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| Traditional Therapeutic Uses of Marine Animal Parts and Derived Products as Functional Foods – A Systematic Review Food Reviews International |
| Milk oligosaccharides: A review International Journal of Dairy Technology Vol. 68, Issue 3, 305, 2015 |
| Quality characteristics of functional chicken patties incorporated with round cabbage powder Journal of Food Processing and Preservation |
| Improving the lipid oxidative and microbial stability of chicken protein‐based shelf‐stable snacks using
Solanum nigrum
, a natural immune booster Journal of Food Processing and Preservation |
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Functional Meat and Meat Products for Sustainable African Nutrition Security Food Security and Safety |
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Viability of probiotics and antioxidant activity of cashew milk-based yogurt fermented with selected strains of probiotic Lactobacillus spp. LWT |
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Application of cell culture technology and genetic engineering for production of future foods and crop improvement to strengthen food security Bioengineered Vol. 12, Issue 2, 11305, 2021 |
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Effect of sorghum bicolour and clove oil on the quality characteristics and storage quality of aerobically packaged chevon cutlets Nutrition & Food Science Vol. 45, Issue 1, 145, 2015 |
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Effect of pumpkin on the quality characteristics and storage quality of aerobically packaged chicken sausages SpringerPlus Vol. 3, Issue 1, , 2014 |
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Fermented Meat Products Fermentation Effects on Food Properties |
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The effect of bioactive components of plant origin on
the physicochemical and sensory characteristics of functional
sausages Food Science and Technology |
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Color of smoked loin from animals fed with bioactive compounds
added to forage Pesquisa Agropecuária Brasileira Vol. 47, Issue 10, 1504, 2012 |
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Antimicrobial Effects of Basil, Summer Savory and Tarragon Lyophilized Extracts in Cold Storage Sausages Molecules Vol. 26, Issue 21, 6678, 2021 |
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Optimum Additive Composition to Minimize Fat in Functional Goat Meat Nuggets: A Healthy Red Meat Functional Food Processes Vol. 9, Issue 3, 475, 2021 |
How to cite this article
Z.F. Bhat and H. Bhat, 2011. Functional Meat Products: A Review. International Journal of Meat Science, 1: 1-14.
DOI: 10.3923/ijmeat.2011.1.14
URL: https://scialert.net/abstract/?doi=ijmeat.2011.1.14
DOI: 10.3923/ijmeat.2011.1.14
URL: https://scialert.net/abstract/?doi=ijmeat.2011.1.14