Results 41 to 50 of about 719,893 (213)

Meat Microflora and the Quality of Meat Products

Foods, 2023
Meat and meat products are not only a source of nutrients for humans [...]
Piotr Szymański, Dorota Zielińska, Anna Okoń, Anna Łepecka   +3 more
openaire   +3 more sources

Microcapsules of grape peel extract as antioxidant vehicle: characterization, bioaccessibility and addition influence in meat model systems

Applied Food Research
The objective of the present work was to develop and characterize grape peel extract microcapsules from advanced dispersion systems as antioxidant capacity vehicles to enrich meat products. To achieve this, the grape peel extract was firstly obtained and
Abraham Pajuelo, Carlos Folgado, Celia Moreno, Lenin Trujillo-Echeverría, Trinidad Perez-Palacios   +4 more
doaj   +1 more source

Antibiotic-resistant Escherichia Coli from Retail Poultry Meat with Different Antibiotic Use Claims [PDF]

, 2018
Background We sought to determine if the prevalence of antibiotic-resistant Escherichia coli differed across retail poultry products and among major production categories, including organic, “raised without antibiotics”, and conventional.
Davis, Gregg S., Grande, Heidi, Horwinski, Joseph, Hungate, Bruce A., Koch, Benjamin, Liu, Cindy M., Nordstrom, Lora, Papp, Katerina, Price, Lance B., Waits, Kara, Weaver, Brett   +10 more
core   +2 more sources

POULTRY MEAT IN THE PRODUCTION OF MEAT PRODUCTS

Poljoprivreda, 2000
The authors had studied the possibility of the use of various types of poultry meat, factors which could have and adverse impact upon the microbiological quality of the raw material, technology of meat products production and the quality of products.
Varga, Ciril, Strelec, Vladimir, Volk, Marko   +2 more
openaire   +2 more sources

Incidence of Salmonellae in Meat and Meat Products [PDF]

Applied Microbiology, 1969
Standard enrichment, plating, and biochemical techniques were used to assess the incidence of Salmonella species on beef and pork carcasses and processed meat products. The incidence of Salmonella in pork carcasses was 56% and in beef carcasses, 74 ...
M A, Weissman, J A, Carpenter
openaire   +2 more sources

Formation of advanced glycation end products in raw and subsequently boiled broiler muscle: biological variation and effects of postmortem ageing and storage

Food Science and Human Wellness, 2022
The study aimed to investigate and compare the contents of carboxymethyllysine (CML) in two kinds of broilers during postmortem ageing and storage. The contents of CML in raw and boiled (100 °C, 30 min) broiler briskets and legs which were from white ...
Suhong Huang, Xiaoli Dong, Yali Zhang, Yuru Chen, Yajie Yu, Ming Huang, Yuandong Zheng   +6 more
doaj   +1 more source

SELECTION OF COMPONENTS OF THE COMPOSITIONAL PROTEIN-CARBOHYDRATE MIXTURE TO IMPROVE THE QUALITY OF THE CHOPPED SEMI-FINISHED PRODUCTS

Food and Environment Safety, 2019
Meat is one of the most significant and nutritious foods available for the masses, which helps to satisfy most of the needs of the body. It has is a good source of proteins, zinc, iron, selenium, and phosphorus followed by vitamin A and B-complex ...
Taisa HONCHARENKO, Oksana TOPCHYI
doaj  

Identification and In Silico Simulation on Inhibitory Platelet-Activating Factor Acetyl Hydrolase Peptides from Dry-Cured Pork Coppa

Foods, 2023
The unique processing technology of dry-cured meat products leads to strong proteolysis, which produces numerous peptides. The purpose of this investigation was the systematic isolation, purification, and identification of potentially cardioprotective ...
Mingming Li, Xin Zhang, Jiapeng Li, Linggao Liu, Qiujin Zhu, Chao Qu, Yunhan Zhang, Shouwei Wang   +7 more
doaj   +1 more source

High-Salt Diet Has a Certain Impact on Protein Digestion and Gut Microbiota: A Sequencing and Proteome Combined Study

Frontiers in Microbiology, 2017
High-salt diet has been considered to cause health problems, but it is still less known how high-salt diet affects gut microbiota, protein digestion, and passage in the digestive tract.
Chao Wang, Chao Wang, Chao Wang, Chao Wang, Zixin Huang, Zixin Huang, Zixin Huang, Zixin Huang, Kequan Yu, Kequan Yu, Kequan Yu, Kequan Yu, Ruiling Ding, Ruiling Ding, Ruiling Ding, Ruiling Ding, Keping Ye, Keping Ye, Keping Ye, Keping Ye, Chen Dai, Chen Dai, Chen Dai, Chen Dai, Xinglian Xu, Xinglian Xu, Xinglian Xu, Xinglian Xu, Guanghong Zhou, Guanghong Zhou, Guanghong Zhou, Guanghong Zhou, Chunbao Li, Chunbao Li, Chunbao Li, Chunbao Li   +35 more
doaj   +1 more source

The design of a new bacon product : a thesis presented in partial fulfilment of the requirements for the degree of Master of Technology in Food Technology at Massey University [PDF]

, 1975
An initial examination of the New Zealand domestic meat market showed that the bacon industry was most in need of help from the development of new products. Per capita consumption of bacon and ham, products which provided almost 70% of the bacon industry'
Wilkinson, Brian Herbert Patrick
core