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Recent advances in spoilage mechanisms and preservation technologies in beef quality: A review
Y Zhu, M Gu, Y Su, Z Li, Z ** countries. Frequently, these game meat animals are …
Effect of oregano essential oil or lactic acid treatments combined with air and modified atmosphere packaging on the quality and storage properties of chicken breast …
This study explored the preservative effects of oregano essential oil (0.2% w/w) or lactic acid
(1.25% v/v) combined with oxygen permeable (OP) and modified atmosphere packaging …
(1.25% v/v) combined with oxygen permeable (OP) and modified atmosphere packaging …
Effects of lactic acid and ascorbic acid electrostatic spraying on the physicochemical attributes and microbial diversity of beef aged at mild temperature (10 C)
H Yu, S Zhang, X Liu, Y Lei, Y Bai, Y Yang, H Li, Y Liu… - Meat Science, 2024 - Elsevier
This study aimed to clarify the effect of electrostatic spraying of lactic acid (LE) and ascorbic
acid (AE) on vacuum-packaged beef aged at 10° C. The physicochemical attributes, flavor …
acid (AE) on vacuum-packaged beef aged at 10° C. The physicochemical attributes, flavor …
[HTML][HTML] Research progress on bacteria-reducing pretreatment technology of meat
H Zuo, B Wang, J Zhang, Z Zhong, Z Tang - Foods, 2024 - mdpi.com
Reducing the initial bacteria number from meat and extending its shelf life are crucial factors
for ensuring product safety and enhancing economic benefits for enterprises. Currently …
for ensuring product safety and enhancing economic benefits for enterprises. Currently …
[HTML][HTML] Protocatechuic acid as an inhibitor of lipid oxidation in meat
T Deuchande, JF Fundo, ME Pintado, AL Amaro - Meat Science, 2024 - Elsevier
Lipid oxidation is the principal driver of meat and meat product deterioration during shelf life,
causing the loss of fresh meat color, flavor, and aroma. Currently, synthetic antioxidants are …
causing the loss of fresh meat color, flavor, and aroma. Currently, synthetic antioxidants are …
Processing interventions for enhanced microbiological safety of beef carcasses and beef products: A review
Chilled beef is inevitably contaminated with microorganisms, starting from the very
beginning of the slaughter line. A lot of studies have aimed to improve meat safety and …
beginning of the slaughter line. A lot of studies have aimed to improve meat safety and …
Effect of trisodium phosphate, ascorbic acid and lactic acid on bacterial load, sensorial characteristics and instrumental colour of rabbit meat
The effect of 8% trisodium phosphate (TSP), 2% ascorbic acid (AA) and 2% lactic acid (LA)
on microbial load, pH values, sensorial characteristics and instrumental colour of rabbit …
on microbial load, pH values, sensorial characteristics and instrumental colour of rabbit …
Effect of lactic acid spray on microbial and quality parameters of buffalo meat
We evaluated the effect of lactic acid spray on micro-flora, instrumental color, shelf-life and
sensory attributes of buffalo meat displayed under Modified Atmosphere Packaging. Buffalo …
sensory attributes of buffalo meat displayed under Modified Atmosphere Packaging. Buffalo …
Quantification of Total and Viable Cells and Determination of Serogroups and Antibiotic Resistance Patterns of Listeria monocytogenes in Chicken Meat from the …
Twenty samples of minced chicken meat procured from butcher's shops in León (Spain; 10
samples) and Vila Real (Portugal; 10 samples) were analyzed. Microbial concentrations …
samples) and Vila Real (Portugal; 10 samples) were analyzed. Microbial concentrations …