Comparison of Butylated Hydroxytoluene, Ascorbic Acid, and Clove Extract as Antioxidants in Fresh Beef Patties at Refrigerated Storage [0.03%]
丁基羟甲苯、抗坏血酸和肉桂提取物作为冷藏新鲜牛肉饼抗氧化剂的比较研究
Md Ashrafuzzaman Zahid,Jin-Kyu Seo,Rashida Parvin et al.
Md Ashrafuzzaman Zahid et al.
This study was performed to assess the comparison of the effects amongst butylated hydroxytoluene (BHT), clove extract (CE), and ascorbic acid (AA) as antioxidants on the oxidative stability and color values in fresh beef patties. The addin...
Effects of Doneness on the Microbial, Nutritional, and Quality Properties of Pork Steak of Different Thicknesses [0.03%]
成熟度对不同厚度猪肉排的微生物特性、营养特性和品质特性的影响
Aera Jang,Hye-Jin Kim,Dongwook Kim et al.
Aera Jang et al.
This study aimed to evaluate the effect of doneness on the microbial, nutritional, and quality characteristics of 1.5 cm- and 2.0 cm-thick pork neck steaks. Pork neck meat was obtained within 24 h after slaughtering, cut into 1.5 cm- and 2....
Effect of Cacao Bean Husk Powder on the Quality Properties of Pork Sausages [0.03%]
添加可可豆壳粉对猪肉香肠品质的影响
Jinhee Choi,Nami Kim,Hae Yeon Choi et al.
Jinhee Choi et al.
Cacao bean husk (Theobroma cacao L.) contains a high level of dietary fiber and therefore can be used as raw material in food processing. The objective of the present study was to measure the physicochemical properties and sensory traits of...
Enhanced Production of Galactooligosaccharides Enriched Skim Milk and Applied to Potentially Synbiotic Fermented Milk with Lactobacillus rhamnosus 4B15 [0.03%]
L-鼠李糖乳杆菌4B15发酵的低聚半乳糖强化脱脂奶及合生元酸奶的研究
Nam Su Oh,Kyeongmu Kim,Sangnam Oh et al.
Nam Su Oh et al.
In the current study, we first investigated a method for directly transforming lactose into galacto-oligosaccharides (GOS) for manufacturing low-lactose and GOS-enriched skim milk (GSM) and then evaluated its prebiotic potential by inoculat...
Nitroso-hemoglobin Increased the Color Stability and Inhibited the Pathogenic Bacteria in a Minced Beef Model: A Combined Low-field NMR Study [0.03%]
一氧化氮血红蛋白增加了碎牛肉模型的颜色稳定性和抑菌性：一项低场NMR联合研究
Hammad Hhm,Meihu Ma,Guofeng Jin et al.
Hammad Hhm et al.
This study mainly investigated the improvement effect of nitroso-hemoglobin (NO-Hb) and four lactic acid bacteria (LAB) (Streptococcus thermophiles, Lactobacillus bulgaricus, Lactobacillus casei, and Montessori enterococcus) on the color an...
Md Shohel Rana,Seung Yun Lee,Hae Jin Kang et al.
Md Shohel Rana et al.
A survey we conducted suggests that the ingestion of veterinary drug residues in edible animal parts constitutes a potential health hazard for its consumers, including, specifically, the possibility of developing multidrug resistance, carci...
Antimicrobial Efficacy of Leuconostoc spp. Isolated from Indian Meat against Escherichia coli and Listeria monocytogenes in Spinach Leaves [0.03%]
源自印度肉类的Leuconostoc种细菌对抗生素耐药性菌株大肠杆菌和单核细胞增生李斯特菌（ spinach叶模型）的抗菌效力
Gokila Thangavel,Thiruvengadam Subramaniyam
Gokila Thangavel
Five Leuconostoc strains (CM17, CM19, PM30, PM32, and PM36) previously isolated from Indian meat showed promising antimicrobial activity against food pathogens in screening assay. This study evaluates the efficacy of these isolates against ...
Application of an Electric Field Refrigeration System on Pork Loin during Dry Aging [0.03%]
电场应用于干腌肉眼肉的冷藏试验研究
Sin-Young Park,Hack-Youn Kim,Juhui Choe
Sin-Young Park
This study aimed to investigate the effect of an electric field refrigeration (EFR) on the quality characteristics of pork loin including dry aging loss, pH, water holding capacity (WHC), cooking loss, color, shear force, thiobarbituric aci...
Effects of Dry- and Wet-ageing on Flavor Compounds and Eating Quality of Low Fat Hanwoo Beef Muscles [0.03%]
干制和湿制成熟对低脂韩牛肌肉风味物质和食用品质的影响
Yoonkyung Ha,Inho Hwang,Hoa Van Ba et al.
Yoonkyung Ha et al.
The present study aimed at investigating the effects of dry- and wet-aging methods on flavor compounds and sensory properties of low fat Hanwoo beef muscles. All the beef samples were obtained from 2-grade carcasses of Hanwoo cows. The beef...
Technical Functional Properties of Water- and Salt-soluble Proteins Extracted from Edible Insects [0.03%]
可食用昆虫中水溶性和盐溶性蛋白质的功能性质研究
Tae-Kyung Kim,Hae In Yong,Chang Hee Jeong et al.
Tae-Kyung Kim et al.
The amino acid composition, protein quality, and protein functionality of protein solution extracted from three edible insect species were investigated. We used 0.02% ascorbic acid and 0.58 M saline solution to extract water-soluble and sal...