This chapter aims to present the current state of the art in the field of meat product
reformulation with respect to issues concerning the nutritional improvement and overall …

The changing consumer attitude toward meat products warrants innovation. Recent years
have seen a continuous rise in the consumer demand for ready‐to‐eat meat products that …

This study examined chemical and textural attributes as well as sensory acceptability of
chicken and mushroom (oyster and big cup) meatloaves. Simplex lattice design was used to …

This study aimed to evaluate the quality of frankfurter sausages containing pecan nut paste
(PN) and Mexican oregano essential oil (MO) of two varieties (Poliomintha longiflora Gray …

In this study the authors aimed to determine the effects of the tumbling process and
carrageenan usage on the physicochemical, microbiological and sensory properties of meat …

EVALUATION OF FUNCTIONAL-TECHNOLOGICAL AND ORGANOLEPTIC PROPERTIES OF
COOKED SAUSAGES WITH THE ADDITION OF HEMP OIL Page 1 Original research (2024) …

В данной статье представлены результаты обзора мировых тенденций по частичной
или полной замене животного жира различными растительными жирами …

The aim of this research was to evaluate and compare the textural properties of four types of
reformulated meatloaf. Textural characteristics were investigated using three instrumental …

Для частичной замены свиного жира в рецептуре мясного хлеба использовали
несколько видов растительных масел: облепиховое, масло грецкого ореха …

A empresa Carnes Campicarn é uma empresa de referência nacional e internacional na
produção e transformação de carne de bovino e suíno, certificada pela Norma NP EN ISO …