Over the last decades, consumer´s preference for and their attention to food products presented as healthy and with favorable nutritional information has been significantly increased. In this line, both the addition of ...

Meat products are an important source of nutrients as they provide high-quality proteins, minerals as iron and zinc, and most of the B-vitamin complex (B1, B2, niacin, B6, and B12). However, these products are also high ...

The main objective of this research was the development of a healthy meat product from turkey meat with white striping myopathy. The effect of adding different proportions of chitosan on the qualitative characteristics, ...

Fermentation has been an important strategy in the preservation of foods. The use of starter cultures with probiotic activity has gained the attention of researchers to produce functional fermented meat products. This ...

The influence of partial replacement of animal fat by healthy oils on composition, physicochemical, volatile, and sensory properties of dry-fermented deer sausage was evaluated. Four different batches were manufactured: ...

The substitution of dietary fiber and probiotic strains to reduce fat content of fermented sausages has been used for the development of innovative and healthier meat products. For this study, pork back fat was partially ...