Effect of soybean oil emulsified and unemulsified with chicken plasma protein on the physicochemical properties of frankfurters

Preparation and impact of multiple (water-in-oil-in-water) emulsions in meat systems

(2013) S. Cofrades et al.   FOOD CHEMISTRY

Effect of a beating process, as a means of reducing salt content in Chinese-style meatballs (kung-wan): A physico-chemical and textural study

(2013) Zhuang-Li Kang et al.   MEAT SCIENCE

Effects of replacing pork backfat with emulsified vegetable oil on fatty acid composition and quality of UK-style sausages

(2013) N. Asuming-Bediako et al.   MEAT SCIENCE

Physicochemical properties and sensory characteristics of reduced-fat frankfurters with pork back fat replaced by dietary fiber extracted from makgeolli lees

(2013) Yun-Sang Choi et al.   MEAT SCIENCE

Functional ingredients for poultry meat products

(2013) Massimiliano Petracci et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Low-fat pork liver pâtés enriched with n-3 PUFA/konjac gel: Dynamic rheological properties and technological behaviour during chill storage

(2012) G. Delgado-Pando et al.   MEAT SCIENCE

Innovations in value-addition of edible meat by-products

(2012) Fidel Toldrá et al.   MEAT SCIENCE

Quality characteristics of reduced-fat frankfurters with pork fat replaced by sunflower seed oils and dietary fiber extracted from makgeolli lees

(2012) Yun-Sang Choi et al.   MEAT SCIENCE

Quality of frankfurter-type sausages with added pig skin and wheat fiber mixture as fat replacers

(2012) Ju-Hui Choe et al.   MEAT SCIENCE

Healthier lipid combination as functional ingredient influencing sensory and technological properties of low-fat frankfurters

(2010) Gonzalo Delgado-Pando et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Influence of emulsified olive oil stabilizing system used for pork backfat replacement in frankfurters

(2010) F. Jiménez-Colmenero et al.   FOOD RESEARCH INTERNATIONAL

Physicochemical Effects of the Lipid Phase and Protein Level on Meat Emulsion Stability, Texture, and Microstructure

(2010) M.K. Youssef et al.   JOURNAL OF FOOD SCIENCE

Effect of type of emulsifiers and antioxidants on oxidative stability, colour and fatty acid profile of low-fat beef burgers enriched with unsaturated fatty acids and phytosterols

(2010) S.C. Pennisi Forell et al.   MEAT SCIENCE

Fat reduction in comminuted meat products-effects of beef fat, regular and pre-emulsified canola oil

(2010) M.K. Youssef et al.   MEAT SCIENCE

Effects of Meat and Phosphate Level on Water-Holding Capacity and Texture of Emulsion-Type Sausage During Storage

(2009) Peng WANG et al.   Agricultural Sciences in China

Magnetic resonance imaging study of the cold-set gelation of meat systems containing plasma powder

(2009) A.M. Herrero et al.   FOOD RESEARCH INTERNATIONAL

Functional properties of isolated porcine blood proteins

(2009) Carlos Álvarez et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Characteristics of low-fat meat emulsion systems with pork fat replaced by vegetable oils and rice bran fiber

(2009) Yun-Sang Choi et al.   MEAT SCIENCE

Influence of adding Sea Spaghetti seaweed and replacing the animal fat with olive oil or a konjac gel on pork meat batter gelation. Potential protein/alginate association

(2009) F. Fernández-Martín et al.   MEAT SCIENCE

Optimization of replacing pork back fat with grape seed oil and rice bran fiber for reduced-fat meat emulsion systems

(2009) Yun-Sang Choi et al.   MEAT SCIENCE

Innovations in the development of healthier chicken sausages formulated with different lipid sources

(2009) S. C. Andres et al.   POULTRY SCIENCE

Modelling the yield and texture of comminuted pork products using color and temperature. Effect of fat/lean ratio and starch

(2008) S. Bañón et al.   MEAT SCIENCE

Utilization of interesterified oil blends in the production of frankfurters

(2007) Emin Burçin Özvural et al.   MEAT SCIENCE