An experiment was conducted with 240, 1-d-old, male broilers to investigate the effects of
Saccharomyces cerevisiae (SC) cell components on the growth performance, meat quality …

Frozen foods make up one of the biggest sectors in the food industry. Their popularity with
consumers is due primarily to the variety they offer and their ability to retain a high standard …

The influence of different cooking treatments on tenderness and cooking loss, as main
quality characteristics of chicken breast meat, was investigated. Industrial skinless chicken …

In this study, a pulsed electric field (PEF) and an oscillating magnetic field (OMF) were used
to achieve an extension of a supercooled state within chicken breasts. The specifications of …

This study aimed to determine the effects of marination liquids prepared with citric acid (CA-
0.5%), lemon (LJ-100%) and grapefruit (GJ-100%) juices on the pH, colour (L*, a*, b …

The effects of immersion freezing (IF) followed by microwave thawing on the quality of frozen
litchis were investigated after frozen storage for various time periods and compared with …

X‐ray micro‐computed tomography (X‐ray micro‐CT) has been applied to visualise ice
crystal structures formed during freezing of a number of foods. Materials were frozen …

Freezing is the most common and efficient way to maintain the quality of poultry products for
long periods of time. However, tougher texture, discoloration, and drying have been reported …

This study evaluated the effects of freezing method and storage time on the quality changes
of pork longissimus thoracis (LT). The results showed that, compared to air blast freezing …

Several seafood-based additives for Pacific white shrimp (Litopenaeus vannamei) are
proposed: chitin whiskers (CTWK), chitosan whiskers (CSWK), and oligochitosan (OligoCS) …