Palatability Traits of Muffin Prepared with Red Wine

Enhancing palatability traits in beef chuck muscles.

Thirty-six USDA Select complexus, latissimus dorsi, rhomboideus, serratus ventralis (SEV), splenius, subscapularis, supraspinatus (SUS), and triceps brachii (TRB) muscles were studied. Muscles were assigned to one of four treatments: control, marinated, needle-pumped, and vacuum-tumbled to reach 10% brine pick-up after treatment. The solution was formulated to have 0.5% of sodium chloride and 0...

Red wine and cardiovascular health.

How Much Progress Can Be Made Selecting For Palatability Traits?

Beef palatability traits include incidence of connective tissue, juiciness, and flavor but what I am going to focus on in this presentation are Warner-Bratzler shear values and taste panel tenderness. These latter two characteristics are those about which we hear the most discussion regarding problems in consumer trials. Warner-Bratzler shear is an objective method of measuring meat tenderness....

Red Wine Polyphenols for Cancer Prevention

Conventional cancer therapies, the second leading cause of death worldwide, result in serious side effects and, at best, merely extend the patient's lifespan by a few years. Searching for effective prevention is of high priority in both basic and clinical sciences. In recent decades natural products have been considered to be an important source of cancer chemopreventive agents. Red wine polyph...

Red wine: A drink to your heart

Mortality and morbidity are still high in cardiovascular disease (CVD). Myocardial ischemia reperfusion injury leading to myocardial infarction is one of the most frequent causes of the death in humans. Atherosclerosis and generation of reactive oxygen species through oxidative stress is the major risk factor for CVD. From the literature collection, it has been identified that moderate consumpt...