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Abstract The current study investigated the effects of timing of NaCl (2%) and sodium tripolyphosphate (STPP, 0.5%) addition and cooking rates on color and pigment properties of ground chicken breasts. Four treatments we...

Abstract It is believed that two main proteolytic systems are involved in the tenderization of meat: the cathepsins and the calpains. Many researchers consider the calpain system to be the major contributor to meat tende...

ABSTRACT This study evaluated the effect of fermented soybean meal (FSBM) supplementation on growth performance, meat quality, blood biochemical parameters, and fecal microflora of finishing pigs. Thirty-two crossbred pi...

Abstract This study investigates the utilization of an electric-field-induced super cooling system in long-term dry aging of beef loin. Analyzed quality properties of dry-aged beef loin applied with electric field refrig...

Abstract This study aimed to investigate the effect of nanoemulsion (NEM) on the physicochemical and sensory characteristics of pork patty to improve texture for elderly members of the population. Hence, we prepared pork...

Abstract This study was conducted to investigate the physicochemical properties of hams obtained from loin and tenderloin cuts from standard pigs and sows. pH levels of loin ham before cooking, standard pig was significa...

Abstract The effects of presalting conditions (storage temperature and duration) with/without sodium tripolyphosphate (STPP) on the color and pigment characteristics of cooked ground chicken breast were investigated. Mea...

ABSTRACT This study evaluated different crosses for sustainable beef production in the Meio-Norte, Brazil. Thirty-four cattle [seven Curraleiro Pé-duro (CPD), six Nellore (NEL), seven F 1 ( ½ NEL + ½ CPD ), seven ...