Background Meat and meat products, in spite of having high biological value protein and
essential nutrients required for human sustenance, are highly susceptible to lipid oxidation …

The 21st‐century consumer is highly demanding when it comes to the health benefits of food
and food products. In the pursuit of attracting these consumers and easing the rise in …

Protein oxidation in meat has received immense attention since it significantly affects the
quality of meat-based products. This review sheds light on the effects of protein oxidation on …

Salt reduction in meat products induces quality deterioration. Hence, it is necessary to find
an effective method to markedly improve the quality of low-salt emulsion-type meat products …

Today, both consumers and food industry producers have exhibited an ever‐growing
interest in improving and broadening the functional performance of proteins in food industry …

Applying natural food additives extracted from plants is a sustainable development trend in
the food industry. Compared with synthetic food additives, plant-based food additives have …

Abstract 3D food printing is revolutionizing the food manufacturing process and offers
unmatched levels of customization in terms of appearance and nutrition. Though flesh foods …

Heating is a vital step in the gelation of surimi. Conventional water bath heating (WB) has
the advantages of easy operation and low equipment requirements. However, the slow heat …

Background Salt-soluble myofibrillar proteins (MPs) form the major protein component of
meat and have several advantages over plant-derived proteins, including high digestibility …

In the field of agricultural and food processing, high power ultrasound (HPUS) is recognized
as a green, physical and non-thermal technology in improving the safety and quality of …