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Lipid stability in meat and meat products
Meat Science, 1998Lipid oxidation is one of the main factors limiting the quality and acceptability of meats and meat products. Oxidative damage to lipids occurs in the living animal because of an imbalance between the production of reactive oxygen species and the animal's defence mechanisms.
P A, Morrissey +4 more
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Authenticity issues in meat and meat products
Meat Science, 1996Proper product description is of crucial importance in ensuring fair trading practices and enabling consumers to make informed choices and is therefore addressed in some detail in UK food legislation. This paper will briefly examine the historical development of UK food laws and the meaning of "authenticity" within the context of current legislation ...
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2019
The dietary fiber can be effectively incorporated in processed meat products as a clean- label functional ingredient with relevant effects on meat technological, nutritional, and sensory traits. Fibers are mainly used in meat products in order to improve the water- holding capacity and retain extra added water, thus acting as a kind of extender (as in ...
Balestra F., Bianchi M., Petracci M.
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The dietary fiber can be effectively incorporated in processed meat products as a clean- label functional ingredient with relevant effects on meat technological, nutritional, and sensory traits. Fibers are mainly used in meat products in order to improve the water- holding capacity and retain extra added water, thus acting as a kind of extender (as in ...
Balestra F., Bianchi M., Petracci M.
openaire +2 more sources
1998
Red meat is derived from a number of animal species (e.g. cattle, sheep, goat, camel, deer, buffalo, horse, pig). Total world production of red meats was estimated to be approximately 120 million tonnes carcass weight in 1991. Red meats are important in international trade with about 11 million tonnes per year being exported.
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Red meat is derived from a number of animal species (e.g. cattle, sheep, goat, camel, deer, buffalo, horse, pig). Total world production of red meats was estimated to be approximately 120 million tonnes carcass weight in 1991. Red meats are important in international trade with about 11 million tonnes per year being exported.
openaire +1 more source
Essential oils as natural antimicrobials applied in meat and meat products—a review
Critical Reviews in Food Science and Nutrition, 2023Jiali Ji, Monique Lacroix
exaly
Oleogels/emulsion gels as novel saturated fat replacers in meat products: A review
Food Hydrocolloids, 2023Zong Meng
exaly