In the food industry, there is a need to use the properties of antioxidants and antimicrobials
effectively to prevent microbial growth in foods, as well as to retard the oxidation of fats to …

Appearance is an important sensory property that significantly influences consumers'
perceptions of fresh meat quality. Failure to meet consumer expectations can lead to …

The global population is predicted to grow to over 9 billion by the middle of 21st century, with
70% of people living in urban areas, and food demand is projected to grow by 70% by 2050 …

Buffaloes (Bubalus bubalis) are large-ruminant animals that play an important role in the
lives of millions of human beings as a source of milk, meat, draught power, transportation …

Food antioxidants are of primary importance for the preservation of food quality during
processing and storage. However, the status of food depends on a balance of antioxidants …

The study assessed the effect of conscious halal slaughter and slaughter following minimal
anesthesia on bleeding efficiency of goats and keeping quality of goat meat. Ten Boer cross …

The roles of lipid oxidation substrates and muscle microstructure in lipid oxidation were
investigated in two muscle models (cod and pig). Added myoglobin (Mb) promoted lipid …

The objectives of this review are to detect scientific findings and areas of opportunity in the
study of river buffalo meat from primary production through commercialization and to …

This study's objective was to evaluate the effects of distance and stocking density on
physicochemical properties and oxidative stability of meat and acute-phase proteins in …

This study was conducted to investigate the antioxidant and color‐stabilizing effect of
different levels (0, 500, 1,000 and 2,000 ppm) of trans‐cinnamaldehyde (TC) in ground …