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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 This study aimed to determine the effects of breed on meat quality characteristics of porcine Boston butt muscles (M. subscapularis) from three different pig breeds: Landrace×Yorkshire×Duroc (LYD), Berkshire, ...

This study evaluated the influence of rearing system (cultured vs. wild rearing systems), and fish sex on carcass and flesh traits of A. rivulatus, raised in Ecuador. Three hundred mature specimens from A. rivulatus were...

Abstract This study investigated the effects of lemon extract powder and vinegar powder on the physicochemical and microbiological characteristics of pork sausages naturally cured using white kimchi powder during storage...

Abstract This study explored the physicochemical, textural, and sensorial properties of a meat analog (MA) as compared to beef and pork meats. Results illustrate that MA patties had lower moisture, fat, and protein conte...

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 The processing characteristics of freeze-dried pork powder as raw meat for comminuted meat products were compared with those of freeze-thawed pork. The tertiary structural properties, oxidation, and solubility o...

Abstract This study investigated the possible improvement in the antioxidative status and quality characteristics of ready-to-eat (RTE) Samgyetang after adding various black garlic (BG) extracts. The antioxidant activity...