Sheep and goat meat processed products quality: A review
Even though sheep and goat processed meat products are not as popular as pork, beef or
poultry and are generally considered not as important, they have a very important role in …
poultry and are generally considered not as important, they have a very important role in …
Research progress of nitrite metabolism in fermented meat products
Nitrite is a common color and flavor enhancer in fermented meat products, but its secondary
amines may transfer to the carcinogen N-nitrosamines. This review focuses on the sources …
amines may transfer to the carcinogen N-nitrosamines. This review focuses on the sources …
Active edible films based on green tea extract and gelatin for coating of fresh sausage
D Hamann, BMS Puton, T Comin, R Colet, E Valduga… - Meat Science, 2022 - Elsevier
The objective of this work was to develop, characterize and evaluate the application of active
edible films based on gelatin and green tea extract in coating of fresh sausages. The green …
edible films based on gelatin and green tea extract in coating of fresh sausages. The green …
Effects of clove extract on oxidative stability and sensory attributes in cooked beef patties at refrigerated storage
The antioxidant effects of clove extract (CE) by comparing with BHT and ascorbic acid (AA)
in cooked beef patties were assessed at refrigerated storage. Four kinds of patties were …
in cooked beef patties were assessed at refrigerated storage. Four kinds of patties were …
Waste utilization of apple pomace as a source of functional ingredient in buffalo meat sausage
Apple pomace was analyzed for its proximate analysis which showed protein content of
4.50% and total dietary fiber of 62.67%. Its functional properties were also carried out which …
4.50% and total dietary fiber of 62.67%. Its functional properties were also carried out which …
[HTML][HTML] Mosambi peel powder incorporation in meat products: Effect on physicochemical properties and shelf life stability
The current study aimed to utilize the mosambi peel, a by-product of the juice industry in
buffalo meat products to enhance their functional and physicochemical properties and more …
buffalo meat products to enhance their functional and physicochemical properties and more …
[HTML][HTML] Terminalia arjuna: A novel natural preservative for improved lipid oxidative stability and storage quality of muscle foods
The study was conducted to explore the possibility of utilization of Terminalia arjuna as a
novel natural preservative in meat products by using chevon sausages as a model system …
novel natural preservative in meat products by using chevon sausages as a model system …
Quality evaluation of buffalo meat patties incorporated with apple pomace powder
Meat patties have gained immense popularity due to its delicious and higher nutritional
values. In this study, buffalo meat patties were incorporated with apple pomace powder to …
values. In this study, buffalo meat patties were incorporated with apple pomace powder to …
Antioxidant potential of chrysanthemum morifolium flower extract on lipid and protein oxidation in goat meat patties during refrigerated storage
Flavonoid and phenolic acid profile of chrysanthemum morifolium flower extract (CME) was
analyzed by using ultra‐performance liquid chromatography (Q‐TOF–MS, Xevo G2‐S; …
analyzed by using ultra‐performance liquid chromatography (Q‐TOF–MS, Xevo G2‐S; …
[HTML][HTML] Chemical composition, antioxidant and antibacterial activity of Piper chaba stem extracts with preservative effects on storage of raw beef patties
Piper chaba, a traditional South-east Asian medicinal herb and well-known curry spice, was
studied to evaluate its suitability as a source of natural preservatives for beef products. Plant …
studied to evaluate its suitability as a source of natural preservatives for beef products. Plant …