One of the most important challenges facing today's society is feeding a growing world
population. This review aims to examine the available information to assess the potential of …

Pork quality characteristics related to the dietary substitution of soybean meal by the micro-
alga Spirulina (Arthrospira platensis) or black soldier fly (Hermetia illucens) partly-defatted …

The aim of this work was to study the presence of Listeria monocytogenes, as well as the
potential activity of two bioprotective cultures (Lyocarni BOX-74 and Lyocarni BOX-57) …

The use of mixtures of bio-protective cultures, like Lactobacillus sakei subsp. carnosus/L.
sakei+ Staphylococcus xylosus (1/1 ratio), Lactococcus lactis spp. lactis/L. sakei+ S. xylosus …

Seafood products are one of the most perishable foods, and their shelf life is limited by
enzymatic and microbial spoilage. Developing methods to extend the shelf life of fresh fish …

The objective was to determine the effects of pH and color on sensory characteristics of
boneless pork loin chops cooked to an internal endpoint temperature of 63° C. Center cut …

The present study evaluated individual and interactive influences of pork loin (n= 679)
ultimate ph (pH), intramuscular fat (IMF), Minolta L∗ color (L∗), Warner-Bratzler shear force …

Sixty-four pork loins were randomly assigned to one of four treatments to evaluate the use of
alkaline electrolyzed reduced water as a replacement for traditional enhancement solutions …

This study evaluated the effect of dry-aging on quality, palatability, and flavor-related
compounds of pork loins. Ten pork loins were obtained at 7 days postmortem, divided into …

Marination is an increasingly popular trend in the meat industry for meat quality
enhancement. The purpose of this study was to evaluate the effects different levels of salt in …