It has long been in the interest of researchers and industries to develop tactics to improve
the eating quality of meat and meat products. Juiciness as an important sensory attribute is …

The present review summarizes the advantages and disadvantages of three different aging
methods (traditional dry aging, wet aging in vacuum shrink pack and dry aging in a highly …

Background Pre-slaughter stress or the welfare condition of food-producing animals (FPAs)
and the slaughter practices of slaughterhouse workers (SHWs) are critically important for the …

Considering the relevance of meat discoloration for meat production chain and the
conflicting results regarding the influence of feeding regimes on color of fresh beef and the …

Quantitative proteomic approach is a suitable way to tackle the beef tenderness. Ten aged-
beef samples from Longissimus thoracis of Piemontese breed classified as tender (n= 5) …

Hybrid cell-based meats consisting of in vitro cultured animal cells within non-animal protein
matrices pose a challenge in achieving sensory equivalence to conventional meats. The …

This study investigated the effect of different cattle management strategies at farm (Intensive
vs. Extensive) and during transport and lairage (mixing vs. non-mixing with unfamiliar …

Recent trends in meat products have their origin in the new needs of consumers that are
related to nutrition, health concerns, well-being and natural products. Given this situation …

Introduction The pre-slaughter management period is a critical juncture in the beef supply
chain, having implications not only for animal welfare and product quality, but also for …

The study evaluated the effect of dietary chromium and vitamin C, Zinc, and sorrel wood
powder supplements on chicken health and the nutritional, textural, and sensorial quality of …