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Abstract Dry pet food is a convenient option for pet owners, but its storage conditions can impact its microbial growth and quality. In this study, we examined the effects of storage temperature on the quality and microb...

A 5-month (2005) study was conducted in Argentina to determine the effect of food-grade antioxidants (butylated hydroxyanisole [BHA], butylated hydroxytoluene [BHT] and propyl paraben [PP]) alone and in mixtures on funga...

ObjectiveTo investigate the effects of different storage temperatures humidity， and processing methods on the contamination levels of four types of Alternaria toxins （AME， AOH， TeA， TEN） in wheat grains， as...

In response to societal demands, the food industry constantly seeks innovations for its products. Active food packaging, developed from biopolymers incorporated with Pickering emulsions, is certainly one of these innovat...

Abstract In this study, the contamination levels of hygienic indicators and foodborne pathogens in retail meat products were investigated in relation to the various market factors including processing temperature, proces...

In recent decades, escalating climate change, continuous population growth, rapid urbanization, and extensive agricultural development have placed increasing pressure on global ecosystems. Particularly in China, intensiv...

ABSTRACT Proper maintenance of the cold chain is essential to ensure both food quality and safety. This laboratory activity was designed to help undergraduate students understand the microbiological implications of cold ...

This article focuses on the global and Chinese issue of hidden malnutrition， analyzing its causes including nutrient loss in crops， nutritional depletion during food processing and storage， and imbalanced dietary s...

Abstract Animal-derived foods, such as meat and dairy products, are prone to spoilage by psychrotrophic bacteria due to their high-water activity and nutritional value. These bacteria can grow at refrigerated temperature...

Reservoirs are critical infrastructure for global water, food, and energy security, yet their storage dynamics remain poorly characterized across most of the world. Accurate and timely knowledge of reservoir storage is e...

Abstract This study investigated the antioxidant activity of radish seed oil (RSO) and its effects on the quality and storage characteristics of pork patties. To assess the antioxidant capacity of RSO, this study analyze...

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 Supercooling storage refers to lowering the product temperature below its freezing point without phase transition and has the potential to extend shelf life. Nevertheless, supercooled objects are in a thermodyna...

Abstract This study was conducted to establish the shelf life of 1++ grade Hanwoo beef by evaluating the changes in meat quality and storage stability under distribution conditions similar to those during export to Hong ...

Abstract This study was undertaken to evaluate the impact of Chinese cinnamon powder (w/w), at the levels of 0.5%, 1.5%, and 2.5% and control (without additive) on ground lamb meat quality. The samples were stored at 4°...

Abstract This study was conducted to confirm the following effects of non-meat binders (NMB) on proximate composition, pH, cooking yield, amino acids, volatile basic nitrogen (VBN), thiobarbituric acid reactive substance...

Abstract This study investigated the effects of deep freezing and storage temperature (–50°C, –60°C, and –80°C) on the quality and freshness of lamb. To compare the qualities of deep frozen and stored lamb, fres...

Abstract This study investigated the effects of mustard seed extracts on physicochemical and storage characteristics of dry-aged pork loin ham during the aging period. In experiment 1, antioxidant activity was assessed f...

Abstract The present study aimed at evaluating effects of traditional sauce type and storage time on shelf-life and flavor compounds of marinated pork cooked by Sous-Vide method. Five different traditional sauces (Meju s...

Antimicrobial active films are studied to increase fresh food shelf life. The aim of this study was to evaluate the effect of process and storage conditions on physical properties and antimicrobial activity of alginate-b...

Abstract Owing to the residual toxicity and adverse health effects of chemical preservatives, there is an increasing demand for using natural preservatives in food. Although many natural extracts have been evaluated, res...

Abstract Aflatoxins pose a serious threat to food and nutrition security. In Uganda, efforts have focused on reducing aflatoxin contamination in maize flour, yet maize bran, a key ingredient in poultry and livestock feed...

Abstract Some preservatives are naturally contained in raw food materials, while in some cases may have been introduced in food by careless handling or fermentation. However, it is difficult to distinguish between intent...

Abstract Food additives are required to maintain the freshness and quality of foods, particularly meats. However, chemical additives may not be preferred by consumers, and natural materials with antimicrobial and antioxi...