Works matching DE "MEAT aging"

Results: 39

온도편차가 한우고기의 장기간 숙성 중 보수력, 연도, 지방산화 및 육색안전성에 미치는 영향

Published in:

Journal of the Korean Society of Food Culture, 2019, v. 34, n. 6, p. 771, doi. 10.7318/KJFC/2019.34.6.771

By:

강선문;
안달래;
성필남;
김진형;
조수현;
박범영;
김윤석

Publication type:

Article

年龄对伊犁马肉食用品质和肌纤维特性的影响.

Published in:

Food Research & Development, 2021, v. 42, n. 20, p. 14, doi. 10.12161/j.issn.1005-6521.2021.20.003

By:

李云霞;
孟军;
王建文;
曾亚琦;
闫睛;
郑国鹏;
任万路;
孔麒森;
张月;
王洁;
姚新奎

Publication type:

Article

Effects of the Aging Period and Method on the Physicochemical, Microbiological and Rheological Characteristics of Two Cuts of Charolais Beef.

Published in:

Foods, 2023, v. 12, n. 3, p. 531, doi. 10.3390/foods12030531

By:

Di Paolo, Marika;
Ambrosio, Rosa Luisa;
Lambiase, Claudia;
Vuoso, Valeria;
Salzano, Angela;
Bifulco, Giovanna;
Barone, Carmela Maria Assunta;
Marrone, Raffaele

Publication type:

Article

Effects of Dietary Energy Density in a Fermented Total Mixed Ration Formulated with Different Ratios of Rice Straw and Cassava Pulp on 2- or 14-Day-Aged Meat Quality, Collagen, Fatty Acids, and Ribonucleotides of Native Thai Cattle Longissimus Muscle.

Published in:

Foods, 2022, v. 11, n. 14, p. 2046, doi. 10.3390/foods11142046

By:

Chaosap, Chanporn;
Lukkananukool, Achara;
Polyorach, Sineenart;
Sommart, Kritapon;
Sivapirunthep, Panneepa;
Limsupavanich, Rutcharin

Publication type:

Article

Effect of Dry-Aging on Quality and Palatability Attributes and Flavor-Related Metabolites of Pork Loins.

Published in:

Foods, 2021, v. 10, n. 10, p. 2503, doi. 10.3390/foods10102503

By:

Setyabrata, Derico;
Wagner, Anna D.;
Cooper, Bruce R.;
Kim, Yuan H. Brad

Publication type:

Article

Profile of Producers and Production of Dry-Aged Beef in Brazil.

Published in:

Foods, 2021, v. 10, n. 10, p. 2447, doi. 10.3390/foods10102447

By:

Rezende-de-Souza, Jonatã Henrique;
Cardello, Flavio Andre Bolini;
de Paula, Ana Paula Moraes;
Ribeiro, Felipe A.;
Calkins, Chris R.;
Pflanzer, Sérgio Bertelli

Publication type:

Article

Effect of Different Aging Methods on the Formation of Aroma Volatiles in Beef Strip Loins.

Published in:

Foods, 2021, v. 10, n. 1, p. 146, doi. 10.3390/foods10010146

By:

Lee, Dongheon;
Lee, Hyun Jung;
Yoon, Ji Won;
Kim, Minsu;
Jo, Cheorun

Publication type:

Article

Changes in Physical Meat Traits, Protein Solubility, and the Microstructure of Different Beef Muscles during Post-Mortem Aging.

Published in:

Foods, 2020, v. 9, n. 6, p. 806, doi. 10.3390/foods9060806

By:

Feng, Yong-Hong;
Zhang, Song-Shan;
Sun, Bao-Zhong;
Xie, Peng;
Wen, Kai-Xin;
Xu, Chen-Chen

Publication type:

Article

Effects of Different Moisture-Permeable Packaging on the Quality of Aging Beef Compared with Wet Aging and Dry Aging.

Published in:

Foods, 2020, v. 9, n. 5, p. 649, doi. 10.3390/foods9050649

By:

Shi, Yingwu;
Zhang, Wangang;
Zhou, Guanghong

Publication type:

Article

Extending Aging of Beef Longissimus Lumborum From 21 to 84 Days Postmortem Influences Consumer Eating Quality.

Published in:

Foods, 2020, v. 9, n. 2, p. 208, doi. 10.3390/foods9020208

By:

Garmyn, Andrea;
Hardcastle, Nicholas;
Polkinghorne, Rod;
Lucherk, Loni;
Miller, Mark

Publication type:

Article

The Physicochemical and Sensory Properties of Whey-Fed Pork Loin after Salting, Dry Aging, and Sous Vide Cooking.

Published in:

Journal of Chemistry, 2021, p. 1, doi. 10.1155/2021/6624269

By:

Yang, Fengqi;
Lee, Chi-Ho;
Jeon, Min-Young;
Cho, Won-Young;
Seo, Han Geuk

Publication type:

Article

Dry-aged and wet-aged beef: effects of aging time and temperature on microbiological profile, physicochemical characteristics, volatile compound profile and weight loss of meat from Nellore cattle (Bos indicus).

Published in:

Animal Production Science, 2021, v. 61, n. 14, p. 1497, doi. 10.1071/AN20120

By:

da Silva Bernardo, Ana Paula;
Marinelli Saraiva Ferreira, Felipe;
Muniz da Silva, Astrid Caroline;
Souza Prestes, Flávia;
Francisco, Vanessa Cristina;
Tieko Nassu, Renata;
da Silva do Nascimento, Maristela;
Bertelli Pflanzer, Sérgio

Publication type:

Article

Vitamin E does not counteract the shortened shelf life of long-stored pork with increasing levels of intramuscular fat.

Published in:

Animal Production Science, 2015, v. 55, n. 11, p. 1467, doi. 10.1071/ANv55n12Ab106

By:

Jose, C. G.;
Kim, J. C.

Publication type:

Article

Effect of aging and brine injection on meat quality characteristics of the one-humped camel (Camelus dromedarius) longissimus muscle.

Published in:

Journal of Applied Animal Research, 2021, v. 49, n. 1, p. 391, doi. 10.1080/09712119.2021.1991931

By:

Suliman, Gamaleldin Mustafa;
Al-Owaimer, Abdullah Naser;
Hussein, Elsayed Osman Swellum;
Qaid, Mohammed;
Ahmed, Hamdi

Publication type:

Article

Effect of "dry aging" or "wet aging" of beef on eating quality.

Published in:

Animal Science Papers & Reports, 2021, v. 39, n. 3, p. 237

By:

Pogorzelski, Grzegorz;
Polkinghorne, Rod;
Tarr, Garth;
Półtorak, Andrzej;
Wierzbicka, Agnieszka

Publication type:

Article

INFLUENCE MATURATION OF VEAL ON THE MICROBIOLOGICAL AND PHYSICAL INDICATORS.

Published in:

Journal of Microbiology, Biotechnology & Food Sciences, 2015, v. 4, n. 6, p. 568, doi. 10.15414/jmbfs.2015.4.6.568-571

By:

Kunová, Simona;
Čuboň, Juraj;
Haščík, Peter;
Kačániová, Miroslava;
Lopašovský, Ľubomír;
Kluz, Maciej

Publication type:

Article

pH measured 24 hours post mortem should not be regarded as ultimate pH in pork meat quality evaluation.

Published in:

South African Journal of Animal Science, 2018, v. 48, n. 6, p. 1009, doi. 10.4314/sajas.v48i6.2

By:

Tarczyński, K.;
Sieczkowska, H.;
Zybert, A.;
Krzęcio-Nieczyporuk, E.;
Antosik, K.

Publication type:

Article

Effect of pelvic suspension and post‐mortem ageing on the quality of three muscles from Holstein Friesian bulls and steers.

Published in:

Journal of the Science of Food & Agriculture, 2021, v. 101, n. 5, p. 1892, doi. 10.1002/jsfa.10804

By:

Moran, Lara;
Barron, Luis Javier R;
Wilson, Shannon S;
O'Sullivan, Maurice G;
Kerry, Joseph P;
Prendiville, Robert;
Moloney, Aidan P

Publication type:

Article

A novel method for monitoring troponin T fragment from rabbit skeletal muscle during aging using quartz crystal microbalance.

Published in:

Journal of the Science of Food & Agriculture, 2016, v. 96, n. 11, p. 3944, doi. 10.1002/jsfa.7558

By:

Iwasaki, Tomohito;
Taniguchi, Hironobu;
Hasegawa, Yasuhiro;
Maeda, Naoyuki;
Yamamoto, Katsuhiro

Publication type:

Article

Chemical-physical characteristics of buffalo (Bubalus bubalis) meat subjected to different aging times.

Published in:

Acta Scientiarum: Animal Sciences, 2017, v. 39, n. 4, p. 419, doi. 10.4025/actascianimsci.v39i4.36799

By:

Cardoso da Luz, Patrícia Aparecida;
Mendes Jorge, André;
de Lima Francisco, Caroline;
Malagoli de Mello, Juliana Lolli;
Toledo Santos, Carolina;
Andrighetto, Cristiana

Publication type:

Article

Effect of the muscle nanostructure changes during post-mortem aging on tenderness of different beef breeds.

Published in:

Animal Bioscience, 2021, v. 34, n. 11, p. 1849, doi. 10.5713/ajas.20.0488

By:

Soji, Zimkhitha

Publication type:

Article

Effects of cooking conditions on the physicochemical and sensory characteristics of dry- and wet-aged beef.

Published in:

Animal Bioscience, 2021, v. 34, n. 10, p. 1705, doi. 10.5713/ab.20.0852

By:

Dongheon Lee;
Hyun Jung Lee;
Ji Won Yoon;
Minkyung Ryu;
Cheorun Jo

Publication type:

Article

EFFECT OF AGE OF Archachatina marginata ON MEAT BIOSAFETY AND CARCASS YIELD.

Published in:

Journal of Sustainable Development in Africa, 2020, v. 22, n. 1, p. 46

By:

Solomon, Kehinde Abiodun;
Babatunde, Taiye Oluwasola;
Kehinde, Olajide Johnson

Publication type:

Article

Influence of Wet Ageing on Beef Quality Traits.

Published in:

Animals (2076-2615), 2023, v. 13, n. 1, p. 58, doi. 10.3390/ani13010058

By:

Sirtori, Francesco;
Parrini, Silvia;
Fabbri, Maria Chiara;
Aquilani, Chiara;
Dal Prà, Aldo;
Crovetti, Alessandro;
Brajon, Giovanni;
Bozzi, Riccardo

Publication type:

Article

Effect of Wet Aging on Color Stability, Tenderness, and Sensory Attributes of Longissimus lumborum and Gluteus medius Muscles from Water Buffalo Bulls.

Published in:

Animals (2076-2615), 2021, v. 11, n. 8, p. 2248, doi. 10.3390/ani11082248

By:

Jaspal, Muhammad Hayat;
Badar, Iftikhar Hussain;
Amjad, Osama Bin;
Yar, Muhammad Kashif;
Ijaz, Muawuz;
Manzoor, Adeel;
Nasir, Jamal;
Asghar, Bilal;
Ali, Sher;
Nauman, Kashif;
Rahman, Abdur;
Wara, Um Ul

Publication type:

Article

Effect of Aging on the Quality of Breast Meat from Broilers Affected by Wooden Breast Myopathy.

Published in:

Animals (2076-2615), 2021, v. 11, n. 7, p. 1960, doi. 10.3390/ani11071960

By:

Oliveira, Rodrigo Fortunato de;
Mello, Juliana Lolli Malagoli de;
Ferrari, Fábio Borba;
Souza, Rodrigo Alves de;
Pereira, Mateus Roberto;
Cavalcanti, Erika Nayara Freire;
Villegas-Cayllahua, Erick Alonso;
Fidelis, Heloisa de Almeida;
Giampietro-Ganeco, Aline;
Fávero, Maísa Santos;
Souza, Pedro Alves de;
Borba, Hirasilva

Publication type:

Article

The Effect of Grazing Level and Ageing Time on the Physicochemical and Sensory Characteristics of Beef Meat in Organic and Conventional Production.

Published in:

Animals (2076-2615), 2021, v. 11, n. 3, p. 635, doi. 10.3390/ani11030635

By:

Revilla, Isabel;
Plaza, Javier;
Palacios, Carlos;
Castellini, Cesare

Publication type:

Article

The effects of time and relative humidity on dry-aged beef: Traditional versus special bag.

Published in:

Food Science & Technology International, 2021, v. 27, n. 7, p. 626, doi. 10.1177/1082013220976487

By:

Bernardo, Ana Paula Da Silva;
Da Silva, Astrid Caroline Muniz;
Ferreira, Felipe Marinelli Saraiva;
Do Nascimento, Maristela Da Silva;
Pflanzer, Sérgio Bertelli

Publication type:

Article

A Microwave Ring-Resonator Sensor for Non-Invasive Assessment of Meat Aging.

Published in:

Sensors (14248220), 2016, v. 16, n. 1, p. 52, doi. 10.3390/s16010052

By:

Jilnai, Muhammad Taha;
Wong Peng Wen;
Lee Yen Cheong;
Rehman, Muhammad Zaka ur

Publication type:

Article

Decrease in Intramuscular Levels of Phosphatidylethanolamine Bearing Arachidonic Acid During Postmortem Aging Depends on Meat Cuts and Breed.

Published in:

European Journal of Lipid Science & Technology, 2019, v. 121, n. 5, p. N.PAG, doi. 10.1002/ejlt.201800370

By:

Yamashita, Shinji;
Shimada, Kenichiro;
Sakurai, Riho;
Yasuda, Nohara;
Oikawa, Nayoko;
Kamiyoshihara, Reina;
Otoki, Yurika;
Nakagawa, Kiyotaka;
Miyazawa, Teruo;
Kinoshita, Mikio

Publication type:

Article

Comparison of Tenderness and Calpains Activity of Yak Meat in Different Ages During Postmortem Aging.

Published in:

Kafkas Universitesi Veteriner Fakultesi Dergisi, 2020, v. 26, n. 2, p. 239, doi. 10.9775/kvfd.2019.22854

By:

Pengcheng WEN;
Qiaoneng YANG;
Weibing ZHANG;
Min YANG;
Qi LIANG;
Yaoyao JIAO;
Yanli ZHU

Publication type:

Article

Application of proteomics to understand the molecular mechanisms determining meat quality of beef muscles during postmortem aging.

Published in:

PLoS ONE, 2021, v. 16, n. 3, p. 1, doi. 10.1371/journal.pone.0246955

By:

Yang, Bin;
Liu, Xuejun

Publication type:

Article

Prediction of top round beef meat tenderness as a function of marinating time based on commonly evaluated parameters and regression equations.

Published in:

Food Science & Nutrition, 2021, v. 9, n. 9, p. 5006, doi. 10.1002/fsn3.2454

By:

Rostamani, Mohammadreza;
Baghaei, Homa;
Bolandi, Marzieh

Publication type:

Article

47 Effects of Sous Vide Cooking on the Tenderness of Beef Loins from Different USDA Quality Grades.

Published in:

Journal of Animal Science, 2022, v. 100, p. 25, doi. 10.1093/jas/skac028.048

By:

Franke, Grace;
Dias, Jennifer;
Kinman, Lea Ann A;
Cassens, Andrew M

Publication type:

Article

Tumbling and subsequent aging improves tenderness of beef longissimus lumborum and semitendinosus steaks by disrupting myofibrillar structure and enhancing proteolysis.

Published in:

Journal of Animal Science, 2022, v. 100, n. 3, p. 1, doi. 10.1093/jas/skac062

By:

Tuell, Jacob R;
Nondorf, Mariah J;
Abdelhaseib, Maha;
Setyabrata, Derico;
Kim, Yuan H Brad

Publication type:

Article

Assessment of Dry-Aged Beef from Commercial Aging Locations Across the United States.

Published in:

Journal of Animal Science, 2021, v. 99, p. 30, doi. 10.1093/jas/skab054.052

By:

Lancaster, Jessica M.;
Smart, Jaxon;
Buseman, Brianna;
Van Buren, Jessie B.;
Weber, Tanya;
Insausti, Kizkitza;
Nasados, James;
Glaze, Benton B.;
Price, William;
Colle, Michael;
Bass, Phillip

Publication type:

Article

78 Effects of extended aging, modified atmospheric packaging, and display time on metmyoglobin reducing activity and oxygen consumption of high-pH beef.

Published in:

Journal of Animal Science, 2019, v. 97, p. 26, doi. 10.1093/jas/skz053.057

By:

Ramanathan, Ranjith;
English, Andrea;
Mafi, Gretchen;
VanOverbeke, Deb

Publication type:

Article

STUDY THE EFFECT OF STRAIN MEASURES OF POST-RESUSCITATE AGING AND AGE AT SLAUGHTER ON BROILER MEAT QULITY.

Published in:

Iraqi Journal of Agricultural Sciences, 2022, v. 53, n. 6, p. 1512, doi. 10.36103/ijas.v53i6.1667

By:

Al-Mahdawi, R. S.

Publication type:

Article

Kırmızı Etin Gevrekleştirilmesinde Kuru ve Yaş Olgunlaştırma Yöntemleri.

Published in:

Journal of the Institute of Science & Technology / Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 2021, v. 11, n. 1, p. 795, doi. 10.21597/jist.765865

By:

ÖZDEMİR, Veysel Fatih;
YANAR, Mete

Publication type:

Article