400 Results Found

Consumers are avoiding the consumption of highly processed foods, aware of the negative effects of the additives or high temperatures used on the biological value of the food. This causes an interest in ways of minimal processing or low-temperature c...

Consumers are interested in plant-based alternatives (PBAs) to dairy and meat products, and as such, the food industry is responding by developing a variety of different plant-based food items. For these products to be successful, their textural prop...

A growing number of health-conscious consumers are looking for animal protein alternatives with similar texture, appearance, and flavor. However, research and development still needs to find alternative non-meat materials. The aim of this study was t...

The aim of this study was to evaluate the quality of rabbit meat burgers with the addition of garlic (Allium Sativum L.) powder (G), ramsons (Allium ursinum L.) powder (R) or their combination (GR). The effects of additives on lipid oxidation, color...

Due to the increase in population and the deficiency of land resources, the cost of raising livestock is gradually increasing. Plant-based meat analogues (PBMAs) are considered excellent substitutes for animal meat. Our research investigated the effe...

The global demand for healthy snacks with high protein content is growing annually. Meat scraps generated after meat cutting in the slaughtering process are considered a valuable protein product. The aim of this research was to formulate the meat-bas...

Applying a statistical mixture design, 10 different blending combinations of traditional Greek sausages were prepared based on different percentages of the three ingredients (buffalo meat: 40–70%; pork fat: 0–30%; buffalo fat: 0–30%...

This study investigates the effects of various non-animal-based liquid additives on the physicochemical, structural, and sensory properties of meat analogue. Meat analogue was prepared by blending together textured vegetable protein (TVP), soy protei...

This study was conducted on vegetable soup with rabbit meat and vegetable soup with rabbit meat, beef balls, and carrots. The qualitative characteristics of the soups were adapted to the needs of elderly consumers. The soups used in the experiments w...

Game meat contains bioactive compounds that directly influence the formation of a rich reservoir of flavor precursors that produce specific sensory properties. Quality is considered one of the most influential determinants of consumer behavior, but t...

This study investigated the effects of high pressure processing (HPP) on the physicochemical properties and sensory characteristics of different lamb meat cuts. Lamb meat discolouration occurred when HPP was applied at 400 and 600 MPa. Thiobarbituric...

The aim of this research is to evaluate the impact of tomato pomace (TP) on the technological and sensory properties of ćevapi. Four treatments were prepared as follows: control (CON) and samples with the addition of TP in amounts of TP5 (0.5%&m...

Faba bean is a promising source of ingredients for the production of meat analogs. However, sensory properties of faba bean, especially the bitter taste of the protein concentrate, restrict its use. Our aim was to assess the feasibility of two types...

Consumers’ concerns regarding the ethical and environmental practices of the current poultry production system have led to the search for an alternative production method. This study evaluated samples of three dual-purpose chicken crossbreeds:...

Plant materials that are used for the production of extruded meat analogs are often nutritionally incomplete and also contain antinutrients, thus there is a need to explore alternative plant proteins and pre-treatments. This study demonstrates applic...

Previous research on the impact of various heat treatment methods on meat has primarily focused on conventional meats from common livestock animals, with limited studies on the effects of different heat treatments on foal meat. The aim of this study...

The effects of polyphenol-rich extract obtained from non-compliant defatted green coffee beans (dGCBs) on physicochemical and antioxidant properties, as well as on the sensory profile of vacuum-packed pork burgers stored at 4 °C for 14 days and a...

This study reviews the feasibility of using cultivated mushrooms in the development of salt-reduced meat products. For this purpose, it is important to know the role of salt in meat products in order to develop viable strategies for its substitution....

The aim of the study was to assess the influence of the addition of fish raw materials (roe or fish meat) on the quality and nutritional value of pork pâtés. The control group (n = 4) consisted of pork pâtés, I experimental...

The current practices of the poultry industry have raised concerns among consumers. Among these is the culling of day-old male chicks of laying hybrids; a suitable alternative for this could be the use of dual-purpose breeds where both sexes are used...

The growing interest in functional food makes looking for new possibilities of enriching products with health-promoting ingredients necessary. One raw material with a very high potential for the food industry is the oyster mushroom (Pleurotus ostreat...

The bioactive properties of a phenolic extract (PE) obtained from olive mill vegetation water (OVW) in powder formulation were utilized to enrich a meat analog composed of lentils and champignon mushrooms. The primary phenolic compounds in this extra...

Plant-based meat products have gained attention in the food industry and with consumers. Plant-based meat products primarily comprise plant proteins and are rich in nutrients. However, the products are highly susceptible to bacterial contamination du...

In the current context of environmental concerns and the search for sustainable food solutions, this study investigated the valorization of Luffa cylindrica seed press cake, a waste byproduct from oil extraction, as a functional ingredient for meat s...

The incorporation of leafy vegetables into meat products offers a promising strategy for enhancing nutritional value and shelf-life while reducing reliance on synthetic additives. This study evaluated the substitution of lamb (Edilbaev breed) with sp...

Tarhana is a popular Turkish fermented food, made of a mixture of cereal and yoghurt, generally consumed as soup. Both lactic acid bacteria and yeasts are responsible for the fermentation. The selection and proportions of ingredients integrated along...

The study was aimed at determining the effects of the rearing system and intensity of fattening on beef physicochemical properties and sensory quality, fatty acid composition, and mineral compounds and vitamins concentration. The study was conducted...

The impact of different amounts (2%, 4% and 6%) of enoki (Flammulina velutipes) mushroom stem waste (MSW) powder on the physicochemical quality, color and textural, oxidative stability, sensory attributes and shelf-life of goat meat nuggets was evalu...

Recently, many manufacturers have been developing or producing imitation crab sticks (ICSs) that are highly similar to real snow crab leg meat (RC). This study evaluated the similarities between commercial ICSs and RC based on the analysis of physico...

The aim of this study was to determine the effect of the addition of spices (garlic, rosemary, thyme, sage or clove) on the chemical and sensory characteristics of burgers elaborated with lamb meat from different locations (L: only leg; LNB 2/3 leg +...

Meat preservation is necessary to prevent harmful changes caused by microbiological, chemical, and physical processes in order, among other things, to extend storage life. In this study, we investigated how the duration (4, 8, 12, and 24 h) and tempe...

The demand for meat alternatives in different forms is increasing due to consumers’ awareness of climate change and the health benefits of plant-based ingredients compared to animals. However, current alternatives on the market do not fulfil co...

Meat-product alternatives have become more popular among consumers, mainly due to concern for animal welfare and demand for more eco-friendly production. This study focused on the comparison between the antioxidant capacities of selected types of mea...

This review article aims to provide an up-to-date overview of the main determinants of consumers’ acceptance of novel foods (new foods and ingredients) in the EU with emphasis on product’s intrinsic properties (sensory characteristics) an...

Oxidation is one of the most prevalent factors responsible for meat product deterioration. Due to their potential health risks, commonly used synthetic antioxidants are beginning to be frowned upon by customers. The industry is searching for a natura...

The present study aimed to evaluate the antioxidant capacity of ethanolic extracts from post-harvest sunflower and maize stalk residues, and their impact on the chemical composition, physicochemical parameters, lipid oxidative stability, microbiologi...

High-pressure treatment was utilized in this study to produce high-quality, reduced-sodium pork gels with desirable texture and sensory properties, addressing the challenge of maintaining quality in low-sodium meat products to meet health-conscious c...

The aim of this study was to compare the physical, sensorial, and microstructural properties of selected meat products with their plant-based alternatives to assess how closely the alternatives mimic the original products. Six meat analogue products,...

The meat and milk products from domesticated ruminants are important foods within a balanced diet, offering a rich source of energy, protein, fats, minerals, and vitamins. The sensorial properties of meat and milk are mainly linked to their fat conte...

Over 40 million day-old layer line cockerels are culled in Germany each year, due to economic reasons, leading to a recently instigated research focus on the potential of dual-purpose breeds as an alternative to conventional poultry husbandry, especi...

This study investigated the physicochemical properties of meat patties, comparing a control sample and an experimental sample with the addition of 10% oleogel. The experimental sample showed a reduction in protein content (19.47%) and fat (18.37%) co...

This research evaluated the properties of cured chicken breasts of broiler chicken with different marketing ages (28, 30, 32, and 34 day). The water contents in the proximate compositions of the samples tended to decrease with increasing marketing ag...

Conservation duck flocks are of significant importance to science. Over a number of years, many experiments have been carried out to gain a better understanding of individual duck populations. However, the knowledge obtained is still incomplete. The...

This study investigated the feasibility of replacing pork meat with pea protein isolate in canned pâtés at proportions ranging from 12.5% to 50%. The results indicated that protein reformulation did not significantly impact the protein c...

The sensory properties of beef are known to depend on muscle fiber and intramuscular connective tissue composition (IMCT). IMCT is composed of collagens, proteoglycans and glycoproteins. The differentiation of muscle fibers has been extensively studi...

The aim of this work was to study the effects of four different rearing managements applied during the heifers’ whole life period (WLP) on muscles from ribs in the chuck sale section. The characteristics of meat studied were the sensory, rheolo...

This study investigates the effect of salt reduction through the inclusion of seaweed (Kappaphycus alvarezii) on the physicochemical and sensory qualities of chicken patties. A control sample (1.5% salt and without seaweed) and four chicken patty for...

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 control was formulated wit...

The incorporation of a blackcurrant pomace extract (BPE) at 2.5%, 5.0% and 10.0% into an emulsion gel based on high oleic sunflower and linseed oils was examined in order to obtain a functional ingredient to be used as a pork backfat replacer in Vien...

The influence of diet enrichment with flaxseed, selenium and vitamin E, and market class on breast meat was investigated in terms of technological and sensorial quality of breast meat. A randomized complete block design with an experimental unit of n...