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 …

Nowadays people tend to include more meat in their diet thanks to the improvement in
standards of living as well as an increase in awareness of meat nutritive values. To ensure …

Many quality attributes of food products are influenced by the water status and the
microstructure. Low-field nuclear magnetic resonance (NMR) and magnetic resonance …

The meat industry needs reliable meat quality information throughout the production process
in order to guarantee high-quality meat products for consumers. Besides laboratory …

In order to exploring a feasible pretreatment technology of red pepper, an emerging thermal
pretreatment technology namely high-humidity hot air impingement blanching (HHAIB) was …

A heat transfer model was used to simulate the temperature in 3 dimensions inside the meat.
This model was combined with a first-order kinetic models to predict cooking losses …

The aim of this study was to investigate the surface temperature, moisture migration, muscle
shrinkage and microstructure of beef jerky during hot air multi-stage drying. Temperatures …

Heating of beef muscles modifies the water content, the micronutrient content and the colour
of beef meat. Juice expelling and loss of water soluble micronutrients were predicted by …

Muscle food products play a vital role in human nutrition due to their sensory quality and
high nutritional value. One well-known challenge of such products is the high perishability …

Thermal treatments are often applied during processing or preparation of muscle foods
aiming to both improve the palatability and organoleptic properties and to ensure the safety …