Duck Oil-loaded Nanoemulsion Inhibits Senescence of Angiotensin II-treated Vascular Smooth Muscle Cells by Upregulating SIRT1 [0.03%]
鸭油纳米乳通过上调SIRT1抑制血管紧张素Ⅱ诱导的血管平滑肌细胞衰老
Eun Sil Kang,Hyo Juong Kim,Sung Gu Han et al.
Eun Sil Kang et al.
Cellular senescence is associated with age-related vascular disorders and has been implicated in vascular dysfunctions. Here, we show that duck oil-loaded nanoemulsion (DO-NE) attenuates premature senescence of vascular smooth muscle cells ...
Differentiation between Normal and White Striped Turkey Breasts by Visible/Near Infrared Spectroscopy and Multivariate Data Analysis [0.03%]
可见/近红外光谱结合多变量数据分析鉴别白条火鸡胸肌的正常和条纹状状态
Amal Zaid,Nawaf Abu-Khalaf,Samer Mudalal et al.
Amal Zaid et al.
The appearance of white striations over breast meat is an emerging and growing problem. The main purpose of this study was to employ the reflectance of visible-near infrared (VIS/NIR) spectroscopy to differentiate between normal and white s...
Separation and Purification of Lipase Inhibitory Peptide from Fermented Milk by Lactobacillus plantarum Q180 [0.03%]
植物乳杆菌Q180发酵牛乳中脂肪酶抑制肽的分离与纯化
Seulki Kim,Sang-Dong Lim
Seulki Kim
In this study, we separated and purified lipase inhibitory peptide from fermented milk by Lactobacillus plantarum Q180 with the aim of developing a new functional anti-lipase activity yogurt product. L. plantarum 180 was inoculated into 10%...
Texture Characteristics of Horse Meat for the Elderly Based on the Enzyme Treatment [0.03%]
基于酶解处理的老年人用马肉质特性研究
Dah-Sol Kim,Nami Joo
Dah-Sol Kim
Horse meat is nutritionally adequate to the elderly, but it has a comparatively hard texture in contrast to most of the food. In practice, the meat intake in the elderly is generally bated because the relatively difficult texture of the mea...
Effect of Dietary Supplementation of Bioactive Peptides on Antioxidant Potential of Broiler Breast Meat and Physicochemical Characteristics of Nuggets [0.03%]
生物活性肽饲喂对肉鸡胸肌抗氧化能力和调理肉制品理化性质的影响
Sadia Aslam,Rizwan Shukat,Muhammad Issa Khan et al.
Sadia Aslam et al.
Poultry meat is generally exposed to quality deterioration due to lipid oxidation during storage. Oxidative stability of meat can be increased by feed supplementation. Aim of the current study was to investigate the effect of dietary supple...
Effects of Searing Cooking on Sensory and Physicochemical Properties of Beef Steak [0.03%]
煎制火候对牛肉steak感官和理化特性的影响
Ji Hyun Yoo,Ji Won Kim,Hae In Yong et al.
Ji Hyun Yoo et al.
The purpose of the present study was to evaluate the sensory and instrumental quality of thawed beef steak prepared by searing and oven cooking. Beef purchased in the local market was divided into two groups; one group was cooked in a 180°...
Comparison of Beef Palatability Characteristics between Longissimus Thoracis and Vastus Lateralis Muscles from Different Grades during Postmortem Aging [0.03%]
不同等级肉牛背最长肌和股外侧肌宰后陈化过程中的肉品质差异性研究
Yeongkwon Yun,Boin Lee,Kimun Kwon et al.
Yeongkwon Yun et al.
The objectives of this study was to compare palatability changes of the longissimus thoracis (LT) and vastus lateralis (VL) muscles of Hanwoo steers from different beef quality grades (1+ and 1) during 28 d of wet-aging in order to improve ...
Nontyphoid Salmonella Prevalence, Serovar Distribution and Antimicrobial Resistance in Slaughter Sheep [0.03%]
屠宰羊的非伤寒沙门氏菌带菌率、血清型分布及耐药性调查
Ece Cetin,Seran Temelli,Aysegul Eyigor
Ece Cetin
This study aimed to determine the current prevalence, serovar distribution and antimicrobial resistance rate and patterns of nontyphoid Salmonella (NTS) in slaughter sheep and their edible offal. While filling the gap of up to date related ...
Comparison of Meat Quality Traits in Salami Added by Nitrate-free Salts or Nitrate Pickling Salt during Ripening [0.03%]
成熟过程中使用无硝酸盐腌制盐或硝酸盐腌制盐添加至萨拉米肠对肉质特性的影响比较
Dong-Gyun Yim,Mahabbat Ali,Ki-Chang Nam
Dong-Gyun Yim
The intent of this study was to scrutinize the consequence of salt type [sun-dried salt, refined salt, baked salt, or nitrate pickling salt (NP)] on the physicochemical and microbiological features of salami formulated by soaking with Asper...
The Role of Meat Protein in Generation of Oxidative Stress and Pathophysiology of Metabolic Syndromes [0.03%]
肉蛋白在产生氧化应激及代谢综合征病理生理学中的作用
Muhammad Ijaz Ahmad,Muhammad Umair Ijaz,Ijaz Ul Haq et al.
Muhammad Ijaz Ahmad et al.
Various processing methods have a great impact on the physiochemical and nutritional properties of meat that are of health concern. Hence, the postmortem processing of meat by different methods is likely to intensify the potential effects o...