It has long been in the interest of researchers and industries to develop tactics to improve
the eating quality of meat and meat products. Juiciness as an important sensory attribute is …

Plant‐based meat alternatives have been studied for decades, but have recently gained
more attraction in the food industries and research communities. Concern about animal …

Plant-based meat analogues (PBMAs) often lack sensory juiciness, limiting their consumer
appeal. This study aimed to better understand juiciness and texture perception of plant …

The feasibility study of making 3D printed dysphagia diet was undertaken. A mixture of corn
flour and buckwheat flour was used as the model cereal and chickpea protein isolate (CPI) …

Ultrasonication, a technology that employs high-frequency sound waves, has demonstrated
potential for modifying the properties of various food items. However, the effect of …

Ecological and safe packaging solutions arise as pivotal points in the development of an
integrated system for sustainable meat production. The aim of this study was to assess the …

The aim of this study was to investigate the effects of the dry-aging method on the sensory
properties, chemical composition, and profile parameters of the texture of beef obtained from …

International dysphagia diet standardisation initiative (IDDSI) is the most recent guideline for
categorising texture modified food for people with dysphagia. Level 6 of the IDDSI guideline …

The D-optimal mixture design was used to optimize inclusions of hydrocolloids [carboxy
methyl cellulose (CMC) 0–1% w/w, and tapioca starch (TS) 0–1% w/w] to create beef patties …

Fat greatly impacts the overall texture and flavor of pork belly. Twice-cooked pork bellies
(TPB), typically boiled and sliced before “back to pot” being stir-fried, is a classic Sichuan …