Meat and fish are muscle foods rich in valuable nutrients, such as high‐quality proteins,
vitamins, and minerals, and, in the case of fish, also unsaturated fatty acids. The escalation …

Fermentation is a popular food preservation process that improves nutritional and
organoleptic qualities, shelf life, and food safety. Fermented fish is produced and consumed …

In-package cold plasma (ICP) pretreatment is an emerging non-thermal food processing
methods. In the current study, ICP on the formation of polycyclic aromatic hydrocarbons …

The effect of fish diet and cooking modality was described for Gilthead sea bream juveniles
(Sparus aurata). Three feeds were tested: a control diet containing fish meal (FM> 26%) and …

The relationship between the sensory attributes and the ultrasound parameters of pork loin
samples cooked under different conditions was studied. The pork loin samples were oven …

This study was designed to assess the capability of MRI-computer vision algorithms, as a
non-destructive technique, to classify and predict quality characteristics of chicken breast …

The most important nutritional feature of mollusks is their lipid composition. Marine bivalves
are a good source of high quality lipid, mainly because they concentrate eicosapentaenoic …

Iberian pigs are an autochthonous porcine breed mainly bred in southwestern of Iberian
Peninsula, this herd traditionally feeds on acorn and pasture, in an extensive production …

Iberian pigs are an autochthonous porcine breed exclusively from the south western of
Iberian Peninsula. In this study, the main objective was to classify dry-cured Iberian …

Poultry meat is rich in valuable nutrients, such as high-quality proteins, vitamins, minerals,
and polyunsaturated fatty acids. Chicken is one of the most consumed poultry meat …