The 21st‐century consumer is highly demanding when it comes to the health benefits of food
and food products. In the pursuit of attracting these consumers and easing the rise in …

Although traditional meat products are highly popular with consumers, the high levels of
unsaturated fatty acids and cholesterol present significant health concerns. However, simply …

Emulsion gels prepared with carrageenan and emulsion stabilized by zein/carboxymethyl
dextrin were served as fat substitute in sausages. Color, pH, texture, rheology …

The technological, sensory, and nutritional characteristics of meat products are directly
related to their animal fat content. Adding animal fat to meat products significantly influences …

In recent years, consumer perception about the healthiness of meat products has changed.
In this scenario, the meat industry and the scientific and technological areas have put their …

This study was designed to compare the effects of natural nitrite sources from the arugula
leaves (arugula extract and pre-converted arugula extract) and the use of barberry extract …

Meat has long been known for its nutritional composition in terms of proteins. Proteins have
been known to play important role in the body regarding growth, improving immune …

Global meat consumption is increasing worldwide, however, supply remains lacking.
Several alternative protein sources, such as cultured meat, plant-based protein production …

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 …

Bigels prepared with olive oil oleogels admixed with κ-carrageenan or κ-carrageenan and
gelatin hydrogels (BG1 and BG2, respectively) were characterized with respect to …