Development of a hands-free vision system for objective pork loin colour evaluation under commercial processing conditions.

Functional reformulation of pork patties through the incorporation of linseed oil emulsion and ultrasound-treated mushroom by-products: Implications for nutritional quality and metabolomic profile.

Effects of the hydration state of psyllium husk on the gel properties of pork meat batters under 50% phosphate reduction: Protein molecular interactions and lipid conformational alterations.

Tailoring dry-ageing and cooking to enhance technological quality and volatile fingerprints in beef striploin.

Very fast chilling regulates Ca2+ release by maintaining high ryanodine receptor 1 expression to promote meat tenderization at early postmortem.

Forest to fork strategy: Examining consumer preferences for wild boar meat.

Development of a hands-free vision system for objective pork loin colour evaluation under commercial processing conditions.

Functional reformulation of pork patties through the incorporation of linseed oil emulsion and ultrasound-treated mushroom by-products: Implications for nutritional quality and metabolomic profile.

Effects of the hydration state of psyllium husk on the gel properties of pork meat batters under 50% phosphate reduction: Protein molecular interactions and lipid conformational alterations.

Tailoring dry-ageing and cooking to enhance technological quality and volatile fingerprints in beef striploin.

Very fast chilling regulates Ca2+ release by maintaining high ryanodine receptor 1 expression to promote meat tenderization at early postmortem.

Forest to fork strategy: Examining consumer preferences for wild boar meat.