Results 31 to 40 of about 211,335 (316)
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
Nutritional strategies and management practices to improve poultry meat quality [PDF]
, 2023 The estimated growth in world population is increasing global food demand, particularly of protein. From a historical perspective, meat has represented the main protein source for humans, contributing to biosocial well-being and sustenance (Leroy and ...
Marco Zampiga, Federico Sirri
core
Advanced Red Meat Cooking Technologies and Their Effect on Engineering and Quality Properties: A Review [PDF]
, 2023 The aim of this review is to investigate the basic principles of red meat cooking technologies, including traditional and modern methods, and their effects on the physical, thermal, mechanical, sensory, and microbial characteristics of red meat.
Ali I. Hobani +4 more
core +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 ...
Gordana Kralik +3 more
openaire +2 more sources
Manipulating meat quality and composition [PDF]
Proceedings of the Nutrition Society, 1999 Meat quality describes the attractiveness of meat to consumers. The present paper focuses on two major aspects of meat quality, tenderness and flavour. Both aspects of quality can be influenced by nutrition, principally through its effects on the amount and type of fat in meat. In several countries, high levels of intramuscular fat (marbling fat), i.e.
J D, Wood +5 more
openaire +2 more sources
Quality and Safety of Meat Products [PDF]
Foods, 2018 n ...
Begoña Panea, Guillermo Ripoll
openaire +7 more sources
Effect of Heat Treatment by the Sous-Vide Method on the Quality of Poultry Meat [PDF]
, 2021 An increase in the consumption of poultry meat has been observed due to its availability, nutritional value, and delicate flavor. These characteristics make it possible to prepare, with the use of spices and other additives, many different dishes and ...
Katarzyna Kajak-Siemaszko +4 more
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
Effect of Thermal Processing on the Conformational and Digestive Properties of Myosin
Foods, 2023 Heat treatment affects the structural properties of meat proteins, which in turn leads to changes in their sensitivity to digestive enzymes, further affecting the nutritional value of meat and meat products.
Miao Zhang +6 more
doaj +1 more source