This article discusses about the applications of the newly-developed chemical sensor systems, "Electronic nose" for meat quality assessment, where fast detection methods are essential for appropriate product management.
This article discusses about the role of food safety regulation and the three significant issues behind the barrier in the red meat industry from slaughtering, processing to marketing.
This article discusses about the meat quality and shelf life evaluation of air and immersion chilling treatments on marinated broiler breast fillers.
This article discusses about an execution of a Belgium-wide qualitative and quantitative microbiological survey of C. jejuni and C. coli/Campylobacter spp. contamination in chicken meat preparation.
This study aims to evaluate the effects of topical antioxidants on the development of bone discolouration and/or darkening in pork lumbar vertebrae packaged by using three different packaging systems.
This article discusses the results of experiments conducted to create a model system to produce red discolouration of cooked meat, as well as a study that identifies causative agents of red discolouration.
This article discusses about meat inspection and grading.
This article discusses the use of additives in meat curing and the related issues of regulating, manufacturing, marketing, quality and safety.
This article highlights the use of high-voltage electrical stimulation to improve meat tenderness and quality.
This article discusses High Pressure Processing of food (HPP), an emerging non-thermal food processing method.
