Consumers are increasingly demanding foods that are more ethical, sustainable and
nutritious to improve the health of themselves and the planet. The food industry is currently …

Protein oxidation in meat has received immense attention since it significantly affects the
quality of meat-based products. This review sheds light on the effects of protein oxidation on …

This work investigated the effects of inulin on the water migration, ice crystal formation, and
freeze-thaw stability of surimi under different additive amounts and polymerization degrees …

Cultured meat aspires to be biologically equivalent to traditional meat. If cultured meat is to
be consumed, sensorial (texture, color, flavor) and nutritional characteristics are of utmost …

The control of meat quality traits constitutes an important target for any farm animal
production, including cattle. Therefore, better understanding of the biochemical properties …

Heat treatment of meat at temperatures between 50 and 65° C, for extended periods of time,
is known as low-temperature long-time (LTLT) cooking. This cooking method produces meat …

Freezing is commonly used to extend the shelf life of meat and meat products but may
impact the overall quality of those products by inducing structural changes in myofibrillar …

Meat color is important for consumer acceptability, with excessively dark meat often
associated with consumer rejection. It is determined chromatically by pigment content …

In this review, recent findings related to various factors influencing quality properties of fish
meat and its products during frozen storage are introduced. Many studies have indicated …

Repeated freezing and thawing (FT) happens during long-term storage and transportation
due to the temperature variation, causing quality deterioration of beef products and …