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120 resultados encontrados.

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Beetles diversity and distribution in Vulcano Island (Sicily: Aeolian Archipelago)
Artículo
Material complementario disponible Artículo DOAJ
Cosimo Baviera et al · Accademia Peloritana dei Pericolanti · 2026 · ISSN 0365-0359
The ongoing biodiversity disappearance on islands worldwide is alarming. Without an accurate biodiversity assessment, it is impossible to stop the loss of the world’s islands irreplaceable natural heritage. To assess b...
LCC LCC:Science (General)Idioma eng
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Students as science communicators: using podcast creation and reflection via collaborative autoethnography to develop students’ science communication skills
Artículo
Material complementario disponible Artículo DOAJ
Nicole C. Kelp et al · American Society for Microbiology · 2026 · ISSN 1935-7877
ABSTRACT Undergraduate science students will have opportunities, in their personal lives and future careers, to be science communicators. However, they must be trained in effective approaches to science communication. On...
LCC TENDOlNwZWNpYWwgYXNwZWN0cyBvZiBlZHVjYXRpb24~; LCC:Biology (General)Idioma eng
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Anti-proliferative Effect of a Novel Anti-oxidative Peptide in Hanwoo Beef on Human Colorectal Carcinoma Cells
Artículo
Acceso abierto Artículo DOAJ
Hye-Jin Kim et al · Springer Nature · 2018 · ISSN 2636-0772
Abstract The present study aimed to characterise anti-oxidant peptides from water-soluble protein extracts of Hanwoo beef and evaluate their anti-proliferative effect on human colorectal carcinoma cells (HCT116). Antioxi...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng
Acceso abiertoRuta libre sin proxy. Acceso recomendado cuando no hay suscripción activa.
Open Access
Application of Electron-Beam Irradiation Combined with Aging for Improvement of Microbiological and Physicochemical Quality of Beef Loin
Artículo
Acceso abierto Artículo DOAJ
Dong-Gyun Yim et al · Springer Nature · 2016 · ISSN 2636-0772
Abstract The combined effects of irradiation and aging temperature on the microbial and chemical quality of beef loin were investigated. The samples were vacuum-packaged, irradiated at 0 or 2 kGy using electron-beam (EB)...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng
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Open Access
Comparative Study on the Postmortem Proteolysis and Shear Force during Aging of Pork and Beef Semitendinosus Muscles
Artículo
Acceso abierto Artículo DOAJ
Seokhee Han et al · Springer Nature · 2024 · ISSN 2636-0772
Abstract The differences in the proteolytic patterns and shear force of pork and beef during aging were evaluated. Pork and beef semitendinosus muscles were obtained at 24 and 48 h postmortem, respectively, and aged at 4...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng
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Open Access
Comparisons of Beef Fatty Acid and Amino Acid Characteristics between Jeju Black Cattle, Hanwoo, and Wagyu Breeds
Artículo
Acceso abierto Artículo DOAJ
Seung-Hoon Lee et al · Springer Nature · 2019 · ISSN 2636-0772
Abstract Jeju black cattle are known as one of Korea’s traditional cattle. However, Hanwoo is more well-known to Korean meat consumers as representative beef cattle. Despite the popularity of these two breeds, comparis...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng
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Open Access
Determination of Indicators for Dry Aged Beef Quality
Artículo
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Heeyoung Lee et al · Springer Nature · 2019 · ISSN 2636-0772
Abstract Previous studies on dry aged beef, which substantially increases the value of low-grade raw beef and non-preferred cuts, are currently limited to the observation of aged beef changes in laboratory settings or un...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng
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Open Access
Dual green synthesis of gold and silver nanoparticles mediated by citrus bee pollen extract: physicochemical and antibacterial insights
Artículo
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Bayan Kaabour et al · Springer · 2026 · ISSN 3004-9261
Abstract This study investigates the phenolic and sugar composition of an aqueous Syrian Citrus Bee Pollen (SCBP) extract and its application in the green synthesis of gold (AuNPs) and silver nanoparticles (AgNPs). High-...
LCC LCC:Science (General)Idioma eng
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Effect of Aging and Freezing Conditions on Meat Quality and Storage Stability of 1++ Grade Hanwoo Steer Beef: Implications for Shelf Life
Artículo
Acceso abierto Artículo DOAJ
Soohyun Cho et al · Springer Nature · 2017 · ISSN 2636-0772
Abstract This study was conducted to establish the shelf life of 1++ grade Hanwoo beef by evaluating the changes in meat quality and storage stability under distribution conditions similar to those during export to Hong ...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng
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Open Access
Effect of Different Brine Injection Levels on the Drying Characteristics and Physicochemical Properties of Beef Jerky
Artículo
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Dong Hyun Kim et al · Springer Nature · 2022 · ISSN 2636-0772
Abstract Meat jerky is a type of meat snack with a long shelf life, light weight, and unique sensory properties. However, meat jerky requires a long manufacturing time, resulting in high energy consumption. In this study...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng
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Open Access
Effects of Aging Methods and Periods on Quality Characteristics of Beef
Artículo
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SolJi Kim et al · Springer Nature · 2022 · ISSN 2636-0772
Abstract The objective of this study was to determine effects of aging methods (wet-aged, dry-aged, and packaged dry-aged) during 60 d on quality traits and microbial characteristics of beef. Wet-aged beef was packed by ...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng
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Open Access
Effects of Aging and Aging Method on Physicochemical and Sensory Traits of Different Beef Cuts
Artículo
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Minsu Kim et al · Springer Nature · 2019 · ISSN 2636-0772
Abstract Wet and dry aging methods were applied to improve the quality of three different beef cuts (butt, rump, and sirloin) from Hanwoo cows (quality grade 2, approximately 50-mon-old). After 28 d of wet aging (vacuum ...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng
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Effects of Muscle and Finishing Diets Containing Distillers Grains with Low Moisture Levels on Fatty Acid Deposition in Two Novel Value-added Beef Cuts
Artículo
Acceso abierto Artículo DOAJ
Francine M. Giotto et al · Springer Nature · 2020 · ISSN 2636-0772
Abstract This study evaluated the effects of muscle and dietary treatments including CORN, dry distillers grains (DDGS), and modified distillers grains (MDGS) on fatty acid (FA) deposition in two novel value-added beef c...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng
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Open Access
Effects of Pre-Converted Nitrite from Red Beet and Ascorbic Acid on Quality Characteristics in Meat Emulsions
Artículo
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Yun-Sang Choi et al · Springer Nature · 2017 · ISSN 2636-0772
Abstract We investigated the effects of fermented red beet extract and ascorbic acid on color development in meat emulsions. The pH of meat emulsions containing red beet extract decreased with an increase in the amount o...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng
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Open Access
Electric Field Induced Super-cooling System for Long Term Dry-aged Beef Loin
Artículo
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Sin-Young Park et al · Springer Nature · 2020 · ISSN 2636-0772
Abstract This study investigates the utilization of an electric-field-induced super cooling system in long-term dry aging of beef loin. Analyzed quality properties of dry-aged beef loin applied with electric field refrig...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng
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Open Access
Evaluation of Rheological and Sensory Characteristics of Plant-Based Meat Analog with Comparison to Beef and Pork
Artículo
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Allah Bakhsh et al · Springer Nature · 2021 · ISSN 2636-0772
Abstract This study explored the physicochemical, textural, and sensorial properties of a meat analog (MA) as compared to beef and pork meats. Results illustrate that MA patties had lower moisture, fat, and protein conte...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng
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Evaluation of the Microbiological Status of Raw Beef in Korea: Considering the Suitability of Aerobic Plate Count Guidelines
Artículo
Material complementario disponible Artículo DOAJ
Hye-Jin Kim et al · Springer Nature · 2018 · ISSN 2636-0772
Abstract This study was conducted to analyze the microbiological contamination status of raw beef distributed in Korea, and evaluate the suitability of current aerobic plate count (APC) guidelines. We analyzed five years...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng
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Evaluation of the Quality of Beef Patties Formulated with Dried Pumpkin Pulp and Seed
Artículo
Acceso abierto Artículo DOAJ
M. Serdaroğlu et al · Springer Nature · 2018 · ISSN 2636-0772
Abstract The objective of this study was to investigate quality attributes of beef patties formulated with dried pumpkin pulp and seed mixture (PM). Four different meatball formulations were prepared where lean was repla...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng
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Open Access
Fatty Acid Composition of Grain- and Grass-Fed Beef and Their Nutritional Value and Health Implication
Artículo
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Kim Margarette C. Nogoy et al · Springer Nature · 2022 · ISSN 2636-0772
Abstract Beef contains functional fatty acids such as conjugated linoleic acid and long-chain fatty acids. This review summarizes results from studies comparing the fatty acid composition of beef from cattle fed either g...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng
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Open Access
Fatty Acid Profiles, Meat Quality, and Sensory Palatability of Grain-fed and Grass-fed Beef from Hanwoo, American, and Australian Crossbred Cattle
Artículo
Acceso abierto Artículo DOAJ
Young-Hwa Hwang et al · Springer Nature · 2017 · ISSN 2636-0772
Abstract Fatty acid profiles in relation to meat quality traits and sensory palatability of grain-fed and grass-fed beef from Hanwoo, American, and Australian crossbred cattle were examined in this study. There were sign...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng
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Open Access
Formulation and Quality Evaluation of Chicken Nuggets Supplemented with Beef and Chicken Livers
Artículo
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Liaqat Mehmood et al · Springer Nature · 2024 · ISSN 2636-0772
Abstract This study explores the potential of utilizing meat byproducts, specifically chicken and beef liver, to enhance the nutritional value of processed foods like chicken nuggets. Proximate analysis was conducted on ...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng
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Hepatic transcriptomic signatures associated with divergent residual average daily gain phenotypes in beef steers
Artículo
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Modoluwamu Idowu et al · Frontiers Media S.A · 2026 · ISSN 2673-6225
This study employed hepatic transcriptional changes to catalogue signature genes associated with divergent residual average daily gain (RADG) phenotypes in crossbred beef steers. A total of 108 crossbred beef steers (ave...
LCC TENDOlZldGVyaW5hcnkgbWVkaWNpbmU~Idioma eng
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Inhibitory effects of microencapsulated allyl isothiocyanate (AIT) against Escherichia coli O157:H7 in refrigerated, nitrogen packed, finely chopped beef
Artículo
Acceso abierto Artículo CONICET Digital
Chacon, Pedro A. et al · Elsevier Science · 2006 · ISSN 0168-1605
Allyl isothiocyanate (AIT) is an effective inhibitor of various pathogens, but its use in the food industry is limited by its volatility and pungency. The objective of this study was to overcome the volatility of AIT by ...
Idioma eng
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Open Access
Level Optimization of Beet Powder and Caramel Color for Beef Color Simulation in Meat Analogs before and after Cooking
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Seonmin Lee et al · Springer Nature · 2023 · ISSN 2636-0772
Abstract In this study, concentration levels of beet powder (BP) and caramel color (CC) were optimized to simulate beef color in meat analogs before and after cooking. The central composite design of response surface met...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng
Acceso abiertoRuta libre sin proxy. Acceso recomendado cuando no hay suscripción activa.
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