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System Design Based on Biological Olfaction for Meat Analysis Using E-Nose Sensors.

• Authors : Yurdakos, Ozgun Boray; Cihanbegendi, Ozge

• Source: ACS Omega; 7/30/2024, Vol. 9 Issue 30, p33183-33192, 10p

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Conjugation of gum Arabic and lentil protein hydrolysates through Maillard reaction: Antioxidant activity, volatile compounds, functional and sensory properties.

• Authors : Rezvankhah, Amir¹ (AUTHOR) ; Ghanbarzadeh, Babak² (AUTHOR); Mirzaee, Homaira³ (AUTHOR)

Subjects: Protein hydrolysates; Maillard reaction; Meat analysis

• Source: Food Science & Nutrition. Apr2024, Vol. 12 Issue 4, p2855-2873. 19p.

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Agricola

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Agricola

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Discrimination among Fresh, Frozen–Stored and Frozen–Thawed Beef Cuts by Hyperspectral Imaging.

• Authors : Yu, Yuewen; Chen, Wenliang; Zhang, Hanwen

Subjects: FOOD inspection; MEAT cuts; FROZEN meat

• Source: Foods; Apr2024, Vol. 13 Issue 7, p973, 16p

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Determination and evaluation of canthaxanthin and β-apo-8'-carotenoid ethyl ester in chicken eggs and meat in Tianjin.

• Authors : Li, Xinghua; Yang, Siyu; Jin, Weiyi

Subjects: CHICKEN as food; EGGS; POULTRY products

• Source: Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment; Dec2024, Vol. 41 Issue 12, p1570-1581, 12p

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Investigation of bisphenol S (BPS) in packaged fish, meat, cheese, and price labels on their corresponding packages.

• Authors : Cao, Xu-Liang; Fu, Wen-Hsuan; Popovic, Svetlana

Subjects: FOOD packaging; SOLID phase extraction; ISOTOPE dilution analysis

• Source: Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment; Nov2024, Vol. 41 Issue 11, p1509-1515, 7p

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Correlation Analysis of Subjective and Objective Texture Properties: Color and Heterocyclic Amine Content of Grilled Chicken Breast Fillet.

• Authors : Pleva, Dániel; Lányi, Katalin; Pásztor-Huszár, Klára

Subjects: CHICKEN as food; ELECTRIC contacts; COLORIMETRIC analysis

• Source: Processes; Nov2024, Vol. 12 Issue 11, p2465, 10p

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Juiciness of Meat, Meat Products, and Meat Analogues: Definition, Evaluation Methods, and Influencing Factors.

• Authors : Xu, Shuting; Falsafi, Seid Reza

Subjects: MEAT alternatives; MEAT; MEAT analysis

• Source: Food Reviews International; 2024, Vol. 40 Issue 8, p2344-2377, 34p

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Study on meat quality analysis and fatty acid characteristics of Alpine Merino sheep.

• Authors : WEN Ya-zhou; HAN Deng-wu; WANG Xi-jun

Subjects: MERINO sheep; MEAT quality; FATTY acid analysis

• Source: Feed Research; 2024, Vol. 47 Issue 20, p110-114, 5p

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