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meat science 5,334 journal of food protection 2,440 international journal of food microbiology 1,875 journal of animal science 1,807 poultry science 1,708 food chemistry 1,453 More options ...
First detection of a plasmid located carbapenem resistant bla VIM-1 gene in E. coli isolated from meat products at retail in Belgium in 2015.
Authors: Garcia-Graells C; Berbers B; Verhaegen B; Vanneste K; Marchal K; Roosens NHC; Botteldoorn N; De Keersmaecker SCJ
Published: 2020
Resource Type: Academic Journal
Source: International journal of food microbiology [Int J Food Microbiol] 2020 Jul 02; Vol. 324, pp. 108624. Date of Electronic Publication: 2020 Apr 03.


Traditional Processed Meat Products Re-designed Towards Inulin-rich Functional Foods Reduce Polyps in Two Colorectal Cancer Animal Models.
Authors: Fernández J; Ledesma E; Monte J; Millán E; Costa P; de la Fuente VG; García MTF; Martínez-Camblor P; Villar CJ; Lombó F
Published: 2019
Resource Type: Academic Journal
Source: Scientific reports [Sci Rep] 2019 Oct 15; Vol. 9 (1), pp. 14783. Date of Electronic Publication: 2019 Oct 15.


USING SUNFLOWER PROTEIN AS A COMPONENT OF FORCEMEATS FOR FROZEN SEMI-PROCESSED MINCED MEAT PRODUCTS.
Authors: Zhelieva, T.; Kamsulinа, N.; Pavlova, O.
Published: 2020
Resource Type: Academic Journal
Source: Food Science & Technology (2073-8684). 2020, Vol. 14 Issue 4, p52-61. 10p.


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.


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.


Structural basis for high-pressure improvement in depolymerization of interfacial protein from RFRS meat batters in relation to their solubility.
Authors: Yang HJ; Wang HF; Tao F; Li WX; Cao GT; Yang YY; Xu XL; Zhou GH; Shen Q
Published: 2021
Resource Type: Academic Journal
Source: Food research international (Ottawa, Ont.) [Food Res Int] 2021 Jan; Vol. 139, pp. 109834. Date of Electronic Publication: 2020 Nov 03.


Functionalization of water as a nonthermal approach for ensuring safety and quality of meat and seafood products.
Authors: Esua OJ; Cheng JH; Sun DW
Published: 2021
Resource Type: Academic Journal
Source: Critical reviews in food science and nutrition [Crit Rev Food Sci Nutr] 2021; Vol. 61 (3), pp. 431-449. Date of Electronic Publication: 2020 Mar 27.


Micro/nanoencapsulation strategy to improve the efficiency of natural antimicrobials against Listeria monocytogenes in food products.
Authors: Bagheri Darvish H; Bahrami A; Jafari SM; Williams L
Published: 2021
Resource Type: Academic Journal
Source: Critical reviews in food science and nutrition [Crit Rev Food Sci Nutr] 2021; Vol. 61 (8), pp. 1241-1259. Date of Electronic Publication: 2020 Apr 23.


Beetroot and radish powders as natural nitrite source for fermented dry sausages.
Authors: Ozaki MM; Munekata PES; Jacinto-Valderrama RA; Efraim P; Pateiro M; Lorenzo JM; Pollonio MAR
Published: 2021
Resource Type: Academic Journal
Source: Meat science [Meat Sci] 2021 Jan; Vol. 171, pp. 108275. Date of Electronic Publication: 2020 Aug 11.


Diversity and composition of microbiota during fermentation of traditional Nuodeng ham.
Authors: Zhang XM; Dang XJ; Wang YB; Sun T; Wang Y; Yu H; Yang WS
Published: 2021
Resource Type: Academic Journal
Source: Journal of microbiology (Seoul, Korea) [J Microbiol] 2021 Jan; Vol. 59 (1), pp. 20-28. Date of Electronic Publication: 2020 Dec 23.


Potential correlation between volatiles and microbiome of Xiang xi sausages from four different regions.
Authors: Yu M; Xiang X; Tan H; Zhang Q; Shan Y; Yang H
Published: 2021
Resource Type: Academic Journal
Source: Food research international (Ottawa, Ont.) [Food Res Int] 2021 Jan; Vol. 139, pp. 109943. Date of Electronic Publication: 2020 Dec 05.


Effect of porcine plasma hydrolysate on physicochemical, antioxidant, and antimicrobial properties of emulsion-type pork sausage during cold storage.
Authors: Jin SK; Choi JS; Kim GD
Published: 2021
Resource Type: Academic Journal
Source: Meat science [Meat Sci] 2021 Jan; Vol. 171, pp. 108293. Date of Electronic Publication: 2020 Aug 29.


Association between meat intake and mortality due to all-cause and major causes of death in a Japanese population.
Authors: Saito E; Tang X; Abe SK; Sawada N; Ishihara J; Takachi R; Iso H; Shimazu T; Yamaji T; Iwasaki M; Inoue M; Tsugane S
Published: 2020
Resource Type: Academic Journal
Source: PloS one [PLoS One] 2020 Dec 15; Vol. 15 (12), pp. e0244007. Date of Electronic Publication: 2020 Dec 15 (Print Publication: 2020).