perch, air regulation, and feeding plant-based protein. This study aimed to compar...
The Effect of Korean Native Chicken Breed Information on Consumer Sensory Evaluation and Purchase Behavior [0.03%]
韩国本土鸡品种信息对消费者感官评价和购买行为的影响研究
Seoyoung Park,Nayeong Kim,Wooksung Kim et al.
Seoyoung Park et al.
This study examined how chicken breed affects consumer behavior. The breeds evaluated were a Korean native chicken (KNC) and a commercial broiler (CB). Consumer behavior was measured by evaluating sensory attributes (taste, odor, and textur...
Effect of Different Brine Injection Levels on the Drying Characteristics and Physicochemical Properties of Beef Jerky [0.03%]
不同腌制液注射水平对牛肉干干燥特性及理化性质的影响
Dong Hyun Kim,Dong-Min Shin,Jung Hoon Lee et al.
Dong Hyun Kim et al.
Meat jerky is a type of meat snack with a long shelf life, light weight, and unique sensory properties. However, meat jerky requires a long manufacturing time, resulting in high energy consumption. In this study, beef jerky was prepared by ...
Hovenia Monofloral Honey can Attenuate Enterococcus faecalis Mediated Biofilm Formation and Inflammation [0.03%]
胡桃叶忍冬单花蜂蜜可以减轻粪肠球菌介导的生物膜形成和炎症反应
Ri You,Oh Yun Kwon,Hyun Joo Woo et al.
Ri You et al.
We evaluated the anti-biofilm formation and anti-inflammatory activity of Hovenia monofloral honey (HMH) against Enterococcus faecalis. Co-culture of HMH with E. faecalis attenuated the biofilm formation of E. faecalis on a polystyrene surf...