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Erratum: Fish oil, lard and soybean oil differentially shape gut microbiota of middle-aged rats
Scientific Reports, 2017 A correction to this article has been published and is linked from the HTML version of this paper. The error has been fixed in the paper.
He Li +7 more
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Frontiers in Microbiology, 2018 Consumption of dietary protein at recommended levels is considered a potential strategy to promote satiety and weight management, but how protein from different dietary sources effect the obesity development, lipid metabolism, and gut microbiota is not ...
Muhammad Umair Ijaz +17 more
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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
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Meat quality of six endangered cattle breeds native to Norway [PDF]
, 2023 reservedThe six Norwegian endangered cattle breeds considered in this Master Thesis were close to extinction thirty years ago; fortunately, these cattle populations have been growing steadily in numbers over the past decade.
SAMBUGARO, NICOLA
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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
npj Biofilms and Microbiomes, 2022 Relationships between meat consumption and gut diseases have been debated for decades, and the gut microbiota plays an important role in this interplay. It was speculated that the gut microbiota and relevant indicators of hosts with different body weight
Di Zhao +7 more
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Prediction of 24h pH and lamb meat quality parameters in different muscle fibre types using rapid evaporative ionisation mass spectrometry [PDF]
, 2022 Accurate prediction of meat muscle quality is an important goal for ensuring that meat is graded for its most appropriate use, improving consumer experience and ensuring maximal return to farmers and meat processors.
Lee, Hannah +5 more
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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
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Vitamin E and meat quality [PDF]
Proceedings of the Nutrition Society, 1994 Lipid oxidation is a major cause of deterioration in the quality of muscle foods. Oxidation leads to the production of off-flavours and odours, reduction of polyunsatu- rated fatty acids, fat-soluble vitamins and pigments, lower consumer acceptability, and the production of compounds such as peroxides and aldehydes which may be toxic.
P A, Morrissey +3 more
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Meat quality of young Nellore bulls with low and high residual feed intake [PDF]
, 2012 Fifty-nine Nellore bulls from low and high residual feed intake (RFI) levels were studied with the objective of evaluating meat quality traits. Animals were slaughtered when ultrasound-measured backfat thickness reached 4.
Zorzi, K. +11 more
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