Effects of lactic acid bacteria-derived fermented feed on the taste and quality of duck meat

Effects of dietary oat supplementation on carcass traits, muscle metabolites, amino acid profiles, and its association with meat quality of Small-tail Han sheep

(2023) Li-wei Wang et al.   FOOD CHEMISTRY

N-acetylcysteine promotes the proliferation of porcine adipose-derived stem cells during in vitro long-term expansion for cultured meat production

(2023) Wen-Juan Song et al.   FOOD RESEARCH INTERNATIONAL

The combination of high‐throughput sequencing and LC‐MS/MS reveals the mechanism of Staphylococcus inoculation on bacterial community succession and taste development during the processing of dry‐cured bacon

(2023) Xueyi Wu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Enrichment of taste and aroma perceptions in chicken meat stewed in braised soup used repeatedly

(2022) Chao Du et al.   JOURNAL OF FOOD SCIENCE

Histological composition, physiochemical parameters, and organoleptic properties of three muscles from Fleckvieh bulls and heifers

(2022) Nicole Lebedová et al.   MEAT SCIENCE

Taurine: A Maternally Derived Nutrient Linking Mother and Offspring

(2022) Shiro Tochitani   Metabolites

Assessment of components related to flavor and taste in Tan-lamb meat under different silage-feeding regimens using integrative metabolomics

(2022) Bing Wang et al.   Food Chemistry-X

Transcriptomic and Metabolomic Profile Analysis of Muscles Reveals Pathways and Biomarkers Involved in Flavor Differences between Caged and Cage-Free Chickens

(2022) Liubin Yang et al.   Foods

Effects of integrated rice-duck farming system on duck carcass traits, meat quality, amino acid, and fatty acid composition

(2021) Weiran Huo et al.   POULTRY SCIENCE

Characteristics of carcass and physicochemical traits of meat from male and female ducks fed a diet based on extruded soybean

(2021) Jakub Biesek et al.   POULTRY SCIENCE

A metabolomics comparison of plant-based meat and grass-fed meat indicates large nutritional differences despite comparable Nutrition Facts panels

(2021) Stephan van Vliet et al.   Scientific Reports

Shelf Life Extension of Chilled Pork by Optimal Ultrasonicated Ceylon Spinach (Basella alba) Extracts: Physicochemical and Microbial Properties

(2021) Yuthana Phimolsiripol et al.   Foods

Applications of Biosensors for Meat Quality Evaluations

(2021) Barbara Sionek et al.   SENSORS

1H NMR-based metabolomics study of breast meat from Pekin and Linwu duck of different ages and relation to meat quality

(2020) Xiangrong Wang et al.   FOOD RESEARCH INTERNATIONAL

Effects of grape seed extract on performance, immunity, antioxidant capacity, and meat quality in Pekin ducks

(2020) X. Ao et al.   POULTRY SCIENCE

Partial Substitution of Fermented Soybean Meal for Soybean Meal Influences the Carcass Traits and Meat Quality of Broiler Chickens

(2020) Shuangshuang Guo et al.   Animals

Replacing soybean meal with rapeseed meal and faba beans in a growing-finishing pig diet: Effect on growth performance, meat quality and metabolite changes

(2020) Vladana Grabež et al.   MEAT SCIENCE

Reduction in dietary lysine increases muscle free amino acids through changes in protein metabolism in chickens

(2020) Genya Watanabe et al.   POULTRY SCIENCE

Sensory evaluation of poultry meat: A comparative survey of results from normal sighted and blind people

(2019) Krzysztof Damaziak et al.   PLoS One

Spatial and seasonal variation of the airborne microbiome in a rapidly developing city of China

(2019) Hu Li et al.   SCIENCE OF THE TOTAL ENVIRONMENT

Effects of astaxanthin produced by Phaffia rhodozyma on growth performance, antioxidant activities, and meat quality in Pekin ducks

(2019) X Ao et al.   POULTRY SCIENCE

Technological investigation into duck meat and its products - a potential alternative to chicken

(2019) S. BISWAS et al.   WORLDS POULTRY SCIENCE JOURNAL

Effects of stocking density on growth performance, meat quality and tibia development of Pekin ducks

(2018) Ya Ru Zhang et al.   ANIMAL SCIENCE JOURNAL

Synbiotic Microencapsulation from Slow Digestible Colored Rice and Its Effect on Yoghurt Quality

(2018) Isara Wattananapakasem et al.   Food and Bioprocess Technology

Characterization of odor-active compounds of chicken broth and improved flavor by thermal modulation in electrical stewpots

(2018) Man Zhang et al.   FOOD RESEARCH INTERNATIONAL

Effects of Partial Replacement of Pork Meat with Chicken or Duck Meat on the Texture, Flavor, and Consumer Acceptance of Sausage

(2018) Namrye Lee et al.   JOURNAL OF FOOD QUALITY

A Connection between Lysine and Serotonin Metabolism in Rice Endosperm

(2018) Qing-Qing Yang et al.   PLANT PHYSIOLOGY

Dietary supplementation with Clostridium butyricum modulates serum lipid metabolism, meat quality, and the amino acid and fatty acid composition of Peking ducks

(2018) Yanhan Liu et al.   POULTRY SCIENCE

1H NMR-based metabolic characterization of Chinese Wuding chicken meat

(2018) Zhichao Xiao et al.   FOOD CHEMISTRY

Effect of dietary fiber levels on performance, gizzard development, intestinal morphology, and nutrient utilization in meat ducks from 1 to 21 days of age

(2017) H Y Han et al.   POULTRY SCIENCE

Concentration of Umami Compounds in Pork Meat and Cooking Juice with Different Cooking Times and Temperatures

(2015) Minna K. Rotola-Pukkila et al.   JOURNAL OF FOOD SCIENCE

Glycine metabolism in animals and humans: implications for nutrition and health

(2013) Weiwei Wang et al.   AMINO ACIDS

Effects of lactobacillus plantarum ZJ316 on pig growth and pork quality

(2012) Cheng Suo et al.   BMC Veterinary Research