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Oxidative processes in meat and meat products: Quality implications
Meat Science, 1994Lipid peroxidation is, in most instances, a free radical chain reaction that can be described in terms of initiation, propagation, branching and termination processes. With regard to lipid peroxidation, one of the most important questions concerns the source of the primary catalysts that initiate peroxidation in situ in muscle foods.
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Tenderness in meat and meat alternatives: Structural and processing fundamentals
Comprehensive Reviews in Food Science and Food SafetyAbstract The demand for meat alternatives based on ingredients sourced from nonanimal materials with equivalent quality of muscle tissue is increasing. As more consumers switch to meat alternatives, a growing body of research has investigated the tenderness and related texture attributes in plant‐based meats to increase consumer ...
Hexiang Xie, Lutz Grossmann
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Critical Reviews in Food Science and Nutrition, 2023
Gidyenne Christine Bandeira Silva De Medeiros +2 more
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Gidyenne Christine Bandeira Silva De Medeiros +2 more
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Consumption of processed red meat and its impact on human health: A review
International Journal of Food Science and Technology, 2021Justyna Libera +2 more
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Processing and Preservation Of Meat and Meat Products
2021H.R. Naik, Tawheed Amin
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