Ground Beef High in Total Fat and Saturated Fatty Acids Decreases X Receptor Signaling Targets in Peripheral Blood Mononuclear Cells of Men and Women.
Sign Up to like & getrecommendations! Published in 2018 at "Lipids"
DOI: 10.1002/lipd.12028
Abstract: We hypothesized that consumption of saturated fatty acids in the form of high-fat ground beef for 5 weeks would depress liver X receptor signaling targets in peripheral blood mononuclear cells (PBMC) and that changes in… read more here.
Keywords: total fat; ground; saturated fatty; fatty acids ... See more keywords
Combination Effect of High-Pressure Processing and Essential Oil (Melissa officinalis Extracts) or Their Constituents for the Inactivation of Escherichia coli in Ground Beef
Sign Up to like & getrecommendations! Published in 2018 at "Food and Bioprocess Technology"
DOI: 10.1007/s11947-018-2211-5
Abstract: The inactivation of a five-strain cocktail of Escherichia coli by high-pressure processing (HPP) and Melissa officinalis leaf extracts (MoEOs) or their similar chemical constituents (CCs; citral, geraniol, β-caryophyllene or a mixture) in fresh ground beef… read more here.
Keywords: escherichia coli; inactivation; ground beef; pressure ... See more keywords
Most meat products have digestible indispensable amino acid scores that are greater than 100, but processing may increase or reduce protein quality
Sign Up to like & getrecommendations! Published in 2020 at "British Journal of Nutrition"
DOI: 10.1017/s0007114520000641
Abstract: Abstract An experiment was conducted to test the hypothesis that meat products have digestible indispensable amino acid scores (DIAAS) >100 and that various processing methods will increase standardised ileal digestibility (SID) of amino acids (AA)… read more here.
Keywords: beef; meat products; ribeye; ground beef ... See more keywords
99 Effects of replacing monensin and tylosin in finishing cattle diets with essential oil and/or benzoic acid on meat color and oxidative stability of ribeye steaks and ground beef
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Animal Science"
DOI: 10.1093/jas/skz122.102
Abstract: This study examined the effects of replacing monensin and tylosin with essential oils and/or benzoic acid in finishing cattle diets on beef color stability and lipid oxidation during a simulated retail display period. The longissimus… read more here.
Keywords: beef; ground beef; color; benzoic acid ... See more keywords
Metagenomic Characterization of the Microbiome and Resistome of Retail Ground Beef Products
Sign Up to like & getrecommendations! Published in 2020 at "Frontiers in Microbiology"
DOI: 10.3389/fmicb.2020.541972
Abstract: Ground beef can be a reservoir for a variety of bacteria, including spoilage organisms, and pathogenic foodborne bacteria. These bacteria can exhibit antimicrobial resistance (AMR) which is a public health concern if resistance in pathogens… read more here.
Keywords: ground; beef products; retail ground; ground beef ... See more keywords
Surface Color Variations of Ground Beef Packaged Using Enhanced, Recycle Ready, or Standard Barrier Vacuum Films
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11020162
Abstract: With current meat industry efforts focused on improving environmental influencers, adopting sustainable packaging materials may be an easier transition to addressing the sustainability demands of the meat consumer. With the growing popularity of vacuum-packaged meat… read more here.
Keywords: surface color; vacuum; barrier; ground beef ... See more keywords
Antimicrobial Effect of Moringa oleifera Leaves Extract on Foodborne Pathogens in Ground Beef
Sign Up to like & getrecommendations! Published in 2023 at "Foods"
DOI: 10.3390/foods12040766
Abstract: Consumers nowadays are becoming more aware of the importance of using only meat products containing safe and natural additives. Hence, using natural food additives for extending the shelf life of meat along with delaying microbial… read more here.
Keywords: moringa; ground beef; moringa oleifera; effect ... See more keywords
Descriptive Sensory Attributes and Volatile Flavor Compounds of Plant-Based Meat Alternatives and Ground Beef
Sign Up to like & getrecommendations! Published in 2023 at "Molecules"
DOI: 10.3390/molecules28073151
Abstract: The objective of this study was to characterize descriptive sensory attributes and volatile compounds among ground beef (GB) and plant-based meat alternatives (PBMA). The Beyond Burger, Impossible Burger, a third brand of PBMA, regular GB,… read more here.
Keywords: ground beef; descriptive sensory; sensory attributes; flavor ... See more keywords
Analysis of Silver Nanoparticles in Ground Beef by Single Particle Inductively Coupled Plasma Mass Spectrometry (SP-ICP-MS)
Sign Up to like & getrecommendations! Published in 2023 at "Molecules"
DOI: 10.3390/molecules28114442
Abstract: The regulation and characterization of nanomaterials in foods are of great interest due to the potential risks associated with their exposure and the increasing number of applications where they are used within the food industry.… read more here.
Keywords: ground beef; coupled plasma; particle inductively; plasma mass ... See more keywords
Assessment of Vascular Function in Response to High-Fat and Low-Fat Ground Beef Consumption in Men
Sign Up to like & getrecommendations! Published in 2023 at "Nutrients"
DOI: 10.3390/nu15061410
Abstract: Red meat is stigmatized as an unhealthy protein choice; however, its impacts on vascular function have not been evaluated. We aimed to measure the vascular impact of adding either low-fat (~5% fat) ground beef (LFB)… read more here.
Keywords: fat; ground beef; fat ground; vascular function ... See more keywords
Effect of Chelators, Organic Acid and Storage Temperature on Growth of Escherichia coli O157: H7 in Ground Beef Treated with Nisin, Using Response Surface Methodology
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Food and Drug Analysis"
DOI: 10.38212/2224-6614.2835
Abstract: This study was performed to determine the effects of antimicrobial factors on the growth of Escherichia coli O157: H7 in ground beef. Response surface methodology design was used to determine the effects of temperature (10… read more here.
Keywords: methodology; coli o157; ground beef; o157 ground ... See more keywords