Lipids in food are a source of essential fatty acids and also play a crucial role in flavor and
off-flavor development. Lipids contribute to food flavor generation due to their degradation to …

Freezing is an effective means to extend the shelf-life of meat products. However, freezing
and thawing processes lead to physical (eg, ice crystals formation and freezer burn) and …

Abstract Aflatoxin B1 (AFB1) is the most hazardous mycotoxin, posing risks to public health.
Utilization of bio-based materials to biodegrade AFB1 is a green strategy to overcome this …

Sheep meat (encompassing lamb, hogget and mutton) is an important source of animal
protein in many countries, with a unique flavour and sensory profile compared to other red …

Although many efforts have been made to improve and control the eating quality of meat,
there is still high variability in palatability, which may ultimately result in customer …

Dry-ageing is a technique for developing characteristic dry-aged flavour through the
interplay of dehydration, lipid oxidation and microbial activities. In this study, we tested the …

Active packaging (AP) has been developed to improve the safety, quality and integrity of
food, and minimise food waste, while its application in meat is scarce. This review aims to …

This study aimed to explore the differences in the proteome and molecular pathways
between two sampling locations (external, internal) of bovine Longissimus thoracis et …

HuangYuXiang (HYX) is a colorful and flavorful traditional cuisine in China, which
development of organoleptic attributes is a complex process. Flavor sensory attributes was …

The aim of this study was to evaluate the effects of the chitosan/collagen peptides/cinnamon
bark essential oil composite coating on dry-aged beef. Chitosan (2%, w/v), collagen …