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The impact of hydrogen (H 2) producing magnesium (Mg) incorporation into minced beef meat (MBM) on the quality and safety of the product was investigated. The H 2 -producing Mg (H2-P-Mg)-incorporated MBMs were vacuumed (VP) and stored at 4 °C for 12 days. Other MBMs were vacuumed and gassed with H 2 or N 2. At the end of storage, the lowest browning index values were for H 2 and H2-P-Mg samples. H2- P Mg and VP methods generally decreased the counts of mesophilic and psychrotrophic bacteria and yeast molds and restricted the formation of thiobarbituric acid reactive substances and biogenic amines. Heat mapping, PCA, and multivariate analysis methods confirmed chemical analysis results. The volatile compounds were at their highest levels in the control samples at the end of storage, followed by H 2 , N 2 , H2-P-Mg, and VP samples. Using the H2-P-Mg method in MBM preparation could protect the quality characteristics and safety of the product during cold storage. • H 2 -P-Mg controlled the microbial growth of minced beef meat (MBM). • H 2 -P-Mg restricted the formation of thiobarbituric acid reactive substances. • H 2 -P-Mg restricted the formation of biogenic amines. • H 2 -P-Mg restricted the formation of the off-volatile compounds. • H 2 -P-Mg method protected the whole quality of MBM. [ABSTRACT FROM AUTHOR]

[Display omitted] • HRW affected the profile of minerals, sugars, amino acids, and aroma of rice milk. • HRW rice milk showed a higher increase in some essential minerals. • HRW rice milk had higher levels of desirable aroma profile but not undesirable one. • HRW rice milk had higher levels of some essential amino acids. • Use of HRW enhanced the nutritional and sensorial quality of rice milk. The effect of using hydrogen-rich water (HRW) in the preparation of rice milk on the nutritional and sensorial properties was evaluated. The physicochemical parameters (pH, Eh7, titratable acidity), sensory properties (color), and minerals (ICP-MS), as well as amino acid (UPLC-ESI-MS/MS), sugar (HPLC-RID), and aroma (SPME–GC/MS) profiles, of four varieties of rice and their milk and waste were examined using Principal Component Analysis (PCA). Results showed that the profile of minerals, sugars, amino acids, and aroma was affected by the use of HRW. HRW-treated milk showed an increase in some essential minerals (Na, Mg, K, Ca, and Se) in some rice varieties. While HRW application enhanced the levels of desirable aroma compounds in milk but not the undesirable ones. This use of HRW allowed to increase in some essential amino acids (Ile, Leu, and Met) in HRW-treated rice milk samples. [ABSTRACT FROM AUTHOR]