Novel Strategies for the Development of Healthier Meat and Meat Products and Determination of Their Quality Characteristics

Meat and meat products are in demand worldwide. However, new trends and innovations, driven by consumer interests and demands, have contributed to the development of healthier meat products, which are growing exponentially. Health is one of the main criteria for consumers when choosing the type of f...

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Weitere Verfasser:	Ruiz-Capillas, Claudia (HerausgeberIn), Herranz, Ana Herrero (HerausgeberIn)
Format:	Buchkapitel
Veröffentlicht:	Basel MDPI - Multidisciplinary Digital Publishing Institute 2022
Schlagworte:	Technology: general issues lipid oxidation natural antioxidant sensorial properties textural parameters phenolic compounds microbial analysis low fat beeswax cholesterol saturated fatty acid (SFA) n-6/n-3 preference test enoki mushroom physicochemical properties antioxidant activity dietary fiber goat meat nuggets quality sensory characteristics by-product valorisation sunflower meal healthier meat product spectroscopy analysis polyphenol profile edible mushroom flour Agaricus bisporus Pleurotus ostreatus healthier meat products beef muscle protein solubility myofibril fragmentation microstructure aging consumer acceptance fatty acids physicochemical attributes sensory attributes venison fresh sausages longanizas grilling chia and oat EGs nutritional and health claims technological properties lipid content structured lipids emulsion gels oil bulking agent vibrational spectroscopy Raman spectroscopy infrared spectroscopy marine algae lambs performance meat quality Opuntia ficus-indica Myrciaria cauliflora Vitis sp. microbiological stability sensory properties cleaner label n/a
Online Zugang:	Get Fullteks DOAB: description of the publication
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Novel Strategies for the Development of Healthier Meat and Meat Products and Determination of Their Quality Characteristics

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