Meat analogue products are considered to help consumers reducing their meat
consumption. Their key success factor is their high similarity in sensory properties compared …

The colour, water-holding capacity (WHC) and tenderness of meat are primary determinants
of visual and sensory appeal. Although there are many factors which influence these quality …

Food ingredients commonly undergo heat treatment. Meat, in particular, is typically
consumed after some form of heating, such as boiling or roasting. Heating of meat can …

Variations in the quantity and thermal stability of collagen in intramuscular connective tissue
(IMCT) play a role in variations in cooked meat tenderness. This review is focussed on …

The tenderness of meat influences consumers' perceptions of its quality. Meat tenderness is
a key quality characteristic that influences consumer satisfaction, repeat purchases, and …

The effects of breed and aging time (1, 7, 14, 21days) were evaluated on meat tenderness
and on proteolysis in 24 young bulls from Romagnola× Podolian crossbreed, Podolian and …

The effects of sex and slaughter age on growth, feed intake, carcass composition and meat
quality attributes of musculus longissimus lumborum were investigated in Charolais× …

Six key stages in the processing of dry-cured muton ham were selected, and changes in the
main lipid metabolites as well as the major pathways involved were identified using a lipidic …

The objective was to characterize texture properties of raw and cooked broiler fillets
(Pectoralis major) with the wooden breast condition (WBC) using the instrumental texture …

Twenty-seven animals (½ Angus-½ Nellore) were fed for four months with one of the
following diets: without addition of essential oils (E0. 0), with 3.5 (E3. 5) or 7 (E7. 0) …