Simple Summary Oxidative stress occurs within biological systems when free radicals,
classified as reactive oxygen species and reactive nitrogen species, are in excess. The …

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 …

Antioxidants are added to fresh and processed meat and meat products to prevent lipid
oxidation, retard development of off‐flavors, and improve color stability. In the food industry …

Oxidation is a well-known non-microbial cause of quality loss in meat. Oxidative stress
occurs due to uneven generation of free radicals reactive oxygen species (ROS) and …

Lamb meat is cooked using different methods which help to impart good taste, flavour and
aroma and they also improve the nutritional quality and ensure food safety. However …

Growing concern about diet and health has led to development of healthier food products. In
general consumer perception towards the intake of meat and meat products is unhealthy …

The aim of this study was to evaluate the feasibility of electronic nose (E-nose) and gas
chromatography mass spectrometry (GC-MS) to discriminate braised sauce spareribs with …

Chicken fat, due to its rich fatty acids (FAs), is more prone to lipid oxidation and the
production of volatile compounds. The aim of the present study was to investigate the …

This study analysed the effect of different ageing time (0, 12, 24, 48, and 72 h) on the flavour
profiles of Nanjing water-boiled salted duck (WSD) using headspace-gas chromatography …

Bee pollen, a honeybee product, offers an alternative approach to preventing the oxidative
deterioration in meat products. The aim of this study was to evaluate antioxidant properties …