In this study, a clear trend for all indicator microorganisms for most of the different carcass regions sampled was observed with microbial reductions from pre-evisceration until final interventions, followed by an increment during chilling and fabrication.
Statistical differences between sampling points for all carcass locations (p < 0.001) followed an overall trend with higher values at pre- and post-evisceration with a continuous decrease until final interventions with a slight increase in counts during the chilling process and a final increase after fabrication.
The experimental effect on intention to eat less meat was marginally significant but in the same direction as the experimental effect on intention in Study 2, M adj (ambivalence salience) = 4.18, M adj (control) = 3.90, SE = 0.11, F (1, 444) = 3.27, p = 0.071, d = 0.16.
Thus, no clear evidence of classification was verified, as the numbers are close to half of the participants, not indicating a clear trend.
Effect of Steaming Time on Sensory Texture of CWC The hardness of CWC was slightly greater than its crispness, and both showed a decreasing trend with the extension of steaming time ( Table 2 ).
The information gathered could be useful for designers and marketers to guide the packaging design for fish products in the Spanish market, although care is required if the results obtained are extrapolated to other countries and products, as there may be significant differences among consumers’ preferences from different regions and cultures.
For example, Enterobacter spp.-causing bacteremia had an increasing trend in developing third-generation cephalosporins-resistance in patients who previously received such treatment, compared to patients treated with other ATBs [ 58 ].
The HD-OIDF-10 group and the HD group with extremely significant differences were selected for MetagenomeSeq analysis, and the occurrence frequency of ASV was greater than or equal to 0.3 as the condition, as shown in Figure 8 C.
Most of the aroma active components showed an increasing trend mainly during the fermentation and drying stages, and compared with fresh leaves, 19 components increased by more than 50%. 2-Methyl-butanal increased the most, 108 times that of fresh leaves, followed by dimethyl sulfide (26 times) and (E,E)-2,4-decadienal (25 times).
Regardless, there was a clear trend of decreasing fish supplies experienced by all groups during this time, which is also regarded as the beginning of the “hunger season” for many poor and vulnerable Zambian families [ 45 ].
The trend of ECG generated from different concentrations of EGCG (100 and 500 μM) was different with the increase in the water bath time, although the content of GCG and GA exhibited an increasing trend at both concentrations.
At a ZEN concentration of 15 mg/L, the degradation rate was significantly lower than that of the other four groups at the same time, but the absolute reduction in ZEN still showed an increasing trend. 3.4.
Consistent with the trend of DEHP, the amount of DBP showed a trend of increasing first and then decreasing during the whole process.
Figure 5 shows an increasing trend with the increase of the octanol–water partition coefficient (Log Kow) and boiling point (Bp).
An increasing trend of bioaccessibility was observed for most of the minerals in meat when C. vulgaris was included in broilers feed, with exception of Cu.
concluded that during the processing of white tea, the levels of some compounds, such as apigenin-6–8-diglucoside, apigenin-6-glucoside-8arabinoside, luteolin-8-glucoside, apigenin-8-glucoside-6-arabinoside, and kaempferol-3,7-di-rhamnoside, showed an increasing trend [ 6 ].
During the withering process of fresh leaves, the contents of most flavonoid glycosides showed a decreasing trend after 30 h ( Figure 2 A), which was consistent with a previously reported result [ 11 ].
The interaction terms AB and AC and quadratic terms A 2 , B 2 and C 2 had a negative correlation with Y, which indicated a decrease in the factors, giving a decreasing trend in the encapsulation efficiency.
Both the total number and total content of volatile compounds showed a decreasing trend after fermentation.
An increasing trend in SeMet content has been also found in Se-enriched chlorella [ 38 ].
The apparent viscosity of protein solutions and emulsions all demonstrated a decreasing trend with increasing shear rates, indicating that all emulsions exhibited a shear-thinning behavior, which has been reported in meat emulsion systems stabilized by proteins [ 17 , 41 ].
Our results suggest that vaccination status and confidence might be significant influencing factors affecting people’s health behaviors and highlight that healthy eating should be consistently promoted to prevent poor dietary practices during global health crisis.
T -test analysis was performed on the data of the two groups using SPSS 19.0 statistical software (SPSS, Inc., Chicago, IL, USA), the difference was significant when p < 0.05 and extremely significant when p < 0.01. 3.
Furthermore, an increasing trend was observed for RRO 2 values over storage, with the highest values observed for W-treated carrots.
In the case of TSC and TPC, an increasing trend was observed with the increase in the concentration of GP into cream soup.