Texture Values Research Articles

Physical Characteristics, Moisture Content and Organoleptic Properties of Afkir Laying Hen Meat with Different Marination Durations in Pineapple Crown Extract

Afkir laying hen meat has a tough texture, making it less desirable to consumers. Pineapple crown extract is known to improve the texture of spent laying hen meat due to its bromelain enzyme content. This study aims to determine the effect of marination duration using pineapple crown extract on the pH, cooking loss, water content, water holding capacity, texture, and organoleptic value of spent laying hen meat. The study was conducted using a Completely Randomized Design with 4 treatments (different marination times of 0, 2, 4, and 6 hours) and 5 replications. The parameters observed in this study included pH, cooking loss, water content, water holding capacity, texture, and organoleptic values. Test data were analyzed statistically using Analysis of Variance with a 5% significance level, and if significant effects were found, the analysis was followed by Duncan’s Multiple Range Test. Organoleptic test data were analyzed with the Kruskal-Wallis method, and if there were significant effects, further analysis was conducted using the Mann-Whitney test. The results showed a significant effect (P<0.05) of marination time using pineapple crown extract on the pH, water content, and organoleptic parameters, including taste, texture, color, and overall preference, with no significant effect (P>0.05) on cooking loss, water holding capacity, or the aroma attribute in the organoleptic test. Marination time also decreased the toughness of afkir laying hen meat texture, as analyzed descriptively. Marination for 2-6 hours decreased pH and water content, tenderized the texture, and improved meat preference. Keywords: Afkir laying hen; bromelain; tenderness; pineapple crown; marination

Enhancing bricks with titanium dioxide ore waste: Mechanical and environmental assessments

Using residues, generated in various production chains of goods and services through developing new materials for civil construction, has proven to be a promising approach to addressing environmental issues. The residue generated during titanium dioxide (TiO2) production, commonly called Unreacted Ore Waste (UOW), presents potential utilization routes in the ceramic materials production chain, thereby avoiding disposal in industrial landfills. This study aimed to investigate the effects of combining UOW with ceramic blocks for any beneficial results. The properties of ceramic blocks obtained from the mixture of clay and UOW were evaluated after adding 5 %, 10 %, 15 %, and 20 % of UOW relative to the clay’s total mass. The ceramic blocks produced were assessed for their mechanical, photocatalytic, morphological, granulometric, mineralogical, and chemical properties. The results indicated that UOW did not negatively affect the structural properties studied. The addition of UOW led to a significant 9 % increase in the self-cleaning efficacy of the ceramic block produced. The textural parameter values of the ceramic blocks decreased with UOW incorporation due to more efficient particle packing. The surface area reduced from 16.6 to 9.1 m2/g, and the pore volume decreased from 0.045 to 0.025 cm3/g for samples from 0 % to 20 % UOW, respectively. Decreased porosity values contributed to increased compressive strength, resulting in a 6.5 MPa increment. The results suggested that the addition of UOW causes an increase in Al concentrations in leachate samples, from 647.64 to 5128.92 ppb for samples from 0 % to 20 % UOW, respectively. The presence of leachate and solubilized components from UOW impaired the germination of Lactuca sativa seeds. Based on the results, although the addition of UOW resulted in toxicity from the leachate/solubilized components, it did not adversely affect any fundamental properties of the ceramic materials. It can be incorporated up to 20 % into the process, replacing traditional raw materials. This suggests promising future trends in sustainable construction, with broader applications in the development of eco-friendly building materials.

The Role of Mechanical Mixing and Biologically Active Additives in Enhancing Cutlet Quality

The research relevance is determined by the need to understand the effect of mechanical mixing and the use of biologically active additives on the quality of cutlet mass, which will optimize food technologies and create products with improved texture and nutritional value. This need stems from the fact that the quality and characteristics of culinary products are important criteria for consumers. The research aims to investigate the relationship between mechanical mixing parameters and the use of biologically active additives with structural and mechanical quality parameters of cutlet mass, to improve production processes and develop higher quality food products. Analytical methods, classification methods, functional methods, statistical methods, and synthesis methods were used to determine the quality of the cutlet mass. In the course of the study, a comprehensive analysis of the effect of various parameters of mechanical mixing and the use of various biologically active additives on the structural and mechanical characteristics of the cutlet mass was carried out. It was found that optimal mixing conditions and types of additional components can significantly improve the textural properties of the product. It was found that the use of certain biologically active additives helps to increase the resistance of the mass to mechanical stress and preserve its juiciness. These conclusions allow us to develop more effective strategies for the production of cutlet mass with improved quality and nutritional value. The practical significance of this study is to provide scientifically based recommendations for optimizing food production processes aimed at improving the quality and nutritional value of cutlet mass by studying the effect of mechanical mixing and biologically active additives on its structural and mechanical properties.

Physical attributes and nutritional composition of meat from dual purpose (Sasso C431 and TR51) broiler breeds in Ntabazinduna, Zimbabwe.

The growing animal welfare concerns regarding poultry production have led to the rearing of slow-growing meat type chickens also known as free-range chickens. In Zimbabwe these slow-growing chickens are gaining popularity as an alternative to the commercial broiler chickens owing to their preferred sensory attributes comparatively. Little is known regarding the quality of the meat versus that of the conventional broilers. We evaluated the physical characteristics and nutritional composition of meat from dual purpose slow-growing hybrids, Sasso C431 and TR51 in comparison with the commercial broiler breed Ross 308, under intensive feeding conditions. Birds were fed the standard commercial chicken feed produced by Hamara, a local chicken and chicken feed producing company. Birds were slaughtered on days 42, 56 and 70 of life where carcass and breast yield were measured. The pH, drip loss and cooking losses were determined for all carcasses. Proximate composition (dry matter, ash, protein, fat, carbohydrate) and mineral composition (iron, zinc and phosphorus) were determined for all the meat samples. The fast-growing broiler breed had a higher breast yield; than the slower-growing breeds, Sasso C431 and TR51 breeds (P<0.05). The highest cooking and drip loss were observed in the faster growing breed Ross 308 and the lowest ones for Sasso C431 and TR51 breeds (P<0.05). Shear texture values were higher in the Sasso C431 and TR51 than the Ross 308 breed (P<0.05). The Sasso C431 and TR51 breeds can produce more meat with a lower fat and a higher protein compared to the Ross breeds.

DEVELOPMENT OF A METHOD FOR OBTAINING A DRY FOOD FIBER CONCENTRATE FOR THE PRODUCTION OF CURD PRODUCTS

The article presents the results of a study aimed at developing and optimizing a process for obtaining dry dietary fiber concentrate from wheat bran for use in the production of curd products. The main objective of the study was to create a method for obtaining dietary fiber that can improve the functional and quality characteristics of curd products, improving their texture, stability and nutritional value. The study covered a theoretical comparison of various methods for isolating dietary fiber, including acid and enzymatic approaches. It was found that the enzymatic method has a number of advantages, such as preserving the functional properties of fibers, environmental friendliness and higher efficiency. Optimization of the drying process showed that a temperature of 55-60 °C and a duration of no more than 10 hours are the most suitable for obtaining a dietary fiber concentrate with high water-holding capacity.The inclusion of 7% dry dietary fiber concentrate in curd products provides an optimal improvement in texture and organoleptic characteristics without deteriorating their taste. The study confirms the potential of using the obtained dry concentrate of dietary fiber to improve the functional and quality characteristics of curd products, which opens up new opportunities for their use in the food industry and increasing the nutritional value of dairy products.

Evolution and modeling of texture changes and drying kinetics of bamboo shoots under high-humidity air-impingement blanching.

This study investigated the effect of hot water blanching (HWB), high-humidity air-impingement blanching (HHAIB), different HHAIB blanching times (2, 4, 6, 8, and 10min), and different HHAIB blanching temperatures (80, 85, 90, and 95°C) on texture quality, lignin content, weight loss, color, microstructure, and drying kinetics of bamboo shoots. After HWB treatment, the lignin content of bamboo shoots was apparently lower than that of HHAIB and the samples obtained the highest weight loss value of 6.13%. Both the texture values (brittleness and chewiness) and lignin content of bamboo shoots exhibited an overall downward trend as the HHAIB blanching time and blanching temperature increased. Specifically, the lignin content of bamboo shoots decreased from 5.59% to 4.58% with an increase in HHAIB blanching time from 2 to 10min and dropped from 5.48% to 4.63% as HHAIB blanching temperature increased from 80 to 85°C, respectively. The lignin content was proved to be positively correlated (p<0.05) with texture attributes (brittleness and chewiness). A second polynomial model was obtained for fitting the variation kinetics of lignin content during thermal processing. Reducing the HHAIB blanching time and blanching temperature would obtain a lower weight loss and a better color performance (ΔE and L*). Additionally, microstructure observation revealed that the distribution density of microchannels initially increased and then decreased with the extension of blanching time, while it continuously became firmer as HHAIB blanching temperature increased. Overall, the optimal processing parameters were achieved under the HHAIB blanching temperature of 85°C for 6min, ensuring a high-quality performance of bamboo shoot products.

Creation of fortified products from dairy raw materials with low technological characteristics

The article presents the results of research on the development of a cranberry powder-enriched curd paste technology aimed at improving the nutritional and biological value of the product. Various amounts of cranberry powder (4%, 8%, 12%) were used in the study, allowing the evaluation of their impact on the organoleptic and physicochemical properties of the curd paste. The optimal amount was found to be 8% cranberry powder, which improved the taste, texture, and nutritional value of the product without negatively affecting its physical stability. Organoleptic evaluation showed that the product with 8% cranberry powder had the best flavor and aroma characteristics. Physicochemical analysis revealed that cranberry enrichment increased the carbohydrate and dietary fiber content, enhancing the product's functional properties. Cranberry, as a plant-based component, contributes to increasing the antioxidant activity of the product, making it more beneficial for health. The results of the study can be applied to the development of new types of fortified products based on dairy raw materials with low technological properties and expand the range of functional products in the market.

Studi Pembuatan Klepon dengan Subtitusi Tepung Ubi Jalar Ungu dan Penambahan Tepung Kacang Almond sebagai Alternatif Makanan Selingan Penderita Diabetes Melitus

Background: Diabetes mellitus is a metabolic disorder that occurs chronically or chronically because the body does not have enough insulin hormone due to disruption in insulin secretion, insulin hormone that does not work properly or both. Diabetes mellitus is characterized by the appearance of typical symptoms, namely polyphagia, polydyscipsia, and polyuria and some experience weight loss. One of the risk factors for diabetes mellitus is unbalanced intake, where high consumption of fat and sugar can cause obesity and is associated with increased blood glucose. Therefore, appropriate snacks or distractions are needed for people with DM. Klepon with the addition of purple sweet potato flour and almonds can be a new innovation and can be used as an alternative snack for people with diabetes mellitus. Purpose: The purpose of this study was to determine the content of macronutrients and the effect of substitution of sweet potato flour andalmond on the acceptability of klepon's organoleptic quality. Method: Aanalysis used in this study consists of statistical analysis k and power analysis Accept or quality organoleptik. Result: The results showed that there was a significant influence on the nutritional value as well as on the color, taste, aroma and texture of almonds substituted sweet potato flour and almonds. The best treatment is found in P1 treatment cookies. Conclusion: The substitution of sweet potato flour and almonds affects the nutritional value and acceptability of color, taste, aroma, and texture of klepon.

Development of healthier gummy candy by substituting glucose syrup with various fruit juice concentrates.

The main objective of this study was to evaluate the effects of various formulations of fruit juice concentrates (pomegranate, grape, and sour cherry) on the pH, water activity, density, color, texture, and microstructure characteristics of candies instead of glucose syrup. The experimental points of the study were examined by a D-optimal mixture design to optimize the concentration of fruits used in the formulation and achieve excellent physicochemical characteristics. Fruit juice concentrates, either singly or in combination, were used as a complete substitute for glucose syrup in the formulation. Total fruit juice concentration used in the formulation was 54.07% and each of the fruit juice concentrations changed between 0 and 54.07% in the formulation. By combining these three fruit juices, 14 gummy candy samples were produced, depending on the Special cubic, cubic, and quadratic models that were used for the effects on the physicochemical properties (pH, water activity, density, L*, a*, b*, and chroma), and the texture profile analysis (TPA) (hardness, cohesiveness, springiness, and resilience) parameters according to independent variables. Results showed that pH, water activity, and density values of the gummy candy samples were found to be in the range of 2.22-3.08, 0.46-0.52, and 1.10-1.53 g/mL, respectively, and were significantly affected by different fruit juice concentrates (p < .05). The texture profile analysis showed that except for springiness, fruit juice concentrations significantly affected the texture profile (p < .05). The texture values, such as hardness, springiness, cohesiveness, gumminess, and resilience of the gummy candy samples, were determined as 146.1-938.8 N, 0.63-0.99, 0.75-1.19, 136.02-947.94 g, and 0.12-0.51, respectively. In addition, various fruit juice concentrates significantly affected the color parameters of gummy candies, and using pomegranate juice and sour cherry concentrates increased the +a* value of the gummy candies. Therefore, fruit juice-based gummy candies can be developed as value-added gummy candies by using fruit juice concentrates.

Combined effects of high hydrostatic pressure and pulsed electric fields on quinoa starch: Analysis of microstructure, morphology, thermal, and pasting properties

The aim of this study was to evaluate the impact of non-thermal methods, using high hydrostatic pressure (HHP) and pulsed electric field (PEF), on the dual modification of quinoa starch and to analyze the microstructural, morphological, thermal, pasting, and texture properties. Starch was treated with HHP at 400 MPa for 10 min, while PEF was applied using voltages of 10 and 30 kV cm−1 for a total time of 90s. The modification techniques were effective in breaking down amylose molecules and amylopectin branches, where for the dual treatment, higher values of DP6–12 were found. The average diameter and gelatinization temperatures were elevated after HHP, thus forming clusters that require more energy for paste formation. The use of 30 kV cm−1 and 400 MPa (HP30) in starch facilitates the creation of new food products with better texture, stability and nutritional value, making them suitable for use in food emulsions and the cosmetics industry.

Persentase penambahan bagian telur ayam pada proses pengolahan amplang ikan lele dumbo (Clarias gariepinus)

Amplang is a traditional food/cracker of East Kalimantan that is made by mixing mackerel, tapioca flour, eggs, and some seasonings. Innovation is needed to improve the local product of african catfish (Clarias gariepinus). The portion of egg has a different functions in the dough of amplang. This study aimed to determine the effect of the portion and percentage of eggs on the chemical, physical, and organoleptic characteristics of amplang made from catfish (Clarias gariepinus). The study used randomized group design (RGD) in factorial with two factors. The first factor (A) was the eggs that were added consisted of egg white, yolk, and mixed egg white and yolk (1:1). The second factor (B) was the percentage of eggs that were added to the weight of african catfish (20%, 30%, 40%). The result showed that the best characteristics of amplang were amplang A1B3 (40% of white egg): water content was 2.59% (bb); fat content was 20.39% (bb); protein content was 9.11% (bk); brightness value was 64.95; texture value was 526 gf/mm 2; blooming capacity was 440%; hygroscopicity was 1.22%; oil absorption 18.85%; color sensory value was 4.6 (like to very like); taste sensory value was 3.88 (rather like to like); crispness sensory value was 4.24 (like to very like); the overall sensory value was 4.32 (the favorable to the most favorable).

Harnessing Fermentation by Bacillus and Lactic Acid Bacteria for Enhanced Texture, Flavor, and Nutritional Value in Plant-Based Matrices

Harnessing Fermentation by Bacillus and Lactic Acid Bacteria for Enhanced Texture, Flavor, and Nutritional Value in Plant-Based Matrices

The role of red pepper on the colour and bioactive properties, polyphenols, minerals and sensory evaluation of the wheat breads enriched with red pepper powder at different concentrations

SummaryIn current investigation, the effect of the breads enriched with red pepper powder at different concentrations (0.5%, 1.0%, 1.5% and 2.0%) on colour parameters, antioxidant activity, total phenolics, flavonoids, phenolic components, minerals and sensory properties was revealed. While the brightness results of the breads L* decreased, there was a significant increase in the a* and b* values. As the concentration of the pepper powder added to bread dough increased, a significant increase was observed in bioactive compounds such as total phenol, antioxidant activity and flavonoids in the bread. It was determined that bread enriched with 1% red pepper powder received the highest sensory scores compared to other breads. The phenolic compound amounts of the breads showed some changes based on the pepper concentrations. Protein amounts of the wheat bread fortified with red pepper powder were specified to be between 9.32 (0.5%) and 9.79% (control). Phosphorus (P) and potassium (K) quantities of the breads were assessed to be between 745.27 mg kg−1 (0.5%) and 846.69 mg kg−1 (2.0%) to 2266.63 mg kg−1 (control) and 2907.38 mg kg−1 (2.0%), respectively. The flavour, smell, colour and texture values of the pepper bread samples varied depending on the added pepper concentration. As a result, the most liked formulation by the consumers was the pepper bread with 1.0% added, followed by 1.5%, 2.0%, 0.5% in decreasing order.

Effect of Adding Jackfruit Dami (Artocarpus heterophyllus) on the Sensory and Chemical Characteristics of Red Dragon Fruit (Hylocereus polyrhizus) Fruit Leather

This research explores how the use of jackfruit mesocarp waste can improve the sensory and chemical aspects of red dragon fruit skin, considering the high pectin and fiber content in jackfruit dami, despite its lack of taste and color. Red dragon fruit is added to compensate for this deficiency. The research used a Completely Randomized Block Design with five comparisons of red dragon fruit and jackfruit dami: 100% : 0%, 75% : 25%, 50% : 50%, 2% : 75%, and 0% : 100%, each tested in five repetitions. The analysis carried out included testing data homogeneity with the Bartlett test, followed by the Tuckey range test, analysis of variance, and the Honest Significant Difference Test (HSD) at a significance level of 5%. This study concluded that the proportion of jackfruit dami significantly influences the sensory (texture, color, aroma, taste, and overall liking) and chemical properties (moisture content, ash content, acidity, vitamin C, and reducing sugars) of the fruit skin. The optimal composition found was a 50:50 mixture of dami jackfruit and red dragon fruit, which produced the desired sensory characteristics (a texture value of 3.87 indicated very elastic, a color value of 3.55 indicated a red color, an aroma value of 3.24 indicated favorable, taste value of 3.11, and overall preference rating of 3.60) and good chemical properties (moisture content 14.09%, ash content 0.88%, pH 4.26, vitamin C content 1.11 mg/g, and reducing sugar content 23.73%).

Pengaruh Variasi Trietanolamin terhadap Evaluasi secara Fisik Sediaan Krim Body Scrub dari Serbuk Belimbing Wuluh (Averrhoa bilimbi Linn)

Body scrub is a type of cosmetic preparation that has seen increased use, particularly with the incorporation of natural ingredients as its base. Belimbing wuluh (Averrhoa bilimbi Linn.) is a traditional medicinal plant known for its high content of saponins, flavonoids, tannins, glycosides, and formic acid, all of which contribute to its significant antioxidant activity. This makes it a promising candidate for development into a cosmetic product for skin care. This study involved the formulation of body scrub preparations using A. bilimbi powder, with variations in triethanolamine (TEA) as an emulsifying and alkalizing agent to optimize the resulting product formula, which was then tested physically. The A. bilimbi fruit was processed into simplicia, which was subsequently ground and formulated into three different body scrub formulas. These three formulas were subjected to organoleptic tests, homogeneity tests, and pH tests to assess the impact of varying TEA concentrations. The results indicate that TEA influences the texture and pH values of the body scrub preparations. However, the distribution of the preparations based on the homogeneity test results showed no significant differences among the three formulas. The study identified Formula II, with a 3% TEA concentration, as the most optimal formula, meeting SNI standards for pH and demonstrating the best organoleptic properties among the three formulas.

Valorisation of banana peel and mango peel as functional ingredients in baked products: a review

SummaryThe baking industry is greatly interested in incorporating banana peel and mango peel into a broader spectrum of baked goods. This review delves into the innovative utilisation of banana and mango peels in various baked products, specifically focusing on biscuits, cookies, cakes, and cake doughnuts. Incorporating banana peel in baked goods has gained attention for its potential to enhance flavour, texture, and nutritional value. Similarly, mango peel has been explored for its unique properties and potential contributions to baked items. This review emphasises the health benefits of banana and mango peels, including antioxidants, fibre, and other nutritional advantages that help prevent diseases and promote overall well‐being. Limited scientific studies may explore using banana peel and mango peel specifically as functional ingredients in baked products. This review highlights the utilisation of banana peel and mango peel in baked products, focusing on their influence on product quality, sensory characteristics, and potential health benefits. It presents a sustainable and innovative approach to creating healthier, more flavourful baked products.

Karakteristik Fisika dan Kimia pada Tanah Ultisol di Lahan Perkebunan Karet di Desa Gunung Kupang Provinsi Kalimantan Selatan

Soil properties are the inherent characteristics of soil bodies in different locations that are influenced by factors such as mineral composition, structure, texture, and organic content. Soil has characteristics that affect the growth of the plants that are cultivated. This study aims to determine the physical and chemical characteristics of Ultisol soil at a depth of 0-50 cm on rubber plantation land in Cempaka District, Banjarbaru City. This research was conducted in the laboratory of ULM Soil Department. The land used was in Gunung Kupang, Cempaka Village, Cempaka District, Banjarbaru City, South Kalimantan Province. The research method used in this study is an exploratory descriptive method whose implementation is carried out directly at the research site and continued with soil sampling as material for analysis in the laboratory. Soil sampling was purposefully determined in 10 minipits in rubber plantations with two sides of observation at five depths, namely 0-10 cm, 10-20 cm, 20-30 cm, 30-40 cm, and 40-50 cm. Thus, all observations amounted to 100 samples. The data analysis used is presented in graphical form and analyzed descriptively. The results of this study show that increasing soil depth causes changes in soil physical characteristics. Physical characteristics of soil texture values affect the value of bulk density, particle density,and soil moisture content. The phenomenon of changes in physical characteristics ultimately affects the chemical characteristics of C-organic, soil pH, N-total, P-total and K-total values.

Chemical and Organoleptic Characteristic Banana Stem Chips Made from Kepok Banana (Musa Acuminata sp.) and Raja Banana (Musa acuminata sp.)

The potential for banana stems to be processed into food products is very large, considering that their utilization is still low so far. One of the processed foods that is popular with the public is chips. Chips have been produced from various types of tubers, but industries that process banana stems into chips are still very rare. If processed properly, banana stem chips can provide quite large profit opportunities. Banana stem chips have a high fiber content which makes them unique as a variety of snacks to meet dietary fiber needs. This study aims to obtain a combination of types of bananas with soaking time using salt, which can produce banana stem chips with the best fiber, water, ash and organoleptic content. The research design used a randomized block design with the first treatment being the type of banana stem (kepok and plantains) and salt concentration (2, 4, and 6%). Variations in the treatment of giving salt baths with levels of 2%, 4% and 6%. The best treatment was P1K3, which was a type of kepok banana soaked in 6% salt with chemical characteristics of 16.98% fiber content, 4.56% moisture content, 0.77% ash content. The organoleptic test showed that the average consumer expressed a real level of liking with a texture value of 4.70; aroma of 4.67; color of 4.63; and taste of 4.64.

Developmental Curves of the Paediatric Brain Using FLAIR MRI Texture Biomarkers.

Purpose: Analysis of FLAIR MRI sequences is gaining momentum in brain maturation studies, and this study aimed to establish normative developmental curves for FLAIR texture biomarkers in the paediatric brain. Methods: A retrospective, single-centre dataset of 465/512 healthy paediatric FLAIR volumes was used, with one pathological volume for proof-of-concept. Participants were included if the MRI was unremarkable as determined by a neuroradiologist. An automated intensity normalization algorithm was used to standardize FLAIR signal intensity across MRI scanners and individuals. FLAIR texture biomarkers were extracted from grey matter (GM), white matter (WM), deep GM, and cortical GM regions. Sex-specific percentile curves were reported and modelled for each tissue type. Correlations between texture and established biomarkers including intensity volume were examined. Biomarkers from the pathological volume were extracted to demonstrate clinical utility of normative curves. Results: This study analyzed 465 FLAIR sequences in children and adolescents (mean age 10.65 ± 4.22 years, range 2-19 years, 220 males, 245 females). In the WM, texture increased to a maximum at around 8 to 10 years, with different trends between females and males in adolescence. In the GM, texture increased over the age range while demonstrating a local maximum at 8 to 10 years. Texture had an inverse relationship with intensity in the WM across all ages. WM and edema in a pathological brain exhibited abnormal texture values outside of the normative growth curves. Conclusion: Normative curves for texture biomarkers in FLAIR sequences may be used to assess brain maturation and microstructural changes over the paediatric age range.

The Role of Modified Atmosphere Packaging in Reducing Postharvest Losses a

Modified Atmosphere Storage (MAS) and Packaging (MAP) are advanced preservation technologies widely utilized in the post-harvest handling of fruits, vegetables, and poultry products to extend shelf life, maintain quality, and reduce spoilage. These methods involve altering the atmospheric composition within storage or packaging environments, typically by reducing oxygen levels and increasing carbon dioxide concentrations. The three main gases utilized in food processing are carbon dioxide (CO2), nitrogen (N2), and oxygen (O2). The majority of fresh fruits, vegetables, and food items are made using various combinations of two or three of these gases, depending on what the demands of the particular product are. Generally, a 30–60% CO2 split is utilized for non-respiring items, where microbial growth is the primary spoiling characteristic. The remaining amount can either be pure N2 (for foods sensitive to O2) or a combination of N2 and O2. In order to minimize the respiration rate, around 5% CO2 and O2 are often employed for respiring products gas level, with N2 making up the remaining amount. This creates conditions that slow down metabolic activities, microbial growth, and oxidative reactions. For fruits and vegetables, MAS and MAP help in delaying ripening, reducing respiration rates, and maintaining texture and nutritional value. In the case of poultry products, these technologies are crucial in minimizing microbial contamination, preventing spoilage, and maintaining sensory attributes such as colour, flavour, and tenderness.