High pressure processing improves the sensory quality of sodium-reduced chicken sausage formulated with three anion types of potassium salt

Quality characteristics of reduced fat emulsion-type chicken sausages using chicken skin and wheat fiber mixture as fat replacer

(2019) Juhui Choe et al.   POULTRY SCIENCE

Trends in Processed Meat, Unprocessed Red Meat, Poultry, and Fish Consumption in the United States, 1999-2016

(2019) Luxian Zeng et al.   Journal of the Academy of Nutrition and Dietetics

Compensation of high-pressure processing for the solubility of sodium-reduced chicken breast myosin with three anion types of potassium salts

(2019) Ying Zhou et al.   POULTRY SCIENCE

Sodium-Reduced Meat and Poultry Products Contain a Significant Amount of Potassium from Food Additives

(2018) Arti Sharma Parpia et al.   Journal of the Academy of Nutrition and Dietetics

Quality of low-fat chicken sausages with added chicken feet collagen

(2018) Íris B S Araújo et al.   POULTRY SCIENCE

High-Pressure Pretreatment to Improve the Water Retention of Sodium-Reduced Frozen Chicken Breast Gels with Two Organic Anion Types of Potassium Salts

(2017) Ying Zhou et al.   Food and Bioprocess Technology

Effects of l -lysine/l -arginine on the emulsion stability, textural, rheological and microstructural characteristics of chicken sausages

(2017) Xiaoxu Zhu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of high-pressure treatments prior to cooking on gelling properties of unwashed protein from barramundi (Lates calcarifer ) minced muscle

(2017) Binh Q. Truong et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Influence of amino acid addition during the storage life of high pressure processed low salt surimi gels

(2017) D. Cando et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of sodium chloride reduction and replacement with potassium chloride based salts on the sensory and physico-chemical characteristics of pork sausage patties

(2017) Regan E. Stanley et al.   MEAT SCIENCE

Salt (NaCl) reduction in cooked ham by a combined approach of high pressure treatment and the salt replacer KCl

(2016) Alina Tamm et al.   Innovative Food Science & Emerging Technologies

Effect of counter ions of arginine as an additive for the solubilization of protein and aromatic compounds

(2016) Shunsuke Yoshizawa et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effect of fat hardness on large deformation rheology of emulsion-filled gels

(2015) Laura Oliver et al.   FOOD HYDROCOLLOIDS

Effect of high pressure on reduced sodium chloride surimi gels

(2015) Deysi Cando et al.   FOOD HYDROCOLLOIDS

Ultra-High Pressure Homogenization enhances physicochemical properties of soy protein isolate-stabilized emulsions

(2015) C. Fernández-Ávila et al.   FOOD RESEARCH INTERNATIONAL

Effect of high pressure processing on textural and microbiological quality of pink perch (Nemipterus japonicus) sausage during chilled storage

(2015) Sarika Kunnath et al.   HIGH PRESSURE RESEARCH

Binomial effects of high isostatic pressure and time on the microbiological, sensory characteristics and lipid composition stability of vacuum packed dry fermented sausages “chouriço”

(2015) António Alfaia et al.   Innovative Food Science & Emerging Technologies

Sensory impact of chemical and natural antimicrobials on poultry products: a review

(2015) Shilpa S. Samant et al.   POULTRY SCIENCE

Effect of High Pressure on Physicochemical Properties of Meat

(2013) Roman Buckow et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Fat and salt contents affect the in-mouth temporal sodium release and saltiness perception of chicken sausages

(2013) C. Chabanet et al.   MEAT SCIENCE

In Vivo Sodium Release and Saltiness Perception in Solid Lipoprotein Matrices. 1. Effect of Composition and Texture

(2012) Génica Lawrence et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Reduction of salt in pork sausages by the addition of carrot fibre or potato starch and high pressure treatment

(2012) Alberto Grossi et al.   MEAT SCIENCE

Physico-chemical and sensory properties of reduced-fat mortadella prepared with blends of calcium, magnesium and potassium chloride as partial substitutes for sodium chloride

(2011) C.N. Horita et al.   MEAT SCIENCE

High Pressure-Cooking of Chicken Meat Batters with Starch, Egg White, and Iota Carrageenan

(2010) P. FERNANDEZ et al.   JOURNAL OF FOOD SCIENCE

Trends in meat consumption in the USA

(2010) Carrie R Daniel et al.   PUBLIC HEALTH NUTRITION

Biochemical changes in dry-cured loins salted with partial replacements of NaCl by KCl

(2009) M. Armenteros et al.   FOOD CHEMISTRY

Use of high pressure to reduce cook loss and improve texture of low-salt beef sausage batters

(2009) Anita L. Sikes et al.   Innovative Food Science & Emerging Technologies

Role of secondary structures in the gelation of porcine myosin at different pH values

(2008) Ru Liu et al.   MEAT SCIENCE

Effect of lactate-enhancement, modified atmosphere packaging, and muscle source on the internal cooked colour of beef steaks

(2008) S.P. Suman et al.   MEAT SCIENCE