In-gel and OFFGEL-based proteomic approach for authentication of meat species from minced meat and meat products.
Sign Up to like & getrecommendations! Published in 2018 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.8572
Abstract: BACKGROUND Fraudulent mislabelling of processed meat products on a global scale that cannot be detected using conventional techniques necessitates sensitive, robust and accurate methods of meat authentication to ensure food safety and public health. In… read more here.
Keywords: based proteomic; authentication; meat; gel offgel ... See more keywords
Prevalence of Sarcocystis infection in processed meat products by using digestion and impression smear methods in Hamedan, Iran
Sign Up to like & getrecommendations! Published in 2017 at "Comparative Clinical Pathology"
DOI: 10.1007/s00580-017-2478-3
Abstract: Sarcocystis is a common zoonotic parasite which can be transmitted through ingestion of contaminated, undercooked meat and is a major cause of economic loss in many countries. This study aimed to detect Sarcocystis parasite in… read more here.
Keywords: sarcocystis; processed meat; meat; hamedan iran ... See more keywords
Trace Metals in Pork Meat Products Marketed in Italy: Occurrence and Health Risk Characterization
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DOI: 10.1007/s12011-020-02417-z
Abstract: This study provides valuable information on the levels of various trace metals (Pb, Cd, Hg, Zn, Cu, Cr) in meat products (baked ham, raw ham, mortadella, cured sausage, würstel, salami) from South Italy and calculates… read more here.
Keywords: risk; trace metals; health risk; health ... See more keywords
Capillary electrophoresis to approach sorbate usage in processed meat products in Brazil
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-017-2949-1
Abstract: Sorbate is a highly used preservative in a wide range of processed foods, including meat products. In this work sorbate usage in commercial processed meat products from the Brazilian market was evaluated. A capillary electrophoresis… read more here.
Keywords: capillary electrophoresis; sorbate; processed meat; sorbate usage ... See more keywords
Simple and fast multiplex PCR method for detection of species origin in meat products
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-017-2980-2
Abstract: Identification of animal species is one of the major concerns in food regulatory control and quality assurance system. Different approaches have been used for species identification in animal origin of feedstuff. This study aimed to… read more here.
Keywords: origin meat; method; pcr; meat ... See more keywords
Microencapsulation of healthier oils: an efficient strategy to improve the lipid profile of meat products
Sign Up to like & getrecommendations! Published in 2021 at "Current opinion in food science"
DOI: 10.1016/j.cofs.2020.04.010
Abstract: Meat products have high SFAs levels and a high n-6/n-3 ratio, with negative effects on human health. The replacement of animal fat by oils rich in n-3 PUFAs is an efficient strategy to improve the… read more here.
Keywords: lipid profile; strategy improve; improve lipid; meat ... See more keywords
Novel strategy for developing healthy meat products replacing saturated fat with oleogels
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DOI: 10.1016/j.cofs.2020.06.003
Abstract: There is a growing trend towards healthy meat products with a reduced amount of saturated fats becoming a challenging task from an industrial point of view. Edible oleogels have emerged as a response to replace… read more here.
Keywords: developing healthy; meat; healthy meat; strategy developing ... See more keywords
Consumer perceptions towards healthier meat products
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DOI: 10.1016/j.cofs.2020.12.004
Abstract: Consumer perceptions towards healthier meat products are now mainly associated with how meat is produced and processed; the physical and chemical composition; nutritional quality; sensory properties, and social, ethic, or religious aspects. The main purpose… read more here.
Keywords: towards healthier; healthier meat; consumer perceptions; meat ... See more keywords
Dietary exposure to short- and medium-chain chlorinated paraffins in meat and meat products from 20 provinces of China.
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DOI: 10.1016/j.envpol.2017.10.022
Abstract: Food intake is one of the main pathways of human exposure to chlorinated paraffins (CPs). This study assessed the dietary exposure for the general Chinese population to short-chain chlorinated paraffin (SCCPs) and medium-chain chlorinated paraffins… read more here.
Keywords: sccps mccps; meat meat; exposure; meat ... See more keywords
The residual nitrate and nitrite levels in meat products in Iran: A systematic review, meta-analysis and health risk assessment.
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DOI: 10.1016/j.envres.2021.112180
Abstract: This study was designed to investigate the mean residual nitrite and nitrate levels in meat products, in Iran and to evaluate their health-related risks. After reviewing 799 studies, 15 were finally selected, their information was… read more here.
Keywords: levels meat; products iran; nitrate; residual nitrite ... See more keywords
Application of glycyrrhiza polysaccharide nanofibers loaded with tea tree essential oil/ gliadin nanoparticles in meat preservation
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DOI: 10.1016/j.fbio.2021.101270
Abstract: Abstract In order to control the contamination of Salmonella typhimurium on the surface of meat products, tea tree essential oil (TTO) was encapsulated into gliadin (Gli) nanoparticles, and apply them to the field of antibacterial… read more here.
Keywords: meat products; polysaccharide nanofibers; tree essential; essential oil ... See more keywords