Background Sustainable food supply is a primary concern for food industries, governments,
and international agencies worldwide. Food industries are under continuous pressure to …

The market demand for new meat and fish products with enhanced physicochemical and
nutritional properties attracted the interest of the food industry and academia to investigate …

Thermal treatment is a traditional method for food processing, which can kill microorganisms
but also lead to physicochemical and sensory quality damage, especially to temperature …

Pulsed electric field (PEF) is a novel non-thermal technology that has recently attracted the
attention of meat scientists and technologists due to its ability to modify membrane structure …

The tenderization process, which can be influenced by both pre‐and post‐slaughter
interventions, begins immediately after an animal's death and is followed with the disruption …

Color plays a pivotal role in guiding and assessing the industrial production of aquatic
products due to the swift sensory perception of information through vision. This review …

Highlights•Use of green technologies (GT) to reduce NaCl and phosphate in meat products
is reviewed.•US, HPP, and PEF can improve the functional properties of meat protein.•GT …

Consumers are the final step in the meat supply chain and meeting consumer expectations
of quality and tenderness are important for satisfaction and repeat purchase. High pressure …

This study aimed to evaluate the effects of pulsed electric field (PEF) pretreatment on mass
transfer, microstructure and eating quality of beef during marination process. Results …

Proteins are important macronutrients for the human body to grow and function throughout
life. Although proteins are found in most foods, their very dissimilar digestibility must be …