Meat product is popular throughout the world due to its unique taste. Flavor is one of the
most important quality characteristics of meat products and also is a key influencing factor in …

Fat is one of the most important traits determining the quality of pork. The composition of the
fat greatly influences the quality of pork and its processed products, and contribute to …

Abstract Pediococcus pentosaceus, Lactobacillus curvatus, Lactobacillus sakei and
Staphylococcus xylosus were evaluated to determine their roles in the lipolysis and lipid …

This study aimed to develop simplified models for rapid and nondestructive monitoring TVB-
N contents during drying of cured meats based on a hyperspectral imaging system (HSI) in …

Paper-based packaging generally has poor performances in the gas/oil barriers. This work
reports a paper-based packaging material prepared via the modification of conventional …

Chitosan coatings, with and without clove oil, were investigated for effects on quality and
shelf life of cooked pork sausages stored at a refrigerated temperature (4±2° C). The various …

Chemical and LC/MS-based lipidomics strategies were performed to explore the alterations
of lipid profiles in hairtail (Trichiurus haumela) muscle during 120 days of frozen storage …

The oxidative effects of hydroxyl radical on the alterations of lipid profiles were investigated
in shrimp muscle. Chemical results indicate peroxide value (PV) and thiobarbituric acid …

This study explored the evolution of key aroma compounds and their lipid precursors in the
lean (LN) and fat (FT) portions of non-smoked bacon during hot air drying. The results …

Thiobarbituric acid reactive substances (TBARS) is an important quality index for pork
sausages. To study this in pork sausages during storage, kinetic models were developed to …