Food-derived multifunctional bioactive compounds, such as carotenoids, fat soluble
vitamins, phytosterols, polyunsaturated lipids, curcuminoids and flavonoid compounds …

Carnosine is a natural dipeptide synthesized by both vertebrate and invertebrate organisms
and has functional properties that are specific to muscle and excitable tissues. Recent in …

Total volatile basic nitrogen (TVB-N) content is one of the core indicators for evaluating
freshness of duck meat. Visible and near-infrared (Vis/NIR) reflectance spectroscopy was …

Traditional meat freshness evaluation methods are cumbersome and time consuming. In this
study, the freshness of goat and duck meat at− 1, 4, 10, and 25° C was monitored by the …

Meat is a rich source of energy that provides high-value animal protein, fats, vitamins,
minerals and trace amounts of carbohydrates. Globally, different types of meats are …

Meat and meat products constitute an important source of nutrients and play vital roles for
growth, maintenance and repair of the body. In addition to the high quality of proteins, meat …

The aim of the study was to compare P33 (Polish Pekin), P8 (Danish Pekin), and LsA
(English Pekin) ducks after 2 reproductive seasons for carcass composition and some meat …

Objective The study was aimed to compare carcass traits, physicochemical and textural
properties of meat in two different genotypes of Pekin ducks with regard to sex effect …

We identified key metabolites reflecting microbial spoilage and differentiated unfrozen meat
from frozen/thawed (FT) using 2D qNMR analysis. Unfrozen and FT chicken breasts were …

The purpose of this study was to use 1 H nuclear magnetic resonance (1 H NMR) to quantify
taste-active and bioactive compounds in chicken breasts and thighs from Korean native …