The chemistry of flavor formation in meat and meat products in response to different thermal and non‐thermal processing techniques: An overview

The Maillard Reaction as Source of Meat Flavor Compounds in Dry Cured Meat Model Systems under Mild Temperature Conditions

(2021) Lei Li et al.   MOLECULES

A Critical Review on Pulsed Electric Field: A Novel Technology for the Extraction of Phytoconstituents

(2021) Muhammad Modassar A. N. Ranjha et al.   MOLECULES

Sonication, a Potential Technique for Extraction of Phytoconstituents: A Systematic Review

(2021) Muhammad Modassar A. N. Ranjha et al.   Processes

Heterocyclic Aromatic Amines in Meat: Formation, Isolation, Risk Assessment, and Inhibitory Effect of Plant Extracts

(2021) Hafiz Rehan Nadeem et al.   Foods

Dielectric-barrier discharge (DBD) plasma treatment reduces IgG binding capacity of β-lactoglobulin by inducing structural changes

(2021) Zhi-Wei Liu et al.   FOOD CHEMISTRY

Oxidation induced by dielectric barrier discharge (DBD) plasma treatment reduces IgG/IgE binding capacity and improves the functionality of glycinin

(2021) Zhi-Wei Liu et al.   FOOD CHEMISTRY

A systematic review of clean-label alternatives to synthetic additives in raw and processed meat with a special emphasis on high-pressure processing (2018–2021)

(2021) Ume Roobab et al.   FOOD RESEARCH INTERNATIONAL

High pressure‐based hurdle interventions for raw and processed meat: a clean‐label prospective

(2021) Ume Roobab et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Impact of high‐pressure treatments on enzyme activity of fruit‐based beverages: an overview

(2021) Ume Roobab et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effects of Polyunsaturated Fatty Acids Supplementation on the Meat Quality of Pigs: A Meta-Analysis

(2021) Liyi Wang et al.   Frontiers in Nutrition

Structural and functional modification of food proteins by high power ultrasound and its application in meat processing

(2020) Dacheng Kang et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Microwave combined with conduction heating effects on the tenderness, water distribution, and microstructure of pork belly

(2020) Xingwei Wang et al.   Innovative Food Science & Emerging Technologies

Effects of high hydrostatic pressure processing and sodium reduction on physicochemical properties, sensory quality, and microbiological shelf life of ready-to-eat chicken breasts

(2020) Ricardin Orel et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of long-term dietary probiotic Lactobacillus reuteri 1 or antibiotics on meat quality, muscular amino acids and fatty acids in pigs

(2020) Zhimei Tian et al.   MEAT SCIENCE

Effect of cooking on the nutritive quality, sensory properties and safety of lamb meat: Current challenges and future prospects

(2020) Raheel Suleman et al.   MEAT SCIENCE

Characterization of the physicochemical changes and volatile compound fingerprinting during the chicken sugar-smoking process

(2020) Hong Chang et al.   POULTRY SCIENCE

Effects of different smoking methods on sensory properties, free amino acids and volatile compounds in bacon

(2020) Jie Guo et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Molecular insight into taste and aroma of sliced dry-cured ham induced by protein degradation undergone high-pressure conditions

(2019) M. López-Pedrouso et al.   FOOD RESEARCH INTERNATIONAL

Effects of various thermal processing methods on the shelf-life and product quality of vacuum-packaged braised beef

(2019) Qingbo Wang et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Food texture as affected by ohmic heating: Mechanisms involved, recent findings, benefits, and limitations

(2019) Mohsen Gavahian et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Physicochemical and sensory properties of beef muscles after Pulsed Electric Field processing

(2019) Kevin Kantono et al.   FOOD RESEARCH INTERNATIONAL

Changes in chicken meat proteins during microwave and electric oven cooking

(2019) Melike Taşkıran et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Development of Low-Fat/Reduced-Fat Processed Meat Products using Fat Replacers and Analogues

(2019) Yogesh Kumar   FOOD REVIEWS INTERNATIONAL

Current status of emerging food processing technologies in Latin America: Novel non-thermal processing

(2019) H.M. Hernández-Hernández et al.   Innovative Food Science & Emerging Technologies

Current and future prospects for the use of pulsed electric field in the meat industry

(2018) Zuhaib F. Bhat et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Current status of emerging food processing technologies in Latin America: Novel thermal processing

(2018) L. Moreno-Vilet et al.   Innovative Food Science & Emerging Technologies

The effect of ultrasound treatments on the tenderizing pathway of goose meat during conditioning

(2018) X Li et al.   POULTRY SCIENCE

Effects of ultrasonic assisted cooking on the chemical profiles of taste and flavor of spiced beef

(2018) Yunhe Zou et al.   ULTRASONICS SONOCHEMISTRY

Non-thermal technologies and its current and future application in the food industry: a review

(2018) Zhi-Hong Zhang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of ohmic cooking followed by an infrared cooking method on lipid oxidation and formation of polycylic aromatic hydrocarbons (PAH) of beef muscle

(2018) A. Uzun Özcan et al.   GRASAS Y ACEITES

Accelerated mild heating of dry-cured ham by applying power ultrasound in a liquid medium

(2018) M. Contreras et al.   Innovative Food Science & Emerging Technologies

Landmarks in the historical development of twenty first century food processing technologies

(2017) N.N. Misra et al.   FOOD RESEARCH INTERNATIONAL

Influence of cooking methods and storage time on lipid and protein oxidation and heterocyclic aromatic amines production in bacon

(2017) O.P. Soladoye et al.   FOOD RESEARCH INTERNATIONAL

Chemistry and analysis of HNE and other prominent carbonyl-containing lipid oxidation compounds

(2017) Bebiana C. Sousa et al.   FREE RADICAL BIOLOGY AND MEDICINE

Analysis of Longissimus thoracis Protein Expression Associated with Variation in Carcass Quality Grade and Marbling of Beef Cattle Raised in the Pacific Northwestern United States

(2017) Kara J. Thornton et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Quality and proteome changes of beef M.longissimus dorsi cooked using a water bath and ohmic heating process

(2016) Xiaojing Tian et al.   Innovative Food Science & Emerging Technologies

Comparative Study on the Effects of Boiling, Steaming, Grilling, Microwaving and Superheated Steaming on Quality Characteristics of Marinated Chicken Steak

(2016) Yun-Sang Choi et al.   Korean Journal for Food Science of Animal Resources

Influence of infrared final cooking on color, texture and cooking characteristics of ohmically pre-cooked meatball

(2016) Gulen Yildiz Turp et al.   MEAT SCIENCE

Influence of specific taste-active components on meat flavor as affected by intrinsic and extrinsic factors: an overview

(2015) Dashmaa Dashdorj et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effect of added thiamine on the key odorant compounds and aroma of cooked ham

(2015) Caroline Thomas et al.   FOOD CHEMISTRY

Meat flavor precursors and factors influencing flavor precursors—A systematic review

(2015) Muhammad Issa Khan et al.   MEAT SCIENCE

Consumer palatability scores and volatile beef flavor compounds of five USDA quality grades and four muscles

(2015) J.F. Legako et al.   MEAT SCIENCE

An assessment of the impact of pulsed electric fields processing factors on oxidation, color, texture, and sensory attributes of turkey breast meat

(2015) Cristina Arroyo et al.   POULTRY SCIENCE

Cooking losses, lipid oxidation and formation of volatile compounds in foal meat as affected by cooking procedure

(2014) José M. Lorenzo et al.   FLAVOUR AND FRAGRANCE JOURNAL

Influence of muscle type on the evolution of free amino acids and sarcoplasmic and myofibrillar proteins through the manufacturing process of Celta dry-cured ham

(2014) Roberto Bermúdez et al.   FOOD RESEARCH INTERNATIONAL

The ohmic heating of meat ball: Modeling and quality determination

(2014) Wassama Engchuan et al.   Innovative Food Science & Emerging Technologies

Peripheral Coding of Taste

(2014) Emily R. Liman et al.   NEURON

Influence of breed and feeding on the main quality characteristics of sheep carcass and meat: A review

(2014) Jorge Ramírez-Retamal et al.   Chilean Journal of Agricultural Research

Sex effect on meat quality and carcass traits of foals slaughtered at 15 months of age

(2013) J. M. Lorenzo et al.   Animal

Microwave food processing—A review

(2013) S. Chandrasekaran et al.   FOOD RESEARCH INTERNATIONAL

Sheepmeat Flavor and the Effect of Different Feeding Systems: A Review

(2013) Peter J. Watkins et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparison of drying characteristic and uniformity of banana cubes dried by pulse-spouted microwave vacuum drying, freeze drying and microwave freeze drying

(2013) Hao Jiang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effects of ohmic heating for pre-cooking of meatballs on some quality and safety attributes

(2013) Ilkin Yucel Sengun et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Control of fresh meat quality through manipulation of muscle fiber characteristics

(2013) S.T. Joo et al.   MEAT SCIENCE

The Development of Aromas in Ruminant Meat

(2013) Virginia Resconi et al.   MOLECULES

Gas Chromatographic-Olfactometric Aroma Profile and Quantitative Analysis of Volatile Carbonyls of Grilled Beef from Different Finishing Feed Systems

(2012) Virginia Celia Resconi et al.   JOURNAL OF FOOD SCIENCE

Effect of cross breeding and amount of finishing diet on growth parameters, carcass and meat composition of foals slaughtered at 15months of age

(2012) Daniel Franco et al.   MEAT SCIENCE

Trends in Processing Technologies for Dried Aquatic Products

(2011) Yingqiang Wang et al.   DRYING TECHNOLOGY

Influence of high pressure application on the nutritional, sensory and microbiological characteristics of sliced skin vacuum packed dry-cured ham. Effects along the storage period

(2011) Maria Clariana et al.   Innovative Food Science & Emerging Technologies

Meat quality of “Galician Mountain” foals breed. Effect of sex, slaughter age and livestock production system

(2011) Daniel Franco et al.   MEAT SCIENCE

Ultrasound-enhanced mass transfer in Halal compared with non-Halal chicken

(2010) Martha Y Leal-Ramos et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Ohmic cooking of whole beef muscle — Evaluation of the impact of a novel rapid ohmic cooking method on product quality

(2010) Markus Zell et al.   MEAT SCIENCE

Demographics and beef preferences affect consumer motivation for purchasing fresh beef steaks and roasts

(2010) A.L. Reicks et al.   MEAT SCIENCE

The volatile profile of longissimus dorsi muscle of heifers fed pasture, pasture silage or cereal concentrate: Implication for dietary discrimination

(2010) Valentina Vasta et al.   MEAT SCIENCE

Intramuscular fat content in meat-producing animals: development, genetic and nutritional control, and identification of putative markers

(2009) J. F. Hocquette et al.   Animal

Evolution of polyphenolic compounds in red wine from Cabernet Sauvignon grapes processed by pulsed electric fields during aging in bottle

(2009) E. Puértolas et al.   FOOD CHEMISTRY

Odour and flavour perception in flavoured model systems: Influence of sodium chloride, umami compounds and serving temperature

(2009) Sonia Ventanas et al.   FOOD QUALITY AND PREFERENCE

Pre-slaughter conditions, animal stress and welfare: current status and possible future research

(2008) E. M. C. Terlouw et al.   Animal

Water-soluble precursors of beef flavour. Part II: Effect of post-mortem conditioning

(2007) G. Koutsidis et al.   MEAT SCIENCE

Fat deposition, fatty acid composition and meat quality: A review

(2007) J.D. Wood et al.   MEAT SCIENCE