Comminuted meat products are highly susceptible to safety and quality degradation partly
because of their large interfacial area in the emulsion. The food industry extensively uses …

At present, a wide variety of analytical methods is available to measure antioxidant capacity.
However, this great diversity is not reflected in the analysis of meat and meat products, as …

Bioactive compounds present in the powdered leaves of matcha green tea (Camellia
sinensis L.)(MGTP) and moringa (Moringa oleifera)(MOLP) seem to be related to health …

The use of nitrite as a colorant and preservative in meat processing is associated with health
risks. This study aimed to isolate nitrite-substituting lactic acid bacteria for use as natural …

Pistacia lentiscus L. has traditionally been employed as a diuretic and stimulant in the
treatment of hypertension. Our interest centered on analyzing the chemical profile of the …

Raw beef patties were treated with either 450 ppm of Sodium metabisulphite (SMB), or
Kakadu plum powder (KPP)(0.2%, 0.4%, 0.6%, 0.8%) or no additive (negative control) and …

This study evaluated the preserving effect of Davidson's plum (Davidsonia pruriens) fruit
powder (DPP) in raw beef patties. Minced meat patties were treated with no additive …

Biofilm development by pathogenic organisms plays a pivotal role in certain foodborne
illnesses. Listeria monocytogenes, specifically the sequence type 87 (ST87), has been …

Smoke powder is a natural alternative to artificial preservatives for extending the shelf life of
food products. This study assessed the use of smoke powder derived from durian rinds as a …

This study compared the use of pork backfat (PF) and fat-tailed sheep tail and backfat (SF)
on the physicochemical, fatty acids and sensory attributes of warthog cabanossi. There were …