Functional properties of PSE (Pale, Soft, Exudative) broiler meat in the production of mortadella
Brazilian Archives of Biology and Technology, 2009 This work was carried out in order to evaluate whether the functional properties of broiler meat are affected by the factors that lead to PSE (Pale, Soft, Exudative).
Cassiana Kissel +3 more
doaj +1 more source
Anais da Academia Brasileira de Ciências, 2021 Synthetic antioxidants (e.g.butylhydroxytoluene, BHT) are routinely used for to restrict oxidative processes of meat products, but they are implicated as harmful to the health of humans.
LINA R.S. ARAÚJO +9 more
doaj +1 more source
Durabilidad de la Mortadella Novel como contribución a la seguridad alimentaria local [PDF]
, 2022 This research was carried out at the "Álvaro Barba Machado" Base Business Unit, in the municipality of Colombia, belonging to the Las Tunas Meat Company.
Méndez-Pérez, Daily +4 more
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Adding value to the meat of spent laying hens manufacturing sausages with a healthy appeal
Brazilian Journal of Poultry Science, 2011 The aim of this study was to evaluate the viability of the use of spent laying hens' meat in the manufacturing of mortadella-type sausages with healthy appeal by using vegetable oil instead of animal fat.
KMR de Souza +5 more
doaj +1 more source
Statement on the exposure assessment of sodium stearoyl-2-lactylate and calcium stearoyl-2-lactylate including exposure resulting from extension of the authorisation of sodium stearoyl-2-lactylates [PDF]
EFSA Journal, 2013 Following a request by the European Commission, the Scientific Panel on Food Additives and Nutrient Sources added to Food (ANS) carried out an exposure assessment of sodium stearoyl-2-lactylate (E 481) and calcium stearoyl-2-lactylate (E 482) as a food ...
EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS)
doaj +1 more source
Antioxidant effect of mango seed extract and butylated hydroxytoluene in bologna-type mortadella during storage [PDF]
, 2011 The effects of mango seed extract (MSE) and butylated hydroxytoluene (BHT) on pH, lipid oxidation, and color of Bologna-type mortadella during refrigerated storage for 21 days were studied.
Vieira,Marieta Maria Martins +13 more
core +1 more source
Efeito da composição química básica e ingredientes nas características físico-químicas de mortadela de frango [PDF]
, 2015 Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro Tecnológico, Programa de Pós-Graduação em Engenharia Química, Florianópolis, 2015.A indústria de carnes tem buscado exaustivamente produtos de qualidade, característica relacionada ...
Luiz, Andre Henrique Marques
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Effect of mechanically deboned poultry meat content on technological properties and sensory characteristics of lamb and mutton sausages [PDF]
Asian-Australasian Journal of Animal Sciences, 2018 Objective This study aimed to develop a value-added product concerning technological and sensory characteristics changes of the use of mechanically deboned poultry meat (MDPM) as meat replacer in lamb and mutton emulsion-type sausages (mortadella ...
Armando Abel Massingue +6 more
doaj +1 more source
Mango Seed Valorization: Sustainable Source of Nutrients, Bioactives, and Value‐Added Applications
Food Chemistry International, EarlyView.Highlighting mango seed as a valuable yet overlooked by‐product, promoting its utilization and reducing agroindustrial waste. ABSTRACT Mango (Mangifera indica L.) is one of the most widely cultivated tropical fruits, generating large quantities of by‐products during processing, with mango seed representing 20%–25% of the whole fruit weight ...
Priyanka Yadav +3 more
wiley +1 more source
Urbanization and food transition in the Brazilian Amazon: From wild to domesticated meat
People and Nature, EarlyView.Abstract Urbanization is expected to influence food transitions, resulting in a shift from wild foods to more domesticated foods. Concomitantly, food insecurity and urban demand for natural resources, including wildlife, are expected to increase overall, even when the per capita consumption is expected to decrease.
Willandia A. Chaves +7 more
wiley +1 more source