The increasing consumer trends for zero to minimally-processed safe foods have boosted
the trend of non-thermal processing technologies. The adaptation of non-thermal pre …

Sustainable food supply has gained considerable consumer concern due to the high
percentage of spoilage microorganisms. Food industries need to expand advanced …

This study investigated the underlying mechanisms involved in moisture migration under
three different isochoric treatment conditions, namely, direct immersion freezing (DIF) …

The consumer tendency towards convenient, minimally processed meat items has placed
extreme pressure on processors to certify the safety of meat or meat products without …

In this study, the changes of color, emulsion stability, rheological property, and protein
secondary structure attributes of pork meat batters (1% sodium chloride) treated by high …

Low-salt meat (salt content< 2%) is gaining popularity for its lower health risks, while the
food industry faces technical challenges in improving its quality. Twenty-one studies …

This study investigated the impact of isochoric freezing-thawing (ISF-T) cycles (C0–C5) on
the quality of chicken breast. The results indicated a significant increase (P< 0.05) in pH from …

High-pressure processing (HPP) can modify the construction of interfacial proteins (IPs) to
improve the properties of reduced-fat and reduced-salt (RFRS) meat batters. In this study …

Featured Application The results of this work quantitatively confirm the significant shelf-life
extension, even at potentially deviating cold chain conditions, of high quality meat products …

Raw meat-based diets (RMBDs) or sometimes described as biologically appropriate raw
food (BARFs) are gaining in popularity amongst dog and cat owners. These pet guardians …