Results 21 to 30 of about 804,997 (312)
Fish oil, lard and soybean oil differentially shape gut microbiota of middle-aged rats
Scientific Reports, 2017 High-fat diets have been associated with overweight/obesity and increased mortality in middle-aged populations. However, it is still unclear how gut microbiota in middle-aged populations responds to dietary fats at a normal dose.
He Li +7 more
doaj +1 more source
Effect of Plasma-activated Water as Thawing Media on the Sterilization and Quality of Beef
Shipin gongye ke-ji, 2022 Objective: Evaluating the effects of plasma-activated water (PAW) used as a thawing medium on the microbial safety and fresh quality of beef. Methods: The PAW was prepared by treating the 300 mL deionized water with the plasma jet for various times (40 ...
Keqin YING +5 more
doaj +1 more source
Foods, 2022 Oxidation is one of the most common causes of the deterioration of meat and meat products. At the same time, synthetic antioxidants are becoming less accepted by consumers due to the potential health hazards they might cause.
Yingying Zhu +5 more
doaj +1 more source
Facile Synthesis of Ag NP Films via Evaporation-Induced Self-Assembly and the BA-Sensing Properties
Foods, 2023 Herein, we design and prepare large-area silver nanoparticle (Ag NP) films based on evaporation-induced self-assembly, which offers the visual and real-time detection of chilled broiler meat freshness.
Jiahang Yu +3 more
doaj +1 more source
Sustainability in the logistics chain of the foreign trade at the example of Argentina´s beef export [PDF]
, 2015 The food industry is more complicated and interweaves become, so that more coordination efforts in the area of the quality and amount of meat exports are necessary.
Castro, Nicolás +2 more
core +1 more source
Growth and slaughtering performance, carcase fleshiness and meat quality according to the plumage colour in Padovana male chickens slaughtered at 18 weeks of age [PDF]
, 2019 The aim of this trial was to investigate on the growth and meat quality of Padovana male chickens with different plumage varieties, chamois (PC - light brown feathers with white edge), silver (PS - white feathers with black edge), and their cross.
Rizzi, Chiara
core +1 more source
Silver Nanoparticle Sensor Array-Based Meat Freshness Inspection System
Foods, 2023 The series of biochemical reactions, metabolic pathways, and regulatory interactions that occur during the storage of meat are the main causes of meat loss and waste.
Jiahang Yu +3 more
doaj +1 more source
Determinants of meat quality: tenderness [PDF]
Proceedings of the Nutrition Society, 2003 Meat quality is a term used to describe a range of attributes of meat. Consumer research suggests that tenderness is a very important element of eating quality and that variations in tenderness affect the decision to repurchase. The present paper highlights recent information on the factors that affect tenderness.
Charlotte, Maltin +3 more
openaire +2 more sources
Dietary Regulation of Oxidative Stress in Chronic Metabolic Diseases
Foods, 2021 Oxidative stress is a status of imbalance between oxidants and antioxidants, resulting in molecular damage and interruption of redox signaling in an organism.
Shuai Jiang, Hui Liu, Chunbao Li
doaj +1 more source
, 2018 Chicken meat is considered as an easily available source of high-quality protein and other nutrients that are necessary for proper body functioning. In order to meet the consumers’ growing demands for high-quality protein, the poultry industry focused on selection of fast-growing broilers, which reach a body mass of about 2.5 kg within 6-week ...
Kralik, Gordana +3 more
openaire +3 more sources