A5103259438- Meat and Animal Product Quality
- Food Quality and Safety Studies
- Phytochemicals and Antioxidant Activities
- Probiotics and Fermented Foods
- Muscle metabolism and nutrition
- Fermentation and Sensory Analysis
- Polyamine Metabolism and Applications
- Fungal Biology and Applications
- Protein Hydrolysis and Bioactive Peptides
National Institute of Animal Science
2016-2018
Objective The study aimed at assessing the effects of frozen storage duration on quality characteristics, lipid oxidation and sensory various horse muscles. Methods Five representative muscles: longissimus dorsi (LD), gluteus medius (GM), semimembranosus (SM), biceps femoris (BF), triceps brachii (TB) 24 h post-mortem obtained from 28-mo-old Jeju female breed horses (n = 8) were used in present investigation. muscles vacuum-packaged −20°C for 120, 240, 360 days. All samples analyzed thawing...
This study was conducted to evaluate the effects of fermenting temperature on applicability
Summary This study aimed at assessing the utilisation possibility of Enterococcus faecalis as starter cultures for production fermented sausages. The E. isolates isolated from faeces samples 5‐day‐old healthy newborn babies, identified by 16SrDNA sequencing and free virulence determinants proven genomic sequencing, were used sausages culture. Six treatments (four inoculated with four different isolates, one commercial culture control) prepared. inoculation showed a stronger acidification...