Considerable research has been done to better understand the basis for gel formation by
myofibrillar proteins (MPs) in effort to manufacture acceptable processed meats with lower …

Background In vitro meat production has been proposed as a solution to environmental and
animal welfare issues associated with animal agriculture. While most academic work on cell …

In order to study the potential of replacing pork back-fat by sodium alginate solution (sodium
alginate/water= 1/29, W/W), the physico-chemical, protein conformation and sensory of …

The study was carried out to evaluate restructured pork rolls (RPR) prepared by using salt-
phosphate and alginate-calcium gels with or without calcium lactate. Five types of RPR were …

The efficacy of cold-set binding systems on the network formation and rheological structuring
mechanisms of restructured meat depends on the binding system, time and temperature of …

Changes in physicochemical properties of raw-appearing restructured models made from
hake (Merluccius capensis) muscle, using cold gelation technology by addition of sodium …

ABSTRACT Beef (9–11% fat) was restructured with each of six mechanical treatments
including chunking, fiberizing, slicing, chunking+ slicing, slicing+ water, and tenderizing …

In the present study, effect of meat chunk size (2–3 and 4–5 cm), massaging time (6, 8 and
10 min) and cooking time (40, 45 and 50 min) on quality of restructured pork blocks was …

Meat restructuring technology enables the production of value-added meat products from
low quality cuts and trimmings. In addition, this technology can improve products' …

This master thesis was one of the topics in the whole project about wooden breast,
sponsored by HK Company (Finland) and Atria Company (Finland). Here I would like to …