In order to elucidate the development of quality properties in the fat portion of Chinese bacon during low-temperature smoking (LTS), raw pork was cured for five days, followed by infusion with smoked liquid and a subsequent ten-day smoking period characterized by alternating high and low-temperature conditions. The physicochemical characteristics and microstructures of the fat portion of the Chinese bacon were examined at three stages: the raw meat stage (Control), the curing stage (C3d and C5d), and the smoking stage (S5d and S10d). The results showed that LTS increased the hardness, transparency, and b* value of bacon fat.
View Article and Find Full Text PDFThis study explores the binding properties of two important constituents from Crocus sativus L (crocin and crocetin) with myosin, examining their influence on antioxidant capacity in myosin and a grilled meat model. And their impact on cytoprotective potential of myosin digestion products was also assessed in Caco-2 cells. Crocin and crocetin exhibited discernible binding affinity to myosin via static quenching, which induced conformational alterations that bolstered the antioxidant capacity of myosin, preventing peroxidation, which also corroborated in a grilled meat model.
View Article and Find Full Text PDFThe genome is a sequence that encodes the DNA, RNA, and proteins that orchestrate an organism's function. We present Evo, a long-context genomic foundation model with a frontier architecture trained on millions of prokaryotic and phage genomes, and report scaling laws on DNA to complement observations in language and vision. Evo generalizes across DNA, RNA, and proteins, enabling zero-shot function prediction competitive with domain-specific language models and the generation of functional CRISPR-Cas and transposon systems, representing the first examples of protein-RNA and protein-DNA codesign with a language model.
View Article and Find Full Text PDF