Food products as potential carriers of SARS-CoV-2
At present, humanity is confronting with a novel life-threatening challenge from the COVID-
19 pandemic infectious disease caused by the novel coronavirus SARS-CoV-2. To date, the …
19 pandemic infectious disease caused by the novel coronavirus SARS-CoV-2. To date, the …
Technologies for the production of meat products with a low sodium chloride content and improved quality characteristics—A review
TK Kim, HI Yong, S Jung, HW Kim, YS Choi - Foods, 2021 - mdpi.com
In recent years, consumer concerns regarding high levels of sodium chloride (NaCl) intake
have increased, given the associated risk of cardiovascular disease. This has led food …
have increased, given the associated risk of cardiovascular disease. This has led food …
Effect of pre-and post-rigor on texture, flavor, heterocyclic aromatic amines and sensory evaluation of roasted lamb
X **ao, C Hou, D Zhang, X Li, C Ren, M Ijaz, Z Hussain… - Meat Science, 2020 - Elsevier
This study investigated the variation in texture, flavor, heterocyclic aromatic amines (HAAs)
and sensory evaluation of pre-and post-rigor roasted lamb. Topside muscles were collected …
and sensory evaluation of pre-and post-rigor roasted lamb. Topside muscles were collected …
Effect of mulberry (Morus alba) polyphenols as antioxidant on physiochemical properties, oxidation and bio-safety in Cantonese sausages
R **ang, J Cheng, M Zhu, X Liu - Lwt, 2019 - Elsevier
Mulberry polyphenol (MP), enriched with antioxidant ingredients, presents enormous
potential as a natural antioxidant in meat products. This study investigated the effect of MP …
potential as a natural antioxidant in meat products. This study investigated the effect of MP …
Possibilities of using dried oyster mushroom (Pleurotus ostreatus) in the production of beef salami
O Özünlü, H Ergezer - Journal of Food Processing and …, 2021 - Wiley Online Library
This study was focused on the effect of incorporation of different levels of dried oyster
mushrooms (Pleurotus ostreatus) on some quality and sensory characteristics of beef salami …
mushrooms (Pleurotus ostreatus) on some quality and sensory characteristics of beef salami …
Evolution of indigenous starter microorganisms and physicochemical parameters in spontaneously fermented beef, horse, wild boar and pork salamis produced under …
The present work was carried out to evaluate the microbiological and physicochemical
composition of salamis produced with the meat of beef, horse, wild boar and pork. Salami …
composition of salamis produced with the meat of beef, horse, wild boar and pork. Salami …
Potential mechanism and effects of different selenium sources and different effective microorganism supplementation levels on growth performance, meat quality, and …
J Xue, C Fang, R Mu, R Zhuo, Y **ao, Y Qing… - Frontiers in …, 2022 - frontiersin.org
A trial was conducted to investigate the effects of different Se sources, including sodium
selenite (S-Se) and selenium yeast (Y-Se) and different effective microorganism (EM) …
selenite (S-Se) and selenium yeast (Y-Se) and different effective microorganism (EM) …
Technological characteristics of pre-and post-rigor deboned beef mixtures from Holstein steers and quality attributes of cooked beef sausage
AT Sukumaran, AJ Holtcamp, YL Campbell, D Burnett… - Meat science, 2018 - Elsevier
The objective of this study was to determine the effects of deboning time (pre-and post-rigor),
processing steps (grinding-GB; salting-SB; batter formulation-BB), and storage time on the …
processing steps (grinding-GB; salting-SB; batter formulation-BB), and storage time on the …
Microbial safety and chemical characteristics of sausage coated by chitosan and postbiotics obtained from Lactobacillus bulgaricus during cold storage
This study investigated the antioxidant and antimicrobial properties, as well as the volatile
compounds, of Lactobacillus bulgaricus (L. bulgaricus) postbiotics (at concentration of 150 …
compounds, of Lactobacillus bulgaricus (L. bulgaricus) postbiotics (at concentration of 150 …
[HTML][HTML] Replacing preservative E 252 with powdered dried sumac (Rhus coriaria L.) fruits in “Suino Nero dei Nebrodi” salamis: Effects on microbiological …
The aim of this study was to develop health-oriented fermented salamis by replacing
synthetic preservative (E 252) with dried Sumac (Rhus coriaria) fruit powder (DSFP). The …
synthetic preservative (E 252) with dried Sumac (Rhus coriaria) fruit powder (DSFP). The …