In vitro bioaccessibility of Cu and Zn in cooked beef cuts
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DOI: 10.1016/j.lwt.2021.112027
Abstract: Abstract Cu and Zn bioaccessibility was studied in two different beef cuts (rib plate and top sirloin), through the development of an in vitro assay. Samples were cooked at two degrees of doneness (medium and… read more here.
Keywords: cuts degrees; beef cuts; vitro bioaccessibility; degrees doneness ... See more keywords
Comparative Transcriptomic Analysis Reveals Diverse Expression Pattern Underlying Fatty Acid Composition among Different Beef Cuts
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DOI: 10.3390/foods11010117
Abstract: Beef is an important dietary source of quality animal proteins and amino acids in human nutrition. The fatty acid composition is one of the indispensable indicators affecting nutritional value of beef. However, a comprehensive understanding… read more here.
Keywords: analysis; fatty acid; acid composition; beef cuts ... See more keywords
Effect of Anolyte on S. Typhimurium and L. monocytogenes Growth in Minced Pork and Beef Cuts
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DOI: 10.3390/foods11030415
Abstract: In this paper, anolyte is considered as a possible disinfectant for inhibiting the growth of bacteria in meat (beef cuts and minced pork). Meat cuts were contaminated with two concentrations of L. monocytogenes and S.… read more here.
Keywords: typhimurium; beef cuts; anolyte; minced pork ... See more keywords