Revealing the spoilage characteristics of refrigerated prepared beef steak by advanced bioinformatics tools.
Sign Up to like & getrecommendations! Published in 2024 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.13605
Abstract: BACKGROUND Although microorganisms are the main cause of spoilage in prepared beef steaks, very few deep spoilage mechanisms have been reported so far. Aiming to unravel the mechanisms during 12 days of storage at 4 °C affecting… read more here.
Keywords: beef steak; prepared beef; spoilage; revealing spoilage ... See more keywords
Exploring consumer purchase intentions towards traceable minced beef and beef steak using the Theory of Planned Behavior
Sign Up to like & getrecommendations! Published in 2018 at "Food Control"
DOI: 10.1016/j.foodcont.2018.03.035
Abstract: Abstract Recently, traceability labels with a quick response (QR) code have been printed on product packaging to help consumers easily access traceability information through their smart phones. We analyzed consumer (n = 616) attitudes and purchase intentions… read more here.
Keywords: purchase; beef; minced beef; towards traceable ... See more keywords
Comparable Postprandial Amino Acid and Gastrointestinal Hormone Responses to Beef Steak Cooked Using Different Methods: A Randomised Crossover Trial
Sign Up to like & getrecommendations! Published in 2020 at "Nutrients"
DOI: 10.3390/nu12020380
Abstract: Cooking changes the texture and tenderness of red meat, which may influence its digestibility, circulatory amino acids (AA) and gastrointestinal (GI) hormonal responses in consumers. In a randomised crossover intervention, healthy males (n = 12)… read more here.
Keywords: randomised crossover; amino; steak; responses beef ... See more keywords