Green technologies as a strategy to reduce NaCl and phosphate in meat products: an overview
Mariana Basso Pinton, Bibiana Alves dos Santos, José M. Lorenzo, Alexandre José Cichoski, Caroline Pagnossim Boeira, Paulo Cezar Bastianello Campagnol
Topics & Concepts
Food sciencePhosphateMeat packing industryFood productsEnvironmentally friendlyProcessed meatFood processingFood industryBusinessEnvironmental scienceChemistryBiologyBiochemistryEcologyMeat and Animal Product QualityMicrobial Inactivation MethodsProtein Hydrolysis and Bioactive Peptides