The effects of guarana seed and pitanga leaf extracts on the physical–chemical and sensory
characteristics, and oxidative stability of modified atmosphere-packaged lamb patties with fat …

In some countries, use of horsemeat as a food is inhibited by ethical and cultural concerns.
However, horsemeat has potential health benefits, such as low fat and high unsaturated fatty …

The aim of this study was to evaluate and compare the quality characteristics, chemical
composition and lipid profile of lamb meat from Italian (Biellese and Sambucana) and …

Simple Summary Aging is the way that leads the transformation of muscle in meat, usually
improving sensorial and textural properties. Aging in horse meat was recently investigated …

ABSTRACT BACKGROUND This study assessed the effect of age (L, less than 27 months
old; M, from 27 to 42 months old; H, 43 months and older) on the fatty acid profile …

This study describes the replacement of meat by spinach on physicochemical and nutritional
properties of chicken burgers. Three batches of chicken burgers were manufactured: control …

This study aimed to evaluate the effect of the total or partial replacement of NaCl by a
commercial low-salt mixture Pansalt®(T1) or Kombu (L. ochroleuca) seaweed powder (T2) …

Simple Summary In modern society, the quality, the nutritional value and the environmental
impact of foods are factors acquiring a relevant position from the consumers' perspective. In …

The aim of this study was to evaluate the combined effect of two dietary lipid sources
(sunflower vs. linseed oil) and three packaging methods (PVC film–BAG vs. modified …

The present study evaluated the effect of breed, Jaca Navarra (JN) vs. Burguete (BU), and
finishing diet, conventional concentrate—diet 1 (D1) vs. silage and organic feed—diet 2 …