Meat products constitute one of the most important groups of traditional foods. Thanks to the
unique and favorable organoleptic characteristics, and high quality, they are willingly …

Preserving fresh food, such as meat, is significant in the effort of combating global food
scarcity. Meat drying is a common way of preserving meat with a rich history in many …

Magnesium is essential in plants where it is associated with chlorophyll pigments and
serves as a cofactor of enzymes implicated in photosynthesis and metabolism. It is an …

The contamination of fresh meat and meat products like sausages with potentially toxic
elements (PTEs) is a worldwide health concern. Consequently, the related investigations …

Magnesium (Mg) is a mineral that plays an essential role as cofactor of more than 300
enzymes. Mg in farm animals' and human nutrition is recommended to avoid Mg deficiency …

In this study 93 pork meat samples (tenderloin) were analyzed via isotope ratios mass
spectrometry (δ 2 H, δ 18 O, δ 13 C) and inductively coupled plasma–Mass spectrometry (55 …

This study investigated the purification and biochemical characterization of the protease
produced by Lactobacillus fermentum R6 isolated from Harbin dry sausages. The optimized …

Poultry meat is an important part of the human diet, and the valorisation of autochthonous
breeds is a determinant for the sustainability of the rural areas. The increasing demand for …

Abstract In 2023, the United States Department of Agriculture approved cell-cultured chicken
meat (CCM) made with animal cell culture technology; similar applications may soon be …

This study investigates the purification and biochemical characteristics of the protease
secreted by Lactobacillus curvatus R5, which was isolated from Harbin dry sausages. The …