Results 31 to 40 of about 8,440,470 (296)
Frontiers in Microbiology, 2017 The poultry reservoir, especially broiler meat, is generally recognized as one of the most-important sources for human Campylobacteriosis. The measures to control Campylobacter targeted essentially the primary production level.
Muriel Guyard-Nicodème +7 more
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Pathogens, 2023 This study evaluated the contribution of cattle, sheep, poultry and pigs to the contamination of surface water from rivers by Campylobacter jejuni and C. coli using MLST, cgMLST and considered MALDI-TOF MS as an alternative technique.
Martine Denis +11 more
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Quality Changes of Pork Ribs during Normal and High-pressure Steaming
Shipin gongye ke-ji, 2023 In order to investigate the changes in quality of pork ribs during steaming and the effects of different steaming methods, the pork ribs were steamed under normal and high pressure until they reached a same level of cooking degree. The changes in cooking
Xinliu WANG +5 more
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Effects of Thermal Processing Methods on the Quality and Oxidation Characteristics of Pork [PDF]
Shipin Kexue, 2023 In order to investigate the effects of thermal processing methods on the quality and oxidation characteristics of pork, boiled, microwaved, roasted, or deep-fried pork loin was evaluated for quality indicators such as cooking loss, color, shear force ...
YUAN Jing, FENG Meiqin, SUN Jian
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Molecules, 2018 Acetaminophen (APAP) is a well-known antipyretic and analgesic drug. However, the accidental or intentional APAP overdose will induce liver injury and even acute liver failure. Astragaloside IV (AS-IV), a bioactive compound isolated from Astragali Radix,
Lei Li +9 more
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Proteomics and Metabolomics Profiling of Pork Exudate Reveals Meat Spoilage during Storage
Metabolites, 2022 Previous studies have evaluated pork quality by omics methods. However, proteomics coupled with metabolomics to investigate pork freshness by using pork exudates has not been reported.
Fan Zhao +6 more
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Animals, 2020 Simple Summary This study aimed to evaluate mutations within three candidate genes (SCD, ACACA, FASN) for their effects on fattening and slaughter characteristics, as well as meat quality traits, including intramuscular fat (IMF) level in pork. They were
K. Piórkowska +7 more
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Quality Properties of Brand Pork [PDF]
Korean Journal for Food Science of Animal Resources, 2008 시중에 유통 중인 브랜드 돈육의 품질 특성을 조사하기 위해 3개 브랜드(Y처리구 :재래돼지 $\times$ 멧돼지, 맥강과 한약제 급여; J처리구 LY $\times$ D, 무항생제, 생균제 급여; M처리구 :LY $\times$ D)돈육 등심을 구매하여 품질 특성을 분석하였다.
Sang-Keun Jin +3 more
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Identifying the quality characteristics of pork floss structure based on deep learning framework
Current Research in Food Science, 2023 Pork floss is a traditional Chinese food with a long history. Nowadays, pork floss is known to consumers as a leisure food. It is made from pork through a unique process in which the muscle fibers become flaky or granular and tangled.
Che Shen +7 more
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Recent advances in screening of anti-Campylobacter activity in probiotics for use in poultry
Frontiers in Microbiology, 2016 Campylobacteriosis is the most common cause of bacterial gastroenteritis worldwide. Campylobacter species involved in this infection usually include the thermotolerant species Campylobacter jejuni. The major reservoir for C.
Manuel Jimmy Saint-Cyr +6 more
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