IMPLICATIONS OF BUTYLATED HYDROXYTOLUENE AND OPTIMIZED Piper nigrum EXTRACTS APPLICATION ON QUALITY OF STORED PORK by Adeola Adegoke, Kehinde Sanwo, Silas Hunge, Samuel Olakayode, Oluwafunmilayo Oyelude

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Development of the agro-industrial complex as an incentive for economic growth of the country (on the example of the North Caucasus Federal District and the Republic of North Osset... by A. I. Naniev, M. V. Volik

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Improving the level of food security of the region: cluster approach by M. V. Andreeva, O. B. Kirik, A. S. Borisova

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Systematic free energy insights into the enhanced dispersibility of myofibrillar protein in low-salt solutions through ultrasound-assisted enzymatic deamidation by Yating Liu, Zongyun Yang, Zhen Li, Juan Shen, Xia Wang, Ru Li, Ye Tao, Xinglian Xu, Peng Wang

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SaaS sRNA promotes the interfering effect of Salmonella on hepatic iron metabolism via modulating ferroportin 1 by Linlin Cai, Yunting Xie, Haijing Hu, Chongyang Lv, Liangting Shao, Huhu Wang, Xinglian Xu, Guanghong Zhou

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Improving the rheological and tribological properties of emulsion-filled gel by ultrasound-assisted cross-linked myofibrillar protein emulsion: Insight into the simulation of oral... by Ye Tao, Jiaming Cai, Peng Wang, Lei Zhou, Jiale Chai, Zixu Wang, Xinglian Xu

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Effect of proteolytic starter culture isolated from Chinese Dong fermented pork (Nanx Wudl) on microbiological, biochemical and organoleptic attributes in dry fermented sausages by Xi Chen, Ruifang Mi, Biao Qi, Suyue Xiong, Jiapeng Li, Chao Qu, Xiaoling Qiao, Wenhua Chen, Shouwei Wang

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Predominant yeasts in Chinese Dong fermented pork (Nanx Wudl) and their aroma-producing properties in fermented sausage condition by Ruifang Mi, Xi Chen, Suyue Xiong, Biao Qi, Jiapeng Li, Xiaoling Qiao, Wenhua Chen, Chao Qu, Shouwei Wang

“…Yeasts are one of the predominant microbial groups in fermented meats. In this study, yeast communities of Chinese Dong fermented pork (Nanx Wudl) were investigated and the technological properties of 73 yeast isolates were evaluated. …”
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Inhibitory effect of coriander (Coriandrum sativum L.) extract marinades on the formation of polycyclic aromatic hydrocarbons in roasted duck wings by Yajie Yu, Yiqun Cheng, Chong Wang, Suhong Huang, Yang Lei, Ming Huang, Xibin Zhang

“…CRE made greater inhibitory effect on the formation of PAH8 and could be considered as a kind of natural source to mitigate PAHs in heat-processed meat products.…”
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Evolution of free amino acids, biogenic amines and volatile compounds in fermented sausages inoculated with Lactiplantibacillus plantarum and Staphylococcus simulans by Xuefei Shao, Huhu Wang, Xiangyu Song, Mingyuan Huang, Jian Sun, Xinglian Xu

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Formation of advanced glycation end products in raw and subsequently boiled broiler muscle: biological variation and effects of postmortem ageing and storage by Suhong Huang, Xiaoli Dong, Yali Zhang, Yuru Chen, Yajie Yu, Ming Huang, Yuandong Zheng

“…Postmortem ageing and storage had a significant (P < 0.05) effect on the color and A420 nm in both boiled broilers meat. In addition, with the ageing and storage time increasing, CML content in raw white feather broiler brisket meat had no significant (P > 0.05) change, while that in boiled brisket meat significantly (P < 0.05) increased during 0–6 h, then decreased during 6–24 h, finally increased again. …”
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Fatty Acid Analysis to Classify Iberian Hams Quality Categories from Different Brands as Affected by the Sampling by Soledad Sánchez, Teresa Antequera, Abraham Pajuelo, Trinidad Perez-Palacios

“…Iberian meat products are classified into four quality categories based on the crossbreeding and feeding of pigs. …”
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Mechanical and Biochemical Methods for Rigor Measurement: Relationship with Eating Quality by Carlos Álvarez, Lara Morán, Derek F. Keenan, Anne-Maria Mullen, Gonzalo Delgado-Pando

“…Among meat quality characteristics, meat tenderness has been perceived as the most important factor governing consumer acceptability. …”
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Mitigation of polycyclic aromatic hydrocarbons (PAHs) in roasted beef patties by cold plasma treatment and products quality evaluation by Yuke Hou, Yangjian Hu, Min Li, Jiahui Nong, Fengyuan Xie, Yuhan Fan, Jianhao Zhang, Xianming Zeng, Minyi Han, Xinglian Xu, Xia Wang

“…Sensory discrimination tests demonstrated there were discernable differences between 2 CP treated samples and the controls, utilization of the ICP pretreatment in meat products processing was expected to achieve satisfying eating quality. …”
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Influence of Skin Packaging on Raw Beef Quality: A Review by S. Stella, C. Bernardi, E. Tirloni

“…Skin packaging, a relatively new technique derived from vacuum packaging, was developed with the aim of retailing small portions of fresh meat, minced meat, or meat preparations. Above all, the influence of this typology of packaging on the microbial population of raw meat was studied, with particular attention to total viable count, aerobic spoilage bacteria, anaerobic bacteria, Enterobacteriaceae, Brochothrix thermosphacta, and lactic acid bacteria. …”
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Changes of protein oxidation, lipid oxidation and lipolysis in Chinese dry sausage with different sodium chloride curing salt content by Bing Zhao, Huimin Zhou, Shunliang Zhang, Xiaoqian Pan, Su Li, Ning Zhu, Qianrong Wu, Shouwei Wang, Xiaoling Qiao, Wenhua Chen

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Development of volatiles and odor-active compounds in Chinese dry sausage at different stages of process and storage by Huimin Zhou, Bing Zhao, Shunliang Zhang, Qianrong Wu, Ning Zhu, Su Li, Xiaoqian Pan, Shouwei Wang, Xiaoling Qiao

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Simultaneous Determination of Amphenicols and Metabolites in Animal-Derived Foods Using Ultrahigh-Performance Liquid Chromatography-Tandem Mass Spectrometry by Xinyi Wu, Xixi Shen, Xiangyue Cao, Rongrong Nie, Haonan Zhang, Changbo Tang, Wei Wang

“…The limit of detection of the analytes in livestock and poultry meat was 0.03–1.50 μg/kg, and the limit of quantification was 0.05–5.00 μg/kg. …”
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Incorporation of kiwifruit peel improved the property of carboxymethyl cellulose-gum Arabic active film and its effects on the quality of beef sausages by Evans Frimpong Boateng, Ziyi Yang, Jian Zhang, Lei Zhou, Lujuan Xing, Wangang Zhang

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miR124a-3p inhibitor alleviates AFB1-induced hepatoxicity via targeting chicken glucocorticoid receptor mRNA by Mindie Zhao, Liang Chen, Yulan Zhao, Jie Liu, Huimin Chen, Ruqian Zhao

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