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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...
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...
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...
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 ...
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...
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).
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 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 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 sensor detects spoiled meat     MIT  sensor detects  spoiled meat       2015/4/29
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...
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...
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...
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 ...
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...

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