The global growth in canine population has led to a thriving market for pet food, especially
treats sector. This review explores the growing market for canine treats, revealing a deep …

Investigations were conducted into the effects of different salt varieties and honey addition
on the physicochemical characteristics, cholesterol oxidation products, microbiological …

The direct pentaplex PCR assay was developed for simultaneous identification using
species-specific primer sets and a universal eukaryotic primer set in processed jerky …

The present study investigated the effects of duck skin gelatin and carrageenan on the
quality of semi-dried restructured jerky. Restructured jerky was prepared as follows: G0 …

The effects of curing solution prepared using various ratios of a combination of collagen and
konjac (100/0, 80/20, 60/40, 40/60, 20/80, and 0/100) on the quality characteristics of duck …

Now a day's meat and meat products are not only generating convenience trends; they have
been recognized as core of meat industry. Meat spread is a convenience cooked …

Deterioration of jerky during storage is a major concern; this is usually combated with natural
or synthetic antioxidants. This study aimed to evaluate the quality characteristics of semi …

In the human diet, meat is an important source of protein, vitamin B12, omega-3 fatty acids
and highly bioavailable iron. According to the Food and Agriculture Organization, around …

Objective This study evaluated the supplementary effect of higher concentrations of various
disaccharides on processing yield, major physicochemical properties, and sensory attributes …

Taro custard is a popular dessert in Thailand, but it is highly perishable. The effects of
adding polyols (glycerol, xylitol, and sorbitol) in combination with chitosan (0.01 and 0.05%) …