Meat color and iridescence: Origin, analysis, and approaches to modulation
Meat color is an important aspect for the meat industry since it strongly determines the
consumers' perception of product quality and thereby significantly influences the purchase …
consumers' perception of product quality and thereby significantly influences the purchase …
[HTML][HTML] Ultrasound-induced modifications of beef flavor characteristics during postmortem aging
Y Fang, J Zhang, C Ma, L Xing, W Wang… - Ultrasonics …, 2024 - Elsevier
To investigate the effect of ultrasound treatment on the flavor profile of beef during
postmortem aging, a comprehensive analysis of beef flavor was conducted at 0, 7, and 12 d …
postmortem aging, a comprehensive analysis of beef flavor was conducted at 0, 7, and 12 d …
Metabolic and microbial analyses of the surface and inner part of wet‐aged and dry‐aged beef
The effects of aging and microbial growth on the metabolome of aged beef were
investigated in this study. The metabolome of beef is influenced by the aging method …
investigated in this study. The metabolome of beef is influenced by the aging method …
Authentication of aged beef in terms of aging time and aging type by 1H NMR spectroscopy
Meat authenticity addresses parameters such as species, breed, sex, housing system and
postmortem treatment. Seventy-four beef backs from two breeds ('Fleckvieh'and …
postmortem treatment. Seventy-four beef backs from two breeds ('Fleckvieh'and …
Impact of sampling location and aging on the Longissimus thoracis et lumborum muscle proteome of dry-aged beef
This study aimed to explore the differences in the proteome and molecular pathways
between two sampling locations (external, internal) of bovine Longissimus thoracis et …
between two sampling locations (external, internal) of bovine Longissimus thoracis et …
[HTML][HTML] Chlorella vulgaris as a Nutraceutical Source for Broilers: Improving Meat Quality and Storage Oxidative Status
This study aimed to assess the impact of Chlorella vulgaris supplementation in broilers' diet,
alone or in combination with vitamin E, on meat quality parameters, nutritional value, and …
alone or in combination with vitamin E, on meat quality parameters, nutritional value, and …
NMR-based comparison of the metabolome of beef from Simmental and black-and-white young bulls during wet-and dry-aging
Taste as an eating quality factor of beef can be influenced by the selection of the raw
material and aging method. The metabolic changes of different breeds during aging were …
material and aging method. The metabolic changes of different breeds during aging were …
[HTML][HTML] Effect of Dry Aging of Pork on Microbiological Quality and Instrumental Characteristics
H Veselá, J Kameník, M Dušková, F Ježek… - Foods, 2024 - mdpi.com
Meat aging is an important process that affects the quality of meat and is traditionally used
mainly for beef. However, in recent years, there has been an increasing demand for pork …
mainly for beef. However, in recent years, there has been an increasing demand for pork …
LC-MS-based metabolomics reveals metabolite dynamic changes of beef after superchilling early post-mortem
X Chen, Y Mao, R Liang, L Zhu, X Yang… - Food Research …, 2024 - Elsevier
To explore the underlying mechanisms by which superchilling (SC,− 3° C within 5 h of
slaughter) improves beef tenderness, an untargeted metabolomics strategy was employed …
slaughter) improves beef tenderness, an untargeted metabolomics strategy was employed …
Variations in the Metabolome of Unaged and Aged Beef from Black-and-White Cows and Heifers by 1H NMR Spectroscopy
(1) Background: The selection of raw material and the postmortem processing of beef
influence its quality, such as taste. In this study, the metabolome of beef from cows and …
influence its quality, such as taste. In this study, the metabolome of beef from cows and …