Meat industries are constantly facing new waves of changes in the consumer's nutritional
trends, food safety, and quality requirements and legislations leading to an increase in …

The current study aimed to characterize homemade fermented pickle juice and evaluate its
efficacy as a marinade on physicochemical, microbiological, textural properties …

This paper shows the results of analysis of chemical composition, water binding capacity, pH
and microstructure of maral meat, goat meat, lamb, and turkey meat. From the analysis, the …

In the current study, it was hypothesized to evaluate the potential effects of hawthorn vinegar-
based marinade at 3 different concentrations (25%, 50%, and 100%) and marination …

Beef aging is one of the most common methods used for improving its qualities. The main
goal of the present study was to analyse the influence of different cold pressed oils and …

Fermentation is an economical method for obtaining protein hydrolysates. The purpose of
the scientific research was to perform a comprehensive analysis of the physicochemical …

This study aimed at the analysis of the impact of the age of horses and selected substances
(lactic acid, malic acid, salt phosphates, and phosphates with rosemary) on the quality of …

Beef rectus abdominis muscles (n= 100; 20/treatment) were assigned randomly to 1 of 5
treatments: untreated control (Control, No Treatment; CNT), vacuum tumbled control without …

Marinating meat is a popular technique that involves injecting, immersion, or tumbling a
mixture of salt, spices, acid, or alkaline ingredients into the muscle to enhance its …

Poultry by-products are promising for the production of protein hydrolysates by enzymatic
hydrolysis. The aim of the study is to research the effect of bacterial concentrates on the …