Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review

Trimethylamine-N-oxide has prognostic value in coronary heart disease: a meta-analysis and dose-response analysis

(2020) Miao-En Yao et al.   BMC Cardiovascular Disorders

Effect of pre-chilling time on the physicochemical properties of Channel catfish during frozen storage

(2020) Liu Shi et al.   INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID

Rapid assessment of pork freshness using miniaturized NIR spectroscopy

(2020) Christopher T. Kucha et al.   Journal of Food Measurement and Characterization

Insights into the Identification of the Specific Spoilage Organisms in Chicken Meat

(2020) Cinthia E. Saenz-García et al.   Foods

Sulphur amino acids, muscle redox status and meat quality: More than building blocks – Invited review

(2020) Mario Estévez et al.   MEAT SCIENCE

Relationship between Color and Redox Potential (Eh) in Beef Meat Juice. Validation on Beef Meat

(2020) Paolo Cucci et al.   Applied Sciences-Basel

Non-destructive determination of chemical and microbial spoilage indicators of beef for freshness evaluation using front-face synchronous fluorescence spectroscopy

(2020) Huan Liu et al.   FOOD CHEMISTRY

Eco-friendly active packaging consisting of nanostructured biopolymer matrix reinforced with TiO2 and essential oil: Application for preservation of refrigerated meat

(2020) Mahmood Alizadeh-Sani et al.   FOOD CHEMISTRY

Meat quality assessment using Au patch electrode Ag-SnO2/SiO2/Si MIS capacitive gas sensor at room temperature

(2020) Mukut Senapati et al.   FOOD CHEMISTRY

Temperature-time combination effects on aged beef volatile profiles and their relationship to sensory attributes

(2020) Ashleigh K. Kilgannon et al.   MEAT SCIENCE

The assessment of fresh and spoiled beef meat using a prototype device based on GigE Vision camera and DSP

(2019) Assia Arsalane et al.   Journal of Food Measurement and Characterization

Shelf life extension of vacuum packaged chilled beef in the Chinese supply chain. A feasibility study

(2019) Damian Frank et al.   MEAT SCIENCE

Anorexia nervosa: Gut microbiota-immune-brain interactions

(2019) Radka Roubalová et al.   CLINICAL NUTRITION

A gas Fourier transform infrared spectroscopy methodology for the rapid and accurate discrimination of chicken spoilage through volatiles analysis

(2019) Zong Tan et al.   FLAVOUR AND FRAGRANCE JOURNAL

Changes of hydroxyl-linoleic acids during Chinese-style sausage processing and their relationships with lipids oxidation

(2019) Huan Bian et al.   FOOD CHEMISTRY

High-throughput sequencing analysis of bacterial community composition and quality characteristics in refrigerated pork during storage

(2019) Ning Li et al.   FOOD MICROBIOLOGY

Application of multi‐element viscoelastic models to freshness evaluation of beef based on the viscoelasticity principle

(2019) Yanlei Li et al.   JOURNAL OF TEXTURE STUDIES

Prediction of total volatile basic nitrogen (TVB-N) content of chilled beef for freshness evaluation by using viscoelasticity based on airflow and laser technique

(2019) Yanlei Li et al.   FOOD CHEMISTRY

Optical determination of carbon dioxide and oxygen by a fluorescent membrane to evaluate the freshness of meat products

(2019) S. Anusankari et al.   INSTRUMENTATION SCIENCE & TECHNOLOGY

Changes in Lipase and Antioxidant Enzyme Activities during Processing of Cantonese Sausage with D-Sodium Erythorbate

(2019) Xiaolan Shang et al.   JOURNAL OF FOOD QUALITY

The effect of freezing time on the quality of normal and pale, soft and exudative (PSE)-like pork

(2019) Xu Zequan et al.   MEAT SCIENCE

Bacterial communities and potential spoilage markers of whole blue crab (Callinectes sapidus) stored under commercial simulated conditions

(2019) F.F. Parlapani et al.   FOOD MICROBIOLOGY

The Microbiota-Gut-Brain Axis

(2019) John F. Cryan et al.   PHYSIOLOGICAL REVIEWS

The gut microbiome in neurological disorders

(2019) John F Cryan et al.   LANCET NEUROLOGY

The effect of chitosan coating and vacuum packaging on the microbiological and chemical properties of beef

(2019) Ayhan Duran et al.   MEAT SCIENCE

Polyphenols from thinned young kiwifruit as natural antioxidant: Protective effects on beef oxidation, physicochemical and sensory properties during storage

(2019) Yang Jiao et al.   FOOD CONTROL

Effect of sodium alginate and carboxymethyl cellulose edible coating with epigallocatechin gallate on quality and shelf life of fresh pork

(2019) Chengcheng Ruan et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Developing a highly pH-sensitive ĸ-carrageenan-based intelligent film incorporating grape skin powder via a cleaner process

(2019) Wenrui Chi et al.   JOURNAL OF CLEANER PRODUCTION

Characterization of moisture migration of beef during refrigeration storage by low‐field NMR and its relationship to beef quality

(2019) Shasha Cheng et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Postmortem biochemical and textural changes in the sea cucumber Stichopus japonicus body wall (SJBW) during iced storage

(2019) Xin Xiong et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Volatile and non-volatile metabolite changes in 140-day stored vacuum packaged chilled beef and potential shelf life markers

(2019) Damian Frank et al.   MEAT SCIENCE

Amine-responsive bilayer films with improved illumination stability and electrochemical writing property for visual monitoring of meat spoilage

(2019) Xiaodong Zhai et al.   SENSORS AND ACTUATORS B-CHEMICAL

Shelf-life and bacterial community dynamics of vacuum packaged beef during long-term super-chilled storage sourced from two Chinese abattoirs

(2019) Xue Chen et al.   FOOD RESEARCH INTERNATIONAL

The effects of gelatin-CMC films incorporated with chitin nanofiber and Trachyspermum ammi essential oil on the shelf life characteristics of refrigerated raw beef

(2019) Maryam Azarifar et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Using oxidation kinetic models to predict the quality indices of rabbit meat under different storage temperatures

(2019) Zefu Wang et al.   MEAT SCIENCE

Qualitative and quantitative assessment of DNA quality of frozen beef based on DNA yield, gel electrophoresis and PCR amplification and their correlations to beef quality

(2018) Jing Zhao et al.   FOOD CHEMISTRY

Application of nanocompostie chitosan and carboxymethyl cellulose films containing natural preservative compounds in minced camel’s meat

(2018) Ali Khezrian et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effect of sub-freezing storage (−6, −9 and −12 °C) on quality and shelf life of beef

(2018) Shuyi Qian et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Carnitine Precursors and Short-Chain Acylcarnitines in Water Buffalo Milk

(2018) Luigi Servillo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Efficacy of Various Preservatives on Extending Shelf Life of Vacuum-Packaged Raw Pork during 4°C Storage

(2018) CHAO YANG et al.   JOURNAL OF FOOD PROTECTION

Effects of lactoperoxidase system-alginate coating on chemical, microbial, and sensory properties of chicken breast fillets during cold storage

(2018) Mohammad Yousefi et al.   JOURNAL OF FOOD SAFETY

Assessment of the quality of refrigerated and frozen pork by multivariate exploratory techniques

(2018) Flávia Beatriz Custódio et al.   MEAT SCIENCE

The impact of frozen storage duration on physical, chemical and microbiological properties of pork

(2018) Helga Medić et al.   MEAT SCIENCE

A feasibility study of rapid nondestructive detection of total volatile basic nitrogen (TVB-N) content in beef based on airflow and laser ranging technique

(2018) Yanlei Li et al.   MEAT SCIENCE

Methodological considerations for the identification of choline and carnitine-degrading bacteria in the gut

(2018) Eleanor Jameson et al.   METHODS

Development of an active packaging with molecularly imprinted polymers for beef preservation

(2018) Yun'an Huang et al.   PACKAGING TECHNOLOGY AND SCIENCE

Colorimetric sensor based on a poly( ortho -phenylenediamine- co -aniline) copolymer for the monitoring of tilapia ( Orechromis niloticus ) freshness

(2018) Angélica Domínguez-Aragón et al.   SENSORS AND ACTUATORS B-CHEMICAL

Titanium dioxide-polyaniline/silk fibroin microfiber sensor for pork freshness evaluation

(2018) Yongqiang Shi et al.   SENSORS AND ACTUATORS B-CHEMICAL

Colorimetric array indicator for NH 3 and CO 2 detection

(2018) Yanan Zhang et al.   SENSORS AND ACTUATORS B-CHEMICAL

Serum gut microbe-dependent trimethylamine N-oxide improves the prediction of future cardiovascular disease in a community-based general population

(2018) Liqiang Zheng et al.   ATHEROSCLEROSIS

Preparation of an intelligent pH film based on biodegradable polymers and roselle anthocyanins for monitoring pork freshness

(2018) Junjun Zhang et al.   FOOD CHEMISTRY

Shelf-life and microbial community dynamics of super-chilled beef imported from Australia to China

(2018) Xue Chen et al.   FOOD RESEARCH INTERNATIONAL

Development of a novel colorimetric food package label for monitoring lean pork freshness

(2018) Hui-zhi Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of Portulaca oleracea L. extract on lipid oxidation and color of pork meat during refrigerated storage

(2018) Xiao-Jing Fan et al.   MEAT SCIENCE

Effect of superchilled storage on shelf life and quality characteristics of M. longissimus lumborum from Chinese Yellow cattle

(2018) Xiao Lu et al.   MEAT SCIENCE

Comparative evaluation of spoilage-related bacterial diversity and metabolite profiles in chilled beef stored under air and vacuum packaging

(2018) Ahmad Rois Mansur et al.   FOOD MICROBIOLOGY

Evaluation of Freshness in Determination of Volatile Organic Compounds Released from Pork by HS-SPME-GC-MS

(2017) Yanwen Sun et al.   Food Analytical Methods

A feasibility quantification study of total volatile basic nitrogen (TVB-N) content in duck meat for freshness evaluation

(2017) Lu Qiao et al.   FOOD CHEMISTRY

Bacterial communities of fresh goat meat packaged in modified atmosphere

(2017) Elia Carrizosa et al.   FOOD MICROBIOLOGY

Influence of salt on lipid oxidation in meat and seafood products: A review

(2017) Lilian R.B. Mariutti et al.   FOOD RESEARCH INTERNATIONAL

Neuroprotective Effects of Acetylcholinesterase Inhibitory Peptides from Anchovy (Coilia mystus) against Glutamate-Induced Toxicity in PC12 Cells

(2017) Tiantian Zhao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of chilled-then-frozen storage (up to 52 weeks) on lamb M. longissimus lumborum quality and safety parameters

(2017) Cassius E.O. Coombs et al.   MEAT SCIENCE

Effect of combined treatment with supercritical CO2 and rosemary on microbiological and physicochemical properties of ground pork stored at 4°C

(2017) Shirong Huang et al.   MEAT SCIENCE

Long-term red meat preservation using chilled and frozen storage combinations: A review

(2017) Cassius E.O. Coombs et al.   MEAT SCIENCE

Tara gum/polyvinyl alcohol-based colorimetric NH 3 indicator films incorporating curcumin for intelligent packaging

(2017) Qianyun Ma et al.   SENSORS AND ACTUATORS B-CHEMICAL

Developing a sensor layer for the optical detection of amines during food spoilage

(2017) Cindy Schaude et al.   TALANTA

Protein oxidation and peroxidation

(2016) M. J. Davies   BIOCHEMICAL JOURNAL

Mechanisms of Oxidative Processes in Meat and Toxicity Induced by Postprandial Degradation Products: A Review

(2016) Camelia Papuc et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Real-Time Detection of Volatiles Released During Meat Spoilage: a Case Study of Modified Atmosphere-Packaged Chicken Breast Fillets Inoculated with Br. thermosphacta

(2016) Corinna Franke et al.   Food Analytical Methods

Nondestructive quantifying total volatile basic nitrogen (TVB-N) content in chicken using hyperspectral imaging (HSI) technique combined with different data dimension reduction algorithms

(2016) Urmila Khulal et al.   FOOD CHEMISTRY

Intracellular ROS scavenging and antioxidant enzyme regulating capacities of corn gluten meal-derived antioxidant peptides in HepG2 cells

(2016) Liying Wang et al.   FOOD RESEARCH INTERNATIONAL

Application of Electronic Nose for Measuring Total Volatile Basic Nitrogen and Total Viable Counts in Packaged Pork During Refrigerated Storage

(2016) Miaoyun Li et al.   JOURNAL OF FOOD SCIENCE

Advanced chronic kidney disease populations have elevated trimethylamine N-oxide levels associated with increased cardiovascular events

(2016) Richard B. Kim et al.   KIDNEY INTERNATIONAL

Effect of black pepper essential oil on the quality of fresh pork during storage

(2016) Jing Zhang et al.   MEAT SCIENCE

Effect of pretreatment with carbon monoxide and ozone on the quality of vacuum packaged beef meats

(2016) Fei Lyu et al.   MEAT SCIENCE

Feasibility study on nondestructively sensing meat's freshness using light scattering imaging technique

(2016) Huanhuan Li et al.   MEAT SCIENCE

Protein and lipid oxidation in meat: A review with emphasis on high-pressure treatments

(2016) Claire Guyon et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effects of whey peptide extract on the growth of probiotics and gut microbiota

(2016) Ya-Ju Yu et al.   Journal of Functional Foods

Review article: insights into colonic protein fermentation, its modulation and potential health implications

(2015) C. K. Yao et al.   ALIMENTARY PHARMACOLOGY & THERAPEUTICS

Active chitosan/PVA films with anthocyanins from Brassica oleraceae (Red Cabbage) as Time–Temperature Indicators for application in intelligent food packaging

(2015) Valdir Aniceto Pereira et al.   FOOD HYDROCOLLOIDS

Non-destructively sensing pork’s freshness indicator using near infrared multispectral imaging technique

(2015) Qiping Huang et al.   JOURNAL OF FOOD ENGINEERING

Effects of Plant Polyphenols and α-Tocopherol on Lipid Oxidation, Microbiological Characteristics, and Biogenic Amines Formation in Dry-Cured Bacons

(2015) Yongli Wang et al.   JOURNAL OF FOOD SCIENCE

Nondestructive detection of total volatile basic nitrogen (TVB-N) content in pork meat by integrating hyperspectral imaging and colorimetric sensor combined with a nonlinear data fusion

(2015) Huanhuan Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Microbial changes in vacuum-packed chilled pork during storage

(2015) Fan Zhao et al.   MEAT SCIENCE

TMAO: A small molecule of great expectations

(2015) Marcin Ufnal et al.   NUTRITION

Rumen microbial communities influence metabolic phenotypes in lambs

(2015) Diego P. Morgavi et al.   Frontiers in Microbiology

Non-destructive evaluation of pork freshness using a portable electronic nose (E-nose) based on a colorimetric sensor array

(2014) Huanhuan Li et al.   Analytical Methods

Determination of the Freshness of Beef Strip Loins (M. longissimus lumborum) Using Electronic Nose

(2014) Ye Xiao et al.   Food Analytical Methods

Effects of different concentrations of ethanol and isopropanol on physicochemical properties of zein-based films

(2014) Ye Chen et al.   INDUSTRIAL CROPS AND PRODUCTS

Consumer preference, behavior and perception about meat and meat products: An overview

(2014) Maria Font-i-Furnols et al.   MEAT SCIENCE

Factors affecting microbial spoilage and shelf-life of chilled vacuum-packed lamb transported to distant markets: A review

(2014) John Mills et al.   MEAT SCIENCE

Development of a food spoilage indicator for monitoring freshness of skinless chicken breast

(2014) Chompoonoot Rukchon et al.   TALANTA

Oxidative Processes in Muscle Systems and Fresh Meat: Sources, Markers, and Remedies

(2013) Alaa El-Din A. Bekhit et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Protein Oxidation: Basic Principles and Implications for Meat Quality

(2013) Wangang Zhang et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effects of chitosan, aqueous extract of ginger, onion and garlic on quality and shelf life of stewed-pork during refrigerated storage

(2013) Yumin Cao et al.   FOOD CHEMISTRY

Nondestructive measurement of total volatile basic nitrogen (TVB-N) in pork meat by integrating near infrared spectroscopy, computer vision and electronic nose techniques

(2013) Lin Huang et al.   FOOD CHEMISTRY

A novel colorimetric sensor array for monitoring fresh pork sausages spoilage

(2013) Yolanda Salinas et al.   FOOD CONTROL

Risk Factors for Cardiovascular Disease: A Cautionary Tale of Diet–Microbiome Interactions

(2013) Mark J. S. Miller   JOURNAL OF THE AMERICAN COLLEGE OF NUTRITION

Antimicrobial-coated polypropylene films with polyvinyl alcohol in packaging of fresh beef

(2013) Chunyang Han et al.   MEAT SCIENCE

Intestinal microbiota metabolism of l-carnitine, a nutrient in red meat, promotes atherosclerosis

(2013) Robert A Koeth et al.   NATURE MEDICINE

Non-destructive assessment of microbial contamination in porcine meat using NIR hyperspectral imaging

(2012) Douglas F. Barbin et al.   Innovative Food Science & Emerging Technologies

A metabolomics approach to uncover the effects of grain diets on rumen health in dairy cows

(2012) F. Saleem et al.   JOURNAL OF DAIRY SCIENCE

Rapid determination of pork sensory quality using Raman spectroscopy

(2012) Qi Wang et al.   MEAT SCIENCE

Impact of freezing and thawing on the quality of meat: Review

(2012) Coleen Leygonie et al.   MEAT SCIENCE

Spoilage-Related Activity of Carnobacterium maltaromaticum Strains in Air-Stored and Vacuum-Packed Meat

(2011) Annalisa Casaburi et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Post-mortem volatiles of vertebrate tissue

(2011) Sebastian Paczkowski et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

A novel colorimetric food package label for fish spoilage based on polyaniline film

(2011) Bambang Kuswandi et al.   FOOD CONTROL

ANTIMICROBIAL ACTIVITY OF MAGNOLIA OFFICINALIS EXTRACTS IN VITRO AND ITS EFFECTS ON THE PRESERVATION OF CHILLED MUTTON

(2011) YONGJIN HU et al.   JOURNAL OF FOOD BIOCHEMISTRY

A novel technique for rapid evaluation of fish freshness using colorimetric sensor array

(2011) Xingyi Huang et al.   JOURNAL OF FOOD ENGINEERING

Protein carbonyls in meat systems: A review

(2011) Mario Estévez   MEAT SCIENCE

Effect of freezing method and frozen storage duration on lamb sensory quality

(2011) E. Muela et al.   MEAT SCIENCE

Gut flora metabolism of phosphatidylcholine promotes cardiovascular disease

(2011) Zeneng Wang et al.   NATURE

Branched Chain Fatty Acids Reduce the Incidence of Necrotizing Enterocolitis and Alter Gastrointestinal Microbial Ecology in a Neonatal Rat Model

(2011) Rinat R. Ran-Ressler et al.   PLoS One

Bacterial flavin-containing monooxygenase is trimethylamine monooxygenase

(2011) Y. Chen et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

Discrimination and prediction of multiple beef freshness indexes based on electronic nose

(2011) Xuezhen Hong et al.   SENSORS AND ACTUATORS B-CHEMICAL

Rapid detection of pork meat freshness by using L-cysteine-modified gold electrode

(2010) Liliane Clarisse Umuhumuza et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Biogenic amines in fermented foods

(2010) G Spano et al.   EUROPEAN JOURNAL OF CLINICAL NUTRITION

Determination of total volatile basic nitrogen (TVB-N) content and Warner–Bratzler shear force (WBSF) in pork using Fourier transform near infrared (FT-NIR) spectroscopy

(2010) Jianrong Cai et al.   FOOD CHEMISTRY

Crude lipoxygenase from pig muscle: Partial characterization and interactions of temperature, NaCl and pH on its activity

(2010) Guofeng Jin et al.   MEAT SCIENCE

Evaluation of the storage life of vacuum packaged Australian beef

(2010) A. Rodas-González et al.   MEAT SCIENCE

Protein oxidation in muscle foods: A review

(2010) Marianne N. Lund et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Mesophilic and Psychrotrophic Bacteria from Meat and Their Spoilage Potential In Vitro and in Beef

(2009) D. Ercolini et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Freshness decay and shelf life predictive modelling of European sea bass (Dicentrarchus labrax) applying chemical methods and electronic nose

(2009) S. Limbo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Endogenous Factors Affecting Oxidative Stability of Beef Loin, Pork Loin, and Chicken Breast and Thigh Meats

(2008) B. Min et al.   JOURNAL OF FOOD SCIENCE