The International Agency for Research on Cancer has classified red meat as “probably carcinogenic to humans” (Group 2A). In mechanistic studies exploring the link between intake of red meat and CRC, heme iron, the pigment of red meat, is proposed to play a central role as a catalyzer of luminal lipi...

Optical polarimetry has been used to characterize muscle tissue samples of chicken, beef and mutton, exhibiting statistically significant (p < 0.01) differences in total depolarization and retardance of three tissue groups. Herein, the total depolarization and retardance were utilized to differentia...

The purpose of this study was to determine the effect of different levels of transglutaminase at 0.0, 0.5 and 1.0% on the quality of beef, chicken and turkey meatballs. Cooking loss, color (L*, a* and b* values), texture profile (TPA), microstructure (Scanning Electron Microscope) and sensory analys...

Since the "Horsemeat Scandal" in Europe has aroused people's attention to adulteration of meat, real-time PCR method was used as gold standard to detect single animal species. However, real-time PCR requires expensive equipment, professional personnel, and fluorescent probes with specific modificati...

The International Agency for Research on Cancer has classified red meat as “probably carcinogenic to humans” (Group 2A). In mechanistic studies exploring the link between intake of red meat and CRC, heme iron, the pigment of red meat, is proposed to play a central role as a catalyzer of luminal lipi...

Chicken, and beef each have a distinctive aroma. Identification of Chicken and beef based on the aroma of the meat using an electronic nose. This electronic nose uses a series of sensors consisting of 6 (six) pieces and uses a Conducting Polymer. This polymer has a high resistance so it is widely us...