The number of articles devoted to study the effect of “natural antioxidants” on meat systems
has remarkably increased in the last 10 years. Yet, a critical review of literature reveals …

The susceptibility of meat and meat products (MP) to oxidation and microbial deterioration
poses a risk to the nutritional quality, safety, and shelf life of the product. This analysis …

The demand for innovative meat analogues is a relevant issue in the food sector. This is the
result of, among other things, growing awareness of the impact of animal production on the …

Functional food products remain the focus of current market trends toward healthier nutrition.
The consumption of meat-based functional foods has been a topic of interest in food …

Marinating is one of the most common methods of pre-processing meat. Appropriate
selection of marinade ingredients can influence the physicochemical properties of the meat …

Lipid oxidation is recognized as a main threat to meat quality, owing to its impact on the
nutritional value and sensory properties of processed muscle foods. Moreover, certain lipid …

During the last decade, consumers pay much attention to the food they eat. They try to
choose functional products that have a beneficial effect on health and well‐being, beyond …

In recent years consumer demand for low-fat convenience food is increasing rapidly. This
study was designed to develop low-fat ready-to-cook (RTC) chicken meatballs using pink …

Synthetic antioxidants such as butylated hydroxyl toluene (BHT) added to meat products
have been actually restricted because of their toxic activity. This fact encourages the …

Introducción a carne es un alimento altamente nutritivo pero susceptible a la oxidación de
lípidos ya la contaminación microbiana, lo que compromete su calidad e inocuidad …