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Effect of acid whey and freeze-dried cranberries on lipid oxidation and fatty acid composition of nitrite-/nitrate-free fermented sausage made from deer meat
Fermented Sausage Freeze-dried Cranberries Lipid Oxidation Fatty Acid Profile
2017/3/7
This study evaluated the effect of acid whey and freeze-dried cranberries on the physicochemical characteristics, lipid oxidation and fatty acid composition of nitrite-free fermented sausage made from...
Effect of Water Activity on the Physico-chemical, Microbiological and Sensory Qualities of Buffalo Meat Sausage Stored under Ambient Temperature
Physico-chemical Microbiological
2016/5/27
The study was undertaken to find the effect of water activity on buffalo sausage quality and storage stability at ambient temperature. Water activity (aw), temperature and pH have been identified as t...
Compositional characteristics and nutritional quality of Europeanbeaver (Castor fiber L.) meat and its utility for sausage production
beaver meat nutritional value structure texture comminuted product
2016/2/23
The composition of European beaver (Castor fiber L.) meat and its utility for sausage production were investigated. Beaver meat has a high concentration of protein (21.44% wet weight) with the high co...
Combined effect of lactic acid, bioactive components and modified atmosphere packaging on the quality of minced meat
beef dihydroquercetin linalool biogenic amines
2016/2/23
The quality of minced beef was improved. Combinations of modified atmosphere packaging (MAP) and vacuum packaging (VP) with lactic acid (LA), dihydroquercetin (DHQ) and linalool (LIN) mixes were used ...
Evaluation of the Morphologic Method for the Detection of Animal and Herbal Content in Minced Meat
histology meat adulteration soya chicken gizzard
2015/12/30
The quantitative and qualitative accuracy of the routine histological method for the determination of unauthorised
animal and herbal content in minced meat was to evaluated. Laboratory adulterated m...
Associations of red and processed meat with survival after colorectal cancer and differences according to timing of dietary assessment
colorectal cancer molecular subtypes mortality red and processed meat survival
2018/11/23
Background: Little is known about the prognostic impact of red and processed meat intake or about changes in consumption after a diagnosis of colorectal cancer (CRC).
Increasing the omega-3 content of traditional meat products by the addition of an underutilised by-product from fish processing
n-3 fatty acids human nutrition EPA DHA sausages pate
2015/10/9
The aim of our study was to find a way to use the minced fish flesh that is separated from the bones of carp after filleting (fish separate). In collaboration with the industry traditional recipes for...
The effects of using turkey meat on qualitative properties of heat-treated sucuk
turkey meat sucuk pH volatile compounds heat treatment
2015/7/28
The effects of using different levels of turkey meat (0, 20, and 40%) on some quality properties of heat-treated sucuk were investigated. Lactic acid bacteria, Micrococcus/Staphylococcus, and Enteroba...
Hydrothermal carbonization of stabilized sludge and meat and bone meal
biochar hydrochar wet pyrolysis
2015/5/18
Hydrothermal carbonization is one of suitable methods for energy recovery of sewage sludge and meat and bone meal. The task of the article is to determine appropriate hydrothermal carbonization proces...
应ELSEVIER出版社邀请，我校食品科技学院张万刚教授于2015年5月起担任食品科学国际著名期刊《MEAT SCIENCE》副主编，为该期刊亚洲唯一在任副主编。
《MEAT SCIENCE》于1977年开始发行，首任主编是肉品科学奠基人R.A.Lawrie教授。该杂志出版发行以来，一直是肉品科学领域的国际权威期刊，也成为食品科学领域的国际著名期刊，现为美国肉品科学学会官方杂志，由荷兰ELSEV...
MIT chemists have devised an inexpensive, portable sensor that can detect gases emitted by rotting meat, allowing consumers to determine whether the meat in their grocery store or refrigerator is safe...
Sensory Evaluation of Sausages with Various Proportions of Cyprinus carpio Meat
organoleptic quality fish product
2015/3/4
The heat-treated sausages with a proportion (30%, 45%, 60%) of common carp (Cyprinus carpio L.) meat was evaluated.
The products were subjected to sensory evaluation (cold: max. +4°C, heated in wate...
Differentiation between fresh and thawed chicken meat by the measurement of aconitase activity
mitochondrial enzymes adulteration detection freezing meat
2014/10/11
hypothesis, a method was developed to distinguish fresh meat from frozen/thawed meat. Another goal of this study was to compare the activity of mitochondrial enzyme aconitase in meat under different s...
Certain Properties of Gelatin-Starch Film Incorporated with Plant Extract (Kaempferia parviflora Wall. Ex Baker) and its Application to Meat Product
Gelatin-Starch Film Incorporated Plant Extract
2016/6/2
The objectives of this study was to study the influence of plant extract and starch on gelatin film properties and on rancidity stability of meat products. The effect of the extract was also compared ...
Quality Properties, Antioxidant Capacity and Total Phenolic Content of Traditional Deep Fried Shredded Meat (Abon) of Palu, Central Sulawesi
Quality Properties Antioxidant Capacity
2016/6/2
Spices that contain antioxidant and antimicrobial properties were commonly used in Indonesia to preserve and enhance aroma of processed food. The aims of this study were to find out the quality proper...