Modern Concepts of Restructured Meat Production and Market Opportunities

Author:

Samad AbdulORCID,Alam AMM NurulORCID,Kumari SwatiORCID,Hossain Md. JakirORCID,Lee Eun-YeongORCID,Hwang Young-HwaORCID,Joo Seon-TeaORCID

Funder

National Research Foundation of Korea

Ministry of Agriculture, Food, and Rural Affairs

Publisher

Korean Society for Food Science of Animal Resources

Reference89 articles.

1. Evaluation of edible coating based on chicken foot gelatin/green walnut skin extract on physical characteristics, color, and texture properties of rainbow trout fillet during storage in the refrigerator;Afshar;J Food Sci Technol,2023

2. Effect of aerobic storage conditions on the quality of functional restructured buffalo meat fillets enriched with natural sources of dietary fibers and antioxidant components;Ahmad;J Food Process Preserv,2021

3. Trends in hybrid cultured meat manufacturing technology to improve sensory characteristics;Alam;Food Sci Anim Resour,2024

4. S-nitrosothiols as nitrite alternatives: Effects on residual nitrite, lipid oxidation, volatile profile, and cured color of restructured cooked ham;Andrade;Meat Sci,2023

5. Effect of spent hen meat emulsion and ground meat on quality and acceptability of chicken meat cutlets;Anna Anandh;Int J Livest Res,2018

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