This review describes the effects of processing and preservation technologies on sensory
and nutritional quality of meat products. Physical methods such as dry aging, dry curing …

Preserving fresh food, such as meat, is significant in the effort of combating global food
scarcity. Meat drying is a common way of preserving meat with a rich history in many …

Food waste, a significant issue linked to overproduction and improper storage, impacts the
environment and public health. Integrating smart nanomaterial-based sensors into …

An intense meat flavour is greatly appreciated by consumers. Meat flavour is generated
during the cooking process through a complex series of chemical reactions between …

Postmortem aging is a value-adding process and has been extensively practiced by the
global meat industry for years. The rate and extent of aging impacts on meat quality …

The present review has mainly focused on the specific parameters including aging (aging
days, temperature, relative humidity, and air flow), eating quality (flavor, tenderness and …

Meat spoilage (MS) is a complex microbial ecological process involving multiple specific
microbial interactions. MS is detrimental to people's health and leads to the waste of meat …

An increasing consumer demand for a higher quality and eating experience has led to a
revisit to the dry aging process. Therefore, research also focuses on the effects of different …

The objective of this study was to evaluate the effect of dry-aging on meat quality and
microbiological properties of grass-fed beef loins. At 7 d postmortem, eighteen bone-in loins …

Food waste plays a crucial role in environmental and human health issues. To address
these issues, intelligent packaging systems are proposed for the accurate assessment of the …