Cargando…

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

Detalles Bibliográficos
Autores principales:	Ruiz-Capillas, Claudia, Herrero, Ana M.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Editorial
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8622704/ https://www.ncbi.nlm.nih.gov/pubmed/34828859 http://dx.doi.org/10.3390/foods10112578

Ejemplares similares

Development of Meat Products with Healthier Lipid Content: Vibrational Spectroscopy
por: Ruiz-Capillas, Claudia, et al.
Publicado: (2021)

Plant Antioxidants in Dry Fermented Meat Products with a Healthier Lipid Profile
por: Selani, Miriam M., et al.
Publicado: (2022)

Sensory Analysis and Consumer Research in New Meat Products Development
por: Ruiz-Capillas, Claudia, et al.
Publicado: (2021)

Meat Microflora and the Quality of Meat Products
por: Szymański, Piotr, et al.
Publicado: (2023)

Insight into the Quality Development and Microbial Dynamics of Meat and Meat Products
por: Wang, Huiping, et al.
Publicado: (2023)

Sensory Analysis and Consumer Research in New Product Development
por: Ruiz-Capillas, Claudia, et al.
Publicado: (2021)

New Strategies for Innovative and Enhanced Meat and Meat Products
por: Delgado-Pando, Gonzalo, et al.
Publicado: (2022)

Potential of a Sunflower Seed By-Product as Animal Fat Replacer in Healthier Frankfurters
por: Grasso, Simona, et al.
Publicado: (2020)

Quality Assessment of Fresh Meat from Several Species Based on Free Amino Acid and Biogenic Amine Contents during Chilled Storage
por: Triki, Mehdi, et al.
Publicado: (2018)

New Strategies in Production and Product Quality Control of Fresh Meat
por: Juárez, Manuel
Publicado: (2022)

Quality and Safety of Meat Products
por: Panea, Begoña, et al.
Publicado: (2018)

Quality and Safety of Meat Products
por: Panea, Begoña, et al.
Publicado: (2020)

Oil-in Water Vegetable Emulsions with Oat Bran as Meat Raw Material Replacers: Compositional, Technological and Structural Approach
por: Herrero, Ana M., et al.
Publicado: (2022)

Strategies to Improve Meat Quality and Safety
por: Sevi, Agostino, et al.
Publicado: (2016)

Green Processing Technology of Meat and Meat Products
por: Zhou, Changyu, et al.
Publicado: (2023)

Stress at Slaughter: A Key Factor in the Determination of Meat Quality?
por: Terlouw, Claudia, et al.
Publicado: (2023)

Editorial for the Special Issue: Game Meat and Game Meat Products: Safety, Quality and Consumer Perception
por: Branciari, Raffaella, et al.
Publicado: (2022)

Healthier Oils: A New Scope in the Development of Functional Meat and Dairy Products: A Review
por: Botella-Martínez, Carmen, et al.
Publicado: (2023)

Strategies to Improve Meat Products’ Quality
por: Ursachi, Claudiu Ștefan, et al.
Publicado: (2020)

Can Cultured Meat Be an Alternative to Farm Animal Production for a Sustainable and Healthier Lifestyle?
por: Munteanu, Camelia, et al.
Publicado: (2021)

Recent strategies for improving the quality of meat products
por: Lee, Seonmin, et al.
Publicado: (2023)

Recent Developments and Applications of Nanosystems in the Preservation of Meat and Meat Products
por: Ulloa-Saavedra, Araceli, et al.
Publicado: (2022)

Sheep and Goat Meat Processing and Quality
por: Silva, Severiano R., et al.
Publicado: (2023)

Recent Research Advances in Meat Products
por: Pateiro, Mirian, et al.
Publicado: (2021)

Consumer Preferences and Acceptance of Meat Products
por: Garmyn, Andrea
Publicado: (2020)

They Don’t Want Our Meat-products
Publicado: (1898)

Impact of Biogenic Amines on Food Quality and Safety
por: Ruiz-Capillas, Claudia, et al.
Publicado: (2019)

Nano-Encapsulated Essential Oils as a Preservation Strategy for Meat and Meat Products Storage
por: Ojeda-Piedra, Sergio A., et al.
Publicado: (2022)

Flavor Formation and Quality Maintenance in Meat Processing
por: Wang, Ying, et al.
Publicado: (2023)

Recent Advances in Fermented Milk and Meat Products—Quality, Nutritional Value and Safety
por: Ogrodowczyk, Anna Maria, et al.
Publicado: (2023)

Meat in the Diet: Differentiating the Benefits and Risks of Different Types of Meat
por: Giromini, Carlotta, et al.
Publicado: (2023)

Meat production characteristics of Turkish native breeds: II. meat quality, fatty acid, and cholesterol profile of lambs
por: Aksoy, Yüksel, et al.
Publicado: (2019)

Determination of the causes of tendency toward red meat and meat products in the west of Iran
por: Falahi, Ebrahim, et al.
Publicado: (2012)

Meat
Publicado: (1906)

Impact of Pre-Mortem Factors on Meat Quality: An Update
por: Kaneko, Gen
Publicado: (2021)

Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat
por: Munekata, Paulo E. S.
Publicado: (2021)

A New Insight on Carcass and Meat Quality in Ruminants
por: Ripoll, Guillermo, et al.
Publicado: (2022)

Meat Products: From Animal (Farm) to Meal (Fork)
por: Holman, Benjamin W. B., et al.
Publicado: (2022)

Municipal Meat-inspection
Publicado: (1898)

Goat Meat: Production and Quality Attributes
por: Gawat, Mariero, et al.
Publicado: (2023)

Cannot write session to /tmp/vufind_sessions/sess_krq2q0kaopbg2voeuq8pvacidf