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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 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 This study evaluated the antibacterial and antioxidant activities of ethanol extract of calamansi pulp (CPE) and its effect on quality and biogenic amine (BAs) formation in pork patties during storage. The CPE w...

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 was designed to compare the quality changes in mackerel fillets stored under different conditions by using hyperspectral imaging (HSI) techniques. Fillets packaged in vacuum were stored for six days u...

Abstract Although omega-3 fatty acids including docosahexaenoic acid (DHA) contain various health-promoting effects, their poor aqueous solubility and stability make them difficult to be induced in dairy foods. The aims ...

This work aimed to optimize a nonthermal (NT) ultrasound-assisted aqueous extraction (aq-UAE) to maximize the recovery of polyphenols, betaxanthins, and betacyanins. Extraction yields, thermal profiles and microbiologica...

Abstract Although goat meat has several health benefits than other red meats but comsumers reluctant it due to its unpleasant flavor. This study aimed to investigate the odorant of goat meat as well as compare the qualit...

Abstract The present study aimed to evaluate the effects of high-intensity ultrasound (HIU) application on meat quality traits, sensory parameters, and the microstructure of semitendinosus muscle from Hanwoo cattle. The ...

Abstract The effects of pink inhibiting ingredients (PII) to eliminate the pink color defect in cooked turkey breast produced from presalted and stored raw ground turkey in the absence or presence of sodium tripolyphosph...

Abstract The objective of this study was to investigate the physicochemical and microbiological characteristics of round of Hanwoo by vacuum packaging film materials, polyvinylidene chloride (PVDC) and ethylene vinyl alc...

Abstract The aim of this study was to determine the effect of chitosan (CH)-based nanocomposite coating applications [chitosan+TiO2 (CHT) and chitosan+TiO2+rosmarinic acid (CHTRA)] on changes in quality attributes of rai...