The present paper aims to review the natural food preservatives with antimicrobial
properties emphasizing their importance for the future of food manufacturing and consumers' …

This review describes the effects of processing and preservation technologies on sensory
and nutritional quality of meat products. Physical methods such as dry aging, dry curing …

The global meat industry is constantly evolving due to changes in consumer preferences,
concerns and lifestyles, as well as monetary, geographical, political, cultural and religious …

Increasing consumer knowledge of the link between diet and health has raised the
awareness and demand for functional food ingredients. Meat and its derivatives may be …

Meat industry generates large volumes of by-products like blood, bones, meat trimmings,
skin, fatty tissues, horns, hoofs, feet, skull and viscera among others that are costly to be …

This review deals with the two major aspects to be considered in the context of meat-based
functional foods and human health. One involves the different strategies used to improve …

Meat product aroma is affected by various meat processing factors. In this review the main
biochemical reactions involved in the development of meat product aroma (wet, dry cured …

Growing concern about diet and health has led to development of healthier food products. In
general consumer perception towards the intake of meat and meat products is unhealthy …

There is a growing trend towards shifting from meat-centric to plant-forward diets both within
industry and society today. It is happening to improve impacts on the environment, public …

The aim of this work is to make an overview on the emerging technologies and traditionally
used to develop functional foods. In this way, we classified the technologies used in three …