Consumer perceptions towards healthier meat products
Sign Up to like & getrecommendations! Published in 2021 at "Current opinion in food science"
DOI: 10.1016/j.cofs.2020.12.004
Abstract: Consumer perceptions towards healthier meat products are now mainly associated with how meat is produced and processed; the physical and chemical composition; nutritional quality; sensory properties, and social, ethic, or religious aspects. The main purpose… read more here.
Keywords: towards healthier; healthier meat; consumer perceptions; meat ... See more keywords
Applications of algae to obtain healthier meat products: A critical review on nutrients, acceptability and quality.
Sign Up to like & getrecommendations! Published in 2022 at "Critical reviews in food science and nutrition"
DOI: 10.1080/10408398.2022.2054939
Abstract: Meat constitutes one the main protein sources worldwide. However, ethical and health concerns have limited its consumption over the last years. To overcome this negative impact, new ingredients from natural sources are being applied to… read more here.
Keywords: applications algae; healthier meat; algae obtain; meat products ... See more keywords