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1.
Thermal and functional characteristics of defatted bovine heart using supercritical CO2 and organic solvent.
J Sci Food Agric
; 99(2): 816-823, 2019 Jan 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-30003541
2.
Effects on quality properties of cooked pork sausages with Caesalpinia sappan L. extract during cold storage.
J Food Sci Technol
; 56(11): 4946-4955, 2019 Nov.
Artículo
en Inglés
| MEDLINE | ID: mdl-31741518
3.
Physicochemical characteristics and fatty acid profiles of muscle tissues from Hanwoo steers fed a total mixed ration supplied with medicinal plant by-products.
Asian-Australas J Anim Sci
; 30(10): 1388-1395, 2017 Oct.
Artículo
en Inglés
| MEDLINE | ID: mdl-28423890
4.
Effect of mechanically deboned chicken meat hydrolysates on the physicochemical properties of imitation fish paste.
Asian-Australas J Anim Sci
; 27(1): 115-22, 2014 Jan.
Artículo
en Inglés
| MEDLINE | ID: mdl-25049933
5.
Comparing Physicochemical Properties, Fatty Acid Profiles, Amino Acid Composition, and Volatile Compounds in Dry-Cured Loin: The Impact of Different Levels of Proteolysis and Lipid Oxidation.
Food Sci Anim Resour
; 44(1): 103-118, 2024 Jan.
Artículo
en Inglés
| MEDLINE | ID: mdl-38229866
6.
Comparison of Chemical Composition, Quality, and Muscle Fiber Characteristics between Cull Sows and Commercial Pigs: The Relationship between Pork Quality Based on Muscle Fiber Characteristics.
Food Sci Anim Resour
; 44(1): 87-102, 2024 Jan.
Artículo
en Inglés
| MEDLINE | ID: mdl-38229854
7.
Identification of myosin heavy chain isoforms in porcine longissimus dorsi muscle by electrophoresis and mass spectrometry.
Electrophoresis
; 34(9-10): 1255-61, 2013 May.
Artículo
en Inglés
| MEDLINE | ID: mdl-23463416
8.
Comparison between Berkshire and crossbreed on meat quality, and investigation of the relationship with fatty acid composition and meat quality.
J Anim Sci Technol
; 65(5): 1081-1093, 2023 Sep.
Artículo
en Inglés
| MEDLINE | ID: mdl-37969337
9.
Inhibitory and antioxidative capacity of nutmeg extracts on reduction of lipid oxidation and heterocyclic amines in pan-roasted beef patties.
Meat Sci
; 197: 109064, 2023 Mar.
Artículo
en Inglés
| MEDLINE | ID: mdl-36493554
10.
Paprika extract as a natural antioxidant in cold-stored pork patties: Effect on oxidative stability and heterocyclic amines inhibition.
Food Chem X
; 20: 100936, 2023 Dec 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-38144844
11.
Changes in Quality Traits and Oxidation Stability of Syzygium aromaticum Extract-Added Cooked Ground Beef during Frozen Storage.
Antioxidants (Basel)
; 11(3)2022 Mar 11.
Artículo
en Inglés
| MEDLINE | ID: mdl-35326184
12.
Utilization of Astaxanthin as a Synthetic Antioxidant Replacement for Emulsified Sausages.
Antioxidants (Basel)
; 10(3)2021 Mar 08.
Artículo
en Inglés
| MEDLINE | ID: mdl-33800453
13.
Effect of Pig Breed and Processing Stage on the Physicochemical Properties of Dry-Cured Loin.
Food Sci Anim Resour
; 41(3): 402-415, 2021 May.
Artículo
en Inglés
| MEDLINE | ID: mdl-34017950
14.
Assessment of the Stability of Fresh Beef Patties with the Addition of Clove Extract during Frozen Storage.
Food Sci Anim Resour
; 40(4): 601-612, 2020 Jul.
Artículo
en Inglés
| MEDLINE | ID: mdl-32734267
15.
Influence of Reheating Methods and Frozen Storage on Physicochemical Characteristics and Warmed-Over Flavor of Nutmeg Extract-Enriched Precooked Beef Meatballs.
Antioxidants (Basel)
; 9(8)2020 Jul 27.
Artículo
en Inglés
| MEDLINE | ID: mdl-32727026
16.
Effects of clove extract on oxidative stability and sensory attributes in cooked beef patties at refrigerated storage.
Meat Sci
; 161: 107972, 2020 Mar.
Artículo
en Inglés
| MEDLINE | ID: mdl-31675647
17.
The physicochemical and microbiological characteristics of pork jerky in comparison to beef jerky.
Meat Sci
; 82(3): 289-94, 2009 Jul.
Artículo
en Inglés
| MEDLINE | ID: mdl-20416733
18.
Comparison of Butylated Hydroxytoluene, Ascorbic Acid, and Clove Extract as Antioxidants in Fresh Beef Patties at Refrigerated Storage.
Food Sci Anim Resour
; 39(5): 768-779, 2019 Oct.
Artículo
en Inglés
| MEDLINE | ID: mdl-31728446
19.
Differential abundance of proteome associated with intramuscular variation of meat quality in porcine longissimus thoracis et lumborum muscle.
Meat Sci
; 149: 85-95, 2019 Mar.
Artículo
en Inglés
| MEDLINE | ID: mdl-30485831
20.
Physicochemical properties, sensory traits and storage stability of reduced-fat frankfurters formulated by replacing beef tallow with defatted bovine heart.
Meat Sci
; 151: 89-97, 2019 May.
Artículo
en Inglés
| MEDLINE | ID: mdl-30784961