The volatile composition and odor of meat and meat products is based on the precursors
present in the raw meat. These are influenced by various pre-slaughter factors (species …

Lipid oxidation is a complex process in muscle-based foods (red meat, poultry and fish)
causing severe quality deterioration, eg, off-odors, discoloration, texture defects and …

Sour meat is a highly appreciated traditional fermented product, mainly from the Guizhou,
Yunnan, and Hunan provinces. The flavor profiles of sour meat from goose and pork were …

The roles of mesophilic lactobacilli in cheese manufacturing and ripening have been widely
studied, but their impacts, especially as additives in preserving liquids, on the high-moisture …

Lipid oxidation is the primary non-microbial reason for quality deterioration of meat and meat
products. Lipid oxidation can be prevented or delayed by antioxidants. In this study, 15 sage …

Effectiveness of commercial natural antioxidants from rosemary and green tea were
investigated in deli-style meat products via headspace hexanal by solid-phase …

The relationship between the thermal behavior and antioxidant stability of rosemary extract
(RE) was investigated. Through simultaneous thermal analysis (TG‐DTA) and total phenolic …

Featured Application The practical application of plasma-treated egg whites in the
production of liver pâtés is to introduce nitrite ions to the product. Nitrite is an important …

Bu çalışmada, ayçiçeği yağında Katı faz mikroekstraksiyon (SPME) tekniği ile ekstraksiyon
süresi (20, 30 ve 40 dakika) ve sıcaklığının (40, 50 ve 60° C) hegzanal (HE) ve malonaldehit …

Radiation treatment of food makes it possible to solve some issues of the food industry,
including suppression of pathogenic microbial contamination, retention of the nutritional …