This work aimed to study and unveil the factors that define the quality of beef from a
consumer perspective as well as the production variables affecting it. Price, the designation …

Chinese indigenous pigs are favored for their rich flavor, which is generated through
complex reactions involving lipid-oxidation-related flavor precursors. In this research, we …

Castration may decrease off-odors and improve meat flavor. Meat flavor is generated
through complex chemical reactions that involve hydrophilic and hydrophobic flavor …

The effects of guarana seed and pitanga leaf extracts on the physical–chemical and sensory
characteristics, and oxidative stability of modified atmosphere-packaged lamb patties with fat …

This study aimed to evaluate the effect of turmeric extract as natural antioxidant on modified
atmosphere-packaged fresh lamb sausages with fat replacement during storage (2° C). Five …

The effects of chia, linseed, and olive oils as backfat replacers on the physico-chemical,
oxidative stability and sensory attributes of lamb sausages storage at 2° C were assessed …

Two extraction methods were applied to measure the thiobarbituric acid reactive substances
(TBARS) values of vacuum packaged grass-fed beef steaks that were aged under four …

The aroma of meat is an integral part of flavor and therefore an essential element for
consumer acceptance. Aroma compounds are challenging to extract, concentrate, separate …

Chinese black pork is preferred by consumers due to its unique organoleptic characteristics,
which are closely related to lipids and volatiles. The primary aim of this study was to reveal …

Background and objectives Yellowed rice results in serious economic losses to grain
industry. This study attempted to profile the volatile metabolites in before‐and after …