Related Experiment Video

Updated: Jun 26, 2026

The Effect of the Application of Thyme Essential Oil on Microbial Load During Meat Drying
09:07

The Effect of the Application of Thyme Essential Oil on Microbial Load During Meat Drying

Published on: March 14, 2018

9.5K

Insight into the effect of GSH curing treatment on the flavor formation of chicken meat

Ashbala Shakoor1, Sam Al-Dalali2, Jianchun Xie1

  • 1School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.

Food Chemistry
|December 21, 2024
PubMed

Keywords:
ChickenCorrelationFAAsFAsFlavorsGSH curingOdor-active compounds

More Related Videos

Preparation of High-Quality Fermented Fish Product00:05

Preparation of High-Quality Fermented Fish Product

Published on: August 23, 2019

10.3K
Author Spotlight: Advancing Intestinal Bacteria Cultivation for Poultry04:36

Author Spotlight: Advancing Intestinal Bacteria Cultivation for Poultry

Published on: May 10, 2024

697

Related Concept Videos

Curing of Concrete01:20

Curing of Concrete

The hydration of cement takes place within the water-filled capillary pores. However, environmental elements can disrupt this process by evaporating water from the concrete surfaces. Sealed concrete with a water-cement ratio below 0.5 experiences self-desiccation, leading to water loss. The water loss in concrete is mitigated by curing. This technique involves keeping the concrete saturated to maintain the necessary temperature and moisture conditions, to optimally fill the spaces in the cement...
Curing Methods01:26

Curing Methods

Concrete members with a small surface-to-volume ratio are cured by oiling and moistening the forms before casting the concrete member. These forms can be left in place for a prolonged period to prevent moisture loss, and can be wetted if made of a material suitable for wetting. If the forms are removed early, the concrete member is moistened and covered with polythene sheets to maintain moisture. For large horizontal concrete surfaces exposed to dry weather, a temporary covering is suspended...
Pasteurization and Food Preservation01:28

Pasteurization and Food Preservation

Pasteurization is a widely employed thermal processing technique designed to enhance the safety and shelf life of perishable food and beverages. By subjecting products to specific high temperatures for controlled durations, this method effectively inactivates pathogenic microorganisms and spoilage enzymes without significantly compromising sensory qualities. The technique has been pivotal in food safety management, especially for consumables susceptible to microbial contamination such as milk,...
Principles of Food Preservation01:27

Principles of Food Preservation

Food spoilage results from microbial growth, enzymatic activity, and environmental factors that gradually degrade the sensory, nutritional, and safety qualities of food. Preservation techniques aim to slow or halt these processes to extend shelf life and maintain product quality.A key concept in food microbiology is the microbial growth curve, which includes four phases: lag, exponential (log), stationary, and death. During the lag phase, bacteria adjust to their environment without significant...
Methods of Controlling Food Spoilage01:26

Methods of Controlling Food Spoilage

Food spoilage is caused by microbial growth or by chemical and physical changes, all of which affect the taste, texture, and safety of food.Temperature-Based PreservationRefrigeration at 0–4 °C slows microbial growth and enzyme activity, making it ideal for short-term storage. However, certain spoilage organisms—such as psychrotrophs like Listeria monocytogenes—can still proliferate at these temperatures. Freezing below -18 °C further slows biological processes by forming ice crystals, which...