ReviewMolecules (Basel, Switzerland)2021
Recent Discoveries in the Field of Lipid Bio-Based Ingredients for Meat Processing.
Review in Molecules (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
What it found
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Who cites it
13 citing papers in PubMed.
- Quality-driven reformulation of Plantago ovata enriched non-fermented beef salami.Journal of the science of food and agriculture · 2026Article
- New Insights and Strategies in the Nutritional Reformulation of Meat Products Toward Healthier Foods.Molecules (Basel, Switzerland) · 2025Review
- Healthier Oils: A New Scope in the Development of Functional Meat and Dairy Products: A Review.Biomolecules · 2023Review
- Microencapsulated Healthy Oil Mixtures to Enhance the Quality of Foal Pâtés.Foods (Basel, Switzerland) · 2022Article
- Natural Antimicrobials: A Clean Label Strategy to Improve the Shelf Life and Safety of Reformulated Meat Products.Foods (Basel, Switzerland) · 2022Review
- Maqui (Antioxidants (Basel, Switzerland) · 2022Article
- Use of Healthy Emulsion Hydrogels to Improve the Quality of Pork Burgers.Foods (Basel, Switzerland) · 2022Article
- Cocoa Coproducts-Based and Walnut Oil Gelled Emulsion as Animal Fat Replacer and Healthy Bioactive Source in Beef Burgers.Foods (Basel, Switzerland) · 2021Article
- Edible Mushrooms as a Natural Source of Food Ingredient/Additive Replacer.Foods (Basel, Switzerland) · 2021Review
- Measurement of Antioxidant Capacity of Meat and Meat Products: Methods and Applications.Molecules (Basel, Switzerland) · 2021Review
- Assessment of Chemical, Physicochemical, and Lipid Stability Properties of Gelled Emulsions Elaborated with Different Oils Chia (Foods (Basel, Switzerland) · 2021Article
- Omega-3-Rich Oils from Marine Side Streams and Their Potential Application in Food.Marine drugs · 2021Review
- Nanoencapsulation of Promising Bioactive Compounds to Improve Their Absorption, Stability, Functionality and the Appearance of the Final Food Products.Molecules (Basel, Switzerland) · 2021Review
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Current culture and pace of lifestyle, together with consumer demand for ready-to-eat foods, has influenced the food industry, particularly the meat sector. However, due to the important role that diet plays in human health, consumers demand safe and healthy food products. As a consequence, even foods that meet expectations for convenience and organoleptic properties must also meet expectations from a nutritional standpoint. One of the main nutritionally negative aspects of meat products is the content and composition of fat. In this sense, the meat industry has spent decades researching the best strategies for the reformulation of traditional products, without having a negative impact in technological processes or in the sensory acceptance of the final product. However, the enormous variety of meat products as well as industrial and culinary processes means that a single strategy cannot be established, despite the large volume of work carried out in this regard. Therefore, taking all the components of this complex situation into account and utilizing the large amount of scientific information that is available, this review aims to comprehensively analyze recent advances in the use of lipid bio-based materials to reformulate meat products, as well as their nutritional, technological, and sensorial implications.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.