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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 ...
Agaricus bisporus mushroom as partial fat replacer improves the sensory quality maintaining the instrumental characteristics of beef burger.
Authors: Patinho I; Selani MM; Saldaña E; Bortoluzzi ACT; Rios-Mera JD; da Silva CM; Kushida MM; Contreras-Castillo CJ
Published: 2021
Resource Type: Academic Journal
Source: Meat science [Meat Sci] 2021 Feb; Vol. 172, pp. 108307. Date of Electronic Publication: 2020 Sep 06.


Ewe's diet during gestation and lactation affects ready-to-eat meat from light lambs.
Authors: Mateo L; Ortuño J; Bañón S
Published: 2021
Resource Type: Academic Journal
Source: Animal : an international journal of animal bioscience [Animal] 2021 Feb; Vol. 15 (2), pp. 100043. Date of Electronic Publication: 2021 Jan 23.


Effects of partial NaCl substitution with high-temperature ripening on proteolysis and volatile compounds during process of Chinese dry-cured lamb ham.
Authors: Luo J; Nasiru MM; Zhuang H; Zhou G; Zhang J
Published: 2021
Resource Type: Academic Journal
Source: Food research international (Ottawa, Ont.) [Food Res Int] 2021 Feb; Vol. 140, pp. 110001. Date of Electronic Publication: 2020 Dec 29.


Modeling the behavior of Listeria innocua in Italian salami during the production and high-pressure validation of processes for exportation to the U.S.
Authors: Bonilauri P; Merialdi G; Ramini M; Bardasi L; Taddei R; Grisenti MS; Daminelli P; Cosciani-Cunico E; Dalzini E; Frustoli MA; Giacometti F; Tomasello F; Piva S; Serraino A
Published: 2021
Resource Type: Academic Journal
Source: Meat science [Meat Sci] 2021 Feb; Vol. 172, pp. 108315. Date of Electronic Publication: 2020 Sep 17.


Characterisation of the flavour profile of dry fermented sausages with different NaCl substitutes using HS-SPME-GC-MS combined with electronic nose and electronic tongue.
Authors: Chen Q; Hu Y; Wen R; Wang Y; Qin L; Kong B
Published: 2021
Resource Type: Academic Journal
Source: Meat science [Meat Sci] 2021 Feb; Vol. 172, pp. 108338. Date of Electronic Publication: 2020 Oct 08.


Instrumental texture analysis on the surface of dry-cured ham to define the end of the process.
Authors: Fulladosa E; Guerrero L; Illana A; Olmos A; Coll-Brasas E; Gou P; Muñoz I; Arnau J
Published: 2021
Resource Type: Academic Journal
Source: Meat science [Meat Sci] 2021 Feb; Vol. 172, pp. 108334. Date of Electronic Publication: 2020 Oct 06.


Optimization of UV-C light and lactic acid combined treatment in decontamination of sliced Brazilian dry-cured loin: Salmonella Typhimurium inactivation and physicochemical quality.
Authors: Rosario DKA; Mutz YS; Castro VS; Bernardes PC; Rajkovic A; Conte-Junior CA
Published: 2021
Resource Type: Academic Journal
Source: Meat science [Meat Sci] 2021 Feb; Vol. 172, pp. 108308. Date of Electronic Publication: 2020 Sep 11.


Combined effects of ε-polylysine and ε-polylysine nanoparticles with plant extracts on the shelf life and quality characteristics of nitrite-free frankfurter-type sausages.
Authors: Alirezalu K; Hesari J; Yaghoubi M; Khaneghah AM; Alirezalu A; Pateiro M; Lorenzo JM
Published: 2021
Resource Type: Academic Journal
Source: Meat science [Meat Sci] 2021 Feb; Vol. 172, pp. 108318. Date of Electronic Publication: 2020 Sep 19.


Development of a 64 SNV panel for breed authentication in Iberian pigs and their derived meat products.
Authors: Muñoz M; García-Casco JM; Alves E; Benítez R; Barragán C; Caraballo C; Fernández AI; García F; Núñez Y; Óvilo C; Fernández A; Rodríguez C; Silió L
Published: 2020
Resource Type: Academic Journal
Source: Meat science [Meat Sci] 2020 Sep; Vol. 167, pp. 108152. Date of Electronic Publication: 2020 Apr 19.


Multiplex PCR and 12S rRNA gene sequencing for detection of meat adulteration: A case study in the Egyptian markets.
Authors: Galal-Khallaf A
Published: 2021
Resource Type: Academic Journal
Source: Gene [Gene] 2021 Jan 05; Vol. 764, pp. 145062. Date of Electronic Publication: 2020 Aug 27.


Mania and nitrated meat products.
Authors: Swartz CM
Published: 2020
Resource Type: Editorial & Opinion
Source: Molecular psychiatry [Mol Psychiatry] 2020 Mar; Vol. 25 (3), pp. 511. Date of Electronic Publication: 2019 Mar 07.


Nitrated meat products are associated with mania in humans and altered behavior and brain gene expression in rats.
Authors: Khambadkone SG; Cordner ZA; Dickerson F; Severance EG; Prandovszky E; Pletnikov M; Xiao J; Li Y; Boersma GJ; Talbot CC Jr; Campbell WW; Wright CS; Siple CE; Moran TH; Tamashiro KL; Yolken RH
Published: 2020
Resource Type: Academic Journal
Source: Molecular psychiatry [Mol Psychiatry] 2020 Mar; Vol. 25 (3), pp. 560-571. Date of Electronic Publication: 2018 Jul 18.


Searching for high ZnPP-forming edible bacteria to improve the color of fermented meat products without nitrite/nitrate.
Authors: Asaduzzaman M; Ohya M; Kumura H; Hayakawa T; Wakamatsu JI
Published: 2020
Resource Type: Academic Journal
Source: Meat science [Meat Sci] 2020 Jul; Vol. 165, pp. 108109. Date of Electronic Publication: 2020 Mar 07.


Probabilistic model for estimating Listeria monocytogenes concentration in cooked meat products from presence/absence data.
Authors: Sun W; Sun T; Wang X; Liu Q; Dong Q
Published: 2020
Resource Type: Academic Journal
Source: Food research international (Ottawa, Ont.) [Food Res Int] 2020 May; Vol. 131, pp. 109040. Date of Electronic Publication: 2020 Jan 27.


Structural and functional modification of food proteins by high power ultrasound and its application in meat processing.
Authors: Kang D; Zhang W; Lorenzo JM; Chen X
Published: 2021
Resource Type: Academic Journal
Source: Critical reviews in food science and nutrition [Crit Rev Food Sci Nutr] 2021; Vol. 61 (11), pp. 1914-1933. Date of Electronic Publication: 2020 May 25.


Tissue and species identification in minced meat and meat products from Italian commercial markets by DNA microarray and histological approach.
Authors: Sohrabi H; Cannizzo FT; Pregel P; Scaglione FE; Beltramo C; Acutis PL; Dalmasso A; Biolatti B
Published: 2020
Resource Type: Academic Journal
Source: Veterinaria italiana [Vet Ital] 2020 Jul 14; Vol. 56 (2), pp. 77-85. Date of Electronic Publication: 2020 Jul 14.


Quantification of surface iridescence in meat products by digital image analysis.
Authors: Ruedt C; Gibis M; Weiss J
Published: 2020
Resource Type: Academic Journal
Source: Meat science [Meat Sci] 2020 May; Vol. 163, pp. 108064. Date of Electronic Publication: 2020 Jan 22.


Beneficial effects of Jerusalem artichoke powder and olive oil as animal fat replacers and natural healthy compound sources in Harbin dry sausages.
Authors: Zhu Y; Guo L; Tang W; Yang Q
Published: 2020
Resource Type: Academic Journal
Source: Poultry science [Poult Sci] 2020 Dec; Vol. 99 (12), pp. 7147-7158. Date of Electronic Publication: 2020 Sep 14.


Meat consumption: Which are the current global risks? A review of recent (2010-2020) evidences.
Authors: González N; Marquès M; Nadal M; Domingo JL
Published: 2020
Resource Type: Academic Journal
Source: Food research international (Ottawa, Ont.) [Food Res Int] 2020 Nov; Vol. 137, pp. 109341. Date of Electronic Publication: 2020 May 29.


Residual nitrite in processed meat products in Costa Rica: Method validation, long-term survey and intake estimations.
Authors: Ledezma-Zamora K; Sánchez-Gutiérrez R; Ramírez-Leiva A; Mena-Rivera L
Published: 2021
Resource Type: Academic Journal
Source: Food chemistry [Food Chem] 2021 Nov 01; Vol. 361, pp. 130082. Date of Electronic Publication: 2021 May 12.