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 …

The continuous increase in poultry production over the last decades to meet the high
growing demand and provide food security has attracted much concern due to the recent …

Meat tenderness is an important quality trait critical to consumer acceptance, and
determines satisfaction, repeat purchase and willingness-to-pay premium prices. Recent …

Cultured meat aspires to be biologically equivalent to traditional meat. If cultured meat is to
be consumed, sensorial (texture, color, flavor) and nutritional characteristics are of utmost …

The colour, water-holding capacity (WHC) and tenderness of meat are primary determinants
of visual and sensory appeal. Although there are many factors which influence these quality …

Heat stress is one of the most important environmental stressors for the poultry industry in
the world. Reduced growth rate, low feed efficiency, impaired immunological responses …

The basic contractile unit of muscle, the sarcomere, will contract as the muscle goes into
rigor post-mortem. Depending on the conditions, such as the rate of pH decline, the cooling …

Variations of fresh meat quality exist because the quality traits are affected by various
intrinsic and extrinsic factors. Because the meat quality is basically dependent on muscle …

Consumers rely heavily on fresh meat color as an indicator of wholesomeness at the point of
sale, whereas cooked color is exploited as an indicator of doneness at the point of …

Aging is a popular method used by meat industry for improving the sensory attributes of
meat. Despite the advent of many novel technologies, aging has not lost its charm and is still …