Consumers are increasingly interested in nutritious, safe and healthy muscle food products
with reduced salt and fat that benefit their well-being. Hence, food processors are constantly …

Broiler production at mass level has already been achieved and now emphasis is being laid
on increasing meat quality by altering various characteristics of broiler meat. Appearance …

Over the recent decades, protein oxidation in muscle foods has gained increasing research
interests as it is known that protein oxidation can affect eating quality and nutritional value of …

Skeletal muscle consists of several tissues, such as muscle fibers and connective and
adipose tissues. This review aims to describe the features of these various muscle …

High intensity ultrasound (HIU) offers an alternative to traditional methods of food
preservation, and is regarded as a green and promising emerging technology. Ultrasound …

High‐pressure processing (HPP) has been the most adopted nonthermal processing
technology in the food industry with a current ever‐growing implementation, and meat …

Background Meat and meat products, in spite of having high biological value protein and
essential nutrients required for human sustenance, are highly susceptible to lipid oxidation …

This work considers all factors along the production chain from farm to fork influencing the
quality of fresh pork and processed products. Pork quality is multidimensional and …

This paper reviews current knowledge on the distribution and mobility of water in muscle
(myowater) ante-and post mortem and factors affecting these in relation to fresh meat quality …

Sous vide is a method of cooking in vacuumized plastic pouches at precisely controlled
temperatures. Precise temperature control gives more choice over doneness and texture …