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There is no unified global standard for regulations and supervisions of food cultures and the safety evaluation of strains based on the pathogenicity， toxin-producing characteristics and drug resistance， as well as t...

ObjectiveTo explore the current application status and identify critical challenges of food additives in prepared foods， and provide a reference for the healthy and sustainable development of this industry.MethodsTo sy...

ObjectiveTo investigate and analyze the epidemiological characteristics of an outbreak of foodborne disease in school K， explore key procedures and response measures for on-site management of such outbreaks， and to p...

Pyrrolizidine alkaloids （PAs） are a class of naturally occurring toxic compounds widely distributed in plants， primarily transmitted and bioaccumulated through the food chain. They have been detected in various foo...

The article is devoted to the study of the concept of "Slow Food" as one of the effective tools for preserving gastronomic heritage and implementing the principles of sustainable development in the context of globalizati...

Abstract This study was conducted to investigate the recent research trends of alternative protein foods being developed to replace traditional livestock foods and thus determine the current state of the technology and t...

Abstract Production of alternative proteins is crucial for the development of future protein resources. This study explored the creation of sustainable animal resources by combining extrusion molding and three-dimensiona...

Abstract Traditional meat preservation techniques such as smoking, drying, and salting have various shortcomings and limitations in effectively reducing microbial loads and maintaining meat quality. Consequently, chemica...

ObjectiveTo develop a rapid method for the screening and identification of foodborne （C. perfringens） isolates using multiple nucleic acid detection system combined with matrix assisted laser desorpt ionionization ti...

Abstract With the exponential growth of the world population and the decline in agricultural production due to global warming, it is predicted that there will be an inevitable shortage of food and meat resources in the f...

The purpose of the article is to investigate the application of financial analysis as a tool for ensuring the economic security of small agricultural enterprises in Ukraine, identify existing problems and define prospect...

Abstract Meat analogs or meat alternatives mimic conventional meat by using non-meat ingredients. There are several reasons for the rising interest in meat alternatives, e.g., health-consciousness, environmental concerns...

Abstract The quality grade of cow meat is often lower than that of steer meat, resulting in economic losses and reduced consumer satisfaction. This review explores various strategies for improving the quality of cow meat...

Abstract Flavor and taste are critical factors influencing consumer attraction for meat, shaping preferences and commercial demand. This review examines conventional and novel approaches to flavor and taste creation in t...