Lipid oxidation in meats is a process whereby polyunsaturated fatty acid react with reactive
oxygen species leading to a series of secondary reactions which in turn lead to degradation …

Meat and meat products are excellent sources of nutrients for humans; however, they also
provide a favorable environment for microbial growth. To prevent the microbiological …

Background Antioxidants and antimicrobials are increasingly becoming important additives
in meat industry to extent shelf life and increase acceptability. Oxidative changes and …

Active packaging systems are considered an effective way to prolong the shelf life of fresh
food products. This study compared five different biopolymer films for their ability to delay the …

Antioxidants are used to prevent oxidation reactions and inhibit the development of
unwanted sensory characteristics that decrease the nutritional quality, acceptance, and shelf …

Essential oils (EOs) have been proved as natural food preservatives because of their
effective and wide-spectrum antimicrobial activity. They have been extensively explored for …

Artificial preservatives have long been used by the meat industry to control chemical,
microbial, and enzymatic degradation activities; and to enhance the shelf life, safety, and …

Using food additives (eg, preservatives, antioxidants) is one of the main methods for
preserving meat and meat product quality (edible, sensory, and technological) during …

The present study was conducted to preserve the microbial quality of chicken breast during
storage time by using sodium alginate active coating solutions incorporated with different …

The infinite changes in the food industry to accomplish the prerequisites of the consumer
enunciates itself in diverse ways. One among them is the development and application of …