High‐pressure processing (HPP) has been the most adopted nonthermal processing
technology in the food industry with a current ever‐growing implementation, and meat …

This review focuses on the mechanisms responsible for some the achromatic aspects of
meat colour (paleness or darkness) due to light scatter from structures within the tissue …

High pressure (HP) treatment often results in discoloration of beef, lamb, pork, and poultry.
The degree of color changes depends on the physical and chemical state of the meat …

Biochemistry of post-mortem muscle tissue is complex, and several factors affect the fresh
meat color and color stability, both of which influence consumer acceptance. Therefore …

The shelf-life of beef was compared from 7-months old Angus steers (281±15.4 kg initial
body weight) fed 150 g/kg DM dried citrus pulp (DCP) or grape pomace (DGP) for 90 days …

Beef patties were treated with 450 μg/g of extracts from grape (Vitis vinifera) seeds (GSE),
pomace (GPE) or orange (Citrus reticulata) pomace (OPE) and compared to negative (no …

There is an increasing demand for bioactive-loaded bio-based packaging materials to
obtain food products with extended shelf-life and improved quality. The aims of the present …

Reactive carbonyl compounds are a large group of highly reactive electrophilic compounds
containing one or more carbonyl groups, which can be created by lipid oxidation both in vivo …

In this study, we aimed to uncover the potential underlying mechanisms of the flavor
modulation of Chinese bacon by Staphylococcus. To that end, taste-enhancing S. cohnii WX …

The storage quality characteristics of fresh pork patties were investigated under 80% O 2
modified atmosphere packaging (MAP80: 20= 80% O 2/20% CO 2) and 40% O 2 MAP with …