With the increasing demand for meat products, the evaluation and real-time monitoring of its
freshness has become one of the focuses of related industry research. Conventional …

In recent years, consumer perception about the healthiness of meat products has changed.
In this scenario, the meat industry and the scientific and technological areas have put their …

This research was focused to unveil the role of natural antioxidants in meat products based
on the current inclination of consumers and food industries towards natural antioxidants …

The susceptibility of meat and meat products (MP) to oxidation and microbial deterioration
poses a risk to the nutritional quality, safety, and shelf life of the product. This analysis …

In this research, the antioxidant and antibacterial activities of active films based on potato
starch containing Viola odorata extract (VOE) were investigated both in vitro and in chicken …

The current trends among consumers are pushing for the use of natural antioxidants options.
Açaí fruit is rich on polyphenolic components but no studies have been carried out to …

The development of plant-based functional food ingredients has become a major focus of
the modern food industry as a response to changes in consumer attitudes. In particular …

This study was designed to compare the effects of natural nitrite sources from the arugula
leaves (arugula extract and pre-converted arugula extract) and the use of barberry extract …

Smart packages based on natural pigment and macromolecular exhibited great potential in
fresh meat but were limited by their poor stability and hydrophobic properties. Herein, we …

As living standards rise, the demand for high-quality chilled meat among consumers also
grows. Researchers and enterprises have been interested in ensuring the quality of chilled …