ReviewFoods (Basel, Switzerland)2022
Development of Healthier and Functional Dry Fermented Sausages: Present and Future.
Review in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 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
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Who cites it
15 citing papers in PubMed.
- Current Innovations in Meat Fermentation with a View to Producing More Sustainable, Healthier and Safer Products.Foods (Basel, Switzerland) · 2026Review
- Pathogen Behaviour and Survival Dynamics ofPathogens (Basel, Switzerland) · 2026Article
- Nitrogen Balance and Protein Quality Ingestion in Pregnant Women: Characterizing a Nutritional Scenario in a Pilot Study in Mexico.Food science & nutrition · 2026Article
- The probiotic bacteria and their encapsulated forms as food components: Survival, effects and quality.AIMS microbiology · 2026Review
- Effects of Whey and Plant-Based Additives on Technological and Microbiological Characterization of Fermented Raw-Dried Pork Meat Snacks of Human Grade Standard.Foods (Basel, Switzerland) · 2025Article
- Pumpkin Oil and Its Effect on the Quality of Naples-Style Salami Produced from Buffalo Meat.Foods (Basel, Switzerland) · 2025Article
- Comparative Analysis of Commercially Available Flavor Oil Sausages and Smoked Sausages.Molecules (Basel, Switzerland) · 2024Article
- Innovative Applications ofFoods (Basel, Switzerland) · 2024Article
- Inactivation of Foodborne Pathogens byFoods (Basel, Switzerland) · 2023Article
- Effect of Black Garlic on Microbiological Properties, Lipid Oxidation, Residual Nitrite, Nitrosamine Formation and Sensory Characteristics in a Semi-Dry Fermented Sausage.Foods (Basel, Switzerland) · 2023Article
- A Review on the Role of Lactic Acid Bacteria in the Formation and Reduction of Volatile Nitrosamines in Fermented Sausages.Foods (Basel, Switzerland) · 2023Review
- Effect of Starter Cultures on Quality of Fermented Sausages.Food science of animal resources · 2023Review
- The Effects of Nutrition and Health Claim Information on Consumers' Sensory Preferences and Willingness to Pay.Foods (Basel, Switzerland) · 2022Article
- Species-Specific Deoxyribonucleic Acid (DNA) Identification of Bovine in Cultured Meat Serum forFoods (Basel, Switzerland) · 2022Article
- Influence of Common Reducing Agents on Technological Parameters of Dry-Fermented Sausages with Low Fat Content.Foods (Basel, Switzerland) · 2022Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
12 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In recent years, consumer perception about the healthiness of meat products has changed. In this scenario, the meat industry and the scientific and technological areas have put their efforts into improving meat products and achieving healthier and functional formulations that meet the demands of today's market and consumers. This article aims to review the current functional fermented meat products, especially on sausage development. Firstly, an emphasis is given to reducing and replacing traditional ingredients associated with increased risk to consumer's health (sodium, fat, and nitrites), adding functional components (prebiotics, probiotics, symbiotics, and polyphenols), and inducing health benefits. Secondly, a look at future fermented sausages is provided by mentioning emerging strategies to produce innovative healthier and functional meat products. Additional recommendations were also included to assist researchers in further development of healthier and functional sausages.
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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.