Preservative activity of <I>Xylopia aethiopica</I> fruits bio-active fractions on fresh meat

Preservative Treatments for Fresh-Cut Fruits and Vegetables

3 Fresh - Cut Fruits

3.

Effects of Microflora on Fresh Meat Color

Color probably is the most frequently used criterion for judging shelf-life and acceptability o f fresh meats even though, from a theoretical point of view, the correlation between color and overall quality is of limited value. Surfaces of freshly cut meat, upon exposure to air, change quickly from a purplish-red due to myoglobin to a bright red due to oxymyoglobin. This bright, cherry red colo...

A Fresh Take on Fake Meat

For some, the pleasure of eating meat comes served with a side of guilt. Raising animals for food contributes to climate change, water pollution, and habitat destruction. Governmental dietary recommendations and social campaigns like Meatless Monday pepper us with messages to eat less meat, particularly red meat. But for meat lovers, come dinnertime, alternative protein sources, like beans or s...

evaluation of systemic effects of ginger fractions on salivation in rats

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