Meat is a rich source of different volatile compounds. The final flavor of meat products
depends on the raw material and processing parameters. Changes that occur in meat …

With the aim to study the flavor characteristics of Ningxiang pigs (NX), Duroc (DC) pigs, and
their crosses (Duroc× Ningxiang, DN), electronic nose and gas chromatography–mass …

Featured Application Electronic nose can be a simple, portable, solvent free, rapid and
relatively inexpensive device to assess the authenticity of “Pasture milk” before its …

Oils derived from non-traditional seeds, such as safflower, milk thistle, and black cumin
seeds, have recently grown in popularity. Seed oil is in high demand due to consumer …

The article proposes using Computational Fluid Dynamics to predict protein denaturation
and weight loss in pork loin samples during baking. The optimal conditions of heat treatment …

Simple Summary Nutritional and organoleptic traits are important components of the meat
industry, which can affect consumers' purchasing desire and the processing of meat quality …

Featured Application The practical application of plasma-treated egg whites in the
production of liver pâtés is to introduce nitrite ions to the product. Nitrite is an important …

The effect of blood plasma powder (2.5, 5, and 7.5% w/w in water) activated using non-
thermal atmospheric plasma (T1, T2, and T3, respectively) was investigated as a nitrite …

羊肉是我国传统饮食文化中药食两用肉类食品, 具有高蛋白, 低脂肪, 富含磷脂, 维生素及矿物质,
味美多汁, 易于消化等优点. 我国是羊肉生产及消费大国, 羊肉制品种类繁多. 近年来 …