Proteins are important macronutrients for the human body to grow and function throughout
life. Although proteins are found in most foods, their very dissimilar digestibility must be …

In the past decades, as an emerging omic, metabolomics has been widely used in meat
science research, showing promise in meat quality analysis and meat authentication. This …

This work was conducted to compare (non) volatile compounds and sensory evaluation of
oyster cuts of roasted lamb. Three newer roasting methods, namely electrically heated air …

Meat from sheep offers an abundance of essential amino acids and trace elements essential
for optimal human health and a delectable culinary delight. Because it has fewer calories …

Abstract Effect of air velocities, stepwise in-bag ageing and ageing time on the oxidative
stability, proteolysis and digestibility of fresh and long-term frozen-stored dry-aged lean beef …

Laird's Large tamarillo powder is high in protein (10%) essential amino acids (EAAs),
gamma-aminobutyric acid (GABA) and polyphenols (0.6% phenolics plus anthocyanins) and …

Tamarillo extract is a good source of phenolic and anthocyanin compounds which are well-
known for beneficial antioxidant activity, but their bioactivity maybe lost during digestion. In …

A untargeted metabolomics approach was proposed in this study based on ultra-high
performance liquid chromatography quadrupole time-of-flight (UHPLC-QTOF) and rapid …

The aim of this study was to produce in-bag dry-aged lamb and compare its meat quality,
consumer acceptability, oxidative stability and in vitro digestibility to the wet-aged …

Tibetan sheep is one of the dominant livestock at Qinghai-Tibet Plateau, which is the main
food source of local people. In order to investigate the effect of slaughter age on meat …