Results 1 to 10 of about 295,054 (162)
Modified Rice Bran Dietary Fiber-Based Pre-Emulsion as a Fat Replacer: Modulating Physicochemical and Sensory Properties of Emulsified Meat Gels [PDF]
FoodsPolysaccharide-based pre-emulsions offer a promising strategy for reducing saturated fat in emulsified meat products. In this study, a pre-emulsion stabilized by rice bran dietary fiber modified with alkaline hydrogen peroxide (MRF) was used to replace ...
Yuhui Zhao +3 more
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Muscle-derived fibro-adipogenic progenitor cells for production of cultured bovine adipose tissue
npj Science of Food, 2022 Cultured meat is an emergent technology with the potential for significant environmental and animal welfare benefits. Accurate mimicry of traditional meat requires fat tissue; a key contributor to both the flavour and texture of meat.
Richard G. J. Dohmen +12 more
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Single-cell analysis of bovine muscle-derived cell types for cultured meat production
Frontiers in Nutrition, 2023 Cultured meat technologies leverage the proliferation and differentiation of animal-derived stem cells ex vivo to produce edible tissues for human consumption in a sustainable fashion.
Tobias Messmer +12 more
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Foods, 2023 Cultured meat is one of the meat substitutes produced through tissue engineering and other technologies. Large-scale cell culture is the key for cultured meat products to enter the market. Therefore, this study is aimed to explore the effect of long-term
Yan-Yan Zheng +6 more
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Journal of AOAC INTERNATIONAL, 1997 Butchers’ beef, for roasting or grilling, comes from male and female animals of about 15 to 24 months of age. Newer breeds from Europe such as the Charolais, Simmenthal and Belgian Blue have higher yields of saleable meat than traditional British breeds such as Aberdeen Angus and Hereford.
M. D. Ranken, R. C. Kill, C. Baker
openaire +4 more sources
Transcriptomic Analysis for Pork Color—The Ham Halo Effect in Biceps Femoris
Meat and Muscle Biology, 2022 Pork color is a major indicator of product quality that guides consumer purchasing decisions. Recently, industryhas received an increase in consumer complaints about the lightness and nonuniformity of ham color, primarily lighter colorin the periphery ...
Amanda K Lindholm-Perry +6 more
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International Journal of Food Design, 2020 We are facing a pandemic: climate change. In order to sustain a future population with a healthy diet, we need drastic changes in our food systems. With the demand for change both in our eating behaviour and the food industry, this opinion article dives into a currently disputed food resource with regards to climate impact: meat.
Louise Beck Brønnum +2 more
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Changes of sensory atributes of chilled vacuum-packaged cold-smoked common carp (Cyprinus carpio) and cold-smoked bighead carp (Hypophthalmichthys nobilis) fillets [PDF]
Biotechnology in Animal Husbandry, 2021 The aim of this research was to monitor changes of selected sensory properties and instrumental colour parameters (L*, a*, b*) of vacuum-packaged cold-smoked common carp (Cyprinus carpio) and cold-smoked bighead carp (Hypophthalmichthys nobilis) fillets ...
Babić-Milijašević Jelena +6 more
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Culture, meat, and cultured meat [PDF]
Journal of Animal Science, 2020 Abstract Cultured meat grown in vitro from animal cells has the potential to address many of the ethical, environmental, and public health issues associated with conventional meat production. However, as well as overcoming technical challenges to producing cultured meat, producers and advocates of the technology must consider a range of ...
openaire +2 more sources
Meat food fraud risk in Chinese markets 2012–2021
npj Science of Food, 2023 Food fraud is a major concern worldwide, and the majority of cases include meat adulteration or fraud. Many incidences of food fraud have been identified for meat products both in China and abroad over the last decade.
Xiaoman Li +5 more
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