The use of biosensors is considered a novel approach for the rapid detection of foodborne
pathogens in food products. Biosensors, which can convert biological, chemical, or …

Fish is rich in proteins and lipids, especially those containing polyunsaturated fatty acids,
which made them vulnerable to chemical or microbial changes associated with quality loss …

Salt is widely employed in different foods, especially in meat products, due to its very diverse
and extended functionality. However, the high intake of sodium chloride in human diet has …

A literature search was performed on spoilage of fresh meat products by combining keyword
query, text mining and expert elicitation. From the 258 collected studies, a quantitative …

Storage temperature is considered one of the most important factors that affect the microbial
spoilage of fresh meat. Chilling and superchilling are the most popular storage techniques …

This study was aimed to compare the physicochemical properties and bacterial community
structure of tray-packaged fresh lamb meat under different storage temperatures, such as 4 …

Beef is a fundamental part of the human diet, but it is highly susceptible to microbiological
and physicochemical deterioration which decrease its shelf life. This work aimed to …

This study applied peptidomics to investigate potential biomarkers for evaluating pork-meat
freshness. The spoilage time points of pork meat stored at− 2, 4, 10, and 25° C were defined …

Supercooling has the advantage of maintaining the freshness of foods without a phase
transition. However, it is hard to sustain the supercooled state. Static temperature control …

The aim of this study was to investigate the antimicrobial effect of marination, natural
antimicrobials, and packaging on the microbial population of chicken tawook during storage …