Allah Bakhsh,Bosung Kim,Ismail Ishamri et al.
Allah Bakhsh et al.
Cell-based meat (CBM) technology is a highly promising alternative to traditional animal agriculture, with considerable advantages in terms of sustainability, animal welfare, and food security. Nonetheless, CBM's successful commercializatio...
Md Jakir Hossain,Amm Nurul Alam,So-Hee Kim et al.
Md Jakir Hossain et al.
Flavor and taste are critical factors influencing consumer attraction for meat, shaping preferences and commercial demand. This review examines conventional and novel approaches to flavor and taste creation in the meat business, highlightin...
Donggyun Yim
Donggyun Yim
Traditional meat preservation techniques such as smoking, drying, and salting have various shortcomings and limitations in effectively reducing microbial loads and maintaining meat quality. Consequently, chemical compounds have gained atten...
Jin-Hee An,Hack-Youn Kim
Jin-Hee An
Rapid population growth and a corresponding increase in the demand for animal-derived proteins have led to food supply challenges and the need for alternative and sustainable meat production methods. Therefore, this study explored the impor...
Min Kyung Park,Yun-Sang Choi
Min Kyung Park
This review provides an effective strategy for understanding meat flavor. Understanding the taste of meat is essential for improving meat quality, and the taste should be analyzed based on complex chemical research to identify various facto...
Yu-Na Oh,Hack-Youn Kim
Yu-Na Oh
With the exponential growth of the world population and the decline in agricultural production due to global warming, it is predicted that there will be an inevitable shortage of food and meat resources in the future. The global meat consum...
Application of Animal Resources into the Maillard Reaction Model System to Improve Meat Flavor [0.03%]
动物资源在美拉德反应模型体系中的应用及对肉香味的影响研究
Dongheon Lee,Seokjun Lee,Cheorun Jo
Dongheon Lee
Simulating meat flavor via Maillard reaction model systems that contain a mixture of amino acids and reducing sugars is an effective approach to understanding the reaction mechanism of the flavor precursors. Notably, animal resources such a...
Quality Enhancement Techniques for Cow Meat: Current Approaches and Future Directions [0.03%]
提高牛肉品质的方法：现有途径与未来方向
Hyun-Jun Kim,Junyoung Park,Sumin Song et al.
Hyun-Jun Kim et al.
The quality grade of cow meat is often lower than that of steer meat, resulting in economic losses and reduced consumer satisfaction. This review explores various strategies for improving the quality of cow meat, with a focus on slaughter a...
Microalgae: An Exciting Alternative Protein Source and Nutraceutical for the Poultry Sector [0.03%]
微藻：家禽部门的一种令人兴奋的替代蛋白质和营养补充剂来源
LiXue Zhang,YuNan Jiang,Jameel Ahmed Buzdar et al.
LiXue Zhang et al.
Microalgae have garnered a considerable attention as a sustainable substitute as customary feed ingredients for poultry, predominantly due to their extraordinary nutritive profile and purposeful properties. These minuscule organisms are pro...
Utilization of Probiotic-Derived Extracellular Vesicles as Postbiotics and Their Role in Mental Health Therapeutics [0.03%]
益生菌衍生的外泌体作为后生物在精神健康治疗中的应用及作用机制研究
Jihyeon Baek,Suyeon Lee,Jinho Lee et al.
Jihyeon Baek et al.
As consumers become more interested in healthier lifestyles, the global functional food market is expanding. Probiotics have gained attention because of their numerous health benefits to the host and may even treat various pathological cond...