Meat analogue research and development focuses on the production of sustainable
products that recreate conventional meat in its physical sensations (texture, appearance …

Traditional extraction techniques have lost their optimum performance because of rising
consumer demand and novel technologies. In this regard, several techniques were …

Highlights•Safety of low-salt or nitrite-free cured meat products could become out of
control.•Replacing nitrite by vegetable nitrate is a trend in the industry and research.•New …

Highlights•Reformulation of dry-cured and processed meat products with metallic-based
salts.•The maintenance of ionic strength results in a technologically feasible …

Meat products represent an important component of the human diet, their consumption
registering a global increase over the last few years. These foodstuffs constitute a good …

Frying is a popular cooking method that produces delicious and crispy foods but can also
lead to oil degradation and the formation of health‐detrimental compounds in the dishes …

To improve the quality of meat products is a constant focus for both the meat industry and
scientists. As major components in meat protein, the gelation properties of myofibrillar …

Highlights•The processed meat industry is looking for alternative solutions for salt
replacement.•Ultrasound has been applied for brining, marinating, tumbling, and cooking …

This study was designed to investigate the utilization of seaweed dietary fiber (SDF) as a
potential alternative to phosphates on the quality profiles of phosphate-free frankfurters. The …

Meat and meat products provide high levels of nutrition and many health benefits to
consumers, yet a controversy exists regarding the use of non-meat additives, such as the …