Meat and meat products are a fundamental part of the human diet. The protein and vitamin
content, as well as essential fatty acids, gives them an appropriate composition to complete …

Remarkable changes have occurred in poultry farming and meat processing in recent years,
driven by advancements in breeding technology, feed processing technology, farming …

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 development of plant-based meat is drawing considerable attention from scientific and
industrial communities. In this frame, textured vegetable proteins (TVP) are gaining a …

Consumer demands for foods promoting health while preventing diseases have led to
development of functional foods that contain probiotic bacteria. Fermented dairy products …

Highlights•The use of hydrogel is a promising strategy to reformulate meat
products.•Emulsion hydrogels improve nutritional quality of meat products.•The use of …

Fructooligosaccharides (FOS) and inulin are the most used fructans in food manufacturing,
including bakery, dairy, meat products and beverages. In this context, this review …

The addition of natural components with functional properties in novel food formulations
confers one of the main challenges that the modern food industry is called to face. New EU …

Abstract Background Lacticaseibacillus casei and Lacticaseibacillus paracasei are widely
distributed in various environments, and are common residents of the gastrointestinal tracts …

Comminuted meat products represent a diverse class of meat products that are popular for
their characteristic texture and flavor. Comminuted meat products are incorporated with …