Ultrasound is an acoustic mechanical wave that, at intensities above 20 kHz, can cause cavitation, a phenomenon responsible for accelerating chemical reactions and/or causing changes in the microstructure of food. This ...

Replacement of animal fat by vegetable or marine oils have been proposed to improve the fatty acid profile of meat emulsions. However, this replacement affects physicochemical and textural characteristics of these products, ...

The objective of this work was to evaluate factors affecting meat texture from Nellore and crossbreed Limousin-Nellore steers. Fifty steers, 25 Nellore and 25 Limousin-Nellore, were randomly divided in five groups of 10 ...

The analysis of fractal texture reflects a change in pixel intensity, and this might contain information about the structure of objects since a great change in intensity might usually indicate changes in the object. In the ...

Non-meat ingredients have been added as extenders to variety of meat products, such as beef burger, to improve some properties. Textured soy protein (TSP), collagen (CL) and maltodextrin (MD); and their combinations (TSPCL, ...

1. The current consumer preference for healthier meat products is associated with less additives in manufacturing (so-called ‘clean-label’) or the addition of non-meat ingredients with functional properties, recognised as ...