English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Plus monthly

Global: Zendy Tools annual

Global: Zendy Tools monthly

Global: Zendy Free Plan

At present, ready-to-cook and pre-cooked foods are installed in life. Regarding meat market, sous vide processing appears to be an interesting option for offering different kinds of beef products for consumption. It consists of the cooking/pasteurization process to a raw material packaged in a heat-stable vacuum container. The products are stored at 0-3 °C and are able to be re-heated and consumed even after 5 weeks (Vaudagna et al., 2002). Besides the enhancement of shelf life, several other advantages have been associated to sous vide processing, such as increased flavour profile, increased tenderness and nutritional loss reduction (Church & Parsons, 2000; Vaudagna et al., 2002).

Electrophoresis as a Useful Tool in Studying the Quality of Meat Products