The low efficiency of animal protein (meat products) production is one of the main concerns
for sustainable food production. However, meat provides high-quality protein among other …

Restructured meat (RM) products are gaining importance as an essential component of the
meat industry due to consumers' interest in health benefits. RM products imply the binding or …

The development of natural antimicrobial agents offers new strategies for food preservation
due to the health hazards associated with the spoilage of meat products caused by microbial …

Meat analogs or meat alternatives mimic conventional meat by using non-meat ingredients.
There are several reasons for the rising interest in meat alternatives, eg, health …

This study was aimed at evaluating the effects of digestion-resistant maltodextrin (DRM)
inclusion, as a mean for functional dietary fiber-enrichment, on the quality and stability of …

Natural plant extracts (NPE) from some organs of plants are rich in bioactive substances.
They have special nutritional characteristics with strong antioxidant and antimicrobial …

This study evaluated physicochemical, shear force, and sensory characteristics of
antioxidants added, PUFA‐tenderising solution (PUFA‐TS) injected restructured blade, and …

This research aims to investigate the influence of using cactus cladodes powder (CP) as a
binder at three concentrations (1%, 3%, and 5%) on selected quality characteristics of low …

This review revisits the Indonesian Bakso, a restructured meat product that is well preferred
by wide ranges of social economy classes of the Indonesian community. Bakso has been a …

Согласно новому отчету Продовольственной и сельскохозяйственной организации
ООН (ФАО) в мире существует проблема нехватки продуктов, богатых белком, из-за …