The increasingly fierce competition in food trends requires producers to innovate and
develop new foods to be accepted and to avoid neophobia by consumers at the same time …

The global meat industry is constantly evolving due to changes in consumer preferences,
concerns and lifestyles, as well as monetary, geographical, political, cultural and religious …

There are many reasons why consumers and food producers are looking for alternatives to
meat and meat products, which includes the following: health, environmental or ethical …

Meat 4.0 refers to the application the fourth industrial revolution (Industry 4.0) technologies
in the meat sector. Industry 4.0 components, such as robotics, Internet of Things, Big Data …

Lamb meat is cooked using different methods which help to impart good taste, flavour and
aroma and they also improve the nutritional quality and ensure food safety. However …

Heterocyclic aromatic amines (HAAs) are potent carcinogenic compounds induced by the
Maillard reaction in well-done cooked meats. Free amino acids, protein, creatinine, reducing …

Infectious diseases are among the major health issues of the 21st century. The substantial
use of antibiotics over the years has contributed to the dissemination of multidrug resistant …

Since foodborne diseases are often considered as one of the biggest public health threats
worldwide, effective preservation strategies are needed to inhibit the growth of undesirable …

Active gelatin-based films and extract from Malpighia emarginata (Acerola cherry) bagasse
(ABE) were used to inhibit changes in the quality of beef patties during storage. Four …

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 …