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Meat Products

Meat Products are a diverse range of food items derived from the flesh of animals, including beef, pork, poultry, and other meats.
These products undergo various processing techniques, such as curing, smoking, or cooking, to enhance flavour, texture, and shelf-life.
Meat Products play a crucial role in human nutrition, providing a rich source of protein, vitamins, and minerals.
However, their consumption has also been linked to potential health concerns, making research on optimizing their nutritional profile and safety a key focus area.
PubCompare.ai's AI-driven platform can help streamline meat product research by enhancing reproducibility, accuracy, and the identification of the best protocols and products for your specific needs.
Leveraging this cutting-edge technology can help accelerate the development of innovative, high-quality Meat Products.

Most cited protocols related to «Meat Products»

Mediterranean Diet Adherence Scoring Methodology

Adherence to a Mediterranean dietary pattern was assessed using the 9-Unit dietary score proposed by Trichopoulou et al (1995) (link), including fruits and nuts, vegetables, legumes, cereals, lipids, fish, dairy products, meat products, and alcohol. We used a variant of this score (Trichopoulou et al, 2005 (link)), in which lipid intake was assessed by calculating the ratio of unsaturated (the sum of monounsaturated and polyunsaturated lipids) to saturated lipids, to allow for the low consumption of olive oil-derived monounsaturated lipids in non-Mediterranean countries (Trichopoulou, 2004 (link)). A value of 0 or 1 was assigned to each component of the score as follows: for components that are more consumed in Mediterranean countries (vegetables, legumes, fruits and nuts, cereals, fish, and a high ratio of unsaturated to saturated lipids), persons whose consumption was below or equal to the country sex-specific median were assigned a value of 0, and 1 otherwise. For components traditionally less consumed in Mediterranean countries (dairy, meat, and meat products), persons whose consumption was below the country- and sex-specific median were assigned a value of 1, and 0 otherwise. A value of 1 was given to persons consuming a moderate amount of alcohol (i.e., 10 to <50 g per day of ethanol for men and 5 to <25 g per day for women). For consumption of other quantities of alcohol a value of 0 was assigned. No information on legume consumption was available for the Norwegian cohort but sensitivity analyses, excluding Norway, did not influence the overall results. High scores correspond to high adherence to the Mediterranean dietary pattern (score's range: 0–9).
The score was also calculated using an alternative, more quantitative, method described in the appendix. Obtained results were very similar (data not shown).

Couto E., Boffetta P., Lagiou P., Ferrari P., Buckland G., Overvad K., Dahm C.C., Tjønneland A., Olsen A., Clavel-Chapelon F., Boutron-Ruault M.C., Cottet V., Trichopoulos D., Naska A., Benetou V., Kaaks R., Rohrmann S., Boeing H., von Ruesten A., Panico S., Pala V., Vineis P., Palli D., Tumino R., May A., Peeters P.H., Bueno-de-Mesquita H.B., Büchner F.L., Lund E., Skeie G., Engeset D., Gonzalez C.A., Navarro C., Rodríguez L., Sánchez M.J., Amiano P., Barricarte A., Hallmans G., Johansson I., Manjer J., Wirfärt E., Allen N.E., Crowe F., Khaw K.T., Wareham N., Moskal A., Slimani N., Jenab M., Romaguera D., Mouw T., Norat T., Riboli E, & Trichopoulou A. (2011). Mediterranean dietary pattern and cancer risk in the EPIC cohort. British Journal of Cancer, 104(9), 1493-1499.

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Publication 2011

Cereals Dairy Products Diet Ethanol Fabaceae Fishes Fruit Hypersensitivity Lipids Meat Meat Products Nuts Oil, Olive Vegetables Woman

Evaluating Mediterranean Diet's Impact on Mortality

We used Stata statistical software for all analyses. We set statistical significance at two sided P<0.05. We present descriptive sociodemographic data by simple tabulations and dietary variables as medians and interquartile ranges.
We used proportional hazards (Cox) regression models to analyse survival data. In these models, the time variable was the interval between the date of enrolment and the date of last follow-up or date of death, whichever occurred first. Participants who were alive as of the date of last follow-up or were lost to follow-up were considered censored as of the date of last contact.
With the Cox regression models, we estimated the association (“effect”) of a two unit increase in the Mediterranean diet score with all cause mortality. We also evaluated the relative importance of each of the components of the scale as follows. Firstly, we included all nine components, considered as dichotomous (using the sex specific medians as cut-offs), simultaneously in a Cox regression. Subsequently, we evaluated the influence of each of the dietary components on the mortality ratio associated with the Mediterranean diet score by subtracting alternately one component at a time from the original score (thus reducing the 10 point score to nine point scores) and estimating the nine mortality ratios associated with a two unit increment in the score minus vegetables, score minus pulses, score minus fruits and nuts, score minus cereals, score minus fish and seafood, score minus lipid ratio, score minus meat and meat products, score minus dairy products, and score minus ethanol. To preserve comparability, we multiplied the logarithm of the estimated nine mortality ratios by 9/10 before exponentiating them.
In another analysis, we successively removed from the Mediterranean diet score each of the components in descending order of importance (as assessed from the model in which all nine components were simultaneously included) to evaluate the impact on the mortality ratio of the sequential removal of the component factors. Because successive removal of components reduces the range of the score, and to preserve comparability, we multiplied each of the successively derived log coefficients by 9/10, 8/10, 7/10, and so on before exponentiating them.
Lastly, we evaluated the association with mortality of the joint action of each two by two combination of the individual components of the Mediterranean diet score and examined whether the joint action of any combination of two components was at least additive. As the Mediterranean score includes nine dietary components, we assessed 36 (9×(9−1)/2) two by two combinations. In these combinations, we dichotomised each dietary component as indicated in the construction of the Mediterranean diet score.
In all analyses, we controlled for sex, age at enrolment (<45, 45-54, 55-64, ≥65 years; categorically), education (none/elementary school degree, secondary school or technical school degree, university degree or higher; categorically), smoking status (never, former, and, current at enrolment with cigarettes per day, 1-10, 11-20, 21-30, 31-40, ≥41; ordered), MET-hours (fifths; ordered), total energy intake (fifths; ordered), waist to hip ratio (sex specific fifths; ordered), and body mass index (sex specific fifths; ordered). Whenever we excluded one or more factors from the Mediterranean diet score, we still adjusted for these factors in the statistical analyses to control for possible confounding. Moreover, when we evaluated the two by two combinations, we controlled for the rest of the components of the original score. We checked the proportionality assumption with the log-log plots.

Trichopoulou A., Bamia C, & Trichopoulos D. (2009). Anatomy of health effects of Mediterranean diet: Greek EPIC prospective cohort study. The BMJ, 338, b2337.

Publication 2009

Cereals Dairy Products Diet Diet, Mediterranean Ethanol Fishes Fruit Index, Body Mass Joints Lipids Meat Meat Products Nuts Pulses Seafood Vegetables Waist-Hip Ratio

Scoring Mediterranean Diet Adherence

Adherence to a Mediterranean diet was defined through scores that estimated the conformity of the dietary pattern of the studied population with the traditional Mediterranean dietary pattern. Values of zero or one were assigned to each dietary component by using as cut offs the overall sex specific medians among the study participants. Specifically, people whose consumption of components considered to be part of a Mediterranean diet (vegetables, fruits, legumes, cereals, fish, and a moderate intake of red wine during meals) was above the median consumption of the population were assigned a value of one, whereas a value of zero was given to those with consumptions below the median. By contrast, people whose consumption of components presumed not to form part of a Mediterranean diet (red and processed meats, dairy products) was above the median consumption of the population had a value of zero assigned, and the others had a value of one. However, some differences among the studies existed, especially in relation to the food category of vegetables (grouped with potatoes in one study^w5), meat and meat products (grouped with poultry in some studies^{w4 w6}), and nuts and seeds (grouped with fruits in some studies,^{w4 w6 w7 w12} with legumes in one study,^w5 and considered a group by themselves in some others^{w8 w10 w11}), as well as milk and dairy products (not present in some studies^{w8 w10 w11}) and fish (present only in more recent studies^w4-w12). Thus, the total adherence scores (estimated as the sum of the above indicated scores of zero and one) varied from a minimum of 0 points indicating low adherence to a maximum of 7-9 points reflecting high adherence to a Mediterranean diet.

Sofi F., Cesari F., Abbate R., Gensini G.F, & Casini A. (2008). Adherence to Mediterranean diet and health status: meta-analysis. The BMJ, 337, a1344.

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Publication 2008

Cereals Dairy Products Diet Diet, Mediterranean Fabaceae Fishes Food Fowls, Domestic Fruit Meat Meat Products Milk, Cow's Nuts Plant Embryos Potato Vegetables Wine

Comprehensive Dietary Assessment Protocol

The FFQ was designed to assess habitual diet over the past year, with emphasis on fish consumption and a traditional diet in the study population. Questions were asked about the intake of milk, coffee, orange juice, soft drinks, yoghurt, breakfast cereal, bread, fat on bread, toppings for open sandwiches (jam, cheeses, meat and fish products), fruit, vegetables, potatoes, rice, pasta, rice porridge, fish and fish products, shellfish, condiments and sauces for fish, meat and poultry, eggs, ice cream, cakes, desserts, chocolate, snacks, alcoholic beverages, and dietary supplements. Similar items were grouped together in blocks with question headings. The response options were predefined and listed in increasing order with check-boxes to facilitate completion and optical reading. For example, the items listed under the question "How often do you eat fruit?" were "apples/pears", "oranges", "bananas", and "other fruit" with the following options: "never/rarely", "1–3 per month", "1 per week", "2–4 per week", "5–6 per week", "1 per day", and "2+ per day". The first alternative for consumption frequencies was always "never/rarely", but the number of options ranged from 4 to 7 depending on the food. When convenient, the questions were phrased in terms of natural units, such as glasses (milk, fruit juice, soft drinks, and wine), cups (coffee), slices (bread), or number (eggs and potatoes). Separate questions about the usual amounts consumed were included for fat on bread, vegetables, fish and fish products, sauces and condiments for fish, meat and meat products, ice cream, chocolate, and cod liver oil supplements. The number of response options ranged from 3 to 5 with units in pieces, slices, decilitres, florets (broccoli and cauliflower), or spoonfuls. The dietary intake computations included a total of 132 questions in the FFQ (consumption frequencies = 91, types of fat used on bread = 7, amounts = 28, and time of year for the consumption of different species of fish = 6). A detailed list of the food items, including a specification of those with a separate amount question, can be found in Additional file 1. The original version of the test-retest FFQ is shown in Additional file 2.

Parr C.L., Veierød M.B., Laake P., Lund E, & Hjartåker A. (2006). Test-retest reproducibility of a food frequency questionnaire (FFQ) and estimated effects on disease risk in the Norwegian Women and Cancer Study (NOWAC). Nutrition Journal, 5, 4.

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Publication 2006

Alcoholic Beverages Banana Bread Broccoli Cacao Cauliflower Cereals Cheese Coffee Condiments Diet Dietary Supplements Eggs Eyeglasses Fishes Fish Products Food Fowls, Domestic Fruit Fruit Juices Ice Cream Meat Meat Products Milk, Cow's Oil, Cod Liver Oryza sativa Paste Pears Potato Shellfish Snacks Soft Drinks Vegetables Vision Wine Yogurt

Designing a Comprehensive Iron-Focused FFQ

The designed IRONIC-FFQ was based on a food frequency assessment. Only food products that were sources of iron were taken into account. Due to the fact that the questionnaire was designed for a group of young women (as characterised by the highest frequency of anemia), the fortified food products dedicated for other groups (e.g., for children) were not included. During the design of the IRONIC-FFQ, information about main sources of iron in the Polish diet was taken into account—it is indicated that the main sources of iron in the analysed group are cereal products, meat/fish and meat/fish products, vegetables, potatoes and fruits [16 ]. Moreover, all other food products that are also characterised by iron content no lower than 0.1 mg per 100 g were chosen on the basis of Polish food composition tables [17 ].
All food products meeting the assumed criteria were grouped into 12 food product groups and 32 related sub-groups characterised by a similar range of iron content, as presented in Table 1. The clustering procedure (combining products of the same food product sub-group characterised by a similar iron content and presenting them as a sub-group instead of a list of single products) was conducted to obtain a lower number of items included in the questionnaire. In the group of fortified food products available on the Polish market, mainly corn flakes and cereal products are iron-fortified [18 ], thus only such products were included in the IRONIC-FFQ.
The most popular serving sizes were determined on the basis of the Polish food model booklet [19 ] and verified during the pilot research. The pilot study was conducted on a group of five young female individuals who received the IRONIC-FFQ, including preliminarily specified portion sizes of food products and dishes. The participants were asked to fill in the questionnaire. Subsequently, portion sizes of the products and dishes were verified and, if needed, changed into more reasonable sizes on the basis of the obtained declared numbers of servings.
For each group of food products, the average iron content in a serving was specified, as is presented in Table 1 [17 ]. Information about the iron quantity in the serving was not placed in the IRONIC-FFQ in order to not interfere in providing the answers, but the serving sizes were specified in the IRONIC-FFQ.
Individuals were asked about the exact number of servings of products from the groups specified in the IRONIC-FFQ which had been consumed during a typical week throughout the previous year (open-ended question). They were asked to indicate the servings of products consumed and added to consumed dishes. In the questionnaire, the participants declared the typical number of servings of each product (being able to indicate not only whole integers but also decimal parts).
During the analysis, the number of servings was divided into 7 days a week to obtain the daily number of servings. The iron intake from the products was estimated using the following formula: iron intake (mg) = daily number of servings × typical iron content in one serving (Table 1). The total daily iron intake was obtained as the sum of the values of iron intake from all groups of products.
For the meat and meat products, an additional question was put in the IRONIC-FFQ—the participants were asked to indicate up to the five most frequently chosen types of meat and up to the five most frequently chosen types of meat products. If such a product/products for a group was/were specified, instead of the typical iron content in one serving, as presented in Table 1, an individualized iron content in the serving was taken into account during the calculation for each participant. The individualized calculated iron content in the serving was obtained as a mean for the most commonly chosen products from a group. As a consequence, the iron content was assessed more precisely for the meat and meat products than for the other products, as meat and meat products were observed as possibly being the main source of error in the iron intake estimation.

Głąbska D., Guzek D., Ślązak J, & Włodarek D. (2017). Assessing the Validity and Reproducibility of an Iron Dietary Intake Questionnaire Conducted in a Group of Young Polish Women. Nutrients, 9(3), 199.

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Publication 2017

Anemia Cereals Child Diet Fishes Fish Products Food Food, Fortified Fruit Hyperostosis, Diffuse Idiopathic Skeletal Iron Maize Meat Meat Products Potato Vegetables Woman

Most recents protocols related to «Meat Products»

Fipronil Pharmacokinetics in White-tailed Deer

The concentrations of fipronil and fipronil metabolites in plasma (Cp) (LOQ = 0.04 ppb) and feces (Cf) (LOQ = 0.1 ppb) were estimated for each individual deer (n = 24). Linear regression (P < 0.05) was used to detect a correlation between Cp or Cf (dependent) and the mg fipronil/kg body weight consumed by white-tailed deer (independent). Linear regression was also used to detect a potential correlation between Cp and survivorship of female I. scapularis and A. americanum ticks.
The concentrations of fipronil and fipronil metabolites within various tissues (Ct) were estimated for 16 FDF-treated deer and two control deer (LOQ = 0.04 ppb). Differences in Ct values among all tissue classifications (fat, meat, meat by-products, liver) were estimated using a Kruskal–Wallis H-test followed by a Wilcoxon signed-rank test within each pair. Differences in Ct values between the T48 and T120 exposure groups estimated for each tissue classification and differences in Ct values of each tissue classification within each test subgroup were estimated using a Wilcoxon signed-rank test. The Ct was compared with the MRL established by the US EPA for ruminant cattle [47 (link)] (meat/muscle = 40 ppb; liver = 100 ppb; meat by-products = 40 ppb; fat = 400 ppb) which are utilized by the US Food and Drug Administration (FDA) when evaluating potential products. The Ct values recorded at each time point post-exposure (day 15, day 29) were used to develop exponential equations to approximate the rate of fipronil degradation for each tissue classification as a function of the number of days post-exposure. The equation was formulated as follows, and is functionally similar to equations previously utilized by Poché et al. [29 (link)] to represent fipronil degradation in bovid plasma and feces:

Fipronil degradation = Θ^{1} * E X P (Θ .^{2} x)

where Ɵ¹ = Theta-1 estimate, Ɵ² = Theta-2 estimate, EXP = exponential, x = days post-exposure.
All analyses were performed using the current versions of JMP statistical software (version 15) (SAS Institute, Cary, NC, USA) and Microsoft Excel. Differences were considered significant if P < 0.05.

Poché D.M., Wagner D., Green K., Smith Z., Hawthorne N., Tseveenjav B, & Poché R.M. (2023). Development of a low-dose fipronil deer feed: evaluation of efficacy against two medically important tick species parasitizing white-tailed deer (Odocoileus virginianus) under pen conditions. Parasites & Vectors, 16, 94.

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Publication 2023

Body Weight Cattle Deer Feces Females fipronil Liver Meat Meat Products Muscle Tissue Odocoileus virginianus Plasma Ruminants Ticks Tissues

Deer Fipronil Exposure Protocol

At the conclusion of the tick observations on day 8 post-attachment, fresh fecal samples were collected from each test deer pen. Additionally, internal tissues were collected from each deer in each treatment group. The deer were first sedated by injection of 1–2 mg/kg xylazine hydrochloride (100 mg/ml) into the large muscle bellies of the rump/rear limbs. While sedated, deer were euthanized by intravenous injection, administered via the jugular vein, of 86 mg/kg Euthasol (pentobarbital sodium, 390 mg/ml), resulting in pentobarbital sodium overdose. Death was confirmed by a combination of the following: (i) lack of heartbeat based on auscultation with a stethoscope; (ii) lack of respiration based on visual inspection of the thorax; (iii) lack of corneal reflex; and (iv) lack of response to firm toe pinch. All euthanasia was performed by the attending veterinarian exclusively.
Various tissues were collected from euthanized deer. The objective was to collect tissues similar to what would be collected by hunters when field dressing a killed deer. Thus, we focused on specific meat cuts, meat by-products and fatty tissues. Approximately 50 g of each tissue was surgically removed using disposable scalpels. Scalpels and surgical gloves were replaced between each individual tissue collection to minimize the risk of contamination. Each tissue was transferred to an individual biological specimen bag (Keefitt®), which was immediately stored at − 20 °C until analysis. In addition to collecting tissues from 16 deer in the treatment group, we collected tissues from two deer in the control group to establish a baseline and for analytical method development.
Tissues, plasma and feces were delivered to CSU for method development and analyses, and analyzed for the presence of fipronil and fipronil metabolites using validated methods of liquid chromatography/mass spectrometry (LC/MS). A list of tissue classifications, the maximum residue limits (MRL) listed by the US Environmental Protection Agency (EPA) for fipronil in cattle and the explicit tissue identifications are presented in Additional file 6: Table S2.
Critical study dates for each test deer (acclimation, exposure, post-attachment, capsule checks, tissue collection) are presented in Additional file 7: Table S3.

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Publication 2023

Acclimatization Auscultation Biopharmaceuticals Capsule Cattle Cell Respiration Chest Corneal Reflexes Deer Drug Overdose Euthanasia Feces fipronil Jugular Vein Liquid Chromatography Mass Spectrometry Meat Meat Products Muscle Tissue Operative Surgical Procedures Pentobarbital Sodium Plasma Pulse Rate Stethoscopes Ticks Tissue, Adipose Tissues Veterinarian Xylazine Hydrochloride

Preservative Efficacy in Animal Products

Bacteria that were the most sensitive to propionic acid, benzoic acid, and sorbic
acid were used to determine MIC of preservatives in unprocessed animal products
(eggs, chicken breast, chicken legs, pork ribs, pork sirloin, beef ribs, beef
chunk, and milk) and processed animal products (processed butter, ground meat
product, natural cheese, and smoked eggs). The selected bacteria were
Campylobacter coli ATCC33559, Campylobacter
jejuni ATCC33560, Erwinia carotovora KCCM11319,
Micrococcus luteus KCCM11211, and Moraxella
catarrhalis KCCM42707. A mixture of the bacteria was prepared
according to the procedure described in the section of ‘Inoculum
preparation’. Inoculum 0.1 mL was inoculated to 25 g of food sample in a
sample bag to obtain a concentration of 4 Log CFU/g. A hundred microliters of
the preservatives were then spiked in samples to have 0, 100, 500, 1,000, and
1,500 (1,200 ppm for sorbic acid) ppm. Pork ribs, pork loin, beef ribs, beef
chunks, milk, processed butter, fermented milk, and natural cheese were stored
at 10°C. Poultry and processed meat products were stored at 5°C,
and smoked eggs were stored at 25°C. The sample (25 g) was aseptically
transferred to a sample bag containing 225 mL of buffered peptone water (BPW;
Becton Dickinson, Sparks, MD, USA), and the sample was pummeled for 60 s in a
pummeler (BagMixer^® 400, Interscience, Saint Nom la Bretehe,
France). One milliliter of the homogenate was serially diluted with BPW, and the
homogenates were dispensed on an aerobic bacteria count plate (AC Petrifilm;
3M^TM Petrifilm aerobic count plate, 3M, St. Paul, MN, USA) to
quantify the total bacteria. The AC Petrifilms were incubated at 35°C for
48 h, and the colonies were then manually counted. The end time of the storage
was determined as the time when the bacterial cell counts in the 0-ppm sample
increased to 6 Log CFU/g. This experiment was repeated three times. The
bacterial cell counts for each concentration of preservatives at the end of the
storage were compared to the cell counts on day 0. This comparison was conducted
by pairwise t-test at α=0.05 with the general linear model
procedure (proc glm) of SAS^® (ver.9.4, SAS Institute, Cary,
NC, USA). If the difference was not significant, the concentration was
determined as MIC per each replication. Among the MIC of 3 replications, the
lowest MIC was determined as a final MIC.

Seo Y., Sung M., Hwang J, & Yoon Y. (2023). Minimum Inhibitory Concentration (MIC) of Propionic Acid, Sorbic Acid, and Benzoic Acid against Food Spoilage Microorganisms in Animal Products to Use MIC as Threshold for Natural Preservative Production. Food Science of Animal Resources, 43(2), 319-330.

Publication 2023

Animals Bacteria Bacteria, Aerobic Beef Benzoic Acid Breast Butter Cells Cheese Chickens DNA Replication Eggs Escherichia coli Food Fowls, Domestic Leg Meat Products MICA protein, human Micrococcus luteus Milk Pectobacterium carotovorum Peptones Pharmaceutical Preservatives Pork propionic acid Ribs Sorbic Acid

Preserving Animal Product Qualities

Unprocessed animal products and processed animal products were selected based on
following criteria; i) cases of research on natural preservatives, ii) food
items and raw materials with high consumption (MFDS, 2020 ), iii) fat content. For unprocessed animal products,
eggs, chicken breast, chicken legs, pork ribs, pork sirloin, beef ribs, beef
chuck, and milk samples were used. For processed animal products, processed
butter, fermented milk, ground meat product, natural cheese, and smoked egg
samples were used. These samples were purchased from local supermarkets and
butcher shops.

Publication 2023

Animals Beef Breast Cheese Chickens Eggs Leg Meat Products Milk Pharmaceutical Preservatives Pork Ribs

Radish Powder Enrichment for Meat Products

Fresh radishes (Raphanus sativus L.) grown in Korea were
purchased and randomly selected to manufacture radish powder. Radish powder was
prepared after subsequent washing, homogenizing, drying, and powdering as
previously described by Bae et al. (2020) (link).
Then, powdered samples were vacuum-packed and stored at −18°C
until further use. To standardize the nitrate content (32,000 ppm) from each
batch, the radish powder was mixed with maltodextrin (#186785579, ESfood, Gunpo,
Korea) before processing the meat products.
A starter culture (Bactoferm^® CS-300, CHR Hansen, Pohlheim,
Germany) comprising Staphylococcus carnosus and
Staphylococcus carnosus subsp., sodium nitrite (S225,
Sigma-Aldrich, St. Louis, MO, USA), sodium tripolyphosphate (238503,
Sigma-Aldrich, St. Louis, MO, USA), sodium chloride (S-3160-65, Fisher
Scientific UK, Loughborough, UK), sodium ascorbate (#35268, Acros Organics,
Geel, Belgium), and dextrose (A16828, Thermo Fisher Scientific, Heysham, UK)
were purchased from commercial suppliers. As alternatives to synthetic
phosphate, OSC (Glucan, Jinju, Korea), CF (CF-100, Fiberstar, River Falls, WI,
USA), and DPP (#80276308572, Sunsweet Growers, Yuba City, CA, USA) were
obtained.

Yoon J., Bae S.M, & Jeong J.Y. (2023). Effects of Nitrite and Phosphate Replacements for Clean-Label Ground Pork Products. Food Science of Animal Resources, 43(2), 232-244.

Publication 2023

CF-100 Glucans Glucose maltodextrin Meat Products Nitrates Powder Raphanus Raphanus sativus Rivers Sodium Ascorbate Sodium Chloride Sodium Nitrite Staphylococcus carnosus triphosphoric acid, sodium salt Vacuum

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More about "Meat Products"

Discover the diverse world of Meat Products, a rich source of protein, vitamins, and minerals.
These food items derived from the flesh of animals, including beef, pork, poultry, and other meats, undergo various processing techniques like curing, smoking, or cooking to enhance flavor, texture, and shelf-life.
Leverage PubCompare.ai's cutting-edge AI-driven platform to streamline your meat product research.
Enhance reproducibility, accuracy, and identify the best protocols and products for your specific needs.
Explore literature, pre-prints, and patents to locate the latest advancements in meat product development.
Optimize your research process with FoodScan, FoodScanTM Lab, Accumet AB150, and SPSS Statistics v22.
Utilize Specific antisera and an Industrial large meat grinder to ensure consistent quality.
Extract DNA from meat products using the DNA Isolation Reagent and analyze it with the NanoDrop ND-1000 UV-Vis Spectrophotometer.
Stay ahead of the curve in the ever-evolving world of Meat Products.
Harness the power of technology and explore new frontiers in this crucial area of human nutrition and food safety research.