With global seafood production increasing to feed the rising population, there is a need to
produce fish and fishery products of high quality and freshness. Water holding properties …

Food microstructure design has become an important research area in artificial food
manufacturing. The fibrous structure is one of the most critical elements since it is the …

This study aimed to evaluate the effects of fermented Chinese herbal medicines (FCHM) on
growth performance, digestive enzyme activity, antioxidant capacity and intestinal …

The objective of the present study was to compare the breast meat quality and metabolomic
characteristics from broilers that were raised in conventional (conventional farm reared …

Microbial activity is the primary and inevitable factor contributing to seafood spoilage. To
assess the spoilage potential of dominant bacteria (Hafnia paralvei and Aeromonas …

The current demand for products with a reduced amount of animal meat encourages its
replacement for plant-based ingredients. Rice bran (RB) is a by-product that derives from the …

探究四种方法测定猪肉系水力的差异, 结合实际操作对系水力的测定方法进行改进及评价,
为猪肉系水力及肉品质鉴定方法提供理论依据. 利用农业部标准NY/T 1333-2007 …

Water retention technology plays a critical role in enhancing the flavour and yield of meat
products, as well as maximising the economic advantages of meat processing in …

The objective of this study was to investigate the effects of sex on meat quality and the
composition of amino and fatty acids in the breast muscles of White King pigeon squabs …

Simple Summary Wet Distillers' Grains plus Solubles (WDGS) is characterized by a high
concentration of crude protein and crude fat on a dry matter basis (DM), which makes them a …