Quality refers to the characteristics of products that meet the demands and expectations of
the end users. Beef quality is a convergence between product characteristics on one hand …

Highlights•Plant-derived proteases used to enhance the texture of meat products.•Plant
cysteine proteases used as exogenous tenderizing agents of meat.•Current studies and …

Populations in developed countries are ageing. However, the impact of senior citizens'
consumption on global carbon mitigation is poorly understood. Here we find that senior …

The food industry has been slow in harnessing technological developments to expand
opportunities and benefit the community. One such opportunity is in the application of …

The effects of quercetin and cinnamaldehyde, two popular dietary phytochemicals from
vegetables and spices on the general nutrient content and whole chemical profile of beef …

Sensorial perceptions change as people age and biometrics analysis can be used to
explore the unconscious consumer responses. Investigation was conducted of effects of …

Purpose Due to the increased risk of diseases and digestive disorders, a balanced diet for
the elderly is necessary for their well-being and health. Understanding the effects of meat …

This study investigated changes in the metabolome of fresh beef, lamb, and venison in
relation to colour stability during display storage. Changes in meat colour and metabolites in …

This study aimed to evaluate the effects of dietary fibers (apple, oat, pea, and inulin) in meat
loaves treated with papain enzyme. In the first step, dietary fibers were added to the products …

Context Consumers are increasingly encouraged to reduce meat and dairy consumption.
However, few meta-analyses of randomized controlled trials (RCTs) on the effect of reducing …