In this study, we evaluated the relationship between quality and freshness traits and
torrymeter value of beef loin during storage for 18 days at 4° C to determine the torrymeter …

The aim of this study was to evaluate the relation among the quality and freshness traits of
chicken breast meat during storage for 12 d at 4° C. In addition, correlations between …

Beef quality indicators of off-flavor development during storage were investigated in terms of
temperaturc dcpcndence. The off-flavor development time (ODT) was detected using the R …

The purpose of this study was to identify the ideal storage period for frozen minced beef
products and to understand key factors affecting their quality. Frozen minced beef products …

The purpose of this study was to evaluate the effect of temperature (2° C and 6° C) and
storage duration on the quality and attributes of hens' breast meat after their laying periods …

This study was conducted to investigate changes in pH, volatile basic nitrogen (VBN),
thiobarbituric acid (TBA), $ a^* $(redness), shearing force, and microbial content (total plate …

The current study investigated the quality and shelf life of beef liver storage under
refrigerated temperature (4 C). For this purpose, raw beef liver sample was divided into five …

The predictive ability for off-flavor development and quality change of ground beef was
evaluated using a microbial time temperature indicator (TTI). Quality indices such as off …

Quality of beef and detect changes in freshness during storage was evaluated using
freshness indicator. The freshness indicator can indicate spoilage or freshness of the …

This study was conducted to investigate the relationship between quality factors and
freshness or palatability of Hanwoo beef according to storage condition. The drip loss …