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Lack of access to clean cooking is one dimension of energy poverty that has called the attention of many international organizations and policymakers, due to the relevance of cooking, as an energy service, in the satisfa...

Abstract The objective of this study was to determine the optimal cooking time by considering the cooking loss, shear force, and off-odor reduction of pork large intestines. Commercial pork large intestines were purchase...

Abstract The purpose of this research was to examine the effectiveness of pre-cooking treatments on the quality characteristics of ready-to-eat (RTE) empal gentong. Raw beef meat was pre-cooked in water bath at 90°C for...

Abstract This study aimed to determine the effect of enzyme, guar gum, and pressure processing on the digestibility and physicochemical properties of age-friendly liver sausages. Liver sausages were manufactured by addin...

Abstract This study was conducted to evaluate the proteolysis trends and change in meat quality during 10 days of cold storage in duck M. pectoralis major (PM) and M. iliotibialis (IL). Duck IL had a higher pH and greate...

Rice starch is modified by planetary ball milling. Its application as a functional ingredient in gluten-free noodles is studied. Ten formulations based on rice flour, ball-milled rice starch (BMRS), whole egg powder (E),...

Abstract This trial was conducted to evaluate the effect of overwrap, vacuum, and modified atmosphere packaging (MAP) on poultry breast fillets' microbiological, biochemical shelf life and sensory attributes. The fillets...

Abstract The objective of this study was to determine effects of aging methods (wet-aged, dry-aged, and packaged dry-aged) during 60 d on quality traits and microbial characteristics of beef. Wet-aged beef was packed by ...

Abstract The aim of this study is to determine the effects of using emulsion manufactured with soybeans (ES) to substitute chicken breast in Vienna sausages. Four types of Vienna sausages (S1:10% ES and 50% chicken, S2:2...

It is widely known that traditional northern hunter–gatherers such as the Inuit included putrid meat, fish, and fat in their diet, although the ubiquity and dietary importance of decomposing animal foods seem often to ...

Abstract The objective of this study was to characterize the meat quality traits that affect the texture and savory taste of Ufipa indigenous chickens by comparing the proximate composition, physical characteristics, col...

Abstract The effect of hot-air dried Lentinula edodes pileus (DLE) on the quality and organoleptic properties of rolled-dumplings was evaluated. DLE was prepared by drying at 60°C for 24 h and added (Non, 7%, and 9%) to...