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Some Nutritional, Technological and Environmental Advances in the Use of Enzymes in Meat Products
Joint Authors
Marques, Anne y Castro
Pastore, Gláucia Maria
Maróstica, Mário Roberto
Source
Issue
Vol. 2010, Issue 2010 (31 Dec. 2010), pp.1-8, 8 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2010-09-29
Country of Publication
Egypt
No. of Pages
8
Main Subjects
Abstract EN
The growing consumer demand for healthier products has stimulated the development of nutritionally enhanced meat products.
However, this can result in undesirable sensory consequences to the product, such as texture alterations in low-salt and low-phosphate meat foods.
Additionally, in the meat industry, economical aspects have stimulated researchers to use all the animal parts to maximize yields of marketable products.
This paper aimed to show some advances in the use of enzymes in meat processing, particularly the application of the proteolytic enzymes transglutaminase and phytases, associated with nutritional, technological, and environmental improvements.
American Psychological Association (APA)
Marques, Anne y Castro& Maróstica, Mário Roberto& Pastore, Gláucia Maria. 2010. Some Nutritional, Technological and Environmental Advances in the Use of Enzymes in Meat Products. Enzyme Research،Vol. 2010, no. 2010, pp.1-8.
https://search.emarefa.net/detail/BIM-474950
Modern Language Association (MLA)
Marques, Anne y Castro…[et al.]. Some Nutritional, Technological and Environmental Advances in the Use of Enzymes in Meat Products. Enzyme Research No. 2010 (2010), pp.1-8.
https://search.emarefa.net/detail/BIM-474950
American Medical Association (AMA)
Marques, Anne y Castro& Maróstica, Mário Roberto& Pastore, Gláucia Maria. Some Nutritional, Technological and Environmental Advances in the Use of Enzymes in Meat Products. Enzyme Research. 2010. Vol. 2010, no. 2010, pp.1-8.
https://search.emarefa.net/detail/BIM-474950
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-474950