The change in the lifestyle of modern consumers has increased the demand for meat
products considered healthier, due tothe addition of animal fat in emulsified meat products …

Agar and κ-carrageenan emulsion gels were used to produce Frankfurters with reduced
animal fat content by partially (50%) or completely (100%) replacing the pork back fat. The …

Sausages are among the most vulnerable and perishable products, although those products
are an important source of essential nutrients for human organisms. The evaluation of the …

To study the stability of meat color in the post-slaughter storage process of Qinchuan cattle,
three different bovine muscles, including longissimus dorsi (LD), knee round (KR) and psoas …

Semidry beef luncheon may undergo deteriorative changes during storage at ambient
temperatures in tropical and subtropical regions including Egypt. This study was conducted …

Linolenic acid is an important fatty acid, and volatiles generated by its oxidation are the
major components of food flavor. In this study, volatile components generated from linolenic …

Ultrasound is emerging as a promising green technology in food processing, particularly
meat, fish and poultry. It ensures a wide range of applications with the least damage to the …

A new approach to meat color and shelf-life assessment is reported here for hamburgers
mixed with goji berry. Samples with powdered or aqueous extract of goji berry were …

The correlation between the grain thickness and the yield and quality of brown rice was
studied using 9 japonica rice varieties harvested in Jilin Province in 2019. The results …