https://www.selleckchem.com/products/opicapone.html These results provide an overall perspective for bridging the gap between the breed and age on duck meat quality and metabolome, and improve the understanding of the relationship between metabolites and duck meat quality.Changes in quality, protein structure and oxidative reactions of quick-frozen pork patties (after -30 °C, 30 min), which were frozen at -8 °C, -18 °C, -25 °C, -8/-18 °C (stored at -8 °C for 5 days, then stored at -18 °C for 5 days, storage cycle continue until the end of storage period), -18/-25 °C (the same process as -8/-18 °C, temperature is -18 °C and -25 °C) for 0, 1, 2, 3, and 6 months were investigated. The a*-value, pH, water holding capacity and texture properties of pork patties were significantly changed (P less then 0.05) at -8 °C, -8/-18 °C, -18/-25 °C after 1 month of frozen storage. The water redistribution within the patties was detected by LF-NMR analyses. After 6 months of frozen storage, the TBARS and carbonyl content of samples frozen at -8/-18 °C increased by 444% and 239%, respectively. Meanwhile, a decrease in fluorescence intensity reflected a decline in protein structure integrity. The association among quality, oxidative reactions and protein structure were elucidated by principal component analysis. The quality deterioration of the pork patties may be induced by the oxidative reaction and destruction of protein structural integrity during frozen storage.This study examines fraud vulnerability in the food service industry; identifies underlying fraud vulnerability factors; and studies the differences in fraud vulnerability between casual dining restaurants, fine dining restaurants and mass caterers for four product groups. Vulnerability was assessed by an adapted SSAFE food fraud vulnerability assessment, tailored to the food service sector situation. The 15 food service operators rated high vulnerability for 40% of the fraud indicators. This is considerably more than foo