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

• Outros Autores: Ruiz-Capillas, Claudia (Editor), Herranz, Ana Herrero (Editor)
• Formato: Recurso Electrónico Capítulo de Livro
• Idioma: inglês
• Publicado em: Basel MDPI - Multidisciplinary Digital Publishing Institute 2022
• Assuntos: Technology: general issues; 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
• Acesso em linha: DOAB: download the publication; DOAB: description of the publication

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...