المؤلفون: Sun G; Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; International Joint Research Lab (China and Greece) of Digital Transformation as an Enabler for Food Safety and Sustainability, Tai'an, Shandong 271018, PR China. Electronic address: sugi0226@meatsci.cn., Yang J; Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; International Joint Research Lab (China and Greece) of Digital Transformation as an Enabler for Food Safety and Sustainability, Tai'an, Shandong 271018, PR China. Electronic address: yangjun@meatsci.cn., Holman BWB; Wagga Wagga Agricultural Institute, NSW Department of Primary Industries, Wagga Wagga, New South Wales 2650, Australia. Electronic address: benjamin.holman@dpi.nsw.gov.au., Tassou CC; Institute of Technology of Agricultural Products, Hellenic Agricultural Organization 'DIMITRA', Attiki, 14123, Lykovrisi, Greece. Electronic address: ctassou@elgo.gr., Papadopoulou OS; Institute of Technology of Agricultural Products, Hellenic Agricultural Organization 'DIMITRA', Attiki, 14123, Lykovrisi, Greece. Electronic address: olga_papadopoulou@outlook.co., Luo X; Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; International Joint Research Lab (China and Greece) of Digital Transformation as an Enabler for Food Safety and Sustainability, Tai'an, Shandong 271018, PR China. Electronic address: luoxin@sdau.edu.cn., Zhu L; Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; International Joint Research Lab (China and Greece) of Digital Transformation as an Enabler for Food Safety and Sustainability, Tai'an, Shandong 271018, PR China. Electronic address: zhlx@sdau.edu.cn., Mao Y; Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; International Joint Research Lab (China and Greece) of Digital Transformation as an Enabler for Food Safety and Sustainability, Tai'an, Shandong 271018, PR China. Electronic address: maoyanwei@sdau.edu.au., Zhang Y; Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; International Joint Research Lab (China and Greece) of Digital Transformation as an Enabler for Food Safety and Sustainability, Tai'an, Shandong 271018, PR China. Electronic address: ymzhang@sdau.edu.cn.

المصدر: Meat science [Meat Sci] 2024 Jul; Vol. 213, pp. 109480. Date of Electronic Publication: 2024 Mar 05.

نوع المنشور: Journal Article; Comparative Study

بيانات الدورية: Publisher: Elsevier Country of Publication: England NLM ID: 101160862 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-4138 (Electronic) Linking ISSN: 03091740 NLM ISO Abbreviation: Meat Sci Subsets: MEDLINE

مواضيع طبية MeSH: Food Storage* , Red Meat*/microbiology , Red Meat*/analysis , Volatile Organic Compounds*/analysis , Pork Meat*/analysis , Pork Meat*/microbiology , Food Microbiology*, Animals ; Cattle ; Swine ; Muscle, Skeletal/chemistry ; Bacteria ; Colony Count, Microbial ; Refrigeration

المؤلفون: Xu WP; Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 23006, China., Dong RL; Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 23006, China., Lv AJ; Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 23006, China., Li YC; Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 23006, China., Zeng LT; Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 23006, China., Gao XL; Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 23006, China; State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, Anhui, China., Qi J; Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 23006, China. Electronic address: junqi86@hotmail.com., Lin Z; Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 23006, China., Yan HM; Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 23006, China., Zhang CH; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China., Xiong GY; School of Food Engineering, Anhui Science and Technology University, Chuzhou, 233100, China.

المصدر: Food research international (Ottawa, Ont.) [Food Res Int] 2024 Aug; Vol. 190, pp. 114627. Date of Electronic Publication: 2024 Jun 09.

نوع المنشور: Journal Article

بيانات الدورية: Publisher: Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science Country of Publication: Canada NLM ID: 9210143 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7145 (Electronic) Linking ISSN: 09639969 NLM ISO Abbreviation: Food Res Int Subsets: MEDLINE

مواضيع طبية MeSH: Water*/chemistry , Plant Extracts*/chemistry , Pork Meat*/analysis , Tea*/chemistry , Meat Products*/analysis , Antioxidants*/analysis, Animals ; Swine ; Cooking ; Thiobarbituric Acid Reactive Substances/analysis ; Spectroscopy, Fourier Transform Infrared

المؤلفون: Yang Y; Tropical Crop Genetic Resource Research Institute, Chinese Academy of Tropical Agricultural Sciences, Haikou, Hainan 571101, China; College of Animal Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China., Liu H; Zhanjiang Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong 524013, China., Zou D; Tropical Crop Genetic Resource Research Institute, Chinese Academy of Tropical Agricultural Sciences, Haikou, Hainan 571101, China., Ji F; Tropical Crop Genetic Resource Research Institute, Chinese Academy of Tropical Agricultural Sciences, Haikou, Hainan 571101, China., Lv R; Tropical Crop Genetic Resource Research Institute, Chinese Academy of Tropical Agricultural Sciences, Haikou, Hainan 571101, China., Wu H; Tropical Crop Genetic Resource Research Institute, Chinese Academy of Tropical Agricultural Sciences, Haikou, Hainan 571101, China., Zhou H; Tropical Crop Genetic Resource Research Institute, Chinese Academy of Tropical Agricultural Sciences, Haikou, Hainan 571101, China., Ren A; Changning Jianghe Hi-Tech Agriculture and Forestry Co., Ltd, Hengyang, Hunan 421500, China., Xu T; Tropical Crop Genetic Resource Research Institute, Chinese Academy of Tropical Agricultural Sciences, Haikou, Hainan 571101, China., Hou G; Tropical Crop Genetic Resource Research Institute, Chinese Academy of Tropical Agricultural Sciences, Haikou, Hainan 571101, China. Electronic address: guanyuhou@catas.cn., Hu C; Tropical Crop Genetic Resource Research Institute, Chinese Academy of Tropical Agricultural Sciences, Haikou, Hainan 571101, China. Electronic address: chengjhu@catas.cn.

المصدر: Food research international (Ottawa, Ont.) [Food Res Int] 2024 Aug; Vol. 190, pp. 114581. Date of Electronic Publication: 2024 Jun 01.

نوع المنشور: Journal Article

بيانات الدورية: Publisher: Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science Country of Publication: Canada NLM ID: 9210143 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7145 (Electronic) Linking ISSN: 09639969 NLM ISO Abbreviation: Food Res Int Subsets: MEDLINE

مواضيع طبية MeSH: Microplastics* , Muscle, Skeletal*/drug effects , Muscle, Skeletal*/metabolism , Polystyrenes* , Thrombospondin 1*/metabolism , Pork Meat*/analysis, Animals ; Male ; Angiogenesis ; Animal Feed ; Carnosine/pharmacology ; Food Contamination/analysis ; Food Quality ; Neovascularization, Physiologic/drug effects ; Swine

المؤلفون: Guo L; School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China; Institute of Food Physical Processing, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China., Zhang X; School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China., Hong C; School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China., Liu N; Zhongba Hope Primary School, Yingbin North Road, Youyu 037200, Shanxi, China., Ouyang N; School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China., Chen J; School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China., Ashokkumar M; Sonochemistry Group, School of Chemistry, The University of Melbourne, Parkville, Victoria 3010, Australia., Ma H; School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China; Institute of Food Physical Processing, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China. Electronic address: mhl@ujs.edu.cn.

المصدر: Food chemistry [Food Chem] 2024 Jul 30; Vol. 447, pp. 138950. Date of Electronic Publication: 2024 Mar 05.

نوع المنشور: Journal Article

بيانات الدورية: Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE

مواضيع طبية MeSH: Red Meat* , Pork Meat*, Animals ; Swine ; Sodium Chloride/chemistry ; Chemical Phenomena ; Diffusion ; Water/chemistry

المؤلفون: Nan YD; Integration Science College, Yanbian University, Yanji, Jilin 133000, China; Engineering Research Center of North-East Cold Region Beef Cattle Science & Technology Innovation, Ministry of Education, Key Innovation Laboratory for Deep and Intensive Processing of Yanbian High Quality Beef, Ministry of Agriculture and Rural Affairs, Integration Science College, Agricultural College, Yanbian University, Yanji, Jilin Province 133000, China. Electronic address: 1608376183@qq.com., Mu BD; Agricultural College, Yanbian University, Yanji, Jilin 133000, China; Engineering Research Center of North-East Cold Region Beef Cattle Science & Technology Innovation, Ministry of Education, Key Innovation Laboratory for Deep and Intensive Processing of Yanbian High Quality Beef, Ministry of Agriculture and Rural Affairs, Integration Science College, Agricultural College, Yanbian University, Yanji, Jilin Province 133000, China., Ge CX; Agricultural College, Yanbian University, Yanji, Jilin 133000, China; Engineering Research Center of North-East Cold Region Beef Cattle Science & Technology Innovation, Ministry of Education, Key Innovation Laboratory for Deep and Intensive Processing of Yanbian High Quality Beef, Ministry of Agriculture and Rural Affairs, Integration Science College, Agricultural College, Yanbian University, Yanji, Jilin Province 133000, China., Chen SQ; Agricultural College, Yanbian University, Yanji, Jilin 133000, China; Engineering Research Center of North-East Cold Region Beef Cattle Science & Technology Innovation, Ministry of Education, Key Innovation Laboratory for Deep and Intensive Processing of Yanbian High Quality Beef, Ministry of Agriculture and Rural Affairs, Integration Science College, Agricultural College, Yanbian University, Yanji, Jilin Province 133000, China., Cui MX; Agricultural College, Yanbian University, Yanji, Jilin 133000, China; Engineering Research Center of North-East Cold Region Beef Cattle Science & Technology Innovation, Ministry of Education, Key Innovation Laboratory for Deep and Intensive Processing of Yanbian High Quality Beef, Ministry of Agriculture and Rural Affairs, Integration Science College, Agricultural College, Yanbian University, Yanji, Jilin Province 133000, China., Li HM; Agricultural College, Yanbian University, Yanji, Jilin 133000, China; Engineering Research Center of North-East Cold Region Beef Cattle Science & Technology Innovation, Ministry of Education, Key Innovation Laboratory for Deep and Intensive Processing of Yanbian High Quality Beef, Ministry of Agriculture and Rural Affairs, Integration Science College, Agricultural College, Yanbian University, Yanji, Jilin Province 133000, China., Zhao CC; Life Sciences College, Zhengzhou University, Zhengzhou, Henan 450001, China., Wang J; Agricultural College, Yanbian University, Yanji, Jilin 133000, China; Engineering Research Center of North-East Cold Region Beef Cattle Science & Technology Innovation, Ministry of Education, Key Innovation Laboratory for Deep and Intensive Processing of Yanbian High Quality Beef, Ministry of Agriculture and Rural Affairs, Integration Science College, Agricultural College, Yanbian University, Yanji, Jilin Province 133000, China., Piao CX; Agricultural College, Yanbian University, Yanji, Jilin 133000, China; Engineering Research Center of North-East Cold Region Beef Cattle Science & Technology Innovation, Ministry of Education, Key Innovation Laboratory for Deep and Intensive Processing of Yanbian High Quality Beef, Ministry of Agriculture and Rural Affairs, Integration Science College, Agricultural College, Yanbian University, Yanji, Jilin Province 133000, China. Electronic address: cxpiao@ybu.edu.cn., Li GH; Agricultural College, Yanbian University, Yanji, Jilin 133000, China; Engineering Research Center of North-East Cold Region Beef Cattle Science & Technology Innovation, Ministry of Education, Key Innovation Laboratory for Deep and Intensive Processing of Yanbian High Quality Beef, Ministry of Agriculture and Rural Affairs, Integration Science College, Agricultural College, Yanbian University, Yanji, Jilin Province 133000, China. Electronic address: ghli@ybu.edu.cn.

المصدر: Food chemistry [Food Chem] 2024 Jul 15; Vol. 446, pp. 138697. Date of Electronic Publication: 2024 Feb 21.

نوع المنشور: Journal Article

بيانات الدورية: Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE

مواضيع طبية MeSH: Pork Meat* , Meat Products*/analysis, Antioxidants/chemistry ; Molecular Docking Simulation ; Kelch-Like ECH-Associated Protein 1 ; NF-E2-Related Factor 2 ; Peptides/chemistry ; Sodium Chloride/chemistry ; Sodium Chloride, Dietary ; Free Radicals

المؤلفون: Schivazappa C; SSICA - Stazione Sperimentale per l'Industria delle Conserve Alimentari, Viale Faustino Tanara 31/A, 43121 Parma, Italy. Electronic address: cristina.schivazappa@ssica.it., Simoncini N; SSICA - Stazione Sperimentale per l'Industria delle Conserve Alimentari, Viale Faustino Tanara 31/A, 43121 Parma, Italy. Electronic address: nicoletta.simoncini@ssica.it., Pinna A; SSICA - Stazione Sperimentale per l'Industria delle Conserve Alimentari, Viale Faustino Tanara 31/A, 43121 Parma, Italy. Electronic address: anna.pinna@ssica.it., Faccioli A; SSICA - Stazione Sperimentale per l'Industria delle Conserve Alimentari, Viale Faustino Tanara 31/A, 43121 Parma, Italy. Electronic address: angela.faccioli@ssica.it., Zambonelli P; Dipartimento di Scienze e Tecnologie Agroalimentari (DISTAL), Alma Mater Studiorum University of Bologna, Viale Fanin 46, I-40127 Bologna, Italy. Electronic address: paolo.zambonelli@unibo.it., Virgili R; SSICA - Stazione Sperimentale per l'Industria delle Conserve Alimentari, Viale Faustino Tanara 31/A, 43121 Parma, Italy. Electronic address: roberta.virgili@ssica.it.

المصدر: Meat science [Meat Sci] 2024 Jul; Vol. 213, pp. 109477. Date of Electronic Publication: 2024 Mar 02.

نوع المنشور: Journal Article

بيانات الدورية: Publisher: Elsevier Country of Publication: England NLM ID: 101160862 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-4138 (Electronic) Linking ISSN: 03091740 NLM ISO Abbreviation: Meat Sci Subsets: MEDLINE

مواضيع طبية MeSH: Pork Meat* , Meat Products*/analysis, Heme/analysis ; Water/analysis ; Principal Component Analysis ; Protoporphyrins/analysis ; Salts/analysis

المؤلفون: Wei Y; Institute for Quality & Safety and standards of Agricultural products rearch, Jiangxi Academy of Agricultural Sciences, Nanlian Road 602, Nanchang 330200, China., Li W; Institute for Quality & Safety and standards of Agricultural products rearch, Jiangxi Academy of Agricultural Sciences, Nanlian Road 602, Nanchang 330200, China., Han Y; Institute for Quality & Safety and standards of Agricultural products rearch, Jiangxi Academy of Agricultural Sciences, Nanlian Road 602, Nanchang 330200, China., Xiong Y; Institute for Quality & Safety and standards of Agricultural products rearch, Jiangxi Academy of Agricultural Sciences, Nanlian Road 602, Nanchang 330200, China., Kuang Y; Institute for Quality & Safety and standards of Agricultural products rearch, Jiangxi Academy of Agricultural Sciences, Nanlian Road 602, Nanchang 330200, China., Zhang J; Institute for Quality & Safety and standards of Agricultural products rearch, Jiangxi Academy of Agricultural Sciences, Nanlian Road 602, Nanchang 330200, China. Electronic address: zhangjinyana@126.com.

المصدر: Food chemistry [Food Chem] 2024 Jul 01; Vol. 445, pp. 138668. Date of Electronic Publication: 2024 Feb 05.

نوع المنشور: Journal Article

بيانات الدورية: Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE

مواضيع طبية MeSH: Quantum Dots*/chemistry , Cadmium Compounds*/chemistry , Pork Meat* , Red Meat* , Trimethylsilyl Compounds*, Animals ; Humans ; Swine ; Fluorescent Dyes/chemistry ; Water ; Tellurium/chemistry ; Spectrometry, Fluorescence/methods

المؤلفون: Suliga P; Department of Ecology and Natural Resource Management, The Norwegian University of Life Sciences, P.O. Box 5003, NO-1432 Ås, Norway. Electronic address: pawel.suliga@nmbu.no., Schneider S; Department of Pathology, University of Georgia, 501 D. W. Brooks Drive, Athens, GA 30602, United States., Gonzalez J; Department of Animal and Dairy Science, University of Georgia, 425 River Road, Athens, GA 30602, United States., Egelandsdal B; KBM Faculty, The Norwegian University of Life Sciences, P.O. Box 5003, NO-1433 Ås, Norway., Alvseike O; Animalia, Norwegian Meat and Poultry Research Centre, Lørenveien 38, NO-0580 Oslo, Norway., Abie SM; Department of Ecology and Natural Resource Management, The Norwegian University of Life Sciences, P.O. Box 5003, NO-1432 Ås, Norway., Münch D; Department of Ecology and Natural Resource Management, The Norwegian University of Life Sciences, P.O. Box 5003, NO-1432 Ås, Norway; Animalia, Norwegian Meat and Poultry Research Centre, Lørenveien 38, NO-0580 Oslo, Norway.

المصدر: Meat science [Meat Sci] 2024 Oct; Vol. 216, pp. 109558. Date of Electronic Publication: 2024 Jun 04.

نوع المنشور: Journal Article

بيانات الدورية: Publisher: Elsevier Country of Publication: England NLM ID: 101160862 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-4138 (Electronic) Linking ISSN: 03091740 NLM ISO Abbreviation: Meat Sci Subsets: MEDLINE

مواضيع طبية MeSH: Muscular Diseases*/pathology , Pork Meat*/analysis , Color*, Animals ; Swine ; Muscle, Skeletal/pathology ; Swine Diseases/pathology ; Hamstring Muscles/pathology

المؤلفون: Tang M; College of Food Science, Southwest University, Chongqing 400715, China., Feng X; College of Food Science, Southwest University, Chongqing 400715, China., Ma L; College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China; Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, Chongqing 400715, China., Yu Y; College of Food Science, Southwest University, Chongqing 400715, China., Zhu H; College of Food Science, Southwest University, Chongqing 400715, China., Fu Y; College of Food Science, Southwest University, Chongqing 400715, China., Sun K; College of Food Science, Southwest University, Chongqing 400715, China., Wu X; College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Academy of Animal Science, Chongqing 402460, China; National Center of Technology Innovation for Pigs, Chongqing 402460, China., Wang J; Chongqing Academy of Animal Science, Chongqing 402460, China; National Center of Technology Innovation for Pigs, Chongqing 402460, China., Li X; Culinary Institute of Sichuan Tourism University, Chengdu 610100, China., Zhang Y; College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China; Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, Chongqing 400715, China. Electronic address: zhy1203@163.com.

المصدر: Meat science [Meat Sci] 2024 Nov; Vol. 217, pp. 109616. Date of Electronic Publication: 2024 Jul 29.

نوع المنشور: Journal Article

بيانات الدورية: Publisher: Elsevier Country of Publication: England NLM ID: 101160862 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-4138 (Electronic) Linking ISSN: 03091740 NLM ISO Abbreviation: Meat Sci Subsets: MEDLINE

مواضيع طبية MeSH: Cooking*/methods , Pork Meat*/analysis , Steam*, Hot Temperature ; Lipid Peroxidation ; Taste

المؤلفون: Jiang SS; College of Tourism and Culinary Science, Yangzhou University, Yangzhou, Jiangsu 225127, PR China; Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou, Jiangsu 225127, PR China. Electronic address: 007039@yzu.edu.cn., Li Q; College of Tourism and Culinary Science, Yangzhou University, Yangzhou, Jiangsu 225127, PR China., Wang T; College of Tourism and Culinary Science, Yangzhou University, Yangzhou, Jiangsu 225127, PR China., Huang YT; College of Tourism and Culinary Science, Yangzhou University, Yangzhou, Jiangsu 225127, PR China., Guo YL; College of Tourism and Culinary Science, Yangzhou University, Yangzhou, Jiangsu 225127, PR China., Meng XR; College of Tourism and Culinary Science, Yangzhou University, Yangzhou, Jiangsu 225127, PR China; Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou, Jiangsu 225127, PR China. Electronic address: xrmeng@yzu.edu.cn.

المصدر: Ultrasonics sonochemistry [Ultrason Sonochem] 2024 Oct; Vol. 109, pp. 106997. Date of Electronic Publication: 2024 Jul 17.

نوع المنشور: Journal Article

بيانات الدورية: Publisher: Elsevier Science Country of Publication: Netherlands NLM ID: 9433356 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-2828 (Electronic) Linking ISSN: 13504177 NLM ISO Abbreviation: Ultrason Sonochem Subsets: MEDLINE

مواضيع طبية MeSH: Chenopodium quinoa*/chemistry , Plant Proteins*/chemistry , Pork Meat*/analysis, Animals ; China ; Cooking ; Food Handling/methods ; Meat Products/analysis ; Rheology ; Solubility ; Ultrasonic Waves ; Water/chemistry