Lipid oxidation is a major cause of quality deterioration that decreases the shelf-life of
muscle-based foods (red meat, poultry, and fish), in which heme proteins, particularly …

Meat quality holds significant importance for both consumers and meat producers. Various
factors influence meat quality, and among them, mitochondria play a crucial role. Recent …

The color of fresh pork is a crucial quality attribute that significantly influences consumer
perception and purchase decisions. This review first explores consumer expectations and …

Myoglobin (Mb) responsible for meat color is easily oxidized resulting in meat discoloration.
Here, betanin red (BR), as a natural pigment and antioxidant, was chosen for enhancing …

This study aimed to optimize UVC-LED conditions (power ranging from 1 to 1.58 mW/cm 2
and time between 500 and 2700 s) using a central composite rotatable design (CCRD) for …

The objective of this study was to investigate how color stability of beef is affected by vacuum
skin packaging (VSP) compared with vacuum packaging (VP) and high-oxygen modified …

Metabolites are the final products of metabolism and provide insights into the biochemical
balance of tissue systems. A cascade of reactions involving proteins, carbohydrates, and …

This study investigated changes in the metabolome of fresh beef, lamb, and venison in
relation to colour stability during display storage. Changes in meat colour and metabolites in …

The use of nitrite as a colorant and preservative in meat processing is associated with health
risks. This study aimed to isolate nitrite-substituting lactic acid bacteria for use as natural …

Meat from beef T-bone cuts was packaged as follows:(1) Sub-primal cuts vacuum packaged
(VP) in shrink bags, aged for 14 days, portioned, VP again and aged for a further 7 days …