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Articles

Comminuted meat products—consumption, composition, and approaches to healthier formulations

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Youling L. Xiong. (2023) Meat and meat alternatives: where is the gap in scientific knowledge and technology?. Italian Journal of Animal Science 22:1, pages 482-496.
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Darshika Pathiraje, Janelle Carlin, Tanya Der, Janitha P. D. Wanasundara & Phyllis J. Shand. (2023) Generating Multi-Functional Pulse Ingredients for Processed Meat Products—Scientific Evaluation of Infrared-Treated Lentils. Foods 12:8, pages 1722.
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Christina Siachou, Konstantina Zampouni & Eugenios Katsanidis. (2023) Bigels as Fat Replacers in Fermented Sausages: Physicochemical, Microbiological, Sensory, and Nutritional Characteristics. Gels 9:4, pages 340.
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Yue Qi, Xinglian Xu, Hualin Dong, Zongyun Yang & Peng Wang. (2022) Insight Into the Effect of Carnosine on the Dispersibility of Myosin Under a Low-salt Condition and its Mechanism. Food Biophysics 18:1, pages 71-81.
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Suvendu Bhattacharya. 2023. Snack Foods. Snack Foods 117 150 .
Ravi Jadeja, Xin M Teng, Anand Mohan & Krishnabrunda Duggirala. (2022) Value-added utilization of beef by-products and low-value comminuted beef: challenges and opportunities. Current Opinion in Food Science 48, pages 100938.
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Mitra Pashaei, Neda Mollakhalili‐Meybodi, Jalal Sadeghizadeh, Leila Mirmoghtadaei, Hossein Fallahzadeh & Masoumeh Arab. (2022) Technological characteristics of sodium reduced wheat bread: Effects of fermentation type and partial replacement of salt with potassium chloride. Food Science & Nutrition.
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Kaiser Younis, Owais Yousuf, Ovais Shafiq Qadri, Kausar Jahan, Khwaja Osama & Rayees Ul Islam. (2022) Incorporation of soluble dietary fiber in comminuted meat products: Special emphasis on changes in textural properties. Bioactive Carbohydrates and Dietary Fibre 27, pages 100288.
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Alyne Alves Nunes OLIVEIRA, Eliana de Fátima Marques de MESQUITA & Angela Aparecida Lemos FURTADO. (2022) Use of bacterial cellulose as a fat replacer in emulsified meat products: review. Food Science and Technology 42.
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Pamela M. L. Leiva, Antonio E. Frutos, Jimena Lavandera, Melina S. Simoncini, María C. Labaque, Carlos I. Piña & Marcela A. González. (2021) Effect of flaxseed and flaxseed oil supplemented in caiman diet on meat fatty acids. Tropical Animal Health and Production 53:6.
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Yogesh Kumar, Arun Kumar, Rajesh Kumar Vishwakarma & Rajesh Kumar Singh. (2021) The combined effects of multiple emulsion, plant gel, and fibers from pea pods on the characteristics of low‐fat meat batter. Journal of Food Processing and Preservation 45:4.
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C. Stanton, S. Mills, A. Ryan, D. Di Gioia & R.P. Ross. (2021) Influence of pasture feeding on milk and meat products in terms of human health and product quality. Irish Journal of Agricultural and Food Research 59:2.
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D. Chatterjee, G.Sanchez Brambila, B.C. Bowker & H. Zhuang. (2019) Effect of Tapioca Flour on Physicochemical Properties and Sensory Descriptive Profiles of Chicken Breast Meat Patties. Journal of Applied Poultry Research 28:3, pages 598-605.
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Elias Menyanu, Joanna Russell & Karen Charlton. (2019) Dietary Sources of Salt in Low- and Middle-Income Countries: A Systematic Literature Review. International Journal of Environmental Research and Public Health 16:12, pages 2082.
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Marzena Zając, Paulina Guzik, Piotr Kulawik, Joanna Tkaczewska, Adam Florkiewicz & Władysław Migdał. (2019) The quality of pork loaves with the addition of hemp seeds, de-hulled hemp seeds, hemp protein and hemp flour. LWT 105, pages 190-199.
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Yana Jorge Polizer Rocha, Regina Lucia F. de Noronha & Marco Antonio Trindade. (2019) Understanding the consumer's perception of traditional frankfurters and frankfurters with healthy attributes through sorting task and hard laddering techniques. Meat Science 149, pages 70-78.
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L.C. Hoffman, K. Schoon, M. Rudman, T.S. Brand, A. Dalle Zotte & M. Cullere. (2019) Profile of cabanossi made with exotic meats and olive oil. Meat Science 147, pages 20-27.
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Miroslav Jůzl, Alena Saláková, Martina Müllerová & Klára Kozohorská. (2018) Evaluation of selected quality parameters of reduced salt frankfurters. Potravinarstvo Slovak Journal of Food Sciences 12:1, pages 279-284.
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Liran C. Shan, Maeve Henchion, Aoife De Brún, Celine Murrin, Patrick G. Wall & Frank J. Monahan. (2017) Factors that predict consumer acceptance of enriched processed meats. Meat Science 133, pages 185-193.
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Liran Christine Shan, Áine Regan, Frank J. Monahan, Chenguang Li, Fiona Lalor, Celine Murrin, Patrick G. Wall & Áine McConnon. (2017) Consumer preferences towards healthier reformulation of a range of processed meat products. British Food Journal 119:9, pages 2013-2026.
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Liran C. Shan, Aoife De Brún, Maeve Henchion, Chenguang Li, Celine Murrin, Patrick G. Wall & Frank J. Monahan. (2017) Consumer evaluations of processed meat products reformulated to be healthier – A conjoint analysis study. Meat Science 131, pages 82-89.
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Askild Holck, Lars Axelsson, Anette McLeod, Tone Mari Rode & Even Heir. (2017) Health and Safety Considerations of Fermented Sausages. Journal of Food Quality 2017, pages 1-25.
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Zara Bolger, Nigel P. Brunton, James G. Lyng & Frank J. Monahan. (2016) Quality attributes and retention of vitamin E in reduced salt chicken sausages fortified with vitamin E. Journal of Food Science and Technology 53:11, pages 3948-3959.
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Liran Christine Shan, Aine Regan, Frank J Monahan, Chenguang Li, Celine Murrin, Fiona Lalor, Patrick G. Wall & Aine McConnon. (2016) Consumer views on “healthier” processed meat. British Food Journal 118:7, pages 1712-1730.
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