Results 271 to 280 of about 432,380 (311)

Meat alternatives—market and cunsumption

Elimination of animal-based products, often related to a vegetarian or vegan diet, is one of the most popular nutritional trends observed around the world. This chapter provides an overview of the assortment, market and consumption of various meat alternatives.
Iga Rybicka, Karolina Bohdan, Przemysław Łukasz Kowalczewski   +2 more
openaire   +1 more source

Developing alternative meat-curing systems

Trends in Food Science & Technology, 1991
Abstract Over the past three decades there has been increasing research interest in the development of nitrite-free meat-curing systems. This has resulted in alternatives to the use of nitrite in cured meats for colour, flavour or antimicrobial effects. This review examines the development of nitrite-free meat-curing systems.
openaire   +1 more source

Alternative Meat Industry

2021
Jaan Elias, Nikki Springer, Leon Van Wyk, Jacob Thomas, K. Geert Rouwenhorst   +4 more
openaire   +1 more source

Meat the alternative

Veterinary Record, 2023
openaire   +1 more source

Meat protein alternatives

OECD Food, Agriculture and Fisheries Papers, 2022
openaire   +1 more source

Health effects associated with consumption of unprocessed red meat: a Burden of Proof study

Nature Medicine, 2022
Simon Iain Hay, , Christopher J L Murray
exaly  

Meat and Fish Alternatives

2022
David Julian McClements, Lutz Grossmann
openaire   +1 more source

Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review

Trends in Food Science and Technology, 2021
Alaa El-Din A Bekhit, Benjamin Wb Holman, David L Hopkins   +2 more
exaly  

Veggie Meat Alternatives

2023
openaire   +1 more source

Meat Alternatives

Tuomisto Hanna, Ryynänen Toni
openaire   +3 more sources