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Novel Strategies for the Development of Healthier Meat and Meat Products and Determination of Their Quality Characteristics

Meat and meat products are in demand worldwide. However, new trends and innovations, driven by consumer interests and demands, have contributed to the development of healthier meat products, which are growing exponentially. Health is one of the main criteria for consumers when choosing the type of f...

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Salvato in:
Natura: Online
Lingua:inglese
Pubblicazione: MDPI - Multidisciplinary Digital Publishing Institute 2022
Soggetti:
lipid oxidation
natural antioxidant
sensorial properties
textural parameters
phenolic compounds
microbial analysis
low fat
beeswax
cholesterol
saturated fatty acid (SFA)
n-6/n-3
preference test
enoki mushroom
physicochemical properties
antioxidant activity
dietary fiber
goat meat nuggets quality
sensory characteristics
by-product valorisation
sunflower meal
healthier meat product
spectroscopy analysis
polyphenol profile
edible mushroom flour
Agaricus bisporus
Pleurotus ostreatus
healthier meat products
beef muscle
protein solubility
myofibril fragmentation
microstructure
aging
consumer acceptance
fatty acids
physicochemical attributes
sensory attributes
venison
fresh sausages
longanizas
grilling
chia and oat EGs
nutritional and health claims
technological properties
lipid content
structured lipids
emulsion gels
oil bulking agent
vibrational spectroscopy
Raman spectroscopy
infrared spectroscopy
marine algae
lambs
performance
meat quality
Opuntia ficus-indica
Myrciaria cauliflora
Vitis sp.
microbiological stability
sensory properties
cleaner label
n/a
thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues
Accesso online:ONIX_20220224_9783036529851_125
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