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New strategies for the development of innovative fermented meat products: a review regarding the incorporation of probiotics and dietary fibers
(2019-07-04)
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 ...
Use of Turkey Meat Affected by White Striping Myopathy for the Development of Low-Fat Cooked Sausage Enriched with Chitosan
(Mdpi, 2020-12-01)
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, ...
Fat Substitution: Some Strategies to Obtain Healthy Meat Products with Improved Technological Characteristics
(Nova Science Publishers, 2021)
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 ...
Omega-3 In Meat Products: Benefits And Effects On Lipid Oxidative Stability
(Wiley-BlackwellHoboken, 2016)
Accurate adjustment of feed formulation for broiler chickens on performance and lipid composition of meat
(2014)
Most consumers consider the fat of chicken meat undesirable for a healthy diet, due to the high levels of saturated fatty acids and cholesterol. The purpose of this experiment was to investigate the influence of changes ...
Inclusion of healthy oils for improving the nutritional characteristics of dry-fermented deer sausage
(2020-10-18)
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: ...