Natural alternatives for processed meat: Legislation, markets, consumers, opportunities and challenges-Reference-Cited by-同舟云学术

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Natural alternatives for processed meat: Legislation, markets, consumers, opportunities and challenges

Published:2022-06-01 Issue: Volume: Page:1-16
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Sbardelotto Paula R. R.¹,Balbinot-Alfaro Evellin²^ORCID,da Rocha Meritaine³^ORCID,Alfaro Alexandre T.¹^ORCID

Affiliation:

1. Meat Technology Laboratory, Department of Food Technology, Federal University of Technology - Paraná, Francisco Beltrão, Paraná, Brazil

2. School of Chemistry and Food, Federal University of Rio Grande, Rio Grande, Rio Grande do Sul, Brazil

3. School of Chemistry and Food, Federal University of Rio Grande (FURG), Rio Grande, Rio Grande do Sul, Brazil

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2022.2081664

Reference176 articles.

1. Effect of lower sodium intake on health: systematic review and meta-analyses

2. Influence of high power ultrasound on natural microflora, pathogen and lactic acid bacteria in a raw meat emulsion

3. Could animal welfare claims and nutritional information boost the demand for organic meat? Evidence from non-hypothetical experimental auctions

4. Alternatives to nitrite in processed meat: Up to date

5. Ultrasound and meat quality: A review

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1. Cultivation of Bovine Mesenchymal Stem Cells on Plant-Based Scaffolds in a Macrofluidic Single-Use Bioreactor for Cultured Meat;Foods;2024-04-28

2. Designing healthier and more sustainable ultraprocessed foods;Comprehensive Reviews in Food Science and Food Safety;2024-03

3. Diversity of Native Yeasts Isolated in Brazil and Their Biotechnological Potential for the Food Industry;Current Food Science and Technology Reports;2023-11-22

4. Novel Approaches to Improve Meat Products’ Healthy Characteristics: A Review on Lipids, Salts, and Nitrites;Foods;2023-08-05

5. Clean label sausage: characteristics throughout its shelf life;2023-04-18

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