Meat and meat products are a fundamental part of the human diet. The protein and vitamin
content, as well as essential fatty acids, gives them an appropriate composition to complete …

Lipid oxidation is the most crucial quality parameter in foods. Many methods were
developed to determine the level of oxidation and antioxidant activity. This review compares …

Over the recent decades, protein oxidation in muscle foods has gained increasing research
interests as it is known that protein oxidation can affect eating quality and nutritional value of …

Simple Summary In this review, we discuss previous studies, state-of-the-art technology, and
the potential implications of utilizing omega-3 and omega-6 fatty acids in poultry diets, as …

Freezing can prolong the shelf life of muscle foods and is widely used in their preservation.
However, inevitable quality deterioration can occur during freezing, frozen storage, and …

Background The quality change of shrimp is inevitable during storage, while shrimp
preservation is extremely important in the fishery and food industries. Many efforts have …

Food products are highly perishable in nature which undergoes quick quality deterioration.
In this note, the kind of packaging decides the active preservation of food qualities …

This work considers all factors along the production chain from farm to fork influencing the
quality of fresh pork and processed products. Pork quality is multidimensional and …

Golden pomfret is rich in polyunsaturated fatty acids (PUFAs), which are susceptible to
oxidative hydrolysis during fermentation. Therefore, the objective of this study was to …

Using plant essential oils (EOs) contributes to the growing number of natural plants'
applications in livestock. Scientific data supporting the efficacy of EOs as anti-inflammatory …