Results 51 to 60 of about 648,656 (199)

Meat Cultures

Humanimalia, 2021
Reviewed in this essay: Carol J. Adams, Burger. Object Lessons. London: Bloomsbury Academic, 2018. 192 pp. $13.45 (pb) Ted Geier. Meat Markets: The Cultural History of Bloody London. Edinburgh: Edinburgh University Press, 2017. 200 pp. $110 (hc)
openaire   +1 more source

Meat Consumption Culture in Ethiopia

Korean Journal for Food Science of Animal Resources, 2014
The consumption of animal flesh food in Ethiopia has associated with cultural practices. Meat plays pivotal and vital parts in special occasions and its cultural symbolic weight is markedly greater than that accorded to most other food. Processing and cooking of poultry is a gender based duty and has socio-cultural roles.
Seleshe, Semeneh, Jo, Cheorun, Lee, Mooha   +2 more
openaire   +3 more sources

Multivariate statistical regression analysis and relative quantification based on dimensional-reduction method to compare the taste-active components of different chicken breeds

Food Production, Processing and Nutrition
To compare the difference of non-volatile taste-active flavor components of different chicken breeds, four Chinese native yellow feather broilers including Langshan chicken, Chongren chicken, Luyuan chicken and Wenchang chicken were used in the ...
Na Xu, Hao Wang, Lei Liu, Xinglian Xu, Peng Wang   +4 more
doaj   +1 more source

A trans-acting sRNA SaaS targeting hilD, cheA and csgA to inhibit biofilm formation of S. Enteritidis

Journal of Advanced Research
Introduction: Salmonella Enteritidis has brought great harm to public health, animal production and food safety worldwide. The biofilm formed by Salmonella Enteritidis plays a critical role in microbial cross-contamination.
Chongyang Lyu, Haijing Hu, Linlin Cai, Shuwen He, Xinglian Xu, Guanghong Zhou, Huhu Wang   +6 more
doaj   +1 more source

Technological landscapes and sustainable transitions: reconfiguring the meat industry in Asia

Food Science of Animal Resources
Asia, responsible for over 40% of global meat production, faces a profound sustainability challenge amplified by unique regional pressures. Surging incomes are projected to drive per capita global meat consumption, intensifying environmental footprints ...
Anthony Pius Bassey, Wangang Zhang, Guanghong Zhou   +2 more
doaj   +1 more source

Real meat shows good performance in maintaining colonic barrier function at a recommended amount of intake in mice

Food Frontiers
This study aimed to investigate the effects and underlying mechanisms of real meat and plant‐based meat analogs on intestinal barrier function. Methods including PacBio sequencing, HPLC, histological observation, western blotting, and RT‐qPCR were ...
Yunting Xie, Linlin Cai, Isaiah Henry Ibeogu, Guanghong Zhou, Chunbao Li   +4 more
doaj   +1 more source

Evaluation of co-spoilage potential of Pseudomonas fragi and Pseudomonas lundensis isolated from chilled pork: in vitro and in situ

Food Science and Human Wellness
Pseudomonas fragi and Pseudomonas lundensis have been reported as key spoilage bacteria in aerobically-stored chilled meat. However, the co-spoilage effect of these bacteria has not been effectively evaluated.
Han Dou, Anthony Pius Bassey, Jingwen Li, Xianming Zeng, Keping Ye   +4 more
doaj   +1 more source

Hyperspectral guidance for summer tea processing: Enhancing taste and aroma through short‐term cycled heaping

Food Frontiers
To reduce the unpleasant flavor in tea infusion made from summer fresh leaves and lessen tea resource wastage, a short‐term cycled heaping method, addressing the temperature/moisture variations during prolonged heaping, was introduced to produce high ...
Hujing Cao, Jingjing Tian, Jiarui Zeng, Yujing Wu, Shuofei Xu, Yu Duan, Tingting Shen, Leiqing Pan, Zhihong Xin, Wanping Fang, Xujun Zhu   +10 more
doaj   +1 more source

Elucidating the molecular mechanism of myofibrillar protein-luteolin affecting lipid accumulation and oxidative stress in HepG2 cells

Food Science and Human Wellness
The luteolin (Lut) binding with myofibrillar protein (MP) can enhance the functionality of proteins, having the potential to ameliorate obesity in the form of dietary intervention.
Zhenyang Wu, Rui Zheng, Xue Zhao, Xinglian Xu   +3 more
doaj   +1 more source

Ultrasound treatment improved gelling and emulsifying properties of myofibrillar proteins from Antarctic krill (Euphausia superba)

Ultrasonics Sonochemistry
Antarctic krill is a promising source of marine proteins with abundant biomass and excellent nutritional profile, but has poor technological properties.
Chang Zhou, Ruoyan Liu, Di Zhao, Kai Shan, Weixin Ke, Chunbao Li   +5 more
doaj   +1 more source