Background High-pressure (HP) treatment is considered a food safety process that can
stabilize meat by inactivating microorganisms. However, HP treatment can induce …

Protein oxidation, a phenomenon that was not well recognized previously but now better
understood, is a complex chemical process occurring ubiquitously in food systems and can …

The aim of this study was to evaluate the effects of power ultrasound intensity (PUS, 2.39,
6.23, 11.32 and 20.96 W cm− 2) and treatment time (30, 60, 90 and 120 min) on the …

The objective of this study was to explore the mechanisms of power ultrasound (PUS, 150
and 300 W) and treatment time (30 and 120 min) on the water-holding capacity (WHC) and …

For greater utilization of meat as a source of high-quality protein supplements, we
investigated the effects of heating (30–80° C) on the solubility, rheological behavior …

To improve the quality of meat products is a constant focus for both the meat industry and
scientists. As major components in meat protein, the gelation properties of myofibrillar …

In this study, the effect of protein oxidation on the thermal gelation of chicken breast
myofibrillar proteins (MPs) was investigated. MP samples treated with different degrees of …

The changes in secondary structure of proteins with heating were characterised and
compared for bovine masseter (fibre type I) and cutaneous trunci (fibre type II) muscles by …

Proteins represent one of the major food components that contribute to a wide range of
biophysical functions and dictate the nutritional, sensorial, and shelf-life of food products …

Meat consumption is gradually increasing and its impact on health has attracted widespread
attention, resulting in epidemiological studies proposing a reduction in meat and processed …