In this study, the effects of different microwave treatment times (10, 20, 30, 40, 50, and 60 s)
on fat loss, fatty acid profile, lipid transfers, and microstructure of pork subcutaneous back fat …

Fat cell distribution in the structure of semimembranosus muscle of goat and lamb was
studied. The effect of various heating methods including conventional, domestic and …

Microwave rendering process and effects of rendering conditions on yields and
characteristics of chicken fat from broiler abdominal fat tissue were studied. Microwave …

The aim of this study was to highlight the existence of a correlation between Maillard
reaction and protein aggregation in bovine meat as a function of power level and exposure …

Objective In order to utilize fat from broiler byproducts efficiently, it is necessary to develop
an appropriate rendering procedure and establish quality information for the rendered fat. A …

The study attempts to address the low tenderness problem of meat heated by microwave
through modifying the heat transfer mode in the microwave oven. The effects of two heat …

Physicochemical changes and protein denaturation were evaluated for pork longissimus
dorsi muscle subjected to different thawing methods. Fresh pork longissimus dorsi muscle …

The aim of this study was to evaluate the effect of microwave precooking on mass transfer
during deep-fat frying of ostrich meat plates. The influence of microwave power level, frying …

Cold plasma has been considered a novel non-thermal processing technique and attracted
a high attention by the food industry. In this study, the influences of dielectric barrier …

Porcine subcutaneous fat is a common raw material used in meat processing. In this study,
the effects of stewing times (0, 50, 100, 150, and 200 min) on the fatty acid composition …