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Da D, Nian Y, Shi J, Li Y, Zhao D, Zhang G, Li C. Characterization of specific volatile components in braised pork with different tastes by SPME‐GC/MS and electronic nose. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15492] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Dandan Da
- Key Laboratory of Meat Processing and Quality Control, MOE Nanjing Agricultural University Nanjing P.R. China
- Key Laboratory of Meat Processing, MARA Nanjing Agricultural University Nanjing P.R. China
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control Nanjing Agricultural University Nanjing P.R. China
- College of Food Science and Technology Nanjing Agricultural University Nanjing P.R. China
| | - Yingqun Nian
- Key Laboratory of Meat Processing and Quality Control, MOE Nanjing Agricultural University Nanjing P.R. China
- Key Laboratory of Meat Processing, MARA Nanjing Agricultural University Nanjing P.R. China
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control Nanjing Agricultural University Nanjing P.R. China
- College of Food Science and Technology Nanjing Agricultural University Nanjing P.R. China
| | - Jie Shi
- Key Laboratory of Meat Processing and Quality Control, MOE Nanjing Agricultural University Nanjing P.R. China
- Key Laboratory of Meat Processing, MARA Nanjing Agricultural University Nanjing P.R. China
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control Nanjing Agricultural University Nanjing P.R. China
- College of Food Science and Technology Nanjing Agricultural University Nanjing P.R. China
| | - Yingqiu Li
- Guangxi Vocational College of Technology and Business Nanning P.R. China
| | - Di Zhao
- Key Laboratory of Meat Processing and Quality Control, MOE Nanjing Agricultural University Nanjing P.R. China
- Key Laboratory of Meat Processing, MARA Nanjing Agricultural University Nanjing P.R. China
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control Nanjing Agricultural University Nanjing P.R. China
- College of Food Science and Technology Nanjing Agricultural University Nanjing P.R. China
| | - Guanghong Zhang
- Key Laboratory of Meat Processing and Quality Control, MOE Nanjing Agricultural University Nanjing P.R. China
- Key Laboratory of Meat Processing, MARA Nanjing Agricultural University Nanjing P.R. China
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control Nanjing Agricultural University Nanjing P.R. China
- College of Food Science and Technology Nanjing Agricultural University Nanjing P.R. China
| | - Chunbao Li
- Key Laboratory of Meat Processing and Quality Control, MOE Nanjing Agricultural University Nanjing P.R. China
- Key Laboratory of Meat Processing, MARA Nanjing Agricultural University Nanjing P.R. China
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control Nanjing Agricultural University Nanjing P.R. China
- College of Food Science and Technology Nanjing Agricultural University Nanjing P.R. China
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Moyo S, Masika PJ, Muchenje V, Jaja IF. Effect of Imbrasia belina meal on growth performance, quality characteristics and sensory attributes of broiler chicken meat. ITALIAN JOURNAL OF ANIMAL SCIENCE 2020. [DOI: 10.1080/1828051x.2020.1848463] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Sipho Moyo
- Department of Livestock and Pasture Sciences, Faculty of Science and Agriculture, University of Fort Hare, Alice, South Africa
| | - Patrick Julius Masika
- Department of Livestock and Pasture Sciences, Faculty of Science and Agriculture, University of Fort Hare, Alice, South Africa
- Fort Cox College of Agriculture Forestry Training Institute, Alice, South Africa
| | - Voster Muchenje
- Department of Livestock and Pasture Sciences, Faculty of Science and Agriculture, University of Fort Hare, Alice, South Africa
| | - Ishmael Festus Jaja
- Department of Livestock and Pasture Sciences, Faculty of Science and Agriculture, University of Fort Hare, Alice, South Africa
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Semwogerere F, Neethling J, Muchenje V, Hoffman L. Effects of production systems on the carcass and meat quality characteristics of spent laying hens. Poult Sci 2018; 97:1990-1997. [DOI: 10.3382/ps/pey074] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2017] [Indexed: 11/20/2022] Open
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Tenderness classification of fresh broiler breast fillets using visible and near-infrared hyperspectral imaging. Meat Sci 2018; 139:82-90. [DOI: 10.1016/j.meatsci.2018.01.013] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2017] [Revised: 12/05/2017] [Accepted: 01/15/2018] [Indexed: 12/22/2022]
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U-chupaj J, Malila Y, Petracci M, Benjakul S, Visessanguan W. Effect of Tumbling Marination on Marinade Uptake of Chicken Carcass and Parts Quality. ACTA ACUST UNITED AC 2017. [DOI: 10.1590/1806-9061-2016-0380] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
| | - Y Malila
- National Center for Genetic Engineering and Biotechnology, Thailand
| | | | | | - W Visessanguan
- National Center for Genetic Engineering and Biotechnology, Thailand
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