Meat and meat products are generally recognized as good sources of high biological value
proteins, fat-soluble vitamins, minerals, trace elements and bioactive compounds. Changes …

This review details the different approaches to replacing animal fat used in meat products
with non-animal fat ingredients based on their physical forms during processing. Six different …

A simple, rapid and low cost analytical method for the determination of β-carotene content in
four different food categories is developed and validated. This method is based on solvent …

This study investigated the chemical compounds and umami characteristics of chicken
nuggets using spent meat (SM) enriched with milkfat (MF) and potato mash (PM). Four …

The article evaluates the effect of dietary fibers as functional ingredient in meat products and
their physiological role in human health. Fibers are naturally occurring compounds present …

The experiment was conducted to find out the effect of different levels of Telakucha leaves
(Coccnia cordifolia) extract on the quality attributes of chicken meatballs. For this purpose …

The study was conducted to find out the effect of different levels of Centella (Thankuni) leaf
(Centella asiatica) extracts on chicken meatballs. Chicken meatballs sample were divided …

This study examined the addition of carrot paste (CP) at levels of 3%, 5%, and 10% as a
potential antioxidant in frankfurter-type sausages, denoted as F1, F2, and F3. F0, was a …

The study was aimed to evaluate the effect of different levels of carrot with ginger on the
quality attributes of chicken nuggets. For this purpose, chicken meat samples were divided …

Chicken meat products that are ready-to-cook/ready-to-eat are gaining popularity among the
consumers due to their ease of preparation/consumption. In the present global scenario …