Raw Animal Meats as Potential Sources of Clostridium difficile in Al-Jouf, Saudi Arabia [0.03%]
沙特阿拉伯Al-Jouf地区未加工的动物肉类作为艰难梭菌的潜在来源
Ahmed E Taha
Ahmed E Taha
Clostridium difficile present in feces of food animals may contaminate their meats and act as a potential source of C. difficile infection (CDI) to humans. C. difficile resistance to antibiotics, its production of toxins and spores play maj...
Different Effect of Sodium Chloride Replacement with Calcium Chloride on Proteolytic Enzyme Activities and Quality Characteristics of Spent Hen Samgyetang [0.03%]
氯化钠用氯化钙替代对老龄母鸡养生汤蛋白酶活性及品质特性的影响不同效应
Farouq Heidar Barido,Sung Ki Lee
Farouq Heidar Barido
Sodium chloride (NaCl) replacement with calcium chloride (CaCl2) effect on protein solubility, proteolytic enzyme and quality characteristics of a chicken soup prepared from spent hen (SH) chicken were investigated. By means of immerse mari...
Effect of Modified Casein to Whey Protein Ratio on Dispersion Stability, Protein Quality and Body Composition in Rats [0.03%]
改性酪蛋白与乳清蛋白比率对大鼠蛋白质质量及身体成分的影响研究
Eun Woo Jeong,Gyu Ri Park,Jiyun Kim et al.
Eun Woo Jeong et al.
The present study was designed to investigate the effects of protein formula with different casein (C) to whey protein (W) ratios on dispersion stability, protein quality and body composition in rats. Modification of the casein to whey prot...
Use of Green Tea Extract and Rosemary Extract in Naturally Cured Pork Sausages with White Kimchi Powder [0.03%]
含有白泡菜粉的自然腌制猪肉香肠中绿茶提取物和迷迭香提取物的应用研究
Jiye Yoon,Su Min Bae,Seung Hwa Gwak et al.
Jiye Yoon et al.
The impact of green tea extract powder and rosemary extract powder, alone or in combination, on the quality characteristics of naturally cured pork sausages produced with white kimchi powder as a nitrate source was evaluated. Ground pork sa...
Antioxidant Properties and Physicochemical Attributes of Meat from Berkshire Finishing Pigs Supplemented with Rubus coreanus By-Product [0.03%]
添加酿酒花楸果副产物的杜洛克育肥猪肉的抗氧化特性和理化性质
Mahabbat Ali,Seong-Yun Lee,Ji-Young Park et al.
Mahabbat Ali et al.
A 60-d feeding trial was conducted to evaluate the effects of diets supplemented with two concentrations (0% and 0.3%) of black raspberry (Rubus coreanus Miquel) fruit by-product (RCFB) on the physicochemical characteristics, oxidative stab...
Determination of more than 500 Pesticide Residues in Hen Eggs by Liquid Chromatography-Tandem Mass Spectrometry (LC-MS/MS) and Gas Chromatography-Tandem Mass Spectrometry (GC/MS/MS) [0.03%]
液相色谱-串联质谱（LC-MS/MS）和气相色谱-串联质谱（GC/MS/MS）法测定鸡ver中的500多种农药残留
Ozgur Golge,Turan Liman,Bulent Kabak
Ozgur Golge
This study aims to validate a fast method of simultaneous analysis of 365 LC-amenable and 142 GC-amenable pesticides in hen eggs by liquid chromatography-tandem mass spectrometry (LC-MS/MS) and gas chromatography-tandem mass spectrometry (G...
Effect of Postmortem Phases on Lamb Meat Quality: A Physicochemical, Microstructural and Water Mobility Approach [0.03%]
死后阶段对羔羊肉品质的影响：物理化学，微观结构和水分迁移方法
Yue Ge,Dequan Zhang,Huimin Zhang et al.
Yue Ge et al.
To investigate the effect of postmortem phases on lamb meat quality, the physicochemical quality, microstructure and water mobility of oyster cut, short loin, knuckle and silverside muscles from Small-Tail Han sheep were evaluated in the pr...
Evaluation of Meat from Native Chickens: Analysis of Biochemical Components, Fatty Acids, Antioxidant Dipeptides, and Microstructure at Two Slaughter Ages [0.03%]
土鸡肉的评定：两个屠宰年龄的生化成分、脂肪酸、抗氧化二肽和微结构分析
Mahabbat Ali,Seong-Yun Lee,Ji-Young Park et al.
Mahabbat Ali et al.
This study examined biochemical components, fatty acids, antioxidant dipeptides, and muscle fiber density of breast and thigh muscles from Korean new native chicken strains (A and B) at two slaughter ages, compared with white semi-broiler (...
Sensory Quality and Histochemical Characteristics of Longissimus Thoracis Muscles between Hanwoo and Holstein Steers from Different Quality Grades [0.03%]
不同品质等级韩牛和荷斯坦公牛LONGISSIMUS THORACIS肌肉的感官特性和组织化学特性
Jae Yeong Kim,Boin Lee,Dong Hwan Kim et al.
Jae Yeong Kim et al.
This study compared the meat quality characteristics, palatability, and histochemical characteristics of low-marbled Hanwoo and Holstein steers of different beef quality grades (1, 2, and 3). No differences were observed in muscle pH24 h an...
Effect of Marination with Black Currant Juice on the Formation of Biogenic Amines in Pork Belly during Refrigerated Storage [0.03%]
黑加仑汁腌制对冷藏期间五花肉生物胺形成的影响
Jinwoo Cho,Hye-Jin Kim,Ji-Seon Kwon et al.
Jinwoo Cho et al.
The effect of marination with black currant juice (BCJ) was investigated for their effects on meat quality and content of biogenic amines (BAs) [putrescine (PUT), cadaverine (CAD), histamine (HIM), tyramine (TYM), and spermidine (SPD)] in p...