Strategies to reduce nitrite and to increase n-3 polyunsaturated fatty acids in meat and meat products : oxidative stability and nutritional quality Universiteit Gent
Phosphate Elimination in Emulsified Meat Products: Impact ofProtein-Based Ingredients on Quality Characteristics KU Leuven
Phosphate Reduction in Emulsified Meat Products: Impact of Phosphate Type and Dosage on Quality Characteristics KU Leuven
Making complex measurements of meat composition fast : application of rapid evaporative ionisation mass spectrometry to measuring meat quality and fraud Universiteit Gent
Meat quality and oxidative stability of prefrozen game meat Universiteit Gent
Water-assisted injection molding (WAIM): a study on the influence of melt, mold and process parameters on the product quality of water-assisted injection molded tubes KU Leuven
Water-assisted injection molding: a study on the influence of melt and process parameters on the product quality of water-assisted injection molded tubes KU Leuven
Consumer Perception on Purchase Decision Factors and Health Indicators Related to the Quality and Safety of Meat Sold in Dibiteries in Dakar, Senegal Instituut voor Tropische Geneeskunde
Accelerated socio-economic and demographic changes have led to the transformation of eating habits in sub-Saharan African cities including Dakar, Senegal. The result is the proliferation of informal fast-food establishments, such as the 'dibiteries' serving braised sheep meat. However, owing to poor hygiene practices, consumption of dibiterie meat poses a public health concern. It was unclear how the dibiterie meat quality and safety were ...
Raw meat quality and salt levels affect the bacterial species diversity and community dynamics during the fermentation of pork mince Vrije Universiteit Brussel
Acidification level and temperature modulate the beneficial consortia of lactic acid bacteria (LAB) and coagulase-negative staphylococci (CNS) during meat fermentation. Less is known about the impact of other factors, such as raw meat quality and salting. These could for instance affect the growth of the pathogen Staphylococcus aureus or of Enterobacterales species, potentially indicative of poor fermentation practice. Therefore, pork batters ...