This study was conducted with an objective to improve the tenderness of tough buffalo meat
using ammonium hydroxide. Buffalo meat chunks from Biceps femoris muscle were …

Abstract Effect of partial replacement of polyphosphate (50%) with alkaline electrolyzed
water (AEW) on the water retention capacity, color, textural properties and lipid oxidation of …

Sixty-four pork loins were randomly assigned to one of four treatments to evaluate the use of
alkaline electrolyzed reduced water as a replacement for traditional enhancement solutions …

Physicochemical and microbiological properties of pork chops sprayed with Neutral
Electrolyzed Water (NEW) were evaluated during storage at refrigeration temperature. Pork …

A dehydrated beef protein (DBP) was evaluated as a replacement for the phosphate added
to beef injection brines. US Select strip loins (n= 20) were injected to 110% of their initial …

The objective of this study was to detect water-injected pork using electrical impedance
spectroscopy (EIS) and an artificial intelligence model in a rapid, accurate, and minimally …

Select beef loin pairs (n= 10) were injected (10% pump) with brine containing either 4.5%
sodium‐based phosphates,(CON), or 1% ammonium hydroxide treatment (AHT). Both …

Value‐added seafood products are becoming increasingly important in satisfying the
demands for safe, high‐quality seafood throughout the world. While both capture fisheries …

Beneficial effects of ammonium hydroxide was studied, to optimize the ammonium hydroxide
concentration for effective tenderization of spent hen meat. Spent hen meat chunks were …

The authors report on a fast chemiluminescence (CL) assay for the food additive sodium
tripolyphosphate (STPP). It is based on the use of gold nanoflowers (AuNFs) …