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Sustainable Meat Production [PDF]
Meat Technology, 2023 Nowadays, we are more aware than ever that intensive livestock and meat production and consumption have negative, sometimes detrimental effects on the environment and ani‑ mal and human health. Habitats, biodiversity and soil quality have been greatly affected by the growth of agriculture.
Karabasil, Nedjeljko +5 more
openaire +1 more source
Italian National Conference on Sensors, 2023 The quality and shelf life of meat and meat products are key factors that are usually evaluated by complex and laborious protocols and intricate sensory methods.
P. E. Munekata +9 more
semanticscholar +1 more source
Sustainability, 2023 Meat and some meat products are highly perishable due to their high-water content, pH, and high content of nutrients. Therefore, spoilage control in these products is one of the critical challenges in the food industry.
Shima Kaveh +4 more
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Comparative Assessment of the Nutritional Profile of Meat Products and Their Plant-Based Analogues
Nutrients, 2023 Vegetarian and vegan diets are increasingly being adopted in Spain, a trend mainly driven by ethical concerns for animal welfare and the environment. This has resulted in a growing market for plant-based substitutes of meat products.
Judit Costa-Catala +8 more
semanticscholar +1 more source
Flavor formation based on lipid in meat and meat products: A review.
Journal of food biochemistry, 2022 Meat product is popular throughout the world due to its unique taste. Flavor is one of the most important quality characteristics of meat products and also is a key influencing factor in the overall acceptability of meat products.
Yinghua Fu +3 more
semanticscholar +1 more source
Research Progress of Nitrite Metabolism in Fermented Meat Products
Foods, 2023 Nitrite is a common color and flavor enhancer in fermented meat products, but its secondary amines may transfer to the carcinogen N-nitrosamines. This review focuses on the sources, degradation, limitations, and alteration techniques of nitrite.
Qiyuan Shen +7 more
semanticscholar +1 more source
Lipidomic analysis and classification of Iberian dry‐cured hams with low field NMR
Food Frontiers, 2023 Iberian ham is a high‐quality food that is traditionally produced from black pigs that are native to the Iberian Peninsula. The taste and texture of Iberian ham are largely determined by its lipid content and composition.
Abraham Pajuelo +6 more
doaj +1 more source
Properties and physiological effects of dietary fiber-enriched meat products: a review
Frontiers in Nutrition, 2023 Meat is a rich source of high biological proteins, vitamins, and minerals, but it is devoid of dietary fiber, an essential non-digestible carbohydrate component such as cellulose, hemicellulose, pectin, lignin, polysaccharides, and oligosaccharides ...
Khalid Gul +11 more
semanticscholar +1 more source
Antioxidants, 2022 To study the molecular basis of the toxicological effect of a dietary nitrosated amino acid, namely, 3-nitrotyrosine (3-NT), differentiated human enterocytes were exposed to dietary concentrations of this species (200 μM) and analyzed for flow cytometry,
Silvia Díaz-Velasco +3 more
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Application of Emulsion Gels as Fat Substitutes in Meat Products
Foods, 2022 Although traditional meat products are highly popular with consumers, the high levels of unsaturated fatty acids and cholesterol present significant health concerns. However, simply using plant oil rich in unsaturated fatty acids to replace animal fat in
Yuqing Ren +6 more
semanticscholar +1 more source