Sheep meat is consumed and appreciated all over the world for its nutritional value and
flavor. However, this meat is very perishable and easily subjected to the action of both …

Spices are a rich source of vitamins, polyphenols, proteins, dietary fiber, and minerals such
as calcium, magnesium, iron, and zinc, all of which play an important role in biological …

The study explored the preservative effects of adding different levels of cinnamon bark oil on
meat quality of ground lamb. The longissimus thoracis et lumborum (LTL) meat samples …

Wheat crop has to compete with several weeds including Avena fatua, a noxious weed that
alone is responsible for 30–70% losses in the yield annually. Because of the environmental …

To investigate the preservative effect of composite biopreservatives on goat meat during
chilled storage, three biopreservatives (chitosan, tea polyphenols and grape seed extract) …

Salmonella Typhimurium is a common foodborne pathogen in meat and meat products,
causing significant harm and losses to producers and consumers. The aim of this study was …

The microbiological and chemical stability of stuffing is crucial in meat processing. Small
ruminant (lamb) meat has many nutritional advantages (fatty acid composition and ratio …

The current study investigated the phenolic and flavonoid content of cinnamon
(Cinnamomum cassia) powder (CIN–P), as well as its antioxidant and antimicrobial activity …

Chinese prickly ash and cinnamon contain many antioxidants, which scavenge free radicals
and can reduce many harmful compounds, such as heterocyclic aromatic amines (HAAs) …

The effect of cinnamon powder on the quality and mitigation of off-flavor in fried chicken
drumsticks made from long-term thawed Korean native chicken (Woorimatdag No. 1 …