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21.
  • Effects of heat on meat pro... Effects of heat on meat proteins – Implications on structure and quality of meat products
    Tornberg, E. Meat science, 07/2005, Volume: 70, Issue: 3
    Journal Article, Conference Proceeding
    Peer reviewed

    Globular and fibrous proteins are compared with regard to structural behaviour on heating, where the former expands and the latter contracts. The meat protein composition and structure is briefly ...
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22.
  • Current and future prospect... Current and future prospects for the use of pulsed electric field in the meat industry
    Bhat, Zuhaib F.; Morton, James D.; Mason, Susan L. ... Critical reviews in food science and nutrition, 05/2019, Volume: 59, Issue: 10
    Journal Article
    Peer reviewed

    Pulsed electric field (PEF) is a novel non-thermal technology that has recently attracted the attention of meat scientists and technologists due to its ability to modify membrane structure and ...
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23.
  • The role of rabbit meat as ... The role of rabbit meat as functional food
    Dalle Zotte, Antonella; Szendrő, Zsolt Meat science, 07/2011, Volume: 88, Issue: 3
    Journal Article
    Peer reviewed

    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 considered functional foods to ...
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  • Integrating identification ... Integrating identification and targeted proteomics to discover the potential indicators of postmortem lamb meat quality
    Huang, Caiyan; Blecker, Christophe; Chen, Li ... Meat science, 20/May , Volume: 199
    Journal Article, Web Resource
    Peer reviewed
    Open access

    The aim of this study was to identify the potential indicators of lamb meat quality by TMT and PRM-based proteomics combined with bioinformatic analysis. Lamb muscles were divided into three ...
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  • High Hydrostatic Pressure E... High Hydrostatic Pressure Effects on the Texture of Meat and Meat Products
    Sun, Xiang Dong; Holley, Richard A Journal of food science, 2010, 2010-01, January/February 2010, 2010 Jan-Feb, 2010-01-00, 20100101, Volume: 75, Issue: 1
    Journal Article
    Peer reviewed
    Open access

    High hydrostatic pressure (HHP) treatment can influence meat protein conformation and induce protein denaturation, aggregation, or gelation. The means whereby HHP treatment exerts effects on meat ...
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27.
  • Main animal fat replacers f... Main animal fat replacers for the manufacture of healthy processed meat products
    Domínguez, Rubén; Lorenzo, José M.; Pateiro, Mirian ... Critical reviews in food science and nutrition, 2024, Volume: 64, Issue: 9
    Journal Article
    Peer reviewed

    The technological, sensory, and nutritional characteristics of meat products are directly related to their animal fat content. Adding animal fat to meat products significantly influences their ...
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  • Impact of freezing and thaw... Impact of freezing and thawing on the quality of meat: Review
    Leygonie, Coleen; Britz, Trevor J.; Hoffman, Louwrens C. Meat science, 06/2012, Volume: 91, Issue: 2
    Journal Article
    Peer reviewed

    This comprehensive review describes the effects of freezing and thawing on the physical quality parameters of meat. The formation of ice crystals during freezing damages the ultrastructure and ...
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  • Isolation, Bioactive Potent... Isolation, Bioactive Potential, and Application of Essential Oils and Terpenoid-Rich Extracts as Effective Antioxidant and Antimicrobial Agents in Meat and Meat Products
    Šojić, Branislav; Milošević, Sanja; Savanović, Danica ... Molecules (Basel, Switzerland), 03/2023, Volume: 28, Issue: 5
    Journal Article
    Peer reviewed
    Open access

    Using food additives (e.g., preservatives, antioxidants) is one of the main methods for preserving meat and meat product quality (edible, sensory, and technological) during processing and storage. ...
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  • Consumers’ associations, pe... Consumers’ associations, perceptions and acceptance of meat and plant-based meat alternatives
    Michel, Fabienne; Hartmann, Christina; Siegrist, Michael Food quality and preference, January 2021, 2021-01-00, Volume: 87
    Journal Article
    Peer reviewed
    Open access

    •Meat alternatives are associated with “tofu,” “vegan and vegetarian,” as well as “disgust.”•Meat alternatives are similarly perceived to their processed meat counterparts.•Eating meat alternatives ...
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