Meat and meat products are generally recognized as good sources of high biological value
proteins, fat-soluble vitamins, minerals, trace elements and bioactive compounds. Changes …

The objective of this work was to study the effect of adding orange dietary fibre (1%),
rosemary essential oil (0.02%) or thyme essential oil (0.02%) and the storage conditions on …

The effects of reducing pork fat levels from 30% to 20% and partially substituting the pork fat
with a mix of grape seed oil (0%, 5%, 10% and 15%) and 2% rice bran fiber were …

The effects of using grape seed oil in combination with gelatine and alginate on the
physicochemical characteristics of meat emulsions were examined. Four different meat …

The effects of pineapple dietary fibres (PDF) on physical, chemical and textural attributes of
species sausage were investigated. Samples containing 1% of three different PDF (NSP60 …

This study was performed to evaluate the effect of pomegranate peels powder at
concentrations of 1%, 2% and 3% on keeping quality characteristics of prepared beef …

The effects of replacing pork meat with yellow mealworms on the physicochemical
properties and sensory characteristics of frankfurters were investigated in this study. The …

The objective of this study was to investigate quality attributes of beef patties formulated with
dried pumpkin pulp and seed mixture (PM). Four different meatball formulations were …

The effects of reducing pork fat levels from 30% to 20%, 15%, and 10% by partially
substituting pork back fat with a makgeolli lees fiber were investigated regarding …

The effects of reducing pork fat levels from 30% to 20% by partially substituting pork fat with
a mix of sunflower seed oil (0, 5, 10, 15, and 20%) and makgeolli lees fiber (2%) were …