Gold Immunochromatography Assay for the Rapid Detection of Spiramycin in Milk and Beef Samples Based on a Monoclonal Antibody
Sign Up to like & getrecommendations! Published in 2019 at "Biotechnology Journal"
DOI: 10.1002/biot.201900224
Abstract: Spiramycin (SP) residues in food do harm to human health. It is necessary to establish rapid detection method for SP. In this work, a monoclonal antibody (mAb)‐based gold immunochromatography assay (GICA) is developed for the… read more here.
Keywords: milk; beef; rapid detection; beef samples ... See more keywords
Characterization of moisture migration of beef during refrigeration storage by low-field NMR and its relationship to beef quality.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.10206
Abstract: BACKGROUND In this study, low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI) were used to investigated the moisture migration of beef during refrigeration storage, and its relationships to some physicochemical quality indicators were… read more here.
Keywords: beef; storage; quality; low field ... See more keywords
Sarcoplasmic and myofibrillar phosphoproteins profile in beef M. longissimus thoracis with different pHu at different days postmortem.
Sign Up to like & getrecommendations! Published in 2021 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.11586
Abstract: BACKGROUND The abnormal ultimate pH (pHu ) in postmortem muscles affect the meat quality and results in substantial economic losses. Dark, firm, and dry (DFD) meat linked with the higher postmortem pHu values and exhibited… read more here.
Keywords: sarcoplasmic myofibrillar; beef; postmortem sarcoplasmic; meat ... See more keywords
Development of pullulan-based nanocomposite films reinforced with starch nanocrystals for the preservation of fresh beef.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12280
Abstract: BACKGROUND Incorporation of polysaccharide-based nanofillers is an effective strategy to fabricate bio-nanocomposite films with preferable mechanical, barrier, and surface hydrophobicity properties compared to pure biopolymer films. The objective of this research is to investigate the… read more here.
Keywords: fresh beef; nanocomposite films; pullulan based; beef ... See more keywords
Effect of different botanically-diverse diets on the fatty acid profile, tocopherol content and oxidative stability of beef.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12633
Abstract: BACKGROUND Beef from pasture-fed animals is viewed as a healthier and more welfare-friendly alternative to concentrate-fed beef. Botanically-diverse pastures consisting of numerous plant species may alter the fatty acid (FA) profile and the tocopherol content… read more here.
Keywords: profile tocopherol; tocopherol content; meat; beef ... See more keywords
Changes in bioactive compounds present in beef burgers formulated with walnut oil gelled emulsion as a fat substitute during in vitro gastrointestinal digestion.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12725
Abstract: BACKGROUND The partial or total substitution of animal fat by a gelled emulsion elaborated with cocoa bean shell and walnut oil in beef burgers was assessed in terms of bioactive compounds stability (polyphenolic and methylxanthines… read more here.
Keywords: bioactive compounds; walnut oil; vitro gastrointestinal; gastrointestinal digestion ... See more keywords
Influence of modified atmosphere packaging on protein oxidation, calpain activation and desmin degradation of beef muscles.
Sign Up to like & getrecommendations! Published in 2017 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.8316
Abstract: BACKGROUND Protein oxidation is widespread in biochemical systems. The objective of the study was to investigate the differences in protein oxidation, μ-calpain activity, desmin proteolysis and protein solubility of beef psoas major (PM) and semi-membranosus… read more here.
Keywords: protein oxidation; beef; calpain; oxidation ... See more keywords
Is meat quality of forage-fed steers comparable to the meat quality of conventional beef from concentrate-fed bulls?
Sign Up to like & getrecommendations! Published in 2017 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.8371
Abstract: BACKGROUND Replacing concentrates with forages in the diet of finishing cattle to satisfy societal demands and for economic reasons is a target for beef farmers, but this change may affect meat acceptance. In the Mediterranean… read more here.
Keywords: beef; quality; meat quality; forage ... See more keywords
Vaccinium meridionale Swartz extracts and their addition in beef burgers as antioxidant ingredient.
Sign Up to like & getrecommendations! Published in 2018 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.8483
Abstract: BACKGROUND Vaccinium meridionale Swartz (mortiño) constitutes a source of bioactive phytochemicals, but reports related to its efficient and green production are scarce. In this study, pressurized liquid extraction (PLE) and ultrasound-assisted extraction of mortiño were… read more here.
Keywords: beef; beef burgers; meridionale swartz; vaccinium meridionale ... See more keywords
Physico-chemical and sensory characteristics of young dairy bull beef derived from two breed types across five production systems employing two first season feeding regimes.
Sign Up to like & getrecommendations! Published in 2018 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.8674
Abstract: BACKGROUND The present study aimed to assess the physico-chemical and sensory characteristics of Longissimus thoracis muscle from young dairy bulls: Holstein-Friesian (HF) and Jersey × Holstein-Friesian (JEX). Bulls slaughtered at 15 months of age differed… read more here.
Keywords: beef; young dairy; sensory characteristics; chemical sensory ... See more keywords
The Growth-Inhibiting Effects of Beef Fatty Acids on MCF-7 Cells Are Influenced Mostly by the Depot Location and Inconsistently by the Biohydrogenation Intermediate Content.
Sign Up to like & getrecommendations! Published in 2018 at "Lipids"
DOI: 10.1002/lipd.12085
Abstract: Biohydrogenation intermediates (BHI) including conjugated linoleic acid (CLA) isomers are formed during ruminal biohydrogenation of polyunsaturated fatty acids (PUFA) in ruminants. Although many studies have examined the anticarcinogenic effects of CLA, few studies have reported… read more here.
Keywords: bhi; beef; biohydrogenation; fatty acids ... See more keywords