Results 141 to 150 of about 31,261 (301)

Multi‐omics approaches reveal inflammatory response and intestinal damage mediated by sRNA SaaS during Salmonella invasion in mice

Food Frontiers
Salmonella Enteritidis is a foodborne enteric pathogen that infects humans and animals, and bacterial small RNAs (sRNAs) have been found to play critical roles in the virulence of Salmonella.
Lin‐lin Cai, Yun‐ting Xie, Hai‐jing Hu, Xing‐lian Xu, Hu‐hu Wang, Guang‐hong Zhou   +5 more
doaj   +1 more source

Effects of ultrasonic assisted marination on the mass transfer kinetics and quality of low-salt duck breast and thigh meat

Food Materials Research
The objective of this study was to investigate the effect of ultrasonic-assisted marination on the mass transfer kinetics and quality of duck breast meat and thigh meat.
Jiaqi Shao, Rui Ding, Chao Sheng, Xinglian Xu, Xue Zhao   +4 more
doaj   +1 more source

The Impacts of Health and Environmental Information Nudges on Meat Choices: Where Does Goat Meat Fit?

Agribusiness, EarlyView.
ABSTRACT Amidst a recent surge in US goat meat imports to meet growing demand, this study contributes to the meat demand literature by examining consumer preferences for goat meat, a relatively healthy and environmentally friendly alternative to other popular meats.
Binod Khanal, Sunil P. Dhoubhadel, Rodolfo M. Nayga Jr.   +2 more
wiley   +1 more source

Effects of Environmental and Health Information on Willingness to Pay for Local and Organic Foods in Taiwan

Agribusiness, EarlyView.
ABSTRACT Using a lab‐in‐the‐field experiment, we investigate how providing information about food miles and pesticide residue influences willingness to pay (WTP) for potatoes among 407 shoppers in Taiwan, split between a supermarket and a farmers market.
Chiu‐Lin Huang, Edward C. Jaenicke, Martina Vecchi, Sheng‐Jang Sheu   +3 more
wiley   +1 more source

Ultrasound-induced modifications of beef flavor characteristics during postmortem aging

Ultrasonics Sonochemistry
To investigate the effect of ultrasound treatment on the flavor profile of beef during postmortem aging, a comprehensive analysis of beef flavor was conducted at 0, 7, and 12 d of aging using sensory evaluation and electronic nose.
Yujuan Fang, Jian Zhang, Chao Ma, Lujuan Xing, Wenxuan Wang, Wangang Zhang   +5 more
doaj   +1 more source

Engineering Considerations on Large-Scale Cultured Meat Production

In recent decades, cultured meat has received considerable interest as a sustainable alternative to traditional meat products, showing promise for addressing the inherent problems associated with conventional meat production. However, current limitations
Gwon, Yong Hyun, Sharma, Harshita, Park, Sun Ho, Kim, Jang Ho, Jang, Kyoung Je, Park, Sang Bae, Hong, Yeonggeol, Kim, Woo Chan   +7 more
core   +1 more source

Food Tastes in the United States: Convergence or Divergence?

Agribusiness, EarlyView.
ABSTRACT This study investigates how food consumption tastes have changed in recent decades across the United States. Using NielsenIQ data for over 77 million transactions, there is evidence of divergence in food tastes across regions from 2007 to 2016 and across households of different income, education, and race/ethnicity groups.
Michael DeDad
wiley   +1 more source

Effects of Wooden Breast Myopathy on Meat Quality Characteristics of Broiler Pectoralis Major Muscle and Its Changes with Intramuscular Connective Tissue

Foods
This study aimed to investigate the effect of wooden breast (WB) myopathy on chemical composition, meat quality attributes and physiochemical characteristics of intramuscular connective tissue (IMCT) of broiler pectoralis major (PM) muscle.
Tianjiao Bian, Tong Xing, Xue Zhao, Xinglian Xu   +3 more
doaj   +1 more source

In vitro meat (cultured meat) production

Eurasian Journal of Veterinary Sciences
Population growth, global warming, the negative impact of cattle breeding on the ozone layer, destruction of forests for livestock enterprises, foodborne diseases, pollution, etc. situations have led to efforts to meet the protein needs of people with alternative methods to traditional meat production. Meat substitutes produced from alternative protein
Yasin Akkemik, Ahmet Güner
openaire   +1 more source

Cultured meat with enriched organoleptic properties by regulating cell differentiation

Research on cultured meat has primarily focused on the mass proliferation or differentiation of muscle cells; thus, the food characteristics of cultured meat remain relatively underexplored.
Won-Gun Koh, Seung Tae Lee, Bumgyu Choi, Sohyeon Park, Jeong Min Lee, Heeyoun Hwang, Jinkee Hong, Milae Lee, Dongoh Han, Woojin Choi, Geul Bang, Sangmin Lee, Ki Hyun Yoo, Hyun Lee   +13 more
core   +1 more source