The issue of lipid changes in muscle foods under the action of atmospheric oxygen has
captured the attention of researchers for over a century. Lipid oxidative processes initiate …

A total of 80 male Ross 308 broilers were used in a study to investigate the effect of dietary
dihydroquercetin (DHQ) on growth performance variables, gastrointestinal tract (GIT) and …

In most cases, the color of meat products is the factor influencing consumer choice. It's
formation and preservation is the highest priority. Sodium nitrite is used for fixation of the …

The objective of this study was to determine the changes in the quality of m. Longissimus
dorsi and m. Semimembranosus and perirenal adipose tissue from lambs fed a diet …

The increasing global consumption of processed meat, which often contains nitrite as a
preservative, raises health concerns due to potential adverse effects from its metabolites …

Flavonoids are plant secondary metabolites and represent one of the largest classes of
natural products. Due to their health-beneficial properties, they have found potential …

The study explored potential methods for producing dry-cured pork loin in an industrial
setting, comparing variants produced with and without nitrite curing salt. Conducted at the …

This review aims to identify the effects of the flavonoid dihydroquercetin (DHQ) on
performance, physiological parameters and biochemical indicators of the body, as well as its …

Dry cured meat products hold a rich historical tradition of production and consumption
across various global regions. These products have grown to become highly valued and …

Аннотация Спрос на натуральные и функциональные пищевые продукты постоянно
растет, что побуждает к изучению новых ингредиентов и технологий для повышения …