Freezing is an effective means to extend the shelf-life of meat products. However, freezing
and thawing processes lead to physical (eg, ice crystals formation and freezer burn) and …

Background Dry-ageing of fresh meat has been the subject of growing research interest over
the past 20 years. To date, inconsistencies in addressing the impact of dry-ageing on the …

The purpose of this review is to provide an overview of the current knowledge about
proteomic and metabolic changes in beef, the microbiological alteration postmortem and …

Low-temperature storage has become the most common way for fresh meat storage
because of its lower cost and better preservation effect. Traditional low-temperature …

The myofibrillar protein (MP) degradation and in vitro digestive properties of porcine
longissimus during freezing at− 8,− 18,− 25 and− 40° C for 1, 3, 6, 9 and 12 months were …

Dry-ageing is a technique for developing characteristic dry-aged flavour through the
interplay of dehydration, lipid oxidation and microbial activities. In this study, we tested the …

Active packaging (AP) has been developed to improve the safety, quality and integrity of
food, and minimise food waste, while its application in meat is scarce. This review aims to …

This study aimed to explore the differences in the proteome and molecular pathways
between two sampling locations (external, internal) of bovine Longissimus thoracis et …

Abstract Rapid Evaporative Ionisation Mass Spectrometry (REIMS) was used to determine
the impact of in-bag ageing regimes (stepwise-ageing at different air velocities and straight …

Fresh beef is a typically perishable food because of its high water and protein content; thus,
it requires proper packaging condition and storage temperature to ensure its quality. In this …