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Cultivated Meat Technologies, Commercialization and Challenges
Cultivated meat is an emerging substitute for conventional meat that is not associated with animal farming and slaughtering. Instead, animal cells...
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Textured soy protein with meat odor as an ingredient for improving the sensory quality of meat analog and soy burger
Even with the growing consumption of plant-based products, the consumption of soy-based products is still a limitation due to the off-flavor of soy....
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Quality and Risk Control in Cultivated Meat Production
Quality control and risk assessment are indispensable elements of the manufacturing process of cultivated meat, playing a pivotal role in ensuring...
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Buffalo Meat Quality and Structure
Ensuring consistent meat quality needs proper understanding of physical, chemical, and biochemical characteristics of meat. This chapter describes...
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Meat
Meat and poultry products for human consumption are described in the chapter, which is divided into 5 sections. 1. Introduction, defining meat, the...
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Effects of Superheated Steam Pretreatment on Muscle Release and Meat Quality of Shucked Tropical Oyster (Crassostrea iredalei)
Superheated steam (SS) is promising for the thermal shucking application of oysters due to its high energy. Tropical oysters Crassostrea iredalei was...
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Prebiotic Meat Products
The consumption of meat products has been done since ancient times due to its high nutritional value, but recent studies have been pointing out the...
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3D Bioprinting of Cultured Meat: A Promising Avenue of Meat Production
ObjectiveCultured meat is considered to be a viable alternative to conventional flesh to satisfy the increasing human demand for meat. However,...
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Assessing chemical, microbiological and sensorial shelf-life markers to study chicken meat quality within divergent production systems (organic vs. conventional)
In recent years, the increasing interest in healthier and more sustainable food behaviours led to a greater demand for organic products, especially...
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Synbiotic Fermented Meat Products
With the increase of health awareness, consumers are focusing on strategies to maximize health-promoting compounds in meat products. Therefore, the...
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Nutritional quality of plant-based meat and dairy alternatives, and new front-of-package labeling (FOPL) in Brazil
The nutritional quality of 132 plant-based meat alternatives (PBMAs) and 242 plant-based dairy alternatives (PBDAs) in the Brazilian market was...
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Bioactive Peptides Obtained from Meat Products
Meat and meat products stand out as significant sources of bioactive peptides, due to their high content of high-quality proteins and the presence of...
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Influence of meat batter addition in ground beef on structural properties and quality parameters
The determination of the amount of non-intact cells (ANIC) in ground beef products is usually performed using a time-consuming and subjective...
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Environmental Impacts of Cultivated Meat
Cultivated meat is developed as an alternative to livestock meat in reducing the negative externalities of the animal-based food systems. Prospective...
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Methods to Assess the Quality of Meat Products
This volume provides standardize analytical processes and techniques used for the analysis of meat and meat products. Chapters guide readers through...
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Quality improvement of plant-based meat alternatives by addition of iota carrageenan to pea protein–wheat gluten blend
In this study, the influence of iota carrageenan (IC) addition at different steps to the protein blends based on pea protein isolate (PPI) and wheat...
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Quality Assurance and Safety of Buffalo Meat
Many aspects of buffalo production and buffalo meat processing are at risk from biological, chemical, and physical hazards. These hazards may enter...
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Beyond Conventional Meat Preservation: Saddling the Control of Bacteriocin and Lactic Acid Bacteria for Clean Label and Functional Meat Products
Advancements in food science and technology have paved the way for the development of natural antimicrobial compounds to ensure the safety and...
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Application of ultrasound technology in the washing process of surimi: improvement of meat yield and gel quality
Washing is a key process in surimi processing, whereby lipids, water-soluble proteins, pigments, and other factors that impede gel formation are...
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Effects of Feed Moisture Content on the Physical and Nutritional Quality Attributes of Sunflower Meal-based High-Moisture Meat Analogues
Adding value to food industry by-products, like sunflower meal (SFM), through their utilization as ingredients in new food products can improve...
