Synergistic inhibition of lipid and protein oxidation in refrigerated pork by a chitosan-based composite film incorporated with ZnO and lysine-modified walnut melanin
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MEAT SCIENCE
- Publisher:
- Elsevier
- ISSN:
- 0309-1740
- Category:
- FOOD SCIENCE & TECHNOLOGY
- Impact factor:
- 5.7
Feed status
9 parsed articles
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Latest articles
Performance, carcass traits and meat quality of lambs fed sugarcane silage (<em>Saccharum officinarum</em>) with or without <em>Tithonia diversifolia</em>
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Beef quality and expression of genes involved in lipid metabolism in the muscle of Nellore and Nellore × Angus steers fed whole shelled corn diets
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Calcium and calpastatin delay proteolysis early during beef maturation
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Inhibitory effect of moisture loss on braised pork quality by rapid cooling assisted with static magnetic field
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A large-scale visual survey of beef carcass lean and fat colors for digital beef quality management
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Incorporation of ternary biological preservatives into reduced-salt frankfurters for extended shelf life and enhanced storage quality
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Novel cooking techniques and their impact on livestock meat quality: A comprehensive review of processing, eating, nutritional, and safety quality
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Beef quality grading using rapid evaporative ionization mass spectrometry (REIMS)
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