This study investigated the effect of gamma irradiation on smoked bacon quality during
storage and developed a multi-quality prediction model based on gamma irradiation …

Two studies were conducted to investigate the impact of fresh pork display lamps on
consumers' sensory responses to pork products. In the first experiment, 63 participants were …

The desired color is a key indicator for consumer acceptability of Chinese sugar-smoked
chicken. To investigate the formation of color attributes of Chinese sugar-smoked chicken …

Context Natural products, organic trace minerals and yeast have been studied for use as
alternatives to antibiotics in improving meat quality and acceptability of bulls finished in …

The aim of this work is to analyse the importance consumers attach to the geographical
indication (GI) label compared to other key characteristics involved in the marketing of lamb …

A new approach to meat color and shelf-life assessment is reported here for hamburgers
mixed with goji berry. Samples with powdered or aqueous extract of goji berry were …

BACKGROUND This study evaluated the acceptability (by sensorial and visual analyses) of
meat from 40 Nellore heifers (finished in feedlots for 73 days) fed with different diets …

Forty young bulls were finished in feedlot with diets that contained different dosages of a
combination of several natural additives (NA), ie, clove essential oil, cashew and castor oil …

O sistema de produção de bovino de corte tem apresentado uma evolução significativa na
quantidade e qualidade da carne nos últimos, transformando o país no segundo maior …

Lipid oxidation and microbial growth are factors associated with meat product quality loss.
Different synthetic additives are used to reduce both processes, but their use has been …