Results 21 to 30 of about 6,008,898 (410)
Sensory Analysis and Consumer Research in New Meat Products Development
Foods, 2021 This review summarises the main sensory methods (traditional techniques and the most recent ones) together with consumer research as a key part in the development of new products, particularly meat products.
C. Ruiz-Capillas +3 more
semanticscholar +1 more source
Foods, 2021 Meat and meat products are excellent sources of nutrients for humans; however, they also provide a favorable environment for microbial growth. To prevent the microbiological contamination of livestock foods, synthetic preservatives, including nitrites ...
H. Yu, Young-Wook Chin, H. Paik
semanticscholar +1 more source
Toxins, 2021 The ripening process of dry-cured meat products is characterised by the development of fungi on the product’s surface. This population plays a beneficial role, but, uncontrolled moulds represent a health risk, since some of them may produce mycotoxins ...
Eva Cebrián +4 more
doaj +1 more source
Journal of AOAC INTERNATIONAL, 1997 Butchers’ beef, for roasting or grilling, comes from male and female animals of about 15 to 24 months of age. Newer breeds from Europe such as the Charolais, Simmenthal and Belgian Blue have higher yields of saleable meat than traditional British breeds such as Aberdeen Angus and Hereford.
M. D. Ranken, R. C. Kill, C. Baker
openaire +4 more sources
Foods, 2021 In the present work, the effect of processing of dry-cured fermented sausage “salchichón” spiked with the selected Lactobacillus sakei 205 was challenge-tested with low and high levels of L. monocytogenes.
Irene Martín +4 more
doaj +1 more source
Microorganisms, 2022 Meat and meat products are perishable in nature, and easily susceptible to microbial contamination and chemical deterioration. This not only results in an increased risk to health of consumers, but also causes economic loss to the meat industry.
D. Bhattacharya +5 more
semanticscholar +1 more source
Foods, 2023 Human infection by Enterohemorrhagic Escherichia coli (EHEC) constitutes a serious threat to public health and a major concern for the meat industry. Presently, consumers require safer/healthier foods with minimal chemical additives, highlighting the ...
Ayelen A. Baillo +4 more
doaj +1 more source
A Comprehensive Review on Lipid Oxidation in Meat and Meat Products
Antioxidants, 2019 Meat and meat products are a fundamental part of the human diet. The protein and vitamin content, as well as essential fatty acids, gives them an appropriate composition to complete the nutritional requirements. However, meat constituents are susceptible
R. Domínguez +5 more
semanticscholar +1 more source
Addition of Natural Extracts with Antioxidant Function to Preserve the Quality of Meat Products
Biomolecules, 2022 Antioxidants are used to prevent oxidation reactions and inhibit the development of unwanted sensory characteristics that decrease the nutritional quality, acceptance, and shelf-life of processed meat products, improving their stability.
Elisa Rafaela Bonádio Bellucci +4 more
semanticscholar +1 more source
Biology, 2021 The effect of the dry-cured fermented processing of “salchichón” inoculated with a selected strain of Lactilactobacillus sakei (205) on the growth and transcriptional response of three virulence genes (plcA, hly, and iap) of Listeria monocytogenes was ...
Irene Martín +4 more
doaj +1 more source