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A Contribution of Beef to Human Health: A Review of the Role of the Animal Production SystemsDifferences in muscle transcriptome among pigs phenotypically extreme for fatty acid compositionEffect of dietary supplementation of the combination of gallic and linoleic Acid in thigh meat of broilers.Sensory and physicochemical evaluation of low-fat chicken mortadella with added native and modified starches.Safety and quality parameters of ready-to-cook minced pork meat products supplemented with Helianthus tuberosus L. tubers fermented by BLIS producing lactic acid bacteria.Seaweeds as Preventive Agents for Cardiovascular Diseases: From Nutrients to Functional FoodsNew perspectives on dietary-derived treatments and food safety-antinomy in a new era.Quality, functionality, and shelf life of fermented meat and meat products: A review.Innovative applications of food-related emulsions.The Effect of LAB as Probiotic Starter Culture and Green Tea Extract Addition on Dry Fermented Pork Loins Quality.Effect of dietary selenium source (organic vs. mineral) and muscle pH on meat quality characteristics of pigsCombined effects of high pressure processing and addition of soy sauce and olive oil on safety and quality characteristics of chicken breast meat.Direct supplementation of diet is the most efficient way of enriching broiler meat with n-3 long-chain polyunsaturated fatty acids.Comparative study of the influence of hawthorn (Crataegus monogyna) berry ethanolic extract and butylated hydroxylanisole (BHA) on lipid peroxidation, myoglobin oxidation, consistency and firmness of minced pork during refrigeration.Pre-deamidation of soy protein isolate exerts impacts on transglutaminase-induced glucosamine glycation and cross-linking as well as properties of the products.Restructured low-fat cooked ham containing liquid whey fortified with lactulose.Effect of cinnamon (Cinnamomum zeylanicum) essential oil supplementation on lamb growth performance and meat quality characteristics.Screening of Lactobacillus isolated from pork sausages for potential probiotic use and evaluation of the microbiological safety of fermented products.Effect of the partial replacement of pork backfat by microencapsulated fish oil or mixed fish and olive oil on the quality of frankfurter type sausage.The influence of acid whey and mustard seed on lipid oxidation of organic fermented sausage without nitrite.Dietary supplementation of Lonicera macranthoides leaf powder improves amino acid profiles in serum and longissimus thoracis muscle of growing-finishing pigs.Effect of a dietary supplementation with linseed oil and selenium to growing rabbits on their productive performances, carcass traits and fresh and cooked meat qualityFructooligosaccharides as a fat replacer in fermented cooked sausagesInfluence of Dietary Supplementation with Prebiotic, Oregano Extract, and Vitamin E on Fatty Acid Profile and Oxidative Status of Rabbit Meat
P2860
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P2860
description
article científic
@ca
article scientifique
@fr
articolo scientifico
@it
artigo científico
@pt
bilimsel makale
@tr
scientific article published on 29 April 2010
@en
vedecký článok
@sk
vetenskaplig artikel
@sv
videnskabelig artikel
@da
vědecký článek
@cs
name
Improving functional value of meat products.
@en
Improving functional value of meat products.
@nl
type
label
Improving functional value of meat products.
@en
Improving functional value of meat products.
@nl
prefLabel
Improving functional value of meat products.
@en
Improving functional value of meat products.
@nl
P2093
P1433
P1476
Improving functional value of meat products.
@en
P2093
Dong U Ahn
Eun Joo Lee
Himali Samaraweera
Wangang Zhang
P356
10.1016/J.MEATSCI.2010.04.018
P577
2010-04-29T00:00:00Z