Metabolic, proteomic and microbial changes postmortem and during beef aging-Reference-Cited by-同舟云学术

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Metabolic, proteomic and microbial changes postmortem and during beef aging

Published:2022-08-25 Issue: Volume: Page:1-34
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Bischof Greta¹²,Witte Franziska³,Terjung Nino⁴,Heinz Volker⁵,Juadjur Andreas¹,Gibis Monika²^ORCID

Affiliation:

1. Chemical Analytics, German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany

2. Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany

3. Product Innovation, German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany

4. Product Innovation, DIL Technology GmbH, Quakenbrück, Germany

5. Research Directorate, German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany

Funder

German Parliament

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2022.2113362

Reference286 articles.

1. Very fast chilling of beef carcasses

2. Aspects of high hydrostatic pressure food processing: Perspectives on technology and food safety

3. Dry aging of beef in a bag highly permeable to water vapour

4. Myosin light chain 1 release from myofibrillar fraction during postmortem aging is a potential indicator of proteolysis and tenderness of beef

5. Metabolites and Metabolic Pathways Correlated With Beef Tenderness

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1. Ultrasound-induced modifications of beef flavor characteristics during postmortem aging;Ultrasonics Sonochemistry;2024-08

2. Chlorella vulgaris as a Nutraceutical Source for Broilers: Improving Meat Quality and Storage Oxidative Status;Foods;2024-07-27

3. LC-MS-based metabolomics reveals metabolite dynamic changes of beef after superchilling early post-mortem;Food Research International;2024-05

4. Influence of Transport Distance, Animal Weight, and Muscle Position on the Quality Factors of Meat of Young Bulls during the Summer Months;Applied Sciences;2024-04-23

5. Authentication of aged beef in terms of aging time and aging type by 1H NMR spectroscopy;Food Chemistry;2024-03

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