Highlights•Feed and withdrawal times are currently the most important pre-harvest
factors.•Vacuum and active packaging are currently the most important post-harvest …

Lipid oxidation accelerates quality deterioration in muscle‐based foods (fish, red meat, and
poultry), resulting in off‐odors/flavors, color problems, texture defects, and safety concerns …

Following a century of major discoveries on the mechanisms determining meat colour and
tenderness using traditional scientific methods, further research into complex and interactive …

Fresh meat quality is greatly determined through biochemical changes occurring in the
muscle during its conversion to meat. These changes are key to imparting a unique set of …

Goat meat, as a superior product including low lipids, low cholesterol contents and high-
quality proteins, becomes the superior food for the national market. With the increasing …

Fish is rich in proteins and lipids, especially those containing polyunsaturated fatty acids,
which made them vulnerable to chemical or microbial changes associated with quality loss …

Meat color is an important aspect for the meat industry since it strongly determines the
consumers' perception of product quality and thereby significantly influences the purchase …

Selenium (Se), one of the indispensable nutrients for both human health and animal growth,
participates in various physiological functions, such as antioxidant and immune responses …

Lipid oxidation is a major cause of quality deterioration that decreases the shelf-life of
muscle-based foods (red meat, poultry, and fish), in which heme proteins, particularly …

The color of fresh pork is a crucial quality attribute that significantly influences consumer
perception and purchase decisions. This review first explores consumer expectations and …