Concepedia

Clean-label Meat Formulation

Clean-Label Meat Formulation is a meat product development approach that belongs to the category of food formulation strategies and is distinguished by its exclusive use of recognizable, minimally processed ingredients while excluding synthetic additives, artificial preservatives, and unpronounceable chemical compounds.

12

Publications

483

Citations

64

Authors

24

Institutions

Publications per year

2017–2026

11

Parents

Publications

12

Reducing phosphate in emulsified meat products by adding chia (Salvia hispanica L.) mucilage in powder or gel format: A clean label technological strategy

Ana Karoline Ferreira Ignácio Câmara, Vitor André Silva Vidal, Mírian dos Santos et al. · Meat Science · 2020 · 91 citations

, , +17

Application of temperature-controlled ultrasound treatment and its potential to reduce phosphate content in frankfurter-type sausages by 50%

Fengxue Zhang, Honglei Zhao, Chuanai Cao et al. · Ultrasonics Sonochemistry · 2020 · 64 citations · Full text

, , +16

A shiitake mushroom extract as a viable alternative to NaCl for a reduction in sodium in beef burgers

Thayana Vilela Mattar, Carla Saraiva Gonçalves, Rafaela Corrêa Pereira et al. · British Food Journal · 2018 · 58 citations

, , +17

Mushrooms as Functional and Nutritious Food Ingredients for Multiple Applications

Seung Woon You, Roberta Targino Hoskin, Slavko Komarnytsky et al. · ACS Food Science & Technology · 2022 · 56 citations

, , +15

Influence of hydrogen sulfide gas concentrations on LOD and LOQ of thermal spray coated hybrid-bacterial cellulose film for intelligent meat label

Pongpat Sukhavattanakul, Hathaikarn Manuspiya · Carbohydrate Polymers · 2020 · 51 citations

, , +15

1–5 of 12

Authors

64

  1. GG
    Gianni Galaverna

    University of Parma, Italy

    2 publications · 46 citations

    2

    h-index

  2. MA
    Marise Aparecida Rodrigues Pollonio

    Universidade Estadual de Campinas (UNICAMP), Brazil

    2 publications · 106 citations

    2

    h-index

  3. MD
    Mattia Di Nunzio

    University of Bologna, Italy

    1 publications · 31 citations

    1

    h-index

  4. AS
    Angélica Sousa Guimarães

    Universidade Federal de Lavras, Brazil

    1 publications · 25 citations

    1

    h-index

  5. TT
    Tullia Tedeschi

    University of Parma, Italy

    1 publications · 31 citations

    1

    h-index

1–5 of 64

Institutions

24

  1. Experimental Station for the Food Preserving Industry

    Parma, Italy

    2 h-index

    5 publications

    91 citations

  2. Universidade Estadual de Campinas (UNICAMP)

    Campinas, Brazil

    2 h-index

    7 publications

    561 citations

  3. Universidade Federal de Lavras

    Lavras, Brazil

    2 h-index

    13 publications

    523 citations

  4. University of Parma

    Parma, Italy

    2 h-index

    8 publications

    216 citations

  5. Petromat

    Bangkok, Thailand

    1 h-index

    2 publications

    102 citations

  6. University of Bologna

    Bologna, Italy

    1 h-index

    5 publications

    155 citations

  7. Universidade Estadual Paulista (Unesp)

    São Paulo, Brazil

    1 h-index

    2 publications

    30 citations

  8. Texas Tech University

    Lubbock, United States

    1 h-index

    4 publications

    60 citations

1–8 of 24

Venues

  1. Meat Science

    2 publications · 107 citations

    2

    h-index

  2. Foods

    1 publications · 15 citations

    1

    h-index

  3. British Food Journal

    1 publications · 58 citations

    1

    h-index

  4. ACS Food Science & Technology

    1 publications · 56 citations

    1

    h-index

  5. British Poultry Science

    1 publications · 15 citations

    1

    h-index

1–5