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 …

The involvement of oxidized proteins to the development of biological diseases has been
studied for a few decades, but the effects and the mechanisms of protein oxidation in food …

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 …

This paper reviews current knowledge on the distribution and mobility of water in muscle
(myowater) ante-and post mortem and factors affecting these in relation to fresh meat quality …

It is certain that meat tenderness is a highly valued consumer trait and thus definition of the
multiple processes that influence meat tenderness will provide clues toward improving meat …

Postmortem aging is a value-adding process and has been extensively practiced by the
global meat industry for years. The rate and extent of aging impacts on meat quality …

The objective of this study was to explore the mechanisms of power ultrasound (PUS, 150
and 300 W) and treatment time (30 and 120 min) on the water-holding capacity (WHC) and …

Research in the area of the pale, soft and exudative (PSE) pork and poultry meat is reviewed
in this article with an emphasis on genetic, biochemical and metabolic factors contributing to …

Beef steaks from longissimus lumborum, semimembranosus, and adductor muscles (n= 10;
respectively) were cut at 24h postmortem, randomly assigned to either high-oxygen modified …

In this investigation, samples were treated by ultrasonic probe (20 kHz) at an intensity of 25
W cm− 2 for 20 or 40 min, followed by aging at 4° C for 1, 3 and 7 d. Ultrasound treatment …