Lamb meat is cooked using different methods which help to impart good taste, flavour and
aroma and they also improve the nutritional quality and ensure food safety. However …

Sous-vide cooking is a process in which food is cooked in heat stable vacuumed containers
under controlled temperature (65–95° C) for a specific time followed by low-temperature …

This study investigated the effects of multiple freeze-thaw (FT) cycles on water mobility,
microstructure damage and protein structure changes in porcine longissimus muscle. The …

Influences of multiple freeze-thaw (FT) cycles on water status and distribution, microstructure
and physicochemical properties of beef were investigated. Low-field nuclear magnetic …

Repeated freezing and thawing (FT) happens during long-term storage and transportation
due to the temperature variation, causing quality deterioration of beef products and …

The influences of four different cooking methods—pan, ohmic, vacuum and sous vide—were
studied with regard to the microstructural, sensorial and physicochemical characteristics of …

The reasons for the change in the water retention capability of salted pork caused by
potassium chloride (KCl) instead of sodium chloride (NaCl) were investigated. Accompanied …

Preservation of meat through freezing entails the use of low temperatures to extend a
product's shelf-life, mainly by reducing the rate of microbial spoilage and deterioration …

Meat from sheep offers an abundance of essential amino acids and trace elements essential
for optimal human health and a delectable culinary delight. Because it has fewer calories …

The effects of adding babassu oil (BAO) or buriti oil (BUO) to lamb diets, on performance,
carcass characteristics, meat quality and fatty acid (FA) composition were evaluated …