Special Issue “New Challenges in Improving the Quality and Safety of Meat Products”
Source abstract
Abstract
Among the various food items, meat products constitute a significant share in the diets of modern humans [...]
Only a short abstract or summary was supplied by the source.
Source: crossref · Quality: short
Research context
OpenAlex topics: Meat and Animal Product Quality · Identification and Quantification in Food · Advanced Chemical Sensor Technologies
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Department of Animal Food Technology, Sub-Department of Meat Technology and Food Quality, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
Centro Tecnológico de la Carne de Galicia, 32900 Orense, Spain
Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidade de Vigo, 32004 Ourense, Spain
German Institute of Food Technologies (DIL), 49610 Quakenbrueck, Germany
References (7)
Show source-provided references
1. Bravo, S., Inostroza, K., Lorenzo, J.M., Sepúlveda, G., Domínguez, R., Scheuermann, E., Paz, E.A., Quiñones, J., Santos, E.M., and Andrés, S.C. (2021). Influence of Murta (Ugni molinae Turcz) Powder on the Frankfurters Quality. Appl. Sci., 11.10.3390/app11188610 ↗
2. Djekic, I., Ilić, J., Chen, J., Djekic, R., Sołowiej, B.G., Vujadinović, D., and Tomasevic, I. (2021). Analysis of Pungency Sensation Effects from an Oral Processing, Sensorial and Emotions Detection Perspective—Case Study with Grilled Pork Meat. Appl. Sci., 11.10.3390/app112110459 ↗
3. Fudali, A., Chełmecka, I., Salejda, A.M., and Krasnowska, G. (2021). Microbiological Safety and Organoleptic Quality of Homogenized Sausages Manufactured with Commercial Functional Additives. Appl. Sci., 11.10.3390/app112411662 ↗
4. Augustyńska-Prejsnar, A., Ormian, M., Sokołowicz, Z., and Kačániová, M. (2022). The Effect of the Addition of Hemp Seeds, Amaranth, and Golden Flaxseed on the Nutritional Value, Physical, Sensory Characteristics, and Safety of Poultry Pâté. Appl. Sci., 12.10.3390/app12105289 ↗
5. Govindaswamy, J., Zeller-Péronnet, V., Pavlovic, M., Wirtz, D., Murr, L., Thärigen, D., Colson, B., Uhlig, S., Busch, U., and Huber, I. (2022). Digital Droplet-PCR for Quantification of Viable Campylobacter jejuni and Campylobacter coli in Chicken Meat Rinses. Appl. Sci., 12.10.3390/app12115315 ↗
6. Karwowska, M., Munekata, P.E.S., Lorenzo, J.M., and Tomasevic, I. (2022). Functional and Clean Label Dry Fermented Meat Products: Phytochemicals, Bioactive Peptides, and Conjugated Linoleic Acid. Appl. Sci., 12.10.3390/app12115559 ↗
7. Karwowska, M., Kononiuk, A., and Stasiak, D.M. (2022). Effect of Acid Whey in Combination with Sodium Ascorbate on Selected Parameters Related to Proteolysis in Uncured Dry-Fermented Sausages. Appl. Sci., 12.10.3390/app12168316 ↗