Research progress in processing technology of rabbit meat DOI Creative Commons
Yunjia Deng,

Qing Nie,

Yanan Zhou

et al.

Food Bioengineering, Journal Year: 2024, Volume and Issue: 3(3), P. 314 - 322

Published: Sept. 1, 2024

Abstract Rabbit meat is tender, high in protein, low fat and cholesterol, offers several nutritional benefits. However, it has a stronger taste can be challenging to cook. The global rabbit industry been developing steadily, China's total production exceeded half of the world's 2021. Along with progress process, nutrition at same time, improve smell also get better control, solved problems met production. This article discusses attributes outlines deodorization, texture adjustment, water retention techniques currently used processing, aiming offer theoretical foundation for advancement processing technology.

Language: Английский

Formation and regulation strategies for volatile off-flavor compounds in livestock meat, poultry meat, and their products: A comprehensive review DOI

Yue Ren,

Yilin Wang,

Yuxin Zhang

et al.

Trends in Food Science & Technology, Journal Year: 2024, Volume and Issue: 152, P. 104689 - 104689

Published: Aug. 27, 2024

Language: Английский

Citations

11
Effect of ultrasound treatment on the oxidation and conformational structure of myofibrillar protein of beef marinated in red sour soup DOI

Huaisheng Zheng,

Chaobin Huang,

Shuhong Liu

et al.

Meat Science, Journal Year: 2025, Volume and Issue: 224, P. 109779 - 109779

Published: Feb. 16, 2025

Language: Английский

Citations

2
Ultrasonically Prepared Biopolymeric Multifunctional Nanocarriers for Encapsulating Dietary Oils: Recent Developments and Food Applications DOI
Abdur Rehman, Seid Mahdi Jafari, Aiman Karim

et al.

Food and Bioprocess Technology, Journal Year: 2024, Volume and Issue: 17(12), P. 4537 - 4574

Published: April 12, 2024

Language: Английский

Citations

7
The Application of High-Intensity Ultrasound on Wet-Dry Combined Aged Pork Loin Induces Physicochemical and Oxidative Alterations DOI Creative Commons

Yu-Min Son,

Eun-Yeong Lee,

AMM Nurul Alam

et al.

Food Science of Animal Resources, Journal Year: 2024, Volume and Issue: 44(4), P. 899 - 911

Published: June 26, 2024

This research investigated the synergic outcome of high intensity ultrasound (HIU) treatment and wet-dry combined aging (WDCA) on physiochemical characteristics lipid oxidation during refrigerated storage to ameliorate pork meat

Language: Английский

Citations

7
Evaluation of ultrasound-assisted tomato sour soup marination on beef: Insights into physicochemical, sensory, microstructural, and flavour characteristics DOI Creative Commons

Huaisheng Zheng,

Lilang Li,

Chaobin Huang

et al.

Ultrasonics Sonochemistry, Journal Year: 2024, Volume and Issue: 110, P. 107028 - 107028

Published: Aug. 14, 2024

This study evaluated the quality attributes of tomato sour soup marinade and investigated effects ultrasound-assisted marination on physicochemical properties, microstructure, texture, sensory quality, flavour profile beef. The results showed that significantly increased absorption rate improved beef tenderloin's compared to static brine (P < 0.05), with organic acids playing an essential role in tenderisation process. Compared marination, ultrasound treatment accelerated process, reducing beef's shear force, hardness, chewiness while increasing its tenderness. Microstructural observations revealed induced a fragmented irregular muscle fibre structure. Furthermore, relative concentrations volatile compounds, including alkanes, sulphides, alcohols, aldehydes, aromatic compounds. Appropriate positively affects texture characteristics marinated soup, optimal approach was 320 W for 60 min. Overall, textural attributes, is effective processing method improve meat products.

Language: Английский

Citations

7
Advancements and perspectives of novel freezing and thawing technologies effects on meat: A review DOI
Ling Jiang, Donghong Liu, Wenjun Wang

et al.

Food Research International, Journal Year: 2025, Volume and Issue: 204, P. 115942 - 115942

Published: Feb. 6, 2025

Language: Английский

Citations

1
Rethinking Salt in Dry-Cured Meats: Innovations for a Healthier and Flavorful Future DOI
Rong Huang,

Yapeng Fang,

Wei Lü

et al.

Food Reviews International, Journal Year: 2025, Volume and Issue: unknown, P. 1 - 24

Published: Feb. 26, 2025

Language: Английский

Citations

1
Effects of ultrasonic-assisted marinating on degradation of beef protein and formation of flavor precursors DOI

Weifang Lin,

Jiafei Zhu,

Yangying Sun

et al.

Journal of Food Composition and Analysis, Journal Year: 2024, Volume and Issue: 133, P. 106407 - 106407

Published: June 12, 2024

Language: Английский

Citations

6
Advancements in emerging non-thermal preservation techniques for aquatic products: A comprehensive review of mechanisms, applications, and future directions DOI
Zhijun Yang, Qing Xiong, Tao Yin

et al.

Innovative Food Science & Emerging Technologies, Journal Year: 2025, Volume and Issue: unknown, P. 103996 - 103996

Published: March 1, 2025

Language: Английский

Citations

0
Protein structure and in vitro digestibility of mutton boiled in an enamel cylinder from Xinjiang affected by ultrasound-assisted stewing DOI
Xinyu Chen, Hongxin Fu, Si-Qi Qiu

et al.

Journal of Food Composition and Analysis, Journal Year: 2025, Volume and Issue: 143, P. 107626 - 107626

Published: April 15, 2025

Language: Английский

Citations

0