Application of plant proteases in meat tenderization: Recent trends and future prospects
Papain, bromelain, and ficin are commonly used plant proteases used for meat
tenderization. Other plant proteases explored for meat tenderization are actinidin, zingibain …
tenderization. Other plant proteases explored for meat tenderization are actinidin, zingibain …
Incorporation of different physical forms of fat replacers in the production of low-fat/reduced-fat meat products: Which is more practical?
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 …
with non-animal fat ingredients based on their physical forms during processing. Six different …
Acetylated corn starch as a fat replacer: Effect on physiochemical, textural, and sensory attributes of beef patties during frozen storage
Acetylated corn starch was used as a fat replacer in beef patties and its effect on the
physicochemical, textural, and sensory attributes of the patties was assessed during frozen …
physicochemical, textural, and sensory attributes of the patties was assessed during frozen …
Perspectives on scaling production of adipose tissue for food applications
With rising global demand for food proteins and significant environmental impact associated
with conventional animal agriculture, it is important to develop sustainable alternatives to …
with conventional animal agriculture, it is important to develop sustainable alternatives to …
Quality evaluation of buffalo meat patties incorporated with apple pomace powder
Meat patties have gained immense popularity due to its delicious and higher nutritional
values. In this study, buffalo meat patties were incorporated with apple pomace powder to …
values. In this study, buffalo meat patties were incorporated with apple pomace powder to …
Antioxidant and antimicrobial efficacy of watermelon rind extract (WMRE) in aerobically packaged pork patties stored under refrigeration temperature (4±1 C)
The present study was undertaken to evaluate antioxidant and antimicrobial efficacy of
ethanolic extract of watermelon rind (WMRE) incorporated at 0.10% level in pork patties. The …
ethanolic extract of watermelon rind (WMRE) incorporated at 0.10% level in pork patties. The …
Physico-chemical, microbiological and sensory evaluation of ready-to-use vegetable pâté added with olive leaf extract
The shelf-life extension implicates the reduction of food waste. Plant polyphenols can have a
crucial role in the shelf-life extension of foods. Olive leaf extract (OLE) is rich in phenolic …
crucial role in the shelf-life extension of foods. Olive leaf extract (OLE) is rich in phenolic …
Effects and interactions of roselle (Hibiscus sabdariffa L.), potato peel flour, and beef fat on quality characteristics of beef patties studied by response surface …
AJ Pérez‐Báez, JP Camou… - Journal of Food …, 2020 - Wiley Online Library
The objective of this study was to assess the effects of roselle extract (0%–1%), potato peel
flour (0%–2%), and beef fat (0%–15%) on physicochemical properties (instrumental color …
flour (0%–2%), and beef fat (0%–15%) on physicochemical properties (instrumental color …
[HTML][HTML] Quality properties and storage stability of beef burger as influenced by addition of orange peels (albedo)
AA Baioumy, TG Abedelmaksoud - Теория и практика переработки …, 2021 - cyberleninka.ru
The objective of this study was to investigate the effect of using the orange albedo (OA) on
the quality attributes of low fat beef burger. The analysis included: chemical composition …
the quality attributes of low fat beef burger. The analysis included: chemical composition …
Efficacy of Chitosan, Pectin and Xanthan as Cold Gelling Agents in Emulsion Gels Stabilized with Legume Proteins to Be Used as Pork Backfat Replacers in Beef …
This study aimed to develop stable emulsion gels enriched in polyunsaturated fatty acids,
formulated with a mixture of olive (75%) and linseed (25%) oils, by incorporating two …
formulated with a mixture of olive (75%) and linseed (25%) oils, by incorporating two …