Highlights•Foodomics is expanding the knowledge about meat quality.•Differences in
tenderness, marbling and sensory properties can be explained by foodomics.•Underlying …

Meat processing represents an inevitable part of meat and meat products preparation for
human consumption. Both thermal and non-thermal processing techniques, both …

The influence of pork backfat substitution by microencapsulated healthier oils on
physicochemical and nutritional properties of deer pâté was assessed. Four different …

Deer meat is characterized by low fat and cholesterol contents and high amounts of protein
and polyunsaturated fatty acids. In this regard, the aim of this work was to assess the …

The influence of partial replacement of animal fat by healthy oils on composition,
physicochemical, volatile, and sensory properties of dry-fermented deer sausage was …

The aim of this research was to assess the effect of the dietary inclusion in suckling lambs of
a red orange and lemon extract rich in anthocyanins on growth performance, antioxidant …

Wild game meat can be a healthier, safer, and more environmentally friendly alternative to
meat from farm animals. The aims of this study were to know the preferences and opinions of …

The specifics of meat production from free-ranging animals include the killing of animals in
the wild with firearms. This type of uncontrolled killing sometimes leads to the phenomenon …

The positive perception of deer meat among consumers is growing. Consequently, further
efforts are needed to control its meat quality. Specifically, the aim of this study was to search …

Wild Iberian red deer meat demand and interest are increasing and, therefore, an in-depth
characterization of meat quality is needed to meet consumer demands. The objective of the …