Minced meats are offered to the consumers with different levels of fat. In addition, they are the main ingredients in a large assortment of processed products like hamburgers, patties and sausages. There is a need for a fast determination technique of different chemical composition in minced meat to ensure that the right amount is presented. In this study, a pushbroom hyperspectral imaging syst...

Minced muscle autografting mediates de novo myofiber regeneration and promotes partial recovery of neuromuscular strength after volumetric muscle loss injury (VML). A major limitation of this approach is the availability of sufficient donor tissue for the treatment of relatively large VMLs without inducing donor site morbidity. This study evaluated a laminin-111 supplemented hyaluronic acid bas...

Volumetric muscle injury (VML) causes an irrecoverable loss of muscle fibers, persistent strength deficits, and chronic disability. A crucial challenge to VML injury and possible regeneration is the removal of all of the in situ native elements necessary for skeletal muscle regeneration. Our first goal was to establish a reliable VML model in the mouse tibialis anterior (TA) muscle. In adult ma...

A real-time polymerase chain reaction (PCR) assay was evaluated to detect Salmonella in hydrodynamic pressure (HDP)-treated chicken using molecular beacon probes available as a commercial kit (iQ-Check, Bio-Rad Laboratories). The sensitivity and accuracy of the assay were compared with the conventional USDA microbiological procedure using artificially contaminated minced chicken. Chicken fillet...

BACKGROUND The aim of the study was to elaborate a method of modelling and forecasting rheological features which could be applied to raw minced meat at the stage of mixture preparation with a given ingredient composition. MATERIAL AND METHODS The investigated material contained pork and beef meat, pork fat, fat substitutes, ice and curing mixture in various proportions. Seven texture paramet...

Gheisari H.R., Møller J.K.S., Adamsen Ch.E., Skibsted L.H. (2010): Sodium chloride or heme protein induced lipid oxidation in raw, minced chicken meat and beef. Czech J. Food Sci., 28: 364–375. The objective of this study was to evaluate the effect of the salt (NaCl) level (0%, 1% and 6%) or the addition of metmyoglobin (MetMb) in the amount twice that in the natural muscle content on the oxida...

In this study, hydrolyzed protein as a natural preservative for increasing the shelf life of minced meat of silver carp (Hypophthalmichthys molitrix) was used in a refrigerator for 12 days. Hydrolyzed protein was added to the minced meat of fish, at 0.5, 1 and 1.5% concentration. In this regard, microbial, chemical and sensory tests were carried out during the period of storage at intervals of ...

Quality of minced silver carp (Hypophthalmicthysmolitrix) with gum arabic encapsulated with 1 and 1.5%( w/w) and rosemary extract (RE) (1 and 1.5% w/w) stored at 4˚C was studied chemically (peroxide value and total volatile nitrogen) and microbiologically (total viable count, psychrotrophic count) analyses. The efficacy of the encapsulated extract to control the population of Esche...

background: antioxidant activities of plant extracts are being studied to increase the shelf life of fish products. some plants such as urtica dioica l. (nettle) can be a good source of antioxidants. the objective of this study was to evaluate the effects of hydroalcoholic and water extracts of nettle leaf on the chemical properties of superchilled minced meat of the common kilka fish (clupeone...