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meat science 5,334 journal of food protection 2,438 international journal of food microbiology 1,873 poultry science 1,707 food chemistry 1,453 journal of animal science 1,344 More options ...
Current analytical methods for porcine identification in meat and meat products.
Authors: Zia Q; Alawami M; Mokhtar NFK; Nhari RMHR; Hanish I
Published: 2020
Resource Type: Academic Journal
Source: Food chemistry [Food Chem] 2020 Sep 15; Vol. 324, pp. 126664. Date of Electronic Publication: 2020 Mar 21.


Phenolic compounds in emulsion gel-based delivery systems applied as animal fat replacers in frankfurters: Physico-chemical, structural and microbiological approach.
Authors: Pintado T; Muñoz-González I; Salvador M; Ruiz-Capillas C; Herrero AM
Published: 2021
Resource Type: Academic Journal
Source: Food chemistry [Food Chem] 2021 Mar 15; Vol. 340, pp. 128095. Date of Electronic Publication: 2020 Sep 24.


Influence of an industrial dry-fermented sausage processing on ochratoxin A production by Penicillium nordicum.
Authors: Delgado J; Rondán JJ; Núñez F; Rodríguez A
Published: 2021
Resource Type: Academic Journal
Source: International journal of food microbiology [Int J Food Microbiol] 2021 Feb 02; Vol. 339, pp. 109016. Date of Electronic Publication: 2020 Dec 08.


Modelling the piezo-protection effect exerted by lactate on the high pressure resistance of Listeria monocytogenes in cooked ham.
Authors: Serra-Castelló C; Jofré A; Belletti N; Garriga M; Bover-Cid S
Published: 2021
Resource Type: Academic Journal
Source: Food research international (Ottawa, Ont.) [Food Res Int] 2021 Feb; Vol. 140, pp. 110003. Date of Electronic Publication: 2020 Dec 24.


Physiochemical properties of reduced-fat duck meat emulsion systems: effects of preemulsification with vegetable oils and duck skin.
Authors: Kim TK; Lee MH; Kim SM; Kim MJ; Jung S; Yong HI; Choi YS
Published: 2021
Resource Type: Academic Journal
Source: Poultry science [Poult Sci] 2021 Feb; Vol. 100 (2), pp. 1291-1298. Date of Electronic Publication: 2020 Nov 04.


FERMENTE ET ÜRÜNLERİNDE OKSİDATİF DEĞİŞİKLİKLER VE ÜRÜN KALİTESİ ÜZERİNE ETKİLERİ.
Authors: Kavuşan, Hülya Serpil; Serdaroğlu, Meltem
Published: 2021
Resource Type: Academic Journal
Source: GIDA / The Journal of FOOD. 2021, Vol. 46 Issue 2, p443-462. 20p.


Development of a real-time PCR assay for the identification and quantification of bovine ingredient in processed meat products.
Authors: Chen X; Lu L; Xiong X; Xiong X; Liu Y
Published: 2020
Resource Type: Academic Journal
Source: Scientific reports [Sci Rep] 2020 Feb 06; Vol. 10 (1), pp. 2052. Date of Electronic Publication: 2020 Feb 06.


Improving the color of meat products without adding nitrite/nitrate using high zinc protoporphyrin IX-forming microorganisms.
Authors: Wakamatsu JI; Kawazoe H; Ohya M; Hayakawa T; Kumura H
Published: 2020
Resource Type: Academic Journal
Source: Meat science [Meat Sci] 2020 Mar; Vol. 161, pp. 107989. Date of Electronic Publication: 2019 Oct 30.


How Do Consumers Perceive Cultured Meat in Croatia, Greece, and Spain?
Authors: Franceković P; García-Torralba L; Sakoulogeorga E; Vučković T; Perez-Cueto FJA
Published: 2021
Resource Type: Academic Journal
Source: Nutrients [Nutrients] 2021 Apr 14; Vol. 13 (4). Date of Electronic Publication: 2021 Apr 14.


Effect of yogurt-based marinade combined with essential oils on the behavior of Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella spp. in camel meat chunks during storage.
Authors: Osaili TM; Hasan F; Dhanasekaran DK; Obaid RS; Al-Nabulsi AA; Karam L; Savvaidis IN; Olaimat AN; Ayyash M; Al-Holy M; Holley R
Published: 2021
Resource Type: Academic Journal
Source: International journal of food microbiology [Int J Food Microbiol] 2021 Apr 02; Vol. 343, pp. 109106. Date of Electronic Publication: 2021 Feb 18.


High-throughput sequencing-based characterization of the predominant microbial community associated with characteristic flavor formation in Jinhua Ham.
Authors: Wang Y; Li F; Chen J; Sun Z; Wang F; Wang C; Fu L
Published: 2021
Resource Type: Academic Journal
Source: Food microbiology [Food Microbiol] 2021 Apr; Vol. 94, pp. 103643. Date of Electronic Publication: 2020 Sep 15.


GC × GC-ToF-MS and GC-IMS based volatile profile characterization of the Chinese dry-cured hams from different regions.
Authors: Li W; Chen YP; Blank I; Li F; Li C; Liu Y
Published: 2021
Resource Type: Academic Journal
Source: Food research international (Ottawa, Ont.) [Food Res Int] 2021 Apr; Vol. 142, pp. 110222. Date of Electronic Publication: 2021 Feb 16.


A survey of a blown pack spoilage produced by Clostridium perfringens in vacuum-packaged wurstel.
Authors: Iacumin L; Comi G
Published: 2021
Resource Type: Academic Journal
Source: Food microbiology [Food Microbiol] 2021 Apr; Vol. 94, pp. 103654. Date of Electronic Publication: 2020 Oct 07.


Potentially probiotic or postbiotic pre-converted nitrite from celery produced by an axenic culture system with probiotic lacticaseibacilli strain.
Authors: Oliveira WA; Rodrigues ARP; Oliveira FA; Oliveira VS; Laureano-Melo R; Stutz ETG; Lemos Junior WJF; Paula BP; Esmerino EA; Corich V; Giacomini A; Rodrigues P; Luchese RH; Guerra AF
Published: 2021
Resource Type: Academic Journal
Source: Meat science [Meat Sci] 2021 Apr; Vol. 174, pp. 108408. Date of Electronic Publication: 2020 Dec 17.


Suitability of lactic acid bacteria and deriving antibacterial preparations to enhance shelf-life and consumer safety of emulsion type sausages.
Authors: Bungenstock L; Abdulmawjood A; Reich F
Published: 2021
Resource Type: Academic Journal
Source: Food microbiology [Food Microbiol] 2021 Apr; Vol. 94, pp. 103673. Date of Electronic Publication: 2020 Nov 03.


Antioxidant activities of peptides derived from mutton ham, Xuanwei ham and Jinhua ham.
Authors: Wang J; Guo M; Wang Q; Dong J; Lu S; Lyu B; Ma X
Published: 2021
Resource Type: Academic Journal
Source: Food research international (Ottawa, Ont.) [Food Res Int] 2021 Apr; Vol. 142, pp. 110195. Date of Electronic Publication: 2021 Feb 01.


Effect of radiofrequency heating of vacuum-packed nitrite-free sausage on quality properties and microorganism inactivation.
Authors: Jantapirak S; Takahashi C; Uemura K
Published: 2021
Resource Type: Academic Journal
Source: Bioscience, biotechnology, and biochemistry [Biosci Biotechnol Biochem] 2021 Mar 24; Vol. 85 (4), pp. 907-915.


Generation of Sarcoplasmic and Myofibrillar Protein-Bound Heterocyclic Amines in Chemical Model Systems under Different Heating Temperatures and Durations.
Authors: Chen Q; Xue C; He Z; Wang Z; Qin F; Chen J; Zeng M
Published: 2021
Resource Type: Academic Journal
Source: Journal of agricultural and food chemistry [J Agric Food Chem] 2021 Mar 17; Vol. 69 (10), pp. 3232-3246. Date of Electronic Publication: 2021 Mar 03.


Use of Starter Cultures in Foods from Animal Origin to Improve Their Safety.
Authors: García-Díez J; Saraiva C
Published: 2021
Resource Type: Academic Journal
Source: International journal of environmental research and public health [Int J Environ Res Public Health] 2021 Mar 04; Vol. 18 (5). Date of Electronic Publication: 2021 Mar 04.


Novel insight into physicochemical and flavor formation in naturally fermented tilapia sausage based on microbial metabolic network.
Authors: Zhao Y; Wang Y; Li C; Li L; Yang X; Wu Y; Chen S; Zhao Y
Published: 2021
Resource Type: Academic Journal
Source: Food research international (Ottawa, Ont.) [Food Res Int] 2021 Mar; Vol. 141, pp. 110122. Date of Electronic Publication: 2021 Jan 11.