ReviewFoods (Basel, Switzerland)2021
Clean Label Alternatives in Meat Products.
Review in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 39 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
39 citing papers in PubMed.
- Current Innovations in Meat Fermentation with a View to Producing More Sustainable, Healthier and Safer Products.Foods (Basel, Switzerland) · 2026Review
- Evaluating the Potential ofFoods (Basel, Switzerland) · 2026Article
- Ultrasound-Assisted Curdlan Curing Reduces Water Loss of Rabbit Meat: Water Retention Performance, Myofibrillar Protein Structure, and Processing Adaptability.Foods (Basel, Switzerland) · 2026Article
- Valorization of By-Products for Functional Ingredients in Meat and Meat Replacers: A Circular Bioeconomy Approach.Foods (Basel, Switzerland) · 2026Review
- A Comprehensive Review on Non-Thermal Technologies in Food Processing & Implementation in Different Food Industries: Limitations and Challenges.Food science & nutrition · 2026Review
- Evaluation of Nisin and Cultured Dextrose as Clean Label Preservatives in Braised Chicken Breast: Antibacterial Activity and Quality Preservation.Foods (Basel, Switzerland) · 2026Article
- Consumer Insights into "Clean Label" High-Fat, Low-Carbohydrate Protein Bars.Foods (Basel, Switzerland) · 2026Article
- Functional Ingredients: From Molecule to Market-AI-Enabled Design, Bioavailability, Consumer Impact, and Clinical Evidence.Foods (Basel, Switzerland) · 2025Review
- Clean-Label Strategies for the Replacement of Nitrite, Ascorbate, and Phosphate in Meat Products: A Review.Foods (Basel, Switzerland) · 2025Review
- Zinc Protoporphyrin IX in Meat and Meat Products: Formation, Application, and Future Perspectives.Food science of animal resources · 2025Review
- Citrus Peel Extract Powders as Reducing Agents for Naturally Cured Pork Sausages: Effects on Cured Color Development.Foods (Basel, Switzerland) · 2025Article
- Potential Use of Selected Natural Anti-Microbials to ControlMicroorganisms · 2025Article
- Using online attitudinal and completion test to understand the consumerś perception of probiotic dry-fermented sausage.Heliyon · 2024Article
- The Impact of Artificial and Natural Additives in Meat Products on Neurocognitive Food Perception: A Narrative Review.Foods (Basel, Switzerland) · 2024Review
- Exploring the Potential of Duck Egg White Jelly: Enhancing Texture, Reducing Phosphate, and Innovating Emulsified Meat Snacks.Foods (Basel, Switzerland) · 2024Article
- Using Celery Powder in a Semi-Dry Fermented Sausage 'Heat-Treated Sucuk': Nitrosamine Formation, Lipid Oxidation, and Volatile Compounds.Foods (Basel, Switzerland) · 2024Article
- Investigating the Effects of Pink-Generating Ligands on Enhancing Color Stability and Pigment Properties in Pork Sausage Model Systems Cured with Sodium Nitrite or White Kimchi Powder.Foods (Basel, Switzerland) · 2024Article
- The effect of pomegranate peel extract added as a natural preservative on the quality parameters of thornback ray (Food science & nutrition · 2024Article
- The Potential Substitution of Oyster Shell Powder for Phosphate in Pork Patties Cured with Chinese Cabbage and Radish Powder.Food science of animal resources · 2024Article
- The Application of High-Intensity Ultrasound on Wet-Dry Combined Aged Pork Loin Induces Physicochemical and Oxidative Alterations.Food science of animal resources · 2024Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Food authorities have not yet provided a definition for the term "clean label". However, food producers and consumers frequently use this terminology for food products with few and recognisable ingredients. The meat industry faces important challenges in the development of clean-label meat products, as these contain an important number of functional additives. Nitrites are an essential additive that acts as an antimicrobial and antioxidant in several meat products, making it difficult to find a clean-label alternative with all functionalities. Another important additive not complying with the clean-label requirements are phosphates. Phosphates are essential for the correct development of texture and sensory properties in several meat products. In this review, we address the potential clean-label alternatives to the most common additives in meat products, including antimicrobials, antioxidants, texturisers and colours. Some novel technologies applied for the development of clean label meat products are also covered.
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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.