A systematic review of clean-label alternatives to synthetic additives in raw and processed meat with a special emphasis on high-pressure processing (2018–2021)
The meat industry is continuously facing challenges with food safety, and quality losses
caused by thermal processing. This systematic review reports recent clean label approaches …
caused by thermal processing. This systematic review reports recent clean label approaches …
[HTML][HTML] Novel sous-vide pressure technique affecting properties of local beef muscle
N Chotigavin, WL Kerr, W Klaypradit, S Kerdpiboon - LWT, 2023 - Elsevier
The low-temperature, long-time method of cooking known as sous-vide was used with
increased pressure to enhance the tenderness and cook yield of local Thai beef round. The …
increased pressure to enhance the tenderness and cook yield of local Thai beef round. The …
Effect of soy protein isolate on the techno‐functional properties and protein conformation of low‐sodium pork meat batters treated by high pressure
Y Li, V Sukmanov, ZL Kang… - Journal of Food Process …, 2020 - Wiley Online Library
In this study, the changes of color, emulsion stability, rheological property, and protein
secondary structure attributes of pork meat batters (1% sodium chloride) treated by high …
secondary structure attributes of pork meat batters (1% sodium chloride) treated by high …
The effect of high pressure on soy protein functional features: A review
L Yan-ping, VО Sukmanov… - Journal of Chemistry and …, 2021 - chemistry.dnu.dp.ua
The aim of this work is to research the effect of high pressure on soy protein and its main
components: 7S and 11S glycinins; changes of soy protein technological and functional …
components: 7S and 11S glycinins; changes of soy protein technological and functional …
[HTML][HTML] Characterization of Plant-Based Meat Treated with Hot Air and Microwave Heating
C Srikanlaya, N Therdthai - Foods, 2024 - pmc.ncbi.nlm.nih.gov
Plant-based meat is growing globally due to health, environmental, and animal welfare
concerns, though there is a need for quality improvements. This study assessed how …
concerns, though there is a need for quality improvements. This study assessed how …
High-Pressure Processing of Meat, Fish, and Poultry Products
EM Taher, CR Mapengo - … Technologies for the Meat, Fish, and …, 2023 - taylorfrancis.com
High-pressure processing (HPP) has been the most adopted non-thermal processing
technology in the meat industry. Over the last decade research has focussed on the …
technology in the meat industry. Over the last decade research has focussed on the …
Process optimization for manufacture of prepared mutton patties.
Y Li, Z Cao, Y Zhu, Y Yan, Y Guo, W Li - 2020 - cabidigitallibrary.org
For reduced juice loss of mutton patties during cooking, the formulation of mutton patties with
corn starch, carrot and cheese as auxiliary materials was optimized using one-factor-at-a …
corn starch, carrot and cheese as auxiliary materials was optimized using one-factor-at-a …