Results 71 to 80 of about 4,264 (243)

Enhancing Meat Quality Through Dietary Fiber: Insights Into the Gut Microbiota‐Derived Short‐Chain Fatty Acids‐Muscle Axis

Animal Research and One Health, EarlyView.
Dietary fiber (DF) modulates meat quality through the gut‐muscle axis by reshaping gut microbiota, improving intestinal integrity, reducing inflammation, and regulating muscle metabolism. These mechanisms influence muscle fiber characteristics and post‐mortem biochemistry, thereby enhancing tenderness, juiciness, color, flavor, and nutritional value of
Zeshan Zulfiqar, Muhammad Arslan Asif, Layla Al‐Mitib, Nabeela Ashiq, Haojie Wang, Yalei Cui, Boshuai Liu, Shucheng Huang, Yinghua Shi   +8 more
wiley   +1 more source

How does the added fat source affect sensory quality of sheep and goat pâtés?

Ciência Rural, 2019
: Sensory quality of sheep and goat pâtés with different sources and percentage of fat (10% or 30%, and pork belly or olive oil) were evaluated. A trained taste panel performed sensory analysis and consumers were consulted to perceive their preferences.
Sandra Rodrigues, Samanta Almeida, Etelvina Pereira, Alfredo Teixeira   +3 more
doaj   +1 more source

Synergistic Enhancement of Antioxidant Activity in Arbutus unedo Leaf Extract by Biological Fluids: Implications for Functional and Nutraceutical Applications

Biotechnology and Applied Biochemistry, EarlyView.
ABSTRACT This study examined the effect of biological fluids (saliva, blood plasma, and urine) on the antioxidant capacity of an aqueous extract derived from Arbutus unedo leaves. The extract displayed a concentration‐dependent reducing activity in the ferric reducing power assay (IC50 = 292 ± 7.54 µg/mL) and phosphomolybdenum assays (IC50 = 461.67 ± 4.
Idir Moualek, Hamdi Bendif, Karima Benarab, Giulio Lupidi, Fehmi Boufahja, Stefania Garzoli, Karim Houali   +6 more
wiley   +1 more source

Evaluation of objective beef juiciness measurments techniques and their relationship to subjective taste panel juiciness ratings

, 2014
The objectives of this study were to develop an objective juiciness measurement technique that could be used simultaneously with current objective tenderness evaluation procedures and evaluate juiciness differences in varying treatments of beef strip ...
Woolley, Loni D.
core  

Lowering salivary pH with sugar‐containing gum augments salivary nitrite production and blood pressure reduction with dietary nitrate (beetroot juice)

British Journal of Clinical Pharmacology, EarlyView.
Acutely lowering salivary pH (with sugar‐containing acidic gum vs. sugar‐free gum) augments salivary nitrate reduction to nitrite, plasma nitrite concentration, and blood pressure lowering with dietary nitrate. Modifying salivary pH reveals a mechanism by which the nitrate‐nitrite‐NO pathway may be upregulated/inhibited, with potential for other ...
Andrew J. Webb, Harriet Clift, Callum Hill, Nur Mousa, Navanithan Arun Jayaraj, Jasmine Quraishi, Charlotte E. Mills, Kevin O'Gallagher   +7 more
wiley   +1 more source

Consumer Evaluation of Plant-Based Ground Beef Alternatives in Real-World Eating Scenarios

Meat and Muscle Biology
The objective of this study was to evaluate the palatability of 3 plant-based ground beef alternatives (GBA) in comparison to ground beef under real-world hamburger and taco scenarios. The 3 plant-based GBA alternatives used represented a modern GBA sold
Erin Beyer, Jessie Vipham, Katie R. Lybarger, Kaylee J. Farmer, Lane A. Egger, Michael Chao, Morgan Zumbaugh, Travis G. O'Quinn   +7 more
doaj   +2 more sources

Consumer Palatability of Beef Muscles From Australian and US Production Systems With or Without Enhancement

Meat and Muscle Biology, 2020
The objective was to assess the consumer (n = 360) palatability and satisfaction of enhanced (7%) and nonenhanced Australian grain-fed, Australian grass-fed, and US grain-fed beef from 2 beef muscles.
Andrea J. Garmyn, Kari S. Spivey, Lyda Garcia, Mark Miller, Rod J. Polkinghorne   +4 more
doaj   +2 more sources

Comparing Honduran and United States Consumers’ Sensory Perceptions of Honduran and U.S. Beef Loin Steaks [PDF]

, 2018
The objective of this study was to compare the eating quality characteristics of beef from the United States and Honduras and to assess the willingness of Honduran and U.S. consumers to pay for these products. All U.S.
J. C. Brooks, Travis G. O'Quinn, M. F. Miller, Mindy M. Brashears, M. E. Bueso, Andrea J. Garmyn   +5 more
core   +1 more source

Orchard netting impacts on biodiversity leading to cascading effects at the ecosystem level

Biological Reviews, EarlyView.
ABSTRACT Agriculture must ensure food production without further compromising the ecosystem functions upon which it depends. Agricultural practices should therefore avoid harming farmland biodiversity, especially of taxa that supply the key ecosystem services (e.g.
Corrado Alessandrini, Karan Sethi, Emanuela Granata, Ekaterina Mogilnaia, Valeria Vitangeli, Giovanni Zanfei, Chiara Fedrigotti, Paolo Biella, Dino Scaravelli, Luigi Marchesi, Péter Batáry, Diego Rubolini, Paolo Pedrini, Mattia Brambilla   +13 more
wiley   +1 more source

Consumers’ preferences for meat of cabrito transmontano. Effects of sex and carcass weight [PDF]

, 2010
The main purpose of this work is the study of consumers’ preferences of « Cabrito Transmontano», a meat product with POD (Protected Origin Designation) label. The effects of sex and carcass weight were studied.
Teixeira, Alfredo, Rodrigues, Sandra
core   +2 more sources