The current review seeks to highlight various factors involved in defining the shelf life of
packaged fresh red meat. Conversion of livestock into nutrient-dense meat and …

Meat is a nutritious food with a short shelf life, making it challenging to ensure safety, quality,
and nutritional value. Foodborne pathogens and oxidation are the main concerns that lead …

Understanding the potential drivers of microbial meat contamination along the entire meat
supply chain is needed to identify targets for interventions to reduce the number of …

The effect of different temperature fluctuations on the microstructure and quality of pork loins
during superchilling storage was investigated. Based on the dynamic monitoring of ice …

When, in 2008, Satoshi Nakamoto envisioned the first distributed database management
system that relied on cryptographically secured chain of blocks to store data in an immutable …

Meats are abundant in proteins and a variety of lipids that are essential for the human body.
Nevertheless, they are susceptible to enzymatic reactions and bacterial microorganisms …

This study predicted Salmonella outbreak risk from eating cooked poultry in various
methods. The incidence of Salmonella in poultry meat and the environment from farm to …

With the fast-global development of packaging techniques, the potential antimicrobial effect
of CO2, as a safe, cheap and readily available gas, makes it the integral component for …

Lamb meat is an important export commodity, however chilled vacuum-packed (VP) lamb
has approximately half the shelf-life of beef under the same storage conditions. This makes …

Campylobacter jejuni is a major cause of foodborne illnesses worldwide and is primarily
transmitted to humans through contaminated poultry meat. To control this pathogen, it is …