Search Results - "Meat Science"

Effects of heat stress on animal physiology, metabolism, and meat quality: A review by Gonzalez-Rivas, Paula A., Chauhan, Surinder S., Ha, Minh, Fegan, Narelle, Dunshea, Frank R., Warner, Robyn D.

“…Heat stress is one of the most stressful events in the life of livestock with harmful consequences for animal health, productivity and product quality…”
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Consumer acceptance of cultured meat: A systematic review by Bryant, Christopher, Barnett, Julie

“…Cultured meat grown in-vitro from animal cells is being developed as a way of addressing many of the ethical and environmental concerns associated with…”
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Application of lactic acid bacteria for the biopreservation of meat products: A systematic review by Barcenilla, Coral, Ducic, Miroslav, López, Mercedes, Prieto, Miguel, Álvarez-Ordóñez, Avelino

“…The increasing concern of consumers about food quality and safety and their rejection of chemical additives has promoted the breakthrough of the…”
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Natural antioxidants as food and feed additives to promote health benefits and quality of meat products: A review by Jiang, Jiang, Xiong, Youling L.

“…Fresh and processed meats offer numerous nutritional and health benefits and provide unique eating satisfaction in the lifestyle of the modern society…”
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Natural antioxidants used in meat products: A brief review by Ribeiro, Jéssica Souza, Santos, Maria José Missão Cordeiro, Silva, Larissa Kauly Rosa, Pereira, Luíza Carla Lavinscky, Santos, Ingrid Alves, da Silva Lannes, Suzana Caetano, da Silva, Marcondes Viana

“…The lipoperoxidation and the oxidation of pigments and proteins reduces the quality and nutritional value of meat products. The use of antioxidants slows down…”
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Meat flavor precursors and factors influencing flavor precursors—A systematic review by Khan, Muhammad Issa, Jo, Cheorun, Tariq, Muhammad Rizwan

“…Flavor is the sensory impression sensed by taste and smell buds and is a leading factor determining the meat quality and purchasing decision of the consumer…”
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Effect of chitosan-gelatin coating containing nano-encapsulated tarragon essential oil on the preservation of pork slices by Zhang, Huiyun, Liang, Ying, Li, Xinling, Kang, Huaibin

“…There is an increasing demand for bio-based packaging materials incorporated with active nanoparticles as one of the new technologies to obtain food products…”
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Incorporation of nanoencapsulated garlic essential oil into edible films: A novel approach for extending shelf life of vacuum-packed sausages by Esmaeili, Hossein, Cheraghi, Narjes, Khanjari, Ali, Rezaeigolestani, Mohammadreza, Basti, Afshin Akhondzadeh, Kamkar, Abolfazl, Aghaee, Ebrahim Molaee

“…The efficacy of chitosan (CH) and whey protein (WP) films impregnated with garlic essential oil (GEO, 2% v/v) or nanoencapsulated GEO (NGEO, 2% v/v) to extend…”
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Meat tenderness: advances in biology, biochemistry, molecular mechanisms and new technologies by Warner, Robyn D., Wheeler, Tommy L., Ha, Minh, Li, Xin, Bekhit, Alaa El-Din, Morton, James, Vaskoska, Rozita, Dunshea, Frank R., Liu, Rui, Purslow, Peter, Zhang, Wangang

“…Meat tenderness is an important quality trait critical to consumer acceptance, and determines satisfaction, repeat purchase and willingness-to-pay premium…”
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Chemical composition, extraction sources and action mechanisms of essential oils: Natural preservative and limitations of use in meat products by da Silva, Bruno Dutra, Bernardes, Patrícia Campos, Pinheiro, Patrícia Fontes, Fantuzzi, Elisabete, Roberto, Consuelo Domenici

“…The antimicrobial activity of essential oils (EO) is associated with the presence of secondary metabolites synthesized by plants. Its mechanism of action…”
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Chemistry, safety, and regulatory considerations in the use of nitrite and nitrate from natural origin in meat products - Invited review by Flores, Mónica, Toldrá, Fidel

“…Nitrite and nitrate have been traditionally used for the preservation of meat products because of the effective antimicrobial action of nitrite against…”
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Exploring consumers' attitude towards cultured meat in Italy by Mancini, Maria Cecilia, Antonioli, Federico

“…Cultured meat may be a novel food that would overcome the limits of conventional meat production. This paper assesses the willingness to try, buy and pay for…”
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Consumer preference, behavior and perception about meat and meat products: An overview by Font-i-Furnols, Maria, Guerrero, Luis

“…Meat and meat products currently represent an important source of protein in the human diet, and their quality varies according to intrinsic and extrinsic…”
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Analysis of volatile compounds and flavor fingerprint in Jingyuan lamb of different ages using gas chromatography–ion mobility spectrometry (GC–IMS) by Wang, Fang, Gao, Yaqin, Wang, Hongbo, Xi, Bin, He, Xiaona, Yang, Xiaoling, Li, Weihong

“…In this study, gas chromatography coupled to an ion mobility spectrometry (GC–IMS) was used for analyzing some volatile components and flavor fingerprint in…”
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3D printing of meat by Dick, Arianna, Bhandari, Bhesh, Prakash, Sangeeta

“…Three-dimensional printing (3DP) process stands as a developing technology for food manufacturing, which offers the opportunity to design novel food products…”
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Application of plant extracts to improve the shelf-life, nutritional and health-related properties of ready-to-eat meat products by Nikmaram, Nooshin, Budaraju, Sravanthi, Barba, Francisco J., Lorenzo, Jose M., Cox, Ryan B., Mallikarjunan, Kumar, Roohinejad, Shahin

“…Plant extracts are increasingly becoming important additives in food industry due to their antimicrobial and antioxidant abilities that delay the development…”
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Characterization of Jinhua ham aroma profiles in specific to aging time by gas chromatography-ion mobility spectrometry (GC-IMS) by Liu, Dengyong, Bai, Lu, Feng, Xi, Chen, Yan Ping, Zhang, Danni, Yao, Wensheng, Zhang, Hao, Chen, Gaole, Liu, Yuan

“…A rapid method for analyzing of Jinhua ham samples in different aging time was created based on gas chromatography-ion mobility spectrometry (GC-IMS). The…”
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Perceived naturalness and evoked disgust influence acceptance of cultured meat by Siegrist, Michael, Sütterlin, Bernadette, Hartmann, Christina

“…Cultured meat could be a more environment- and animal-friendly alternative to conventional meat. However, in addition to the technological challenges, the lack…”
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Consumer acceptance of cultured meat in Germany by Weinrich, Ramona, Strack, Micha, Neugebauer, Felix

“…Current meat production places high costs on the environment. However, only a small portion of consumers are willing to opt for meat substitutes or a…”
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Active and intelligent packaging systems for a modern society by Realini, Carolina E., Marcos, Begonya

“…Active and intelligent packaging systems are continuously evolving in response to growing challenges from a modern society. This article reviews: (1) the…”
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