Muscle foods and their products are a fundamental part of the human diet. The high protein
content found in muscle foods, as well as the high content of essential amino acids, provides …

This review describes the effects of processing and preservation technologies on sensory
and nutritional quality of meat products. Physical methods such as dry aging, dry curing …

Sodium chloride, commonly known as salt, is a widely used additive in food industry due to
its preservation and antimicrobial properties provided by its ability to reduce water activity …

Sodium salt is one of the important additives in food processing. However, excessive intake
of sodium salt may cause a series of cardiovascular diseases. Nowadays, sodium intake in …

Lipolysis in meat and meat products is a phenomenon involving hydrolysis of lipids, notably
via enzymatic catalysis that takes place even postmortem. During refrigerated and frozen …

Background Due to the high NaCl contents of meat products, a reduction in their sodium
levels is an ongoing focus for researchers, enterprises, and consumers. Current strategies …

Comprehensive 2D gas chromatography-mass spectrometry (GC× GC–MS) and non-
targeted metabolomics were employed to investigate the differences in key volatile flavor …

Meat and meat products are generally recognised as good sources of high biological-value
proteins, group B vitamins, minerals and trace elements as well as some other bioactive …

The impact of NaCl and tripolyphosphate (TPP)/pyrophosphate (PP) on protein oxidation
and Nε-(carboxymethyl) lysine (CML) and Nε-(carboxyethyl) lysine (CEL) formation in …

Lipolysis and lipid oxidation as well as the relationship between them during processing of
Chinese traditional smoke-cured bacon were studied by evaluating the changes in …