Muscle Biology
- Deciphering organic farming impact on pectoralis major muscle proteome of ross 308 chicken: towards the identification of biomarkers of authenticity
Laura Alessandroni, Gianni Sagratini , Renzo Galli, Anne Maria Mullen, Mohammed Gagaoua
2. The multi-potent modulator netrin-1 synthesized in satellite cell- derived myoblasts isolated from the fast-twitch muscle may regulate fast-type myotube formation
Takahiro Suzuki, Takahiro Maeno, Mako Nakamura, Ryuichi Tatsumi
3. Accelerating myogenic differentiation with nitric oxide precursors L-arginine and L-citrulline for cultivated meat production
Brodie Peace, Minh Ha, Robyn Warner, Jeremy Cottrell
4. EPA activates PPARδ and AMPK pathways in L6 myotubes
Yusuke Komiya, Wataru Mizunoya,Keizo Arihara
5. Genetic lines influence the texture, collagen and intramuscular fat of pork Longissimus and Semimembranosus
Xiying Li , Minh Ha, Robyn D. Warner, Robert J. E. Hewitt, Darryl N. DSouza, Frank R. Dunshea
6. Effect of rearing practices and pre-slaughter handling on the Longissimus thoracis and the Semitendinosus muscle proteomes of young bulls
Rabiaa Ben Mbarek , Claudia Terlouw, Ruth Hamill, Joseph Kerry, Brigitte Picard,Anne
Maria Mullen, Anna-Maria Reiche, Paolo Silacci, Mohammed Gagaoua
7. The effects of oleic acid on matured muscle fibers isolated from mice: fiber type-specific analysis
Shugo Iseki, Koichi Ojima, Keizo Arihara, Yusuke Komiya
8. Nτ-methylhistidine decreases myofibrillar protein levels by up- regulating ubiquitin ligases in C2C12 myotubes
Miki Ishimaru, Saki Shimamoto, Daichi Ijiri, Toru Hayakawa, Takanori Nishimura, Akira Ohtsuka, Shinobu Fujimura
9. Netrin-4 synthesized in satellite cell-derived myoblasts regulates myotube formation during myogenic differentiation
Takahiro Maeno, Yuka Kawasaki, Takumi Muramoto, Mako Nakamura, Ryuichi Tatsumi, Takahiro Suzuki
10. Effects of carnosine synthase deficiency on exercise performance and behavior in aged mice
Ai Egusa, Nobuhiro Nakao, Nobuya Yanai, Kenichiro Sato, Toshihide Nishimura
11. Targeted energy metabolomics analysis of postmortem pork in an in vitro model as influenced by protein S-nitrosylation
Wenwei Lu, Wangang Zhang
12. Effects of muscle atrophy induced by hindlimb suspension and chronic dexamethasone administration on metabolic pathways of skeletal muscle
Yuta Kawamura, Toshiya Hayashi, Mao Nagasawa
13. Effect of sonication on the anti-radical activity of pork loin protein hydrolyzates after six months of ageing
Paulina Keska, Joanna Stadnik, Dariusz Stasiak
14. Microbiological evaluation of meat preparations available for purchase and consumption
S. Godinho, M. Moura-Alves, A. Leite , J. Garcia-Diez,C. Saraiva
15. Calpain isoforms in goose skeletal muscle
Ya-Shiou Chang , Rong-Ghi R. Chou
16. Post-mortem muscle proteome changes in Martina Franca donkey in relation to meat tenderness
Antonella della Malva, Mohammed Gagaoua, Antonella Santillo, Pasquale De Palo, Agostino Sevi, Marzia Albenzio
17. Extraction and characterization of sheep (Ovis aries) skeletal muscle extracellular matrix
Girish Patil Shivanagowda, Santhosh Kacham, Praneetha D C, Raja Balamanikandan, Ramakrishna C
18. Effects of early high nutrition related to metabolic imprinting events on comprehensive DNA methylation of longissimus muscle in grass-fed Wagyu
Daichi Nishino, Sithyphone Khounsaknalath, Kunihiko Saito, Akira Saito,T suyoshi Abe, Shinobu Yasuo,Takafumi Gotoh
Meat Biochemistry
- Effect of storage of dry-aged beef under vacuum by 1H NMR
spectroscopy
Greta Bischof, Franziska Witte, Nino Terjung, Volker Heinz, Andreas Juadjur, Monika Gibis 2
2. Dietary supplementation of vitamin E influences myoglobin post- translational modifications in beef longissimus lumborum
Yifei Wang, Shuting Li, Jing Chen, Haining Zhu, Bailey N Harsh, Dustin D Boler, Anna C Dilger, Daniel W Shike, Surendranath P Suman
3. Effect of high-pressure treatment on collagen fibrillogenesis in
presence of decorin
Momoka Masuda, Yutaro Doki, Satomi Tsutsuura, Tadayuki Nishiumi
4. Differential alkylation of myoglobin by 4-hydroxy-2-nonenal in high and normal pH beef
Ranjith Ramanathan, Surendranath P Suman, Shuting Li, Jing Chen, Frank Kiyimba
5. Actomyosin in a low ionic strength solution containing L-histidine could not form heat-induced gel
Toru Hayakawa, Yu Kubono, Shuji Fujii, Jun-ichi Wakamatsu, Haruto Kumura
6. MicroRNA and circular RNA profiling in the deposited fat tissue of sunite sheep
Xige He, Gerelt Borjigin, Rihan Wu, Yueying Yun, Xia Qin, Yajuan Huang, Lu Chen, Yunfei Han, Jindi Wu, Lina Sha
7. Physicochemical properties of wooden breast-extracted myosin and rheological properties of its heatinduced gel
Tomohito Iwasaki, Yasuhiro Hasegawa, Takeshi Kawasaki, Michi Yamada, Naoyuki Maeda, Takafumi Watanabe
8. Investigating the effect of ultrasound on glycolysis in early post- mortem bovine muscle
Mary Ann Kent, Carlos Alvarez, Eileen O’Neill, Anne Maria Mullen
9. Mitochondrial characteristics of chicken breast muscle affected by wooden breast
Yasuhiro Hasegawa, Marina Hosotani, Takeshi Kawasaki, Takafumi Watanabe, Michi Yamada, Naoyuki Maeda ,Tomohito Iwasaki
10. A simple method for measurement of carnosine, anserine, balenine, histidine, Nπ-methylhistidine and Nτ-methylhistidine in meats by using HPLC
Ayumi Katahuchi, Saki Shimamoto, Shogo Matsunaga, Akira Ohtsuka, Daichi Ijiri
11. Effects of phosphorylation of myosin heavy chain and actin on their acetylation and coregulation on actomyosin dissociation in ovine muscle
Chi Ren, Xin Li, Dequan Zhang, Yejun Zhang
12. Effect of beta-agonist in the activity of the major proteases involved in beef maturation and its impact on quality
Edith Ponce-Alquicira, Jessica J. Hurtado-Rios, Israel Garcia-Cano, Maria S Rubio-Lozano
13. The bone-derived components from adult chickens provide a protective action against impaired bone metabolism in mice lacking vitamin D action
Tamao Nishiura, Niko Koyama, Kanami Akasaki, Satoshi Kotoura, Masato Nakane, Ritsuko Masuyama
14. Generation of dipeptides in low-salted Spanish dry-cured ham
Alejandro Heres, Issey Yokoyama, Marta Gallego, Fidel Toldra, Keizo Arihara, Leticia Mora
15. Identification of DPP-IV inhibitory peptides from chicken blood hydrolysates
Gisela Carrera Alvarado, Leticia Mora Soler, Fidel Toldrá Vilardell
16. Detection of fresh, chilled and frozen-thawed meat by means of metabolite profiling and HADH-assay
Manuela Peukert 1, Buesra Canbaz 2, Dagmar Adeline Brueggemann 1
17. Effect of pre-rigor temperature on Ca2+ concentration and translocation of calpain-1 from sarcoplasm to myofibrils in pork longissimus muscle
Jian Lyu, Per Ertbjerg, Eero Puolanne
18. Effect of ultrasound-assisted tumbling on the structure and rheological properties of myofibrillar proteins
Ruyu Zhang, Wangang Zhang
19. Insight into ultrasound-induced modifications of the proteome and flavor-related proteins of unsmoked bacon by applying label-free technology
Jian Zhang, Wangang Zhang
20. The effect of farmyard stress on meat quality: a model enabling the search for predictive biomarkers of meat pH
Hannah Lee 1, Alastair B Ross 2, Reshan Jayawardena 1, Elizabeth Ham 1, Kelly-Anne Bentley 1, Alan Tsai 1, Kevin Taukiri 2, Evelyne Maes 2, Stefan Clerens 2, James D Morton 1
21. Regulation of muscle carnosine and anserine levels by dietary methionine
Kanta Sato 1, Shinichi Kai 2, Hina Koseki 2, Sharula 1, Saki Shimamoto 1, Shinobu Fujimura 1
22. UPLC-MS/MS-based metabolomics reveals spoilage metabolic dynamics in modified atmosphere/airpackaged chilled and super- chilled fresh pork loins
Anthony Bassey 1, Zongshuai Zhu 1, Abdulmumini Amin 2, Cong Zhou 1, Okon Johnson Esua 3, Keping Ye 1, Changbo Tang 1, Chunbao Li 1, Guanghong Zhou 1
23. Effects of feed withdrawal times on antemortem muscle protein degradation levels and postmortem muscle free amino acid concentrations in broiler chickens
Sachi Katsumata 1, Mizuki Kamegawa 2, Ayumi Katafuchi 2, Akira Ohtsuka 2, Daichi Ijiri 2
Meat Processing
- Longevity and anti-fatigue effects of venison extract treated with high pressure
Kana Kogiso 1,2, Shinya Yamazaki 3, Kazumasa Furuta 4
2. Japanese Shorthorn steer meat tenderization using sarunashi (Actinidia arguta) juices extracted at different ripening stages
Takayuki Muramoto, Miu Nishimura
3. Optimization of high pressure processing conditions of beef gels with different salt additions using the response surface methodology
Gamze Okur, Satomi Tsutsuura, Tadayuki Nishiumi
4. Effects of high hydrostatic pressure with reducing sodium chloride on physicochemical properties of pork gels
Tong Wang, Anastasiia Maksimenko, Tadayuki Nishiumi, Satomi Tsutsuura
5. Food frying process with and without wrapping using different lipid sources
Peter Faria 1, Xisto Rodrigues de Souza 2, Sandra Mariotto 2, Rozilaine Aparecida Pelegrine Gomes de Faria 2, Nivea Carolina Cupini Assumpcao 2, Dandara Cunha Sousa 2, Edgar Nascimento 2, Demetrio de Abreu Sousa 2
6. The interaction between myosin and aldehydes during heating process by molecular docking simulation and multi-spectroscopy techniques
Xiangru Wei 1,2, Ruotong Nie 1, Dequan Zhang 1, Huan Liu 1, Zhenyu Wang 1
7. Effect of sodium nitrite doses on nitrosation, nitrosylation and peroxidation during the shelf-life of refrigerated pork liver pâtés
Aurelie Promeyrat, Benjamin Duchene, Jean-Luc Martin, Martine Carlier
8. Quality characteristics of meat sauce prepared from pig kidney
Yasuhiro Funatsu 1, Kanami Azekawa 1, Shori Tokito 1, Naoyuki Maeda 1, Takefumi Ono 2, Hirofumi Hayasaka 3, Wataru Matsuda 4, Akira Tanaka 5, Shuji Yoshikawa 5
9. Automated pork belly firmness evaluation as affected by temperature and multiple bends
Xinyi Wei 2, Manuel Juarez 1, Bethany Uttaro 1
10. Effect of boiling time on aroma components of Wagyu beef
Yutaro Kobayashi, Masanori Matsuishi
11. Kinetics of activation and deactivation of cathepsin B and L during sous vide cooking of beef pectoralis profundus
Noorul Faridatul Akmal 1, Michael Edward Parker 1, John Edward Bronlund 1, Lovedeep Kaur 1,2, Carolina Eva Realini 3
12. Drying behavior of a Japanese dry-cured meat model in the different
drying conditions
Keiichi Kato 1,2, Hiroyuki Tanji 1, Sosaku Ichikawa 2
13. Optimization of chicken breast cooking through a kinetic study on quality indices modifications
Giulia Romano 1,2, Maria Cristina Nicoli 1, Arianna Bozzato 2, Daniele Turrin 2, Monica Anese 1
14. Application of volcanic ash drying to game meat
Kaoru Kamizono, Hitomi Watanuki
15. Opportunities and challenges for an automated, cell-based slaughtering-and-deboning of a pig carcass: time for a paradigm shift in meat processing
Tomas Bolumar 1, Vaclav Pohunek 1, Ian Esper 2, Luis Eduardo Cordova-Lopez 2, Helle Roer 3, Alex Mason 2,3, Ole Alvseike 3
16. Combination effect of papaya extract and sous-vide cooking on texture modified chicken meat for elderly care food
Hsin Yun Hsu, Yi An Chen
17. Partial replacement of animal fat in pork burgers with vegetable oil premix: physicochemical characterization and fatty acid profile
Peter Faria 1, Juliana de Andrade Mesquita 2, Thayla Thais da Silva Oliveira 2, Joana Gabrieli da Silva Santos 2, Michelle Regys Gonçalves Rafael do Carmo Gaspar 2, Vinicius de Almeida Vieira 2, Erika Cristina Rodrigues 2, Edgar Nascimento 2, Xisto Rodrigues de Souza 2, Rozilaine Aparecida Pelegrine Gomes de Faria 2
18. Quality of blended hamburger with rosemary as a substitute for synthetic antioxidant: physicochemical characterization
Peter Faria 1, Marcela Rios de Araujo 2, Erika Silva Costa 2, Julio Cezar Nunes da Costa 2,
Elaine Carvalho de Morais 2, Erika Cristina Rodrigues 2, Ricardo Dalla Villa 3, Jorge Luiz Brito de Faria 3, Xisto Rodrigues de Souza 2, Rozilaine Aparecida Pelegrine Gomes de Faria 2
19. Effect of wet ageing on the composition of non-esterified fatty acids in
Japanese Wagyu beef
Hiroki Tanaka 1, Kensuke Nakayasu 2, Jun Takayama 3, Yasuki Ogawa 3, Yuji Miyaguchi 3
Meat Quality
- Dry and tough meat in Belgian Blue cattle caused by a genetic defect
in the ATP2A1 gene
Toon Rombouts 1, Stefaan De Smet 1, Carole Charlier 2, Michel Georges 2
2. The effects of dietary supplementation with natural feed additives and lysine on meat quality and sensory attributes of broiler chickens
Chisato Iida 1, Tsutomu Takizawa 1, Tomoko Hashimoto 1, Kiminori Sugiyama 2
3. The effect of internal end-point temperature (cooking doneness) on the mineral composition of grilled lamb
Benjamin Holman, David L. Hopkins
4. Exploiting NMR-based untargeted metabolomics approach to unravel the administration of antibiotics in pig liver
Maria Pia Fabrile 1, Augusta Caligiani 1, Sergio Ghidini 1, Giovanni Loris Alborali 2, Silvio De Luca 1, Federico Scali 2, Veronica Lolli 1, Maria Olga Varra’ 1, Adriana Ianieri 1, Emanuela Zanardi 1
5. Effect of the dietary inclusion of Camelina sativa cake or oil for broiler
quails on the breast meat sensory traits
Marco Cullere, Yazavinder Singh, Erika Pellattiero, Gianluca Pranzo, Antonella Dalle Zotte
6. Effect of slaughter age and sexual maturity on meat quality of chickens raised in a free-range system
Peter Faria 1, Joanna Oliveira Marcal 1, Adriano Geraldo 2, Giulia Piva Oliveira 1, Jose Rafael Miranda 1, Xisto Rodrigues de Souza 3, Rozilaine Aparecida Pelegrine Gomes de Faria 3, Cesar Augusto Pospissil Garbossa 4
7. Sensory characteristics of beef from cattle finished with cottonseed in
feedlot
Peter Faria 1, Claudiana Esteves Couto 1, Xisto Rodrigues de Souza 2, Rozilaine Aparecida Pelegrine Gomes de Faria 2, Fabio Raphael Pascoti Bruhn 4, Sibelli Passini Barbosa Ferrao 3, Leandro Soares Santos 3, Fernanda Paul Carvalho 1, Lorena de Lourdes Boaventura Pontes 1, Tatiane Mendonca Nogueira Carneiro de Albuquerque 1
8. Effect of high pressure processing on selected quality properties of
marinated pork chops
Marta Chmiel, Dorota Pietrzak, Lech Adamczak, Tomasz Florowski, Agnieszka Winiarek, Aneta Cegielka
9. Comparison of the quality of chicken breast meat between fast- and
slow-growing chicks during the neonatal period
Yuki Iwai 1, Saki Shimamoto 1, Daichi Ijiri 2, Kazuki Nakashima 3, Akira Ohtsuka 2, Shinobu Fujimura 1
10. Comparison of meat quality characteristics among native black pigs in Taiwan, Iberian and commercial pig
Ti-Chun Chang, Yu-Dan Chen, Hui-Zhen Yan, Shi-Yong Lim, Jen-Shinn Lin, Fu-Yuan Cheng
11. Metabolomic approach for determination of compounds and pathways
related to beef quality
Mariane Beline 1, Daniel S. Antonelo 1, Juan F. M. Gomez 1, Luiz A. Colnago 3, Angel R. H. Padilla 3, Alessandra F. Rosa 1, Mirele D. Poleti 1, Julio C. C. Balieiro 1, David E. Gerrard 2, Saulo L. Silva 1
12. Bellies iodine value evaluated non-destructively with NitFom(TM)
Maria Font Furnols 1, Albert Brun 1, Michela Albano 1, Marina Gispert 1, Juan Florencio Tejeda 2, Begonya Marcos 1, Mette Christensen 3
13. Fibre-type composition influences the formation of odour-active
volatiles in beef
Zhenzhao Li 1, Minh Ha 1, Damian Frank 2, Melindee Hastie 1, Robyn Warner 1
14. Effect of dietary supplementation of dried bonito by-product on carnosine and anserine in broiler chicken muscle
Sharula 1, Shota Higuchi 2, Youkio Shima 2, Yoshiko Imai 2, Norikuni Ohtake 1, Saki Shimamoto 1, Shinobu Fujimura 1
15. Comparing the water holding capacity of pork Biceps femoris,
Longissimus lumborum and Triceps brachii using different methods
Huiling Huang, Robyn Warner, Minh Ha
16. Dry vs vacuum aging in Italian autochthonous adult sheep meat: oxidative, colorimetric and volatobolomic profile
Aristide Maggiolino 1, Lucrezia Forte 1, Jose Manuel Lorenzo Rodrigues 2,3, Pasquale De Palo 1
17. Development of a French marbling grid for the visual evaluation of beef meat quality
18. Prediction of pork belly quality during refrigerated storage using
hyperspectral imaging
19. Influence of muscle type on boer goat meat quality
20. Five Mediterranean autochthonous sheep breeds: study on lamb carcass classification and meat nutritional quality
21. Impact of UV together with dry-aging on meat quality of beef loins (M. longissimus thoracis et lumborum) from pasture-based production systems
22. Moisture content, water activity, and water populations across different locations within beef (M. longuissimus thoracis et lumborum) sections during dry-aging
23. Machine-vision requires fewer technical replicates for colour measurement of seafood than Minolta colorimeter
24. The use of visible near infrared spectroscopy and nuclear magnetic resonance spectroscopy to predict sensory evaluation of beef
25. Comparison of umami intensity in broiler edible meat and offal during aging
26. Inclusion of olive pomace in the finishing diet of pigs. Effect on nutritional quality of meat
27. Oxidative stability of meat from Pura Raza Gallega horse breed in two package systems during refrigerated storage
28. Effect of slaughter age in intramuscular fat content and fatty acid profile of grazing Cabra Galega lambs
29. Influence of Celta pig diet on fatty acid profile and cholesterol content of pâté
30. Effect of traditional feeding in Celta pigs on fatty acid profile and cholesterol content of “chorizo criollo” sausage
31. A comprehensive method for simultaneous quantification of six boar taint compounds in meat products
32. Physicochemical and sensory properties of Hokkaido sika deer (Cervus nippon yesoensis) and brown bear (Ursus arctos) meat
33. Nix Pro 2, a novel technology for instrumental colour analysis on Canadian veal
34. Impact of a novel amperage-based electrical stimulation system on meat quality and palatability of finished steers
35. Prediction of 24h pH and lamb meat quality parameters in different muscle fibre types using rapid evaporative ionisation mass spectrometry
36. Effect of sodium chloride on myoglobin and lipid oxidation in pork
37. Effects of novel ultrasound technique on meat quality, sensory attributes, and microstructure of bovine semitendinosus muscle
38. Assessing chicken meat authenticity within divergent farming systems (organic versus antibiotic-free) using SWATH-MS-based proteomic analysis and chemometrics
39. Metabolism of imidazole dipeptides and taurine of the breast muscle are affected by post-hatch development in meat-type chickens
40. Effect of regulation dietary amino acid level (Lys) on growth performance, blood and muscle metabolism in broilers
41. Effect of dietary orotic acid and histidine supplementation on meat quality and growth performance of broiler chicken
42. Effect of impala, mountain reedbuck and springbok on carcass yield and meat quality
43. Entire male effect on the rate of destructured zones of pork ham
44. Lipid profile of meat from different free-range chicken strains
45. Optimal aging times for beef destined for foodservice
46. Tenderness of Italian Mediterranean buffalo meat compared to Piemontese beef
47. Effect of radiofrequency tempering combined with conventional thawing on water-holding status and sensory attributes of chicken breast fillets
48. Bushfire exposure associated with increased beef loin pH at grading
49. Variations in muscle fibre type isoforms and protein denaturation across four pork muscles explain changes in cook loss and tenderness
50. Evaluation of rabbit growth performance and meat quality as influenced by genotype
51. Influence of chestnuts in the finishing diet of Celta pig breed on the free amino acids
52. Sensorial analyse of Longissimus thoracis et lumborum muscle of Celta pig affected by the finishing diet
53. Regulation of meat quality by dietary lysine levels
54. Effects of pelvic suspension and its duration on Hokkaido sika deer meat quality
55. Marbling relationship between Canadian and Japanese beef grading sites
56. Carcass quality characteristics from swine fed hempseed meal as primary protein source
Meat Production
- Prediction of lean meat content in pork carcasses: genetic effect
2. Muscle composition of carcass and of body weight gain assessed by computed tomography in pigs: genetic effect
3. Muscle composition of carcass and of body weight gain assessed by computed tomography in pigs: feeding level and sex effect
4. Effect of vegetable by-product-based feeding on beef carcass quality
5. Effect of genotype and immunocastration on the fatty acid composition in pork backfat
6. The meat quality of lambs grazing perennial wheat with different companion legumes
7. AI assisted Cobot potential for meat cutting procedures
8. The sensory quality of meat from intact and castrated male lambs
9. Application of N2 gas to pig stunning
10. Effect of carbon dioxide gas stunning on discoloration and quality trait of chicken breast muscle and small intestine in factory
11. Comparative characterization of nutrition, taste substances, aroma compounds in breasts and thighs of Daokou red-cooked chicken
Consumer Science
- Consumer acceptance and shear force values of top sirloin steaks prepared using sous vide and flat-top grill cookery methods
2. Analysis of sensory characteristics of chicken broths with different chicken oil content using the check-all-that-apply (CATA) questions
3. Effects of dairy lamb rearing system and slaughter age on consumer liking of meat and its association with lipid composition
4. Modelling consumer liking of lamb meat based on composition using chemical and rapid evaporative ionisation mass spectrometry methods
5. Measuring the purchase intention of Irish consumers towards phosphate-reduced processed meat products using extended Theory of Planned Behaviour
6. Expectations and attitude of Australian consumers toward blended- hybrid meat and poultry products
7. The effect of free amino acids supplementation on the taste of beef extract
8. Consumer perception and preference for beef mince consumption: Predicting premiumisation possibility of beef mince in NZ
Meat Products
- Development of drinkable meat and evaluation of its nutritional function
2. Influence of partial replacement of animal fat by microencapsulated oil mixtures on the composition and texture of foal pâté
3. Use of microencapsulated healthy oil mixtures to enhance the fatty acid profile of foal pâté
4. Effect of grazing on the odors, tastes, and metabolites of Japanese
Shorthorn beef
5. Nitrite and nitrate levels in meat products labelled as “preservative- free” compared to conventionally cured counterparts
6. Sage (Salvia officinalis L.) preparations as natural ingredients improving the qualities and safety of meat balls with mechanically separated meat
7. A novel Japanese-style prosciutto fermented with dried bonito mold
8. Comparison of the quality of homogenized pork sausages and their plant-based counterparts available on Polish market
9. Affecting factor of the natural casing toughness and tenderizing
method for the Chinese hog casings
10. The use of unconventional methods of physical processing in production of protein meat snacks with increased nutritional and health value
11. The possibility of using the Baikal skullcap as a natural antioxidant in meat products with a reduced addition of nitrate (III)
12. The preliminary study about taste-active compound-related genes and the on-site real-time PCR assay in Japanese Black beef
13. Assessment of the possibility of using pork with a PSE defect in the
production of dried sausages
14. Meat products and their vegetable analogues on the Polish market:
nutritional value and price
15. Investigating the effect of high-pressure technology on the quality of phosphate-reduced sausage formulations with ultrasound-treated ingredients as phosphate alternatives
16. Aroma profile of dry fermented sausages as affected by the addition of nitrogen and sulfur precursors
17. Evaluation of colour in rabbit meat prepared with two cooking methods produced and slaughtered in the Ñuble region, Chile
18. Effect of three-component antioxidant blend on oxidative stability and
nitrite reduction of cooked sausages
19. Reducing salt and monosodium glutamate in frankfurters using a natural flavor enhancer from shiitake byproducts
20. Nutritional and sensory properties of frankfurter sausages with cricket
flour as a meat replacer
21. Assessment of the nutrient content in selected processed meat products for compliance with the declared nutrient content
22. Comparison of the declared and analysed nutritional composition between branded and private-label meat products sold in Greek supermarkets
23. Effect of pH, dryness, and fat on the intensity of cold smoke treatment in raw ham (Japanese style ‘lachs ham’)
24. Zinc protoporphyrin IX predominantly exists as a complex non- enzymatically bound to apo-hemoglobin in Parma ham
25. Effect of wine on the behavior of Listeria monocytogenes in a dry-cured
sausage made with reduced nitrite
26. Effect of garlic, oregano and thyme essential oils on the Clostridium sporogenes behaviour in nitrite-free cured pork sausage
27. Effect of replacing pork fat with healthier oils on lipid profile of dry- fermented foal sausages
28. Volatile profile of dry-fermented foal sausages formulated with healthy oil emulsion hydrogels
29. Effects of manufacturing conditions on zinc protoporphyrin IX formation in fermented dry sausage with Lactococcus lactis subsp. cremoris GB(A)-1
30. The anti-inflammatory effect of Xuanwei ham derived peptides in the dextran sulfate sodium-induced C57BL/6 mice model
31. Effect of salt distribution heterogeneity on enhancing perception of saltiness and sensory properties in beef patties
32. Development of healthy dry-fermented sausages (chorizo) from Cachena beef using emulsion hydrogel and turmeric powder
33. Influence of the addition of turmeric on the color, texture and lipid
oxidation of healthy beef sausage
Meat Microbiology
- Effect of sodium bicarbonate on Staphylococcus aureus during high hydrostatic pressure treatment and storage under a low temperature condition
2. Probiotic potential of yeasts isolated from Xuanwei ham
3. Dynamic changes of bacteria and screening of potential spoilage markers of lamb in aerobic and vacuum packaging
4. Bacterial sanitation status of pork processed by the automated pork thigh deboning machine
Meat Safety
- Decreased immunoreactivity of hepatitis E virus antigen following treatment with Sakhalin spruce (Picea glehnii) essential oil
2. Multilayer furcellaran/chitosan nano/microemulsions with the addition of bioactive peptides and their effect on microbiological quality of cold stored pork loin
3. Changes in biogenic amines profile of skin-packed beef treated by high
pressure processing
4. Microbiological characterization in market centers from the main municipality of sheep meat commercialization of Mexico
Other Topics of Meat Science & Technology
- Investigation of the physicochemical and textural properties of an iron-rich 3D-printed hybrid food
2. Fatty acids profiles and lipids health indices of plant-based burgers compared to meat burger
3. Digestibility of plant-based and meat burgers using an in vitro
protocol for swine
4. Comparative assessment of physical characteristics of plant-based meats and animal meat products in the Japanese market
5. Specific Fluid Content: an instrumental parameter to estimate juiciness in meat and plant-based burgers
6. Texture profile analysis on raw homogenized meat and plant-based burgers
7. Fingerprinting meat and plant-based burgers under smart-NIR rays
8. An instrumental protocol for measuring water dynamics in meat and plant-based burgers
9. Evolution of microbiota in meat and plant-based burgers during vacuum package storage
10. Effect of Clostridium butyricum MIYAIRI 588 supplementation on the intestinal microbiota and meat quality of fattening pigs
11. Quality characteristics of beef rib eye roll wet-aged in a microwave aging chamber
12. Oxidative stability of meat homogenates treated with spent coffee ground extract obtained by submerged fermentation
13. Effect of feruloylated arabinoxylans on physicochemical properties of York-type ham
14. Screening of food ingredients with proliferative activity for skeletal muscle cells
15. Antihypertensive effect of pork immersed in sake lees through nitric oxide synthesis
16. Effects of niacinamide in an animal model of motivational deficit induced by lipopolysaccharide administration
17. Effects of different meat species and their fractions on postprandial behavioral thermoregulation in mice
18. Establishment of a model for examining the improving effects of meat components against brain dysfunction
19. Extrusion as a functional measure for increasing the biological value of plant origin rest raw materials to produce meat analogues
20. Enzyme-digested chicken breast meat affects type IIb fiber diameter on the surface of tibialis anterior muscle in aged mice
21. Meat production by chicken stem cell engineering
22. Application of a novel chick embryo culture system for developmental studies and chicken meat production
23. Possible chicken meat production by Ex-Ovo embryo culture system
and the application for poultry biotechnology
24. A new semantic resource responding to the principles of open science: the meat thesaurus for dialogue between sector actors
25. Novel anti-inflammatory effects of 3RS, 7R, 11R-phytanic acid
26. Meat and plant-based burgers water dynamics
27. Niacinamide ameliorates the anxiety-like behavior induced by social defeat stress
28. Study on the immunostimulatory effect of fermented meat products with psychrotrophic lactic acid bacteria
29. Effects of culture temperature of chicken satellite cell on production yield and taste characteristics for cultured meat
