Consumer perception of beef quality and how to control, improve and predict it? Focus on eating quality
Quality refers to the characteristics of products that meet the demands and expectations of
the end users. Beef quality is a convergence between product characteristics on one hand …
the end users. Beef quality is a convergence between product characteristics on one hand …
Current state of metabolomics research in meat quality analysis and authentication
T Zhang, C Chen, K Xie, J Wang, Z Pan - Foods, 2021 - mdpi.com
In the past decades, as an emerging omic, metabolomics has been widely used in meat
science research, showing promise in meat quality analysis and meat authentication. This …
science research, showing promise in meat quality analysis and meat authentication. This …
[HTML][HTML] Mechanisms of cooking methods on flavor formation of Tibetan pork
L Cheng, X Li, Y Tian, Q Wang, X Li, F An, Z Luo… - Food Chemistry: X, 2023 - Elsevier
To obtain flavor-enriched Tibetan pork products, the impact of oxidation degree on the flavor
of Tibetan pork with different cooking methods (microwaving, frying, boiling, and air frying) …
of Tibetan pork with different cooking methods (microwaving, frying, boiling, and air frying) …
[HTML][HTML] Comparisons of carcass traits, meat quality, and serum metabolome between Shaziling and Yorkshire pigs
B Song, C Zheng, J Zheng, S Zhang, Y Zhong, Q Guo… - Animal nutrition, 2022 - Elsevier
This study aims to compare the meat quality of Shaziling and Yorkshire pigs and to find the
potential indicator in serum for superior meat quality. Six Shaziling and Yorkshire pigs at 30 …
potential indicator in serum for superior meat quality. Six Shaziling and Yorkshire pigs at 30 …
Molecular mechanisms contributing to the development of beef sensory texture and flavour traits and related biomarkers: Insights from early post-mortem muscle using …
Beef sensory quality comprises a suite of traits, each of which manifests its ultimate
phenotype through interaction of muscle physiology with environment, both in vivo and post …
phenotype through interaction of muscle physiology with environment, both in vivo and post …
Metabolic, proteomic and microbial changes postmortem and during beef aging
The purpose of this review is to provide an overview of the current knowledge about
proteomic and metabolic changes in beef, the microbiological alteration postmortem and …
proteomic and metabolic changes in beef, the microbiological alteration postmortem and …
Identification of novel biomarkers in chilled and frozen chicken using metabolomics profiling and its application
K Wang, X Wang, L Zhang, A Chen, S Yang, Z Xu - Food Chemistry, 2022 - Elsevier
Merchants used frozen chicken to pass it off as chilled chicken, resulting in Economically
Motivated Adulteration incidents. Here in this work, firstly, we established OPLS-DA and …
Motivated Adulteration incidents. Here in this work, firstly, we established OPLS-DA and …
[HTML][HTML] Multi-Omics Approaches to Improve Meat Quality and Taste Characteristics
YH Hwang, EY Lee, HT Lim, ST Joo - Food Science of Animal …, 2023 - ncbi.nlm.nih.gov
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 …
pre-slaughter phase of muscle growth and the post-slaughter process from muscle to meat …
A current review of US beef flavor I: Measuring beef flavor
Historically, consumer acceptance of beef was determined by tenderness. Developments in
genetics and management over the last couple of decades have improved tenderness to the …
genetics and management over the last couple of decades have improved tenderness to the …
Microbial spoilage mechanisms of vacuum-packed lamb meat: A review
Lamb meat is an important export commodity, however chilled vacuum-packed (VP) lamb
has approximately half the shelf-life of beef under the same storage conditions. This makes …
has approximately half the shelf-life of beef under the same storage conditions. This makes …