Background Essential oils have been investigated for their potential application as a natural
ingredient in food preservation. However, the low solubility in the aqueous phase, high …

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 …

Meat color evolution from freshly cut to beyond shelf life, up to 40% of metmyoglobin, has
been theoretically modeled using the Kubelka-Munk theory and a set of measured reference …

Conventional methods of food preservation have demonstrated several disadvantages and
limitations in the efficiency of the microbial load reduction and maintain food quality. Hence …

Biochemistry of post-mortem muscle tissue is complex, and several factors affect the fresh
meat color and color stability, both of which influence consumer acceptance. Therefore …

Meat color research from the last two decades suggests that a combination of different
intrinsic (ultimate pH, age of the animals, muscle position, breed, slaughter weight, and sex) …

Color of retail fresh beef is the most important quality influencing the consumers' purchase
decisions at the point of sale. Discolored fresh beef cuts are either discarded or converted to …

Muscle foods are highly perishable products that require the use of additives to inhibit lipid
and protein oxidation and/or the growth of spoilage and pathogenic microorganisms. The …

Beef color is a muscle-specific trait, and sarcoplasmic proteome influences muscle-specific
variations in beef color stability. Postmortem aging influences the color and sarcoplasmic …

This study aimed at investigating the effect of microencapsulated microwave-assisted
extracts of pitaya peel on color, texture and oxidative stability of pork patties pressurized at …