Results 21 to 30 of about 356,151 (281)
Recent progress of fat reduction strategies for emulsion type meat products
Food Materials Research, 2022 With the continuous improvement of living standards, people’s demand for meat products is increasing. However, the high fat content in traditional meat products will result in additional chronic diseases, causing harm to human health. Hence, there exists
Haozhen Zhang +4 more
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Dried Vegetables as Potential Clean-Label Phosphate Substitutes in Cooked Sausage Meat [PDF]
, 2023 While phosphates are key additives in sausage production, their use conflicts with consumer preferences for “natural” foods. In this study, we investigated the potential of using vegetables as “clean-label” phosphate substitutes and their effects on ...
Weigel, Ingrid +9 more
core +1 more source
Strategies for Sustainable Substitution of Livestock Meat [PDF]
Foods, 2020 The consequences of climate change are becoming increasingly discernible everywhere, and initiatives have been taken worldwide to mitigate climate change. In agriculture, particularly meat production from the livestock sector is known to contribute to greenhouse gas emissions (GHG) that drive climate change. Thus, to mitigate climate impact, strategies
Guihun Jiang +5 more
openaire +3 more sources
Nitrites in Cured Meats, Health Risk Issues, Alternatives to Nitrites: A Review
Foods, 2022 Nitrite is one of the most widely used curing ingredients in meat industries. Nitrites have numerous useful applications in cured meats and a vital component in giving cured meats their unique characteristics, such as their pink color and savory flavor ...
Mynul Hasan Shakil +6 more
doaj +1 more source
Factors influencing consumer purchase intent for meat and meat substitutes
Future Foods, 2023 The availability of new plant-based burgers, designed to address the environmental, health, and ethical issues associated with animal husbandry, represents a significant transition toward the alternative protein market.
Jie Li +4 more
doaj +1 more source
Foods, 2022 Switching out meat in favour of plant-based alternatives such as meat substitutes is an important step towards eating more sustainably. Here, the aim was to identify and explore the specific barriers experienced by Swedish consumers when replacing meat ...
Elizabeth S. Collier +4 more
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, 2021 The development of meat substitutes could contribute to a more sustainable food production system. Although the consumption of meat substitutes in the Netherlands has grown over the last decades, meat consumption stayed roughly the same.
Keulemans, Lenneke +3 more
core +1 more source
Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, 2023 Low-fat meat products are the major trends in developing healthier meat products. Attention is drawn that the animal fat is essential for emulsified meat products to enhance the stability, flavor, cooking yield, and texture.
T. I. Fotina +2 more
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Discrete Choice Analysis of Consumer Preferences for Meathybrids—Findings from Germany and Belgium
Foods, 2020 High levels of meat consumption are increasingly being criticised for ethical, environmental and social reasons. Plant-based meat substitutes have been identified as healthy sources of protein that, in comparison to meat, offer a number of social ...
Adriano Profeta +7 more
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Brazilian Consumers’ Attitudes towards So-Called “Cell-Based Meat”
Foods, 2021 The main goal of this online survey was to investigate the attitudes of Brazilians towards “cell-based meat”, which has become the subject of great scientific and media enthusiasm.
Sghaier Chriki +7 more
doaj +1 more source