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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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Application of ultrasound treatment for improving the quality of infant meat puree
Ultrasonics Sonochemistry, 2021 Infant meat puree has an indispensable effect on the oral development and nutritional intake of infants. However, commercially available products have poor texture and relatively low digestibility.
Mingyang Luo +7 more
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International Journal of Analytical Chemistry, 2021 Amphenicols are widely used to prevent and treat animal diseases. However, amphenicol residues accumulate in livestock and poultry and harm consumers.
Xinyi Wu +6 more
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Rapid Detection of Avocado Oil Adulteration Using Low-Field Nuclear Magnetic Resonance
Foods, 2022 Avocado oil (AO) has been found to be adulterated by low-price oil in the market, calling for an efficient method to detect the authenticity of AO. In this work, a rapid and nondestructive method was developed to detect adulterated AO based on low-field ...
Haoquan Jin +6 more
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Food Materials Research, 2023 This paper focuses on the mechanism of the excellent oil/water (O/W) interface elastic film formation ability of meat protein (myofibrillar protein (MP)) compared with proteins (porcine plasma protein (PPP), egg-white protein isolate (EPI), and sodium ...
Ruying Cai +4 more
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International Journal of Analytical Chemistry, 2021 Ultrahigh-performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS) has become the main method for the detection and analysis of food additives because of its good separation, high selectivity, and high sensitivity.
Yanqin Sun +3 more
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Effect of fermented blueberry on the oxidative stability and volatile molecule profiles of emulsion-type sausage during refrigerated storage [PDF]
Asian-Australasian Journal of Animal Sciences, 2020 Objective The aim of this work was to assess the effect of fermented blueberry (FB; 2%, 4%, and 6%) on the oxidative stability and volatile molecule profiles of emulsion-type sausage stored at 4°C for 28 days.
Hengyue Zhou +6 more
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Food Materials Research, 2023 Protein and fat in foods of animal origin are important macronutrients for maintaining human growth and function. When measuring the nutritional properties of animal-derived diets, it is important to consider the effect of processing methods on their ...
Yulu Wang +5 more
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Meat consumption: Trends and quality matters [PDF]
, 2014 peer-reviewedThis paper uses quality theory to identify opportunities for the meat sector that are consistent with trends in meat consumption. Meat consumption has increased and is likely to continue into the future.
Henchion, Maeve +3 more
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Foods, 2020 The objective of this study was to investigate the effects of six different aging methods (four types of moisture-permeable packaging, wet aging, and dry aging) and aging time (0, 7, and 14 d) on the quality of aging beef, especially physicochemical ...
Yingwu Shi +2 more
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