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10 resultados encontrados.

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Meat Quality Changes in Aged Pork Loin using Jeju Volcanic Scoria Earthenware
Artículo
Acceso abierto Artículo DOAJ
Meat Quality Changes in Aged Pork Loin using Jeju Volcanic Scoria Earthenware
DongGyun Kim et al · Springer Nature · 2023 · ISSN 2636-0772
Abstract This study aimed to investigate changes in the quality of meat aged using Jeju scoria earthenware. Water-holding properties, pH, color, tenderization, fatty acid composition, and free amino acid characteristics ...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng
Acceso abiertoRuta libre sin proxy. Acceso recomendado cuando no hay suscripción activa.
Open Access
Disponible en línea Ficha bibliográfica
A Comparative Study on the Adipogenic and Myogenic Capacity of Muscle Satellite Cells, and Meat Quality Characteristics between Hanwoo and Vietnamese Yellow Steers
Artículo
Acceso abierto Artículo DOAJ
A Comparative Study on the Adipogenic and Myogenic Capacity of Muscle Satellite Cells, and Meat Quality Characteristics between Hanwoo and Vietnamese Yellow Steers
Nguyen Thu Uyen et al · Springer Nature · 2023 · ISSN 2636-0772
Abstract Myogenesis and adipogenesis are the important processes determining the muscle growth and fat accumulation livestock, which ultimately affecting their meat quality. Hanwoo is a popular breed and its meat has bee...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng
Acceso abiertoRuta libre sin proxy. Acceso recomendado cuando no hay suscripción activa.
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Checkmeat: A Review on the Applicability of Conventional Meat Authentication Techniques to Cultured Meat
Artículo
Acceso abierto Artículo DOAJ
Checkmeat: A Review on the Applicability of Conventional Meat Authentication Techniques to Cultured Meat
Ermie Jr. Mariano et al · Springer Nature · 2023 · ISSN 2636-0772
Abstract The cultured meat industry is continuously evolving due to the collective efforts of cultured meat companies and academics worldwide. Though still technologically limited, recent reports of regulatory approvals ...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng
Acceso abiertoRuta libre sin proxy. Acceso recomendado cuando no hay suscripción activa.
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Comparative Quality Traits, Flavor Compounds, and Metabolite Profile of Korean Native Black Goat Meat
Artículo
Acceso abierto Artículo DOAJ
Comparative Quality Traits, Flavor Compounds, and Metabolite Profile of Korean Native Black Goat Meat
Shine Htet Aung et al · Springer Nature · 2023 · ISSN 2636-0772
Abstract Although goat meat has several health benefits than other red meats but comsumers reluctant it due to its unpleasant flavor. This study aimed to investigate the odorant of goat meat as well as compare the qualit...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng
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Effects on Goat Meat Extracts on α-Glucosidase Inhibitory Activity, Expression of Bcl-2-Associated X (BAX), p53, and p21 in Cell Line and Expression of Atrogin-1, Muscle Atrophy F-Box (MAFbx), Muscle RING-Finger Protein-1 (MuRF-1), and Myosin Heavy Chain-7 (MYH-7) in C2C12 Myoblsts
Artículo
Acceso abierto Artículo DOAJ
Effects on Goat Meat Extracts on α-Glucosidase Inhibitory Activity, Expression of Bcl-2-Associated X (BAX), p53, and p21 in Cell Line and Expression of Atrogin-1, Muscle Atrophy F-Box (MAFbx), Muscle RING-Finger Protein-1 (MuRF-1), and Myosin Heavy Chain-7 (MYH-7) in C2C12 Myoblsts
Joohyun Kang et al · Springer Nature · 2023 · ISSN 2636-0772
Abstract This study examined the α-glucosidase inhibitory, and apoptosis- and anti-muscular-related factors of goat meat extracts from forelegs, hind legs, loin, and ribs. The goat meat extracts were evaluated for their...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng
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On-Farm and Processing Factors Affecting Rabbit Carcass and Meat Quality Attributes
Artículo
Acceso abierto Artículo DOAJ
On-Farm and Processing Factors Affecting Rabbit Carcass and Meat Quality Attributes
Sethukali Anand Kumar et al · Springer Nature · 2023 · ISSN 2636-0772
Abstract Rabbit meat has high nutritional and dietetic characteristics, but its consumption rate is comparatively lower than other meat types. The nutritional profile of rabbit meat, by comparison with beef, pork, and po...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng
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Quality Enhancement of Frozen Chicken Meat Marinated with Phosphate Alternatives
Artículo
Acceso abierto Artículo DOAJ
Quality Enhancement of Frozen Chicken Meat Marinated with Phosphate Alternatives
Mahabbat Ali et al · Springer Nature · 2023 · ISSN 2636-0772
Abstract The effects of phosphate alternatives on meat quality in marinated chicken were investigated with the application of chilling and freezing. Breast muscles were injected with solution of the green weight containi...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng
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Innovative Application of Cold Plasma Technology in Meat and Its Products
Artículo
Acceso abierto Artículo DOAJ
Innovative Application of Cold Plasma Technology in Meat and Its Products
Dinesh D. Jayasena et al · Springer Nature · 2023 · ISSN 2636-0772
Abstract The growing demand for sustainable food production and the rising consumer preference for fresh, healthy, and safe food products have been driving the need for innovative methods for processing and preserving fo...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng
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Multi-Omics Approaches to Improve Meat Quality and Taste Characteristics
Artículo
Acceso abierto Artículo DOAJ
Multi-Omics Approaches to Improve Meat Quality and Taste Characteristics
Young-Hwa Hwang et al · Springer Nature · 2023 · ISSN 2636-0772
Abstract With rapid advances in meat science in recent decades, changes in meat quality during the pre-slaughter phase of muscle growth and the post-slaughter process from muscle to meat have been investigated. Commonly ...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng
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Effect of Consumption of Animal Products on the Gut Microbiome Composition and Gut Health
Artículo
Acceso abierto Artículo DOAJ
Effect of Consumption of Animal Products on the Gut Microbiome Composition and Gut Health
Chaewon Lee et al · Springer Nature · 2023 · ISSN 2636-0772
Abstract The gut microbiome is critical in human health, and various dietary factors influence its composition and function. Among these factors, animal products, such as meat, dairy, and eggs, represent crucial sources ...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng
Acceso abiertoRuta libre sin proxy. Acceso recomendado cuando no hay suscripción activa.
Open Access
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