Results 1 to 10 of about 93,690 (167)
Food Materials Research, 2023 This paper focuses on the mechanism of the excellent oil/water (O/W) interface elastic film formation ability of meat protein (myofibrillar protein (MP)) compared with proteins (porcine plasma protein (PPP), egg-white protein isolate (EPI), and sodium ...
Ruying Cai +4 more
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Application of Electronic Nose for Rapid Detection of Off-flavour of Raw Pork
Shipin gongye ke-ji, 2023 A method for the rapid identification of off-flavoured raw pork was investigated in this study as the off-flavoured raw pork often found in slaughtering and quarantine and brought the economic loss to the pork industry.
Siyi LI +6 more
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From killing cows to culturing meat. [PDF]
, 2014 Purpose – The purpose of this paper is to investigate how in Britain, France and Italy the idea of the living animal is being detached from the action of eating meat.
Buscemi, Francesco
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Food Materials Research, 2023 Protein and fat in foods of animal origin are important macronutrients for maintaining human growth and function. When measuring the nutritional properties of animal-derived diets, it is important to consider the effect of processing methods on their ...
Yulu Wang +5 more
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Cultured meat from muscle stem cells [PDF]
, 2022 Livestock is important for the growth of humans even a thousand years back. Nowadays, the population of people has increased over the years. This scenario may give problems to all people around the world such as the lack of raw material, land ...
Abd Rashid, Nur Amira +3 more
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Promise and ontological ambiguity in the In Vitro Meat imagescape: From laboratory myotubes to the cultured burger [PDF]
, 2016 In vitro meat, also known as cultured meat, involves growing cells into muscle tissue to be eaten as food. The technology had its most high profile moment in 2013 when a cultured burger was cooked and tasted in a press conference.
Barthes R. +14 more
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A Population-Based Surveillance Study of Shared Genotypes of Escherichia coli Isolates from Retail Meat and Suspected Cases of Urinary Tract Infections. [PDF]
, 2018 There is increasing evidence that retail food may serve as a source of Escherichia coli that causes community-acquired urinary tract infections, but the impact of this source in a community is not known. We conducted a prospective, population-based study
Friedman, Cindy R +7 more
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Ultrasonics Sonochemistry, 2023 The efficient synthesis of myofibrillar protein(MRN)-gallic acid (GAD) complex in ultrasound (UID)-assisted processing is a challenging problem in food manufacturing. In this investigation, the effect of viscosity characteristics on the efficiency of UID
Jiahui Chen +6 more
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Apc mutation induces resistance of colonic cells to lipoperoxide-triggered apoptosis induced by faecal water from haem-fed rats [PDF]
, 2006 Recent epidemiological studies suggest that high meat intake is associated with promotion of colon cancer linked to haem-iron intake. We previously reported that dietary haem, in the form of either haemoglobin or meat, promotes precancerous lesions in ...
Guéraud, Françoise +5 more
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Silver Nanoparticle Sensor Array-Based Meat Freshness Inspection System
Foods, 2023 The series of biochemical reactions, metabolic pathways, and regulatory interactions that occur during the storage of meat are the main causes of meat loss and waste.
Jiahang Yu +3 more
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