Sheep and goat meat processed products quality: A review
Even though sheep and goat processed meat products are not as popular as pork, beef or
poultry and are generally considered not as important, they have a very important role in …
poultry and are generally considered not as important, they have a very important role in …
Perspective of sodium reduction based on endogenous proteases via the strategy of sodium replacement in conjunction with mediated-curing
M Li, X Zhang, Y Yin, J Li, C Qu, L Liu… - Critical Reviews in …, 2024 - Taylor & Francis
NaCl is the main curing agent in dry-cured meat products, and a large amount of NaCl
addition leads to high salt content of final products. Salt content and composition are …
addition leads to high salt content of final products. Salt content and composition are …
Use of oil mixture emulsion hydrogels as partial animal fat replacers in dry-fermented foal sausages
A Cittadini, R Domínguez, PES Munekata… - Food Research …, 2022 - Elsevier
This study aimed to evaluate the influence of partial replacement of animal fat by oil mixture
emulsion hydrogels on the quality properties of dry-fermented foal sausages. Three batches …
emulsion hydrogels on the quality properties of dry-fermented foal sausages. Three batches …
Effects of partial NaCl substitution with high-temperature ripening on proteolysis and volatile compounds during process of Chinese dry-cured lamb ham
J Luo, MM Nasiru, H Zhuang, G Zhou… - Food Research …, 2021 - Elsevier
The effects of partial NaCl substitution combined with high-temperature ripening on the
proteolysis and formation of volatile compounds in dry-cured lamb ham was investigated …
proteolysis and formation of volatile compounds in dry-cured lamb ham was investigated …
Advances in sheep and goat meat products research
The main goal of this chapter was to review the state of the art in the recent advances in
sheep and goat meat products research. Research and innovation have been playing an …
sheep and goat meat products research. Research and innovation have been playing an …
Determination of a lexicon for the sensory flavor attributes of smoked food products
TR Jaffe, H Wang, E Chambers IV - Journal of Sensory Studies, 2017 - Wiley Online Library
Smoking of food is one of the oldest methods of food preservation and still is used widely to
help preserve foods such as ham, bacon, sausage, fish, and cheeses. Apart from its …
help preserve foods such as ham, bacon, sausage, fish, and cheeses. Apart from its …
Consumer sensory and hedonic perception of sheep meat coppa under blind and informed conditions
JC de Andrade, ES Nalerio, C Giongo… - Meat science, 2018 - Elsevier
The development of air-dried cured sheep meat products represents an interesting option to
add value to the meat of adult animals. In this context, the aim of the present study was to …
add value to the meat of adult animals. In this context, the aim of the present study was to …
Smoked sausages of bovine meat produced in North Macedonia as a source of pro-technological lactic acid bacteria and coagulase-negative cocci
G Rampanti, DN Nedelkoska, T Kalevska… - Heliyon, 2024 - cell.com
Smoked bovine sausages, traditional meat products from the Balkan Peninsula, are rich in
microbial diversity and represent potential sources of pro-technological microorganisms …
microbial diversity and represent potential sources of pro-technological microorganisms …
Effect of mechanically deboned poultry meat content on technological properties and sensory characteristics of lamb and mutton sausages
AA Massingue… - … journal of animal …, 2017 - pmc.ncbi.nlm.nih.gov
Objective This study aimed to develop a value-added product concerning technological and
sensory characteristics changes of the use of mechanically deboned poultry meat (MDPM) …
sensory characteristics changes of the use of mechanically deboned poultry meat (MDPM) …
Sensory characteristics of various concentrations of phenolic compounds potentially associated with smoked aroma in foods
H Wang, E Chambers IV - Molecules, 2018 - mdpi.com
This research describes the sensory odor characteristics of 19 phenolic compounds (11
phenol derivatives, six guaiacol derivatives, and two syringol derivatives) that have been …
phenol derivatives, six guaiacol derivatives, and two syringol derivatives) that have been …