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Fruit and Agro-Industrial Waste Extracts as Potential Antimicrobials in Meat Products: A Brief Review.水果和农产工业废弃物提取物作为肉类产品中潜在的抗菌剂：简要综述
Foods. 2021 Jun 25;10(7):1469. doi: 10.3390/foods10071469.
2
Effects of Algae Meal Supplementation in Feedlot Lambs with Competent Reticular Groove Reflex on Growth Performance, Carcass Traits and Meat Characteristics.在具有正常网胃沟反射的育肥羔羊饲料中添加藻粉对生长性能、胴体性状和肉品质的影响
Foods. 2021 Apr 15;10(4):857. doi: 10.3390/foods10040857.
3
Development of Meat Products with Healthier Lipid Content: Vibrational Spectroscopy.开发具有更健康脂质含量的肉制品：振动光谱法。
Foods. 2021 Feb 5;10(2):341. doi: 10.3390/foods10020341.
4
Impact of Culinary Procedures on Nutritional and Technological Properties of Reduced-Fat Longanizas Formulated with Chia ( L.) or Oat ( L.) Emulsion Gel.烹饪程序对用奇亚（L.）或燕麦（L.）乳液凝胶配制的低脂西班牙辣香肠的营养和工艺特性的影响。
Foods. 2020 Dec 11;9(12):1847. doi: 10.3390/foods9121847.
5
Application of Fat-Tailed Sheep Tail and Backfat to Develop Novel Warthog Cabanossi with Distinct Sensory Attributes.应用肥尾羊的尾巴和背膘开发具有独特感官特性的新型疣猪意大利干香肠。
Foods. 2020 Dec 8;9(12):1822. doi: 10.3390/foods9121822.
6
Changes in Physical Meat Traits, Protein Solubility, and the Microstructure of Different Beef Muscles during Post-Mortem Aging.宰后成熟过程中不同牛肉肌肉的物理肉质特性、蛋白质溶解度及微观结构的变化
Foods. 2020 Jun 19;9(6):806. doi: 10.3390/foods9060806.
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Reduction of Salt and Fat in Frankfurter Sausages by Addition of and Flour.通过添加[具体成分1]和[具体成分2]面粉降低法兰克福香肠中的盐和脂肪含量。
Foods. 2020 Jun 9;9(6):760. doi: 10.3390/foods9060760.
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Potential of a Sunflower Seed By-Product as Animal Fat Replacer in Healthier Frankfurters.葵花籽副产品作为更健康法兰克福香肠中动物脂肪替代品的潜力。
Foods. 2020 Apr 7;9(4):445. doi: 10.3390/foods9040445.
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Application of Enoki Mushroom () Stem Wastes as Functional Ingredients in Goat Meat Nuggets.金针菇茎废料作为功能性成分在山羊肉块中的应用。
Foods. 2020 Apr 4;9(4):432. doi: 10.3390/foods9040432.
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Strategy towards Replacing Pork Backfat with a Linseed Oleogel in Frankfurter Sausages and its Evaluation on Physicochemical, Nutritional, and Sensory Characteristics.用亚麻籽油凝胶替代法兰克福香肠中猪背膘的策略及其对理化、营养和感官特性的评估。
Foods. 2019 Aug 26;8(9):366. doi: 10.3390/foods8090366.

开发更健康肉类和肉制品及其品质特性测定的新策略。

Novel Strategies for the Development of Healthier Meat and Meat Products and Determination of Their Quality Characteristics.

作者信息

Ruiz-Capillas Claudia, Herrero Ana M

机构信息

Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040 Madrid, Spain.

出版信息

Foods. 2021 Oct 26;10(11):2578. doi: 10.3390/foods10112578.

DOI:10.3390/foods10112578
PMID:34828859
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC8622704/
Abstract

Meat and meat products are very popular foods and widely accepted by consumers [...].

摘要

肉类和肉制品是非常受欢迎的食物，并且被消费者广泛接受[……]。