New Frontiers in Meat and Meat Products—SI ICoMST
Source abstract
Abstract
Despite experts’ warnings and statements about hazards connected with meat consumption, it is growing all over the world [...]
Only a short abstract or summary was supplied by the source.
Source: crossref · Quality: short
Research context
OpenAlex topics: Meat and Animal Product Quality · Agriculture Sustainability and Environmental Impact · Food Waste Reduction and Sustainability
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Department of Animal Products Processing, Faculty of Food Technology, University of Agriculture in Kraków, ul. Balicka 122, 30-149 Kraków, Poland
References (10)
Show source-provided references
1. OECD-FAO (2018). Meat. OECD-FAO Agricultural Outlook 2021–2030, OECD.
2. OECD (2021). Food, A.O.O.T.U. Nations, Meat, OECD.
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4. Finding flexitarians: Current studies on meat eaters and meat reducers10.1016/j.tifs.2021.06.021 ↗
5. Riggs, P.K., Therrien, D.A., Vaughn, R.N., Rotenberry, M.L., Davis, B.W., Herring, A.D., Riley, D.G., and Cross, H.R. (2022). Differential Expression of MicroRNAs in Dark-Cutting Meat from Beef Carcasses. Appl. Sci., 12.10.3390/app12073555 ↗
6. Szulc, K., Wojtysiak, D., Migdał, Ł., and Migdał, W. (2022). The Muscle Fibre Characteristics and the Meat Quality of m. longissimus thoracis from Polish Native Zlotnicka Spotted Pigs and the Crossbreed Fatteners from the Crossing of Duroc and Polish Large White Boars. Appl. Sci., 12.10.3390/app12063051 ↗
7. Munsu, E., Zaini, H.M., Matanjun, P., Wahab, N.A., Sulaiman, N.S., and Pindi, W. (2021). Physicochemical, Sensory Properties and Lipid Oxidation of Chicken Sausages Supplemented with Three Types of Seaweed. Appl. Sci., 11.10.3390/app112311347 ↗
8. Zaini, H.M., Sintang, M.D.B., Roslan, J., Saallah, S., Munsu, E., Sulaiman, N.S., and Pindi, W. (2021). Functional and Sensorial Properties of Chicken Sausage Supplemented with Banana Peel Flours of Different Varieties. Appl. Sci., 11.10.3390/app112210849 ↗
9. Tremlova, B., Havlova, L., Benes, P., Zemancova, J., Buchtova, H., Tesikova, K., Dordevic, S., and Dordevic, D. (2022). Vegetarian “Sausages” with the Addition of Grape Flour. Appl. Sci., 12.10.3390/app12042189 ↗
10. Antoniak, M.A., Szymkowiak, A., and Pepliński, B. (2022). The Source of Protein or Its Value? Consumer Perception Regarding the Importance of Meat(-like) Product Attributes. Appl. Sci., 12.10.3390/app12094128 ↗