Artículos


Fecha Título
sáb, 31 jul 2021

Characterization of antimicrobial resistance in chicken-source phylogroup F Escherichia coli: similar populations and resistance spectrums between E. coli recovered from chicken colibacillosis tissues and retail raw meats in Eastern China

Poult Sci. 2021 Jun 30;100(9):101370. doi: 10.1016/j.psj.2021.101370. Online ahead of print.ABSTRACTThe extended-spectrum cephalosporin resistant E. coli from food animals transferring [...]

Fuente: PubMed "meat"

sáb, 31 jul 2021

Determination of the optimum digestible isoleucine to lysine ratios for male Yield Plus × Ross 708 broilers between 1.0 and 4.0 kg body weight utilizing growth performance and carcass characteristics

Poult Sci. 2021 Jun 5;100(9):101307. doi: 10.1016/j.psj.2021.101307. Online ahead of print.ABSTRACTThree experiments (Exp) were conducted to determine optimal digestible Ile to Lys ratios [...]

Fuente: PubMed "meat"

sáb, 31 jul 2021

Effects of vegetable oil supplementation on rumen fermentation and microbial population in ruminant: a review

Trop Anim Health Prod. 2021 Jul 31;53(4):422. doi: 10.1007/s11250-021-02863-4.ABSTRACTUnderstanding the nature of ruminant nutrition and digestion is essential to improve feeding management [...]

Fuente: PubMed "meat"

sáb, 31 jul 2021

Exploring miniaturized sample preparation approaches combined with LC-QToF-MS for the analysis of sulfonamide antibiotic residues in meat- and/or egg-based baby foods

Food Chem. 2021 Jul 14;366:130587. doi: 10.1016/j.foodchem.2021.130587. Online ahead of print.ABSTRACTMiniaturized and simplified sample preparation methods with reduced consumption [...]

Fuente: PubMed "meat"

sáb, 31 jul 2021

Food preferences and aversions of patients undergoing chemotherapy, radiotherapy and/or hematopoietic stem cell transplantation

Clin Nutr ESPEN. 2021 Aug;44:331-336. doi: 10.1016/j.clnesp.2021.05.023. Epub 2021 Jun 6.ABSTRACTBACKGROUND & AIMS: This longitudinal, qualitative, descriptive, and exploratory study [...]

Fuente: PubMed "meat"

sáb, 31 jul 2021

Genome-wide association studies of preweaning growth and in vivo carcass composition traits in Esme sheep

J Anim Breed Genet. 2021 Jul 31. doi: 10.1111/jbg.12640. Online ahead of print.ABSTRACTSheep are considered as a major contributor of global food security. Moreover, sheep preweaning [...]

Fuente: PubMed "meat"

sáb, 31 jul 2021

On-site differential diagnostic detection of HP-PRRSV and C-PRRSV using EuNPs-mAb fluorescent probe-based immunoassay

Anal Bioanal Chem. 2021 Jul 31. doi: 10.1007/s00216-021-03558-3. Online ahead of print.ABSTRACTPorcine reproductive and respiratory syndrome virus (PRRSV) has caused worldwide economic [...]

Fuente: PubMed "meat"

sáb, 31 jul 2021

Prevalence and determinants of anemia during the third trimester of pregnancy

Clin Nutr ESPEN. 2021 Aug;44:194-199. doi: 10.1016/j.clnesp.2021.06.023. Epub 2021 Jul 2.ABSTRACTBACKGROUND: Anemia during pregnancy is a significant health problem. We aim to measure [...]

Fuente: PubMed "meat"

sáb, 31 jul 2021

Rabies virus in slaughtered dogs for meat consumption in Ghana: A potential risk for rabies transmission

Transbound Emerg Dis. 2021 Jul 30. doi: 10.1111/tbed.14266. Online ahead of print.ABSTRACTDog-mediated rabies is responsible for approximately 60,000 human deaths annually worldwide. [...]

Fuente: PubMed "meat"

sáb, 31 jul 2021

The presence of Toxoplasma gondii in the terrestrial and marine environments and its importance for public health

Ann Parasitol. 2021;67(2):137-149. doi: 10.17420/ap6702.323.ABSTRACTToxoplasma gondii occurred in terrestrial and marine environments. Many people still do not realize that how important [...]

Fuente: PubMed "meat"

sáb, 31 jul 2021

The role of perceived descriptive and injunctive norms on the self-reported frequency of meat and plant-based meal intake in UK-based adults

Appetite. 2021 Jul 28:105615. doi: 10.1016/j.appet.2021.105615. Online ahead of print.ABSTRACTPerceived social norms refer to beliefs that people hold about what other people do (descriptive [...]

Fuente: PubMed "meat"

vie, 30 jul 2021

A qualitative examination of the motivations behind vegan, vegetarian, and omnivore diets in an Australian population

Appetite. 2021 Jul 27:105614. doi: 10.1016/j.appet.2021.105614. Online ahead of print.ABSTRACTThere is a growing shift towards meat reducing diets, especially in Western nations, in [...]

Fuente: PubMed "meat"

vie, 30 jul 2021

A sensitive GC-HRMS method for the simultaneous determination of parent and oxygenated polycyclic aromatic hydrocarbons in barbecued meat and meat substitutes

Food Chem. 2021 Jul 19;365:130625. doi: 10.1016/j.foodchem.2021.130625. Online ahead of print.ABSTRACTA sensitive GC-HRMS method was developed to analyze six polycyclic aromatic hydrocarbons [...]

Fuente: PubMed "meat"

vie, 30 jul 2021

Dynamics of heat transfer and moisture in beef jerky during hot air drying

Meat Sci. 2021 Jul 24;182:108638. doi: 10.1016/j.meatsci.2021.108638. Online ahead of print.ABSTRACTThe aim of this study was to investigate the surface temperature, moisture migration, [...]

Fuente: PubMed "meat"

vie, 30 jul 2021

Phosphoproteomic Analysis of Duck Egg Yolk Provides Novel Insight into the Characteristics and Biofunctions

J Sci Food Agric. 2021 Jul 30. doi: 10.1002/jsfa.11453. Online ahead of print.ABSTRACTBACKGROUND: Phosphorylation of proteins is one of the most essential and pleiotropic modifications. [...]

Fuente: PubMed "meat"

mié, 28 jul 2021

Management of meat by- and co-products for an improved meat processing sustainability

Título: Management of meat by- and co-products for an improved meat processing sustainability Autor: Toldrá Vilardell, Fidel; Reig, Milagro; Mora, Leticia Resumen: Large amounts of [...]

Fuente: Digital CSIC

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Assessment of the spoilage microbiota in minced free-range chicken meat during storage at 4 C in retail modified atmosphere packages

Publication date: October 2021Source: Food Microbiology, Volume 99Author(s): Panagiota Tsafrakidou, Nikoletta Sameli, Loulouda Bosnea, Nikos Chorianopoulos, John Samelis

Fuente: Food Microbiology

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Bacteriological assessment and multiplex-PCR test for the detection of meat adulteration of different animal species

Abstract Meat samples of various animal species have been obtained from Giza Governorate's butcher shops, common retail markets, veterinary faculties, Zoo and hospitals. Physical, [...]

Fuente: Food Science and Technology (Campinas)

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Beef quality of Nellore steers fed dried or rehydrated and ensiled corn or sorghum grains

Abstract Background: Rehydration of grains, such as corn and sorghum, is used to increase nutrient absorption. However, the effect of this practice on meat quality is poorly understood. [...]

Fuente: Revista Colombiana de Ciencias Pecuarias

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Effect of castration and vitamin E supplementation on carcass and meat quality of Santa Inês lambs

Abstract Background: Carcass and sheep meat quality are influenced by several factors, such as race, age, slaughter weight, type of diet, and dietary supplementation. Objective: To [...]

Fuente: Revista Colombiana de Ciencias Pecuarias

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Effect of replacing beef fat with safflower oil on physicochemical, nutritional and oxidative stability characteristics of wieners

Abstract Five treatments of wieners were prepared with replacing 0, 25, 50, 75 and 100% of added beef back fat with safflower oil (SO). Changes in pH, thiobarbuturic acid reactive substances [...]

Fuente: Food Science and Technology (Campinas)

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Evaluating red meat putrefaction in long term storage in freezing condition based on co-variation of major biogenic amines and Total Volatile Nitrogen

Abstract Nearly all of the rejected frozen carcasses in Asian countries are due to their high amount of total volatile nitrogen (TVN). The main aim of this study was evaluating red meat [...]

Fuente: Food Science and Technology (Campinas)

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Hydrostatic pressure- and halotolerance of Photobacterium phosphoreum and P. carnosum isolated from spoiled meat and salmon

Publication date: October 2021Source: Food Microbiology, Volume 99Author(s): Philippa Hauschild, Maik Hilgarth, Rudi F. Vogel

Fuente: Food Microbiology

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Lowering barriers to plant-based diets: The effect of human and non-human animal self-similarity on meat avoidance intent and sensory food satisfaction

Publication date: October 2021Source: Food Quality and Preference, Volume 93Author(s): Attila Pohlmann

Fuente: Food Quality and Preference

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Perceptions about meat reducers: Results from two UK studies exploring personality impressions and perceived group membership

Publication date: October 2021Source: Food Quality and Preference, Volume 93Author(s): Vibhuti Patel, Nicola J. Buckland

Fuente: Food Quality and Preference

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Prevalence and level of Salmonella spp. Contamination on selected pathways of preparation and cooking of fried chicken at the household level

Abstract Homemade foods have been reported as an important contributor to some foodborne outbreaks. This study determined the prevalence and number of Salmonella spp. on selected pathways [...]

Fuente: Food Science and Technology (Campinas)

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Probiotic characterization of a commercial starter culture used in the fermentation of sausages

Abstract Probiotic starter culture does not only improve the safety and shelf-life of products but also extends health benefits to the consumer. This study investigated the probiotic [...]

Fuente: Food Science and Technology (Campinas)

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Quantitative risk assessment of Listeria monocytogenes in ready-to-eat (RTE) cooked meat products sliced at retail stores in Greece

Publication date: October 2021Source: Food Microbiology, Volume 99Author(s): Sofia Tsaloumi, Zafiro Aspridou, Eirini Tsigarida, Fragiskos Gaitis, Gorgias Garofalakis, Konstantinos Barberis, [...]

Fuente: Food Microbiology

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Reducing meat consumption in meat-loving Denmark: Exploring willingness, behavior, barriers and drivers

Publication date: October 2021Source: Food Quality and Preference, Volume 93Author(s): Marijke Hiltje Hielkema, Thomas Bøker Lund

Fuente: Food Quality and Preference

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Stuck in the middle with you: The role of similarity information on categorizing cultured meat

Publication date: October 2021Source: Food Quality and Preference, Volume 93Author(s): Gerben A. Bekker, Arnout R.H. Fischer, Hilde Tobi, Hans C.M. van Trijp

Fuente: Food Quality and Preference

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The changing microbiome of poultry meat; from farm to fridge

Publication date: October 2021Source: Food Microbiology, Volume 99Author(s): M. Marmion, M.T. Ferone, P. Whyte, A.G.M. Scannell

Fuente: Food Microbiology

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Understanding meat consumption in later life: A segmentation of older consumers in the EU

Publication date: October 2021Source: Food Quality and Preference, Volume 93Author(s): Alessandra C. Grasso, Yung Hung, Margreet R. Olthof, Ingeborg A. Brouwer, Wim Verbeke

Fuente: Food Quality and Preference

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Which meat (substitute) to buy? Is front of package information reliable to identify the healthier and more natural choice?

Publication date: December 2021Source: Food Quality and Preference, Volume 94Author(s): Thies Petersen, Monika Hartmann, Stefan Hirsch

Fuente: Food Quality and Preference