Results 21 to 30 of about 65,078 (299)

Effects of Dietary Fermented (CBT) on Growth Performance, Relative Organ Weights, Cecal Microflora, Tibia Bone Characteristics, and Meat Qualities in Pekin Ducks [PDF]

Asian-Australasian Journal of Animal Sciences, 2015
Fermented Chlorella vulgaris was examined for its effects on growth performance, cecal microflora, tibia bone strength, and meat qualities in commercial Pekin ducks.
S T. Oh, L. Zheng, H. J. Kwon, Y. K. Choo, K. W. Lee, C. W. Kang, B. K. An   +6 more
doaj   +1 more source

Pediococcus spp.-fermented chicken meat for dogs

Journal of Animal Science and Technology, 2020
An experiment was conducted to evaluate Pediococcus spp.-fermented chicken meat as a snack for dogs. The fermented or non-fermented snacks used in this study were prepared through the following process; meat
Eunchae Lee, Ki-Taek Nam, Kyung-Woo Lee, Sang-Rak Lee   +3 more
doaj   +1 more source

Lukanka, a Semi-Dried Fermented Traditional Bulgarian Sausage: Role of the Bacterial Cultures in its Technological, Safety and Beneficial Characteristics

Applied Food Biotechnology, 2022
Background: Production of different fermented meat products is a well-known practice done in different European countries since ancient times. Fermentation of primary materials and/or smoking and salting processes are part of the preservation processes ...
Svetoslav Dimitrov Todorov, Clarizza May Dioso, Min-Tze Liong, Tonka Vasileva, Penka Moncheva, Iskra Vitanova Ivanova, Ilia Iliev   +6 more
doaj   +1 more source

Adding Value to Goat Meat: Biochemical and Technological Characterization of Autochthonous Lactic Acid Bacteria to Achieve High-Quality Fermented Sausages

Microorganisms, 2017
Quality and safety are important challenges in traditional fermented sausage technology. Consequently, the development of a tailored starter culture based on indigenous microbiota constitutes an interesting alternative.
Miriam T. Nediani, Luis García, Lucila Saavedra, Sandra Martínez, Soledad López Alzogaray, Silvina Fadda   +5 more
doaj   +1 more source

Recent Trends in Metabolomics by NMR Spectroscopy

Angewandte Chemie, EarlyView.
AI tools were applied to analyze more than 5 000 publications indexed in Scopus (2018–2025), identifying key trends and research directions in NMR‐based metabolomics. The artificial intelligence‐assisted workflow classified papers into six main fields of application, human health, food and nutrition, veterinary science, plants, environment, and ...
Giorgio Di Paco, Gaia Meoni, Veronica Ghini, Alessia Vignoli, Leonardo Tenori, Paola Turano, Claudio Luchinat   +6 more
wiley   +2 more sources

Effects of Pre-Converted Nitrite from Red Beet and Ascorbic Acid on Quality Characteristics in Meat Emulsions

Food Science of Animal Resources, 2017
We investigated the effects of fermented red beet extract and ascorbic acid on color development in meat emulsions. The pH of meat emulsions containing red beet extract decreased with an increase in the amount of extract added. The redness of the treated
Yun-Sang Choi, Tae-Kyung Kim, Ki-Hong Jeon, Jong-Dae Park, Hyun-Wook Kim, Ko-Eun Hwang, Young-Boong Kim   +6 more
doaj   +1 more source

Determination of Multiple Antibiotic Resistance Profiles of Enterococcus Species Isolated From Fermented Meat Products CConsumed in Ankara

Sakarya Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 2021
The aim of this study was to determine the multiple antibiotic resistance profiles of Enterococcus spp. isolated from the fermented meat products consumed in Ankara, Turkey. A total of 134 Enterococcus spp.
Zehra Şahin, Meryem Burcu Külahcı, Sumru Çıtak   +2 more
doaj   +1 more source

Progress of Research on the Relationship between Characteristic Flavor and Microorganisms in Fermented Meat Products

Shipin gongye ke-ji
Fermented meat products are products made from fresh meat under natural or artificially controlled conditions through microbial or enzymatic fermentation.
Peng ZHANG, Jinshan ZHAO, Jinhong ZANG, Chuantao PENG   +3 more
doaj   +1 more source

Characterization of Flavor Profile of “Nanx Wudl” Sour Meat Fermented from Goose and Pork Using Gas Chromatography–Ion Mobility Spectrometry (GC–IMS) Combined with Electronic Nose and Tongue

Foods, 2023
Sour meat is a highly appreciated traditional fermented product, mainly from the Guizhou, Yunnan, and Hunan provinces. The flavor profiles of sour meat from goose and pork were evaluated using gas chromatography–ion mobility spectrometry (GC–IMS ...
Xin Zhao, Jianying Feng, Luca Laghi, Jing Deng, Xiaofang Dao, Junni Tang, Lili Ji, Chenglin Zhu, Gianfranco Picone   +8 more
doaj   +1 more source

Rapid Remodeling of the Human Gut Microbiome in Response to Short‐Term Animal Product Restriction and Associations with Host Molecular Phenotypes

Advanced Science, EarlyView.
A real‐world model of structured animal product restriction practiced for religious reasons reveals the dynamic adaptability of the human gut microbiome to dietary change and uncovers reductions in diversity and rare taxa loss. Integrated microbiome, metabolomic, and proteomic analyses uncover coordinated taxonomic and molecular shifts and identify ...
Christina Emmanouil, Maria Anezaki, Alexandros Simistiras, Stavros Glentis, Nikolaos Scarmeas, Pantelis Hatzis, Konstantinos Rouskas, Antigone S. Dimas   +7 more
wiley   +1 more source