Bacterial dynamics and volatile metabolome changes of vacuum-packaged beef with different pH during chilled storage DOI

Magdevis Y. Rodriguez-Caturla,

Larissa P. Margalho, Juliana S. Graça

et al.

International Journal of Food Microbiology, Journal Year: 2024, Volume and Issue: 427, P. 110955 - 110955

Published: Nov. 1, 2024

Language: Английский

Antioxidant and antimicrobial sodium alginate/sodium Carboxymethyl cellulose films loaded with self-assembled hesperidin Nanorods for fruits preservation DOI
Zexin Gao, Shuting Xie, Li Chang

et al.

Food Chemistry, Journal Year: 2025, Volume and Issue: 474, P. 143183 - 143183

Published: Feb. 2, 2025

Language: Английский

Citations

1
Assessment of chitosan coating enriched with Citrus limon essential oil on the quality characteristics and shelf life of beef meat during cold storage DOI

Abbas Isvand,

Samira Karimaei,

Masoomeh Amini

et al.

International Journal of Food Microbiology, Journal Year: 2024, Volume and Issue: 423, P. 110825 - 110825

Published: July 11, 2024

Language: Английский

Citations

5
New Application of Electrolyzed Water in Food System DOI

Guowu Xu,

Lu Chen, Yufeng Li

et al.

ACS Food Science & Technology, Journal Year: 2025, Volume and Issue: unknown

Published: Jan. 17, 2025

Fresh seafood and agricultural products are susceptible to microbial contamination, leading resource waste safety risks. Electrolyzed water (EW), an environmentally friendly agent, can inactivate microorganisms prolong the shelf life of food. Considerable attention has been devoted its potential in guaranteeing food quality safety. This review focused on effectiveness both acidic electrolyzed (AEW) alkaline (AIEW) inactivating bacteria fungi degrading mycotoxins. Additionally, newly developed ice (AEW ice) preservation effect were evaluated. Notably, AEW could greatly inhibit growth exogenous activity endogenous enzymes, thereby preventing deterioration seafood. novel applications AIEW combined with several emerging technologies, including ultrasound photodynamic inactivation (PDI) also summarized. However, there challenges regarding future development EW industry, constructing efficient technologies enhance stability durability AEW, developing equipment for continuous production ice, improving efficiency against matrices, identifying action targets, elucidating eradication mechanisms bacterial biofilms, etc. perspective will provide new findings into knowledge, deficiency, industry.

Language: Английский

Citations

0
Assessment of the effects of dry and wet aging on dark-cutting Nellore beef meat by TD-NMR and 1H NMR approaches DOI
Maria de Fátima Costa Santos,

Andressa Kühnen Silva,

Jonatã Henrique Rezende-de-Souza

et al.

Food Research International, Journal Year: 2025, Volume and Issue: 205, P. 115920 - 115920

Published: Feb. 10, 2025

Language: Английский

Citations

0
Challenges in Applying Multimodal Imaging Technologies to Quantify In Vivo Glycogen and Intramuscular Fat in Livestock DOI Creative Commons
Tharcilla I. R. C. Alvarenga, P. McGilchrist, Marianne D. Keller

et al.

Foods, Journal Year: 2025, Volume and Issue: 14(5), P. 784 - 784

Published: Feb. 25, 2025

Predicting meat quality, especially dark, firm and dry meat, as well muscle fat prior to slaughter, presents a challenge in practice. Medical high-frequency ultrasound applications can be utilized predict body composition quality aspects. Ultrasounds are non-invasive, rapid-to-operate vivo show high correlations the animal production traits being estimated. Farm ultrasounds used intramuscular content beef cattle industry. Challenges identified applying technology detect glycogen farm animals due wide range of fat, water composition. Other technologies methods reported this literature review overcome issues practicability accuracy when estimating levels cattle. The discussion other tools such hyperspectral imaging, microwave sensor digital infrared thermal imaging were addressed because their superior moisture components.

Language: Английский

Citations

0
Recent studies of metal-organic frameworks as meat freshness sensors DOI
Lili Yang, Jing Xie, Zhaoyang Ding

et al.

Microchemical Journal, Journal Year: 2025, Volume and Issue: 212, P. 113184 - 113184

Published: Feb. 27, 2025

Language: Английский

Citations

0
A novel light-responsive sandwich-like nanocomposite film with efficient antibacterial activity for chilled beef preservation DOI
Yirui Zhao, Hongshun Hao,

Gongliang Zhang

et al.

Food Bioscience, Journal Year: 2025, Volume and Issue: unknown, P. 106274 - 106274

Published: March 1, 2025

Language: Английский

Citations

0
Energy-efficient chilling and storage of beef using slurry ice: Assessing of chilling efficiency and quality changes DOI
Yue Qiu, Jinghui Song,

Baofang Zhang

et al.

International Journal of Refrigeration, Journal Year: 2025, Volume and Issue: unknown

Published: March 1, 2025

Language: Английский

Citations

0
Preparation, characterization of algae polyphenol-polysaccharide composite films and application in chilled porcine longissimus lumborum packaging DOI

Juyang Zhao,

Fangxing Yang,

Xuwei Fang

et al.

Meat Science, Journal Year: 2025, Volume and Issue: 225, P. 109801 - 109801

Published: March 8, 2025

Language: Английский

Citations

0
Preparation of whey protein-chitosan edible coating modulated by cold plasma and its effect on quality and metabolites of chilled beef DOI

Deng Zhanfei,

Shi Yuyue,

Shuangshuang Sun

et al.

International Journal of Biological Macromolecules, Journal Year: 2025, Volume and Issue: unknown, P. 142367 - 142367

Published: March 1, 2025

Language: Английский

Citations

0