The use of bovine rumen protein (raw and extruded) as a replacement for extruded soy protein concentrate in three meat products (pork sausage, chicken hamburger, and kibbe) was investigated. Similarity between rumen and ...

The use of bovine rumen protein (raw and extruded) as a replacement for extruded soy protein concentrate in three meat products (pork sausage, chicken hamburger, and kibbe) was investigated. Similarity between rumen and ...

Meat consumption is an important part of human diet with strong implications in health, economy and culture worldwide. Meat is a proteinaceous product and therefore proteomics holds a considerable value to the study of the ...

The role of Lactobacillus strains with bioprotective and technological potential on raw beef during 15 days of storage under vacuum at 7 °C was investigated. The assayed strains were able to grow on the meat, Lactobacillus ...

This work deals with the activation of protein films with a flavoring and their evaluation as oven bags for cooking meat. Two protein sources, very different in origin, structure and functionality, such as bovine gelatin ...

The objective of this study was to evaluate the association between oxidative damage to proteins (represented by protein carbonylation) and beef tenderness. Three experimental groups were selected by shear force (SF): ...

Lactobacillus sakei is a lactic acid bacterium mainly found in meat and meat products. In order to understand the factors favoring its adaptation to meat matrix, growth parameters and survival of the strain L. sakei 23K ...