U.S. flag

An official website of the United States government

Dot gov

Official websites use .gov
A .gov website belongs to an official government organization in the United States.

Https

Secure .gov websites use HTTPS
A lock ( ) or https:// means you’ve safely connected to the .gov website. Share sensitive information only on official, secure websites.

PubAg

Main content area

You searched for: Subject "raw meat" Remove constraint Subject: "raw meat"
Start Over

Search

1,866  Search Results

« Previous | 1 - 20 of 1,866 |
Number of results to display per page

Search Results

1. Effect of the addition of chokeberry leaf extract on the physicochemical and sensory properties of burgers from dark cutting veal

Author:
Marek Kowalczyk; Piotr Domaradzki; Małgorzata Materska; Mariusz Florek; Agnieszka Kaliniak-Dziura; Piotr Skałecki; Paweł Żółkiewski; Tomasz Grenda; Marzena Pabich
Source:
Food chemistry 2023 v.399 pp. 133978
ISSN:
0308-8146
Subject:
raw meat,   etc   ; alpha-tocopherol; cold storage; color; consumer acceptance; food chemistry; leaf extracts; lipid peroxidation; pH; sensory evaluation; storage time; texture; veal; water activity;     Show all 14 Subjects
Abstract:
... The occurrence of the DFD defect shortens microbiological stability and reduces consumer acceptance of meat. The effect of a chokeberry leaf extract (ChLE) addition at concentrations of 0.01 %, 0.05 % and 0.1 % on the sensory and physicochemical properties of burgers prepared from DFD meat during refrigerated storage under vacuum for 10 days was assessed. The pH, water activity, texture, colour, d ...
DOI:
10.1016/j.foodchem.2022.133978

2. Sulfites in Fresh Meat and Meat Preparations Commercialized in Portugal

Author:
Inês Fernandes; João A. Rodrigues; Cristina M. M. Almeida
Source:
Food analytical methods 2022 v.15 no.1 pp. 172-184
ISSN:
1936-9751
Subject:
raw meat,   etc   ; meat; sulfites; titration; Portugal;     Show all 5 Subjects
Abstract:
... The use of sulfites in fresh meats to improve its appearance and get a more attractive product is not permitted because of its unlawful. The sulfites were analyzed in 46 samples of fresh meat and meat preparations from different meat sources commonly consumed in Portugal. The meat samples were acquired in big supermarkets and meat butchers located in Lisbon and surrounding municipalities. A titrat ...
DOI:
10.1007/s12161-021-02115-z

3. Impact of Kosher Slaughter Methods of Heifers and Young Bulls on Physical and Chemical Properties of Their Meat

Author:
Jagoda Żurek; Mariusz Rudy; Paulina Duma-Kocan; Renata Stanisławczyk; Marian Gil
Source:
Foods 2022 v.11 no.4 pp. -
ISSN:
2304-8158
Subject:
raw meat,   etc   ; beef; collagen; muscles; pH; slaughter;     Show all 6 Subjects
Abstract:
... This work aimed to comprehensively analyze the factors (slaughter method, gender, and muscle type) that determine the kosher status of beef and assess their influence on the selected quality characteristics of raw meat. The muscles were obtained from 40 carcasses of heifers and 40 carcasses of young bulls. In the first stage of the experiment, pH values were measured. The water, protein, fat, mine ...
DOI:
10.3390/foods11040622

4. A Clostridioides difficile surveillance study of Canadian retail meat samples from 2016-2018

Author:
Derek T. Tan; Michael R. Mulvey; George G. Zhanel; Denice C. Bay; Richard J. Reid-Smith; Nicol Janecko; George R. Golding
Source:
Anaerobe 2022 v.74 pp. 102551
ISSN:
1075-9964
Subject:
raw meat,   etc   ; Clostridium difficile; humans; meat; monitoring; ribotypes;     Show all 6 Subjects
Abstract:
... In this study, we isolated and molecularly characterized 10 (1.6%) C. difficile isolates from 644 commercially available raw meat samples. Molecular typing by PFGE and ribotyping revealed NAP and ribotypes commonly associated with human clinical cases, suggesting retail meat could be a possible source of transmission warranting further investigation. ...
DOI:
10.1016/j.anaerobe.2022.102551

5. High pressure‐based hurdle interventions for raw and processed meat: a clean‐label prospective

Author:
Ume Roobab; Rehan Afzal; Muhammad Modassar Ali Nawaz Ranjha; Xin‐An Zeng; Zahoor Ahmed; Rana Muhammad Aadil
Source:
International journal of food science & technology 2022 v.57 no.2 pp. 816-826
ISSN:
0950-5423
Subject:
raw meat,   etc   ; decontamination; food science; processed meat; supply chain;     Show all 5 Subjects
Abstract:
... Today's consumers demand clean‐label healthy products to which no artificial preservatives have been added. Distribution of fresh, safe raw meat or meat products requires reduced numbers of bacteria on its surface when it leaves the processing plant under strict maintenance of low temperatures throughout the supply chain. Means of controlling or even improving the food integrity aim to decontamina ...
DOI:
10.1111/ijfs.15499

6. Understanding the influence of fluctuated low-temperature combined with high-humidity thawing on gelling properties of pork myofibrillar proteins

Author:
Mingming Zhu; Huijie Li; Yi Xing; Changming Ma; Zeyu Peng; Lingxia Jiao; Zhuangli Kang; Shengming Zhao; Hanjun Ma
Source:
Food chemistry 2022 pp. 134238
ISSN:
0308-8146
Subject:
raw meat,   etc   ; food chemistry; gels; microstructure; pork; refrigerators; turbidity;     Show all 7 Subjects
Abstract:
... The present study further investigated the effects of fluctuated low-temperature combined with high-humidity thawing (FLHT) on the gelling properties of pork myofibrillar proteins (MPs). Results showed that compared with refrigerator thawing (RT) and low-temperature combined with high-humidity thawing (LHT), FLHT effectively reduced the protein aggregation and maintained the relative stability by ...
DOI:
10.1016/j.foodchem.2022.134238

7. The effect of in-package cold plasma on the formation of polycyclic aromatic hydrocarbons in charcoal-grilled beef steak with different oils or fats

Author:
Yangjian Hu; Huixin Tian; Shui Hu; Liang Dong; Jianhao Zhang; Xiaobo Yu; Minyi Han; Xinglian Xu
Source:
Food chemistry 2022 v.371 pp. 131384
ISSN:
0308-8146
Subject:
raw meat,   etc   ; beef; cold; food chemistry; steaks; storage time; sunflower oil;     Show all 7 Subjects
Abstract:
... In-package cold plasma (ICP) pretreatment is an emerging non-thermal food processing methods. In the current study, ICP on the formation of polycyclic aromatic hydrocarbons (PAHs) in grilled beef steaks with different oils and fats was evaluated, the influence of prolonged storage periods (1 d, 2 d) of raw meat after ICP pretreatment on the PAH inhibitory effect was investigated. The results showe ...
DOI:
10.1016/j.foodchem.2021.131384

8. Demand elasticities for fresh meat and welfare effects of meat taxes in Germany

Author:
Jutta Roosen; Matthias Staudigel; Sebastian Rahbauer
Source:
Food policy 2022 v.106 pp. 102194
ISSN:
0306-9192
Subject:
raw meat,   etc   ; excise tax; food policy; income; meat; prices; value added; Germany;     Show all 8 Subjects
Abstract:
... This paper assesses the effect of different meat tax designs in Germany including increasing the value-added tax as well as two climate-gas-emission-sensitive excise tax scenarios. For the simulation study, we first estimate price and expenditure elasticities for fresh meat for different household types using data from the GfK ConsumerScan FreshFood panel over the period 2012–14. The estimated ela ...
DOI:
10.1016/j.foodpol.2021.102194

9. Near infrared spectroscopy for the pre-cure freezing discrimination of Montanera Iberian dry-cured lomito

Author:
Lucía León; Alberto Ortiz; David Tejerina
Source:
Journal of food science and technology 2022 v.59 no.11 pp. 4499-4509
ISSN:
0022-1155
Subject:
raw meat,   etc   ; cured meats; food science; markets; muscles; near-infrared spectroscopy; technology;     Show all 7 Subjects
Abstract:
... The time lapse between the moment Montanera dry-cured products become available in the market and the consumers purchase could be overcome by freezing the raw meat prior to its curing technological process, i.e. the pre-cure freezing. This study is an attempt to assess the suitability of using Near Infrared Spectroscopy (NIRS) for the pre-cure freezing discrimination in Montanera Iberian dry-cured ...
DOI:
10.1007/s13197-022-05530-0

10. High price premiums as barriers to organic meat demand? A hedonic analysis considering species, cut and retail outlet

Author:
Matthias Staudigel; Aleksej Trubnikov
Source:
Australian journal of agricultural and resource economics 2022 v.66 no.2 pp. 309-334
ISSN:
1364-985X
Subject:
raw meat,   etc   ; chickens; markets; minced beef; models; prices; red meat; retail marketing; scanners;     Show all 9 Subjects
Abstract:
... Rigid price setting and high organic price premiums have been perceived as major purchase barriers to organic meat products. While emerging price and product differentiation have been reported for organic products in other categories, empirical evidence for the organic fresh meat market is lacking. We estimate a hedonic pricing model based on German household scanner data for fresh red meat and po ...
DOI:
10.1111/1467-8489.12472

11. Mechanisms and strategies to tailor dry-aged meat flavour

Author:
Renyu Zhang; Michelle J.Y. Yoo; Alastair B. Ross; Mustafa M. Farouk
Source:
Trends in food science & technology 2022 v.119 pp. 400-411
ISSN:
0924-2244
Subject:
raw meat,   etc   ; beef; flavor; intramuscular fat; lipid peroxidation; metabolomics; microbial activity; technology; yeasts;     Show all 9 Subjects
Abstract:
... Dry-ageing of fresh meat has been the subject of growing research interest over the past 20 years. To date, inconsistencies in addressing the impact of dry-ageing on the eating qualities of meat are found in the literature, apparently arising from diverse processing conditions.This review aims to critically assess recent work published on the impact of dry-ageing on physical and biochemical change ...
DOI:
10.1016/j.tifs.2021.12.023

12. Evaluating methods for controlling feral cats that minimise non‐target impacts at Taunton National Park (Scientific)

Author:
John Augusteyn; Barry Nolan
Source:
Ecological management & restoration 2022 v.23 no.1 pp. 43-52
ISSN:
1442-7001
Subject:
raw meat,   etc   ; Corvidae; Onychogalea; administrative management; bycatch; cages; cameras; cats; national parks; nontarget organisms;     Show all 10 Subjects
Abstract:
... Feral Cat (Felis catus) (cat) is a predator of the Bridled Nail‐Tailed Wallaby (BNTW) (Onychogalea frenata) living at Taunton National Park (Scientific) (Taunton). The aim of this study was to determine if traps and poison baits could be used to control feral cats without impacting non‐target species at Taunton. The techniques trialled included poison fresh meat baits and several types of traps pr ...
DOI:
10.1111/emr.12536

13. The Investigation of Protein Profile and Meat Quality in Bovine Longissimus thoracic Frozen under Different Temperatures by Data-Independent Acquisition (DIA) Strategy

Author:
Xia Li; Shuyi Qian; Feng Huang; Kaimin Li; Yu Song; Jiqian Liu; Yujie Guo; Chunhui Zhang; Christophe Blecker
Source:
Foods 2022 v.11 no.12 pp. -
ISSN:
2304-8158
Subject:
raw meat,   etc   ; beef quality; bioinformatics; biomarkers; cattle; color; frozen meat; muscles; protein composition; proteome;     Show all 10 Subjects
Abstract:
... The influence of freezing on the protein profile and quality traits in bovine Longissimus thoracic (LT) muscle was investigated by the data-independent acquisition (DIA) technique. Compared to fresh meat, a total of 262 proteins were identified as differential abundance proteins (DAPs) in four frozen groups (−12 °C, −18 °C, −38 °C, and −80 °C). According to the bioinformatics analysis, most of the ...
DOI:
10.3390/foods11121791

14. The prevalence of Salmonella spp. in working farm dogs and their home-kill raw meat diets in Manawatū, New Zealand

Author:
K Bojanić; E Acke; PJ Biggs; AC Midwinter
Source:
New Zealand veterinary journal 2022 v.70 no.4 pp. 233-237
ISSN:
1176-0710
Subject:
raw meat,   etc   ; Salmonella; agar; dogs; farms; feces; hygiene; meat; peptones; risk; serology; New Zealand;     Show all 12 Subjects
Abstract:
... To investigate the prevalence of Salmonella spp. in a convenience sample of working farm dogs and their home-kill raw meat diets in Manawatū, New Zealand. Fifty farms in the Manawatū, with at least three working/herding dogs per farm that were fed raw home-killed meat at least fortnightly, were visited. One sample of dog faeces and one sample of food were collected per farm using convenience sampl ...
DOI:
10.1080/00480169.2022.2064929

15. Effect of the protease from Staphylococcus carnosus on the proteolysis, quality characteristics, and flavor development of Harbin dry sausage

Author:
Hui Wang; Jianhang Xu; Qian Liu; Xiufang Xia; Fangda Sun; Baohua Kong
Source:
Meat science 2022 v.189 pp. 108827
ISSN:
0309-1740
Subject:
raw meat,   etc   ; Staphylococcus carnosus; flavor; lipid metabolism; meat; meat science; peptides; proteinases; proteolysis; sausages; tenderizing;     Show all 11 Subjects
Abstract:
... The effect of the addition of different levels of S. carnosus protease (0, 0.15, 0.30, 0.45 and 0.60 g/kg raw meat) on the proteolysis, quality characteristics, and flavor development of Harbin dry sausage was investigated. The results showed that the S. carnosus protease addition to Harbin dry sausage effectively promoted the degradation of meat proteins into peptides and free amino acids, thus r ...
DOI:
10.1016/j.meatsci.2022.108827

16. Effects of Different Storage Temperatures on Bacterial Communities and Functional Potential in Pork Meat

Author:
Fan Zhao; Zhenqian Wei; Guanghong Zhou; Karsten Kristiansen; Chong Wang
Source:
Foods 2022 v.11 no.15 pp. -
ISSN:
2304-8158
Subject:
raw meat,   etc   ; Acinetobacter; Kurthia; Myroides; ambient temperature; genes; markets; pork; spoilage; storage temperature; supercooling; transportation;     Show all 12 Subjects
Abstract:
... Storage temperature is considered one of the most important factors that affect the microbial spoilage of fresh meat. Chilling and superchilling are the most popular storage techniques on the market, but during transportation, the temperature may reach 10 °C and may even reach room temperature during local retail storage. In the present study, we stored fresh pork meat at different temperatures, − ...
DOI:
10.3390/foods11152307

17. Heterocyclic amines in cooked meat products, shortcomings during evaluation, factors influencing formation, risk assessment and mitigation strategies

Author:
Iftikhar Ali Khan; Asad Khan; Ye Zou; Zhu Zongshuai; Weimin Xu; Daoying Wang; Ming Huang
Source:
Meat science 2022 v.184 pp. 108693
ISSN:
0309-1740
Subject:
raw meat,   etc   ; carcinogenesis; cooked foods; meat consumption; meat science; nutrition assessment; red meat; risk assessment;     Show all 8 Subjects
Abstract:
... At this point in time, the evidence of a link between well-done meat intake and the incidence of cancer is stronger than it was 20 years ago. Several cohort and case-control studies have confirmed this evidence, and have shown a higher odd ratio and increased exposure to heterocyclic amines (HCAs) among those who frequently consume red meat. However, in most epidemiological studies, dietary assess ...
DOI:
10.1016/j.meatsci.2021.108693

18. Dual enzyme electrochemiluminescence sensor based on in situ synthesis of ZIF-67@AgNPs for the detection of IMP in fresh meat

Author:
Guangxian Wang; Jing Liu; Fengling Yue; Zheng Shen; Deyan Xu; Honggang Fang; Wei Chen; Zhenhe Wang; Pei Li; Yemin Guo; Xia Sun
Source:
Lebensmittel-Wissenschaft + Technologie 2022 v.165 pp. 113658
ISSN:
0023-6438
Subject:
raw meat,   etc   ; biosensors; detection limit; electrochemiluminescence; freshness; inosine; meat; nanocomposites; nanosilver; palatability; umami; xanthine oxidase;     Show all 12 Subjects
Abstract:
... Inosine 5′-monophosphate as an umami substance contributes to the palatability of meat, and it is considered to be an essential indicator for the freshness and quality of meat. Herein, we reported a dual enzyme electrochemiluminescent biosensor based on ZIF-67@AgNPs-Luminol nanocomposites for the detection of inosine 5′-monophosphate in fresh meat. Silver nanoparticles (AgNPs) are regarded as exce ...
DOI:
10.1016/j.lwt.2022.113658

19. Quantification of nicotinic acid, kynurenine, and kynurenine acid in poultry meat by validated liquid chromatography-single quadrupole mass spectrometry method

Author:
Ilona Sadok; Katarzyna Jędruchniewicz; Magdalena Staniszewska
Source:
Lebensmittel-Wissenschaft + Technologie 2022 v.163 pp. 113582
ISSN:
0023-6438
Subject:
raw meat,   etc   ; breasts; chickens; kynurenine; kynurenine pathway; mass spectrometry; metabolites; neck; niacin; tryptophan; turkey meat;     Show all 11 Subjects
Abstract:
... Kynurenine pathway utilizes tryptophan to generate the biologically important metabolites (including kynurenine and kynurenic acid) associated with different pathologies. NAD⁺ is the final product of this pathway, but it can be also produced from nicotinic acid (niacin) in the salvage pathway. There is small number of literature available and great desire for analytical tools for quantification of ...
DOI:
10.1016/j.lwt.2022.113582

20. A high-efficiency quantitation method for fatty aldehyde based on chemical isotope-tagged derivatisation

Author:
Xiaohui Feng; Zhonghai Tang; Bingyao Chen; Shengnan Feng; Yu Liu; Qingshi Meng
Source:
Journal of food composition and analysis 2022 v.107 pp. 104381
ISSN:
0889-1575
Subject:
raw meat,   etc   ; aldehydes; derivatization; detection limit; flavor; food composition; food quality; hydrophilicity; ionization; quantitative analysis;     Show all 10 Subjects
Abstract:
... Fatty aldehydes are the end products of lipid peroxides and are involved in a wide range of cellular biological pathways, food quality and flavour. However, the quantitative methods of analysing fatty aldehydes are limited due to the neutral properties of the carbonyl group, and their hydrophilicity and instability. In this study, a comprehensive isotope-coded derivative, 5-(dimethylamino)-1-carbo ...
DOI:
10.1016/j.jfca.2021.104381