Results 11 to 20 of about 34,293 (277)
Foods, 2023 Background: The concept of a clean label is difficult to define, even in common language, as the interpretation of what a “clean” food is differs from one person to another and from one organisation to another.
Elena S. Inguglia +4 more
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Polish Consumers’ Attitudes Towards ‘Clean Meat’
Marketing of Scientific and Research Organizations, 2023 ABSTRACT An understanding over potential consumers’ openness and need for a product, as well as their reservations and expectations, is essential for launching a new product, ‘clean meat’ not being an exception. Research has been conducted in terms of attitudes, perception, and reservations, but most often in forms of analysing ...
Magdalena Ankiel +2 more
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Meat supply chain in the perspective of UN SDGs
Теория и практика переработки мяса, 2021 This paper presents an overview of the meat supply chain in the perspective of main UN sustainable development goals (SDGs). To perform this overview, meat supply chain was presented with five main stakeholders (livestock farmers, slaughterhouses, meat ...
I. V. Djekic
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Reprocessing seafood waste: challenge to develop aquatic clean meat from fish cells [PDF]
npj Science of Food, 2022 Fish consumption has been increasing worldwide as per capita consumption of fish rises along with population growth. At the same time, overfishing is increasing all over the world, causing enormous damage to the ecosystem.
Yusuke Tsuruwaka, Eriko Shimada
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Natural Anti-Microbials for Enhanced Microbial Safety and Shelf-Life of Processed Packaged Meat
Foods, 2021 Microbial food contamination is a major concern for consumers and food industries. Consumers desire nutritious, safe and “clean label” products, free of synthetic preservatives and food industries and food scientists try to meet their demands by finding ...
Angelos Papadochristopoulos +4 more
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Strategies for replacing phosphates in meat processing [PDF]
Food Science of Animal ResourcesPhosphates are widely used in processed meat products because of their multifunctional technological properties, including enhancing water-holding capacity, improving myofibrillar protein solubilization, stabilizing emulsions, increasing cooking yield ...
Tae-Kyung Kim +5 more
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FoodsThe clean-label movement has markedly increased consumer demand for meat products free from synthetic additives, such as sodium nitrite, ascorbate, and phosphate.
Minhyeong Kim +4 more
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Evaluation of Nisin and Cultured Dextrose as Clean Label Preservatives in Braised Chicken Breast: Antibacterial Activity and Quality Preservation [PDF]
FoodsMeat products face microbial safety challenges, while growing consumer demand for “clean label” options discourages the use of synthetic preservatives. Although Nisin and cultured dextrose (CD) are known natural antimicrobials, their combined application
Xuan Kong +8 more
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Proceedings, 2023 Background: Research on the consumer acceptance of alternative meats will aid our understanding of how to increase their consumption and demand. There are limited data on this in the Asian context, particularly comparing various alternative meat products
Airu Chia +6 more
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Innovative approaches in the field of meat production [PDF]
E3S Web of Conferences, 2023 In modern times, the use of some technological equipment (artificial meat, proteins of various insects) is important to meet the demand for meat products.
Allahverdiyev Elnur
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