Concepedia

Comminuted Meat Systems

Comminuted Meat Systems is a processed meat formulation consisting of muscle tissue, connective tissue, fat, and additives that have been mechanically reduced to small particles and homogenized into a cohesive matrix, distinguished by its structured yet finely divided physical architecture designed to enhance textural and rheological properties in emulsified meat products.

35

Publications

1.6K

Citations

93

Authors

42

Institutions

Publications per year

2017–2026

3

Parents

Publications

35

Fat reduction in comminuted meat products-effects of beef fat, regular and pre-emulsified canola oil

M.K. Youssef, Shai Barbut · Meat Science · 2010 · 209 citations

, , +16

Designing healthier comminuted meat products: Effect of dietary fibers on water distribution and texture of a fat-reduced meat model system

Minyi Han, Hanne Christine Bertram · Meat Science · 2017 · 199 citations

, , +14

EVALUATION OF MALONALDEHYDE AS A MARKER OF OXIDATIVE RANCIDITY IN MEAT PRODUCTS

Fereidoon Shahidi, Caroline Hong · Journal of Food Biochemistry · 1991 · 90 citations

, , +17

Physicochemical characteristics, textural properties and volatile compounds in comminuted sausages as affected by various fat levels and fat replacers

Seung Seok Yoo, Sung Ho Kook, Sung Young Park et al. · International Journal of Food Science & Technology · 2007 · 90 citations

, , +17

Binding of comminuted meat: Effect of high pressure

J. J. MACFARLANE, I.J. McKenzie, Roy H. Turner et al. · Meat Science · 1984 · 86 citations

, , +5

1–5 of 35

Authors

93

  1. FC
    F.W. Comer

    Agriculture and Agri-Food Canada, Canada

    4 publications · 142 citations

    4

    h-index

  2. JZ
    J.F. ZAYAS

    Kansas State University, United States

    3 publications · 145 citations

    3

    h-index

  3. MH
    Minyi Han

    Nanjing Agricultural University, China

    2 publications · 241 citations

    2

    h-index

  4. PA
    Paula Allan‐Wojtas

    Agriculture and Agri-Food Canada, Canada

    2 publications · 49 citations

    2

    h-index

  5. FS
    Fereidoon Shahidi

    Memorial University of Newfoundland, Canada

    2 publications · 141 citations

    2

    h-index

1–5 of 93

Institutions

42

  1. Kansas State University

    Manhattan, United States

    4 h-index

    8 publications

    374 citations

  2. Colorado State University

    Fort Collins, United States

    2 h-index

    3 publications

    82 citations

  3. Aarhus University

    Aarhus, Denmark

    2 h-index

    3 publications

    440 citations

  4. Memorial University of Newfoundland

    St. John's, Canada

    2 h-index

    5 publications

    333 citations

  5. Nanjing Agricultural University

    Nanjing, China

    2 h-index

    2 publications

    241 citations

  6. Agriculture and Agri-Food Canada

    Ottawa, Canada

    1 h-index

    4 publications

    108 citations

  7. Quality Research

    San Antonio, United States

    1 h-index

    2 publications

    84 citations

  8. Shiraz University

    Shiraz, Iran

    1 h-index

    2 publications

    84 citations

1–8 of 42

Venues

  1. Journal of Food Science

    JFS · 6 publications · 237 citations

    6

    h-index

  2. Meat Science

    5 publications · 558 citations

    5

    h-index

  3. 3

    h-index

  4. Food Chemistry

    2 publications · 64 citations

    2

    h-index

  5. Digital Commons - USU (Utah State University)

    Repository · 2 publications · 34 citations

    2

    h-index

1–5