Restructured meat (RM) products are gaining importance as an essential component of the
meat industry due to consumers' interest in health benefits. RM products imply the binding or …

The woody breast (WB) condition negatively influences the texture characteristics and
quality of intact broiler breast fillets (Pectoralis major). But the impact of WB on ground meat …

This study evaluated the effects of dietary guanidinoacetic acid (GAA) supplementation on
growth performance, plasma variables, muscle energy status, glycolytic potential, and meat …

The aims of this study were to investigate the effect of stewing process on the content of taste
compounds in stewing beef broth. The amino acids, 5′‐nucleotides, and organic acids in …

The effect of different tumbling marination treatments (control group, CG; conventional static
marination, SM; vacuum continuous tumbling marination, CT; vacuum intermittent tumbling …

This work aimed to evaluate the microstructural, physicochemical and sensorial properties of
buffalo meat patties produced using different mixing equipment (bowl cutter, universal mixer …

This study aimed to evaluate the effects of dietary creatine nitrate (CrN) on growth
performance, meat quality, energy status, glycolysis, and related gene expression of liver …

This study investigated the effects of acute stress on breast meat quality, redox status, and
mitochondrial function in pectoralis major (PM) muscle of broilers. A total of 168 broiler …

Long-term feeding of high-concentrate (HC) diet causes the decrease of rumen pH, and
induces subacute rumen acidosis (SARA), which results in metabolic disorders in sheep …

Semi-dried restructured sausages are restructured meat products with a high nutritional and
economic value. However, excessively long drying times can have negative effects on the …