In this study, we constructed a bilayer colorimetric sensor array with carboxymethyl cellulose, deep eutectic solvent-regulated anthocyanins, and electrospun polylactic acid nanofibers for real-time monitoring pork freshness. The nanofibers were laye...
The preservation of microbial quality in meat products represents a fundamental challenge in contemporary food supply chain management due to the highly perishable nature of these commodities. Although modern testing techniques, particularly electron...
International journal of food microbiology
Jul 31, 2025
The preservation of vacuum-packaged beef products is essential for maintaining shelf life. However, the occurrence of blown pack phenomenon, characterized by the expansion of packaging due to gas production by spoilage microorganisms, is still a chal...
International journal of molecular sciences
May 23, 2025
Muscle is a crucial component of cattle, playing a vital role in determining the final quality of beef. This study aimed to identify candidate genes associated with muscle growth and lipid metabolism in beef and dairy cattle by utilizing the public d...
Animal : an international journal of animal bioscience
Apr 25, 2025
For beef cattle, subjective methods tend to be used on-farm for assessing readiness for slaughter. This means that the target classification grades cannot be accurately estimated, leading to over- and under-finished animals being sent to slaughter. T...
Consumers increasingly demand sustainable production practices and high-quality standards. Near-infrared (NIR) spectroscopy presents a non-invasive and efficient tool for addressing these concerns. This study aimed to evaluate vacuum-aged beef across...
This study aimed to evaluate the use of infrared thermography (IRT) as a method for predicting the initial and ultimate temperature, as well as the pH, of the Longissimus thoracis in beef carcasses (LTBC). A total of 102 beef carcasses, consisting of...
Frozen pork stocks are critical for stabilizing food security and prices, but assessing nutritional and physicochemical changes during freezing remains challenging. This study conducted a 12-month frozen storage experiment at -20 °C on 50 pigs' longi...
Current traceability systems rely heavily on external markers which can be altered or tampered with. We hypothesized that the unique intramuscular fat patterns in beef cuts could serve as natural physical identifiers for traceability, while simultane...
Lipids are critical precursors of aroma compounds in beef tallow. This study investigated how enzymatic hydrolysis treatment affected the aroma precursors and flavor of beef tallow during the manufacturing process. Using gas chromatography-mass spect...
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