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ObjectiveTo summarize the characteristics and overall development trends of food labeling trade measures in various countries in the past decades， providing technical reference for national adjustments to food safety s...

Abstract Background Economic dimensions of implementing quality improvement for diabetes care are understudied worldwide. We describe the economic evaluation protocol within a randomised controlled trial that tested a mu...

The Chinese food contact materials and products industry is rapidly developing， and the scale of international trade is continuously expanding. The purpose of the study is to better respond to technical barriers to tra...

With the continuous improvement of living standards， food safety issues have increasingly become a focal point of social concern， among which the problem of plasticizer contamination in food has garnered significant ...

Traditional poppy vinegar is a functional fermented food matrix enriched with diverse biomolecules that may contribute to metabolic health. In this study, the effects of thermosonication on the biomolecular profile, anti...

Abstract Myogenesis and adipogenesis are the important processes determining the muscle growth and fat accumulation livestock, which ultimately affecting their meat quality. Hanwoo is a popular breed and its meat has bee...

Abstract In order to attain heavier live weight without impairing pork or sensory quality characteristics, carcass performance, muscle fiber, pork quality, and sensory quality characteristics were compared among the heav...

Abstract Changes in proximate composition, mineral content and lipid quality of Spondyliosoma cantharus (sea bream) during some culinary treatments was investigated. Fish samples were collected at the Douala Fishing seap...

Abstract In the present study, comparative efficacy of natural as well as synthetic tenderizers on the quality characteristics of restructured spent hen meat slices (RSHS) was studied. Four different batches of RSHS viz....

Abstract This study aimed to develop appropriate temperature management practices and provide scientific evidence to support the development of sell-by-date guidance for eggs. Washed and unwashed eggs were subjected to s...

Abstract This study assessed the effects of non-stunning (NS) and head-only electrical stunning (HOES) slaughtering condition on meat quality traits of longissimus lumborum (LL) muscle from Korean black goat (KBG). Ten K...

Abstract This study aims to compare the chemical composition, quality, and muscle fiber characteristics of cull sows and commercial pigs, investigating the effect of changes in muscle fiber characteristics on pork qualit...

Abstract This study compared the quality, cooking, textural, and palatability characteristics between sous-vide (SV) cooked pork loin patties with different searing treatments (ST). Before SV cooking, STs were conducted ...

Abstract Previous studies on dry aged beef, which substantially increases the value of low-grade raw beef and non-preferred cuts, are currently limited to the observation of aged beef changes in laboratory settings or un...

Abstract Interaction between carcass quality grade and end-point cooking temperature on eating quality of Hanwoo m. longissimus was investigated. Ten (10) of steers were sampled from a commercial population; carcasses wi...

Abstract Buffalo animals are slaughtered at their early age and carcasses are chilled rapidly which deteriorates its meat quality and decreases the consumer likeliness of buffalo meat. This study investigated the appropr...

Abstract Background Nutritional status and lifestyle during the preconception phase, the months and years before conception, may have substantial impact on the health of the next generation. Diet quality during these yea...

One of the methods of improving the nutritional profile of baked-goods is the incorporation of dietary fibre (DF) to the formulation. However, DF retains more water than wheat flour which, affects dough rheological prope...

Abstract This study evaluated the effect of freezing rate on the quality characteristics of pork loin to establish an objective standard for rapid freezing. To generate various freezing rates, three air flow rates (0, 1....

Background/objectivesPoor sleep is a prevalent health issue. This secondary analysis examined the effects of hydrolyzed chicken extract (ProBeptigen®) on sleep quality outcomes using data from a previously completed sin...

Abstract The objective of this study was to investigate the effects of quality grade (QG) on the physicochemical composition and eating quality attributes of pork belly and shoulder butt. Seventy-two growing-finishing cr...

Abstract This study aimed to investigate changes in the quality of meat aged using Jeju scoria earthenware. Water-holding properties, pH, color, tenderization, fatty acid composition, and free amino acid characteristics ...

BackgroundRamadan is the holiest month in the Islamic calendar. Ramadan fasting, which lasts from sunrise to sunset, significantly affects eating habits, physical activity, daytime sleepiness, and quality of life. In thi...

Abstract The objective of this study was to determine the effects of quality grade (QG), and back-fat thickness on the carcass traits and meat quality properties of Hanwoo steers. Fifty carcasses were sorted into two QG ...