Characteristics and consumer acceptance of healthier meat and meat product formulations—a review

Author:

Hathwar Swapna C.,Rai Amit Kumar,Modi Vinod Kumar,Narayan Bhaskar

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference101 articles.

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3. Arihara K (2006) Strategies for designing novel functional meat products. Meat Sci 74:219–229

4. Arihara K, Nakashima Y, Ishikawa S, Itoh M (2004) Antihypertensive activities generated from porcine skeletal muscle proteins by lactic acid bacteria. In: Abstracts of 50th international congress of meat science and technology (p. 236), 8–13 August, Helsinki, Finland

5. Awad AB, Fink CS (2000) Phytosterols as anticancer dietary components: evidence and mechanism of action. J Nutr 130:2127–2130

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