Concepedia

Meat Product Formulation

Meat Product Formulation is a systematic process within Meat Science that involves the precise selection and combination of raw meat materials, additives, and processing parameters to develop safe, palatable, and consistent meat-based food products according to specified quality and functional criteria.

1.4K

Publications

73.6K

Citations

4.4K

Authors

1K

Institutions

Publications per year

2017–2026

683

Parents

Children

Publications

1.4K

Structuring processes for meat analogues

Birgit L. Dekkers, Remko M. Boom, Atze Jan van der Goot · Trends in Food Science & Technology · 2018 · 689 citations · Full text

, , +16

Reducing sodium intake from meat products

Marita Ruusunen, Eero Puolanne · Meat Science · 2005 · 594 citations

, , +14

An investigation of the formulation and nutritional composition of modern meat analogue products

B. M. Bohrer · Food Science and Human Wellness · 2019 · 577 citations · Full text

, , +9

Game and venison – meat for the modern consumer

Louwrens C. Hoffman, Eva Wiklund · Meat Science · 2006 · 443 citations

, , +10

Antimicrobial activity of soy edible films incorporated with thyme and oregano essential oils on fresh ground beef patties

Zehra Karagöz Emiroğlu, Gökçe Polat Yemiş, Betül Coşkun et al. · Meat Science · 2010 · 436 citations

, , +15

1–5 of 1.4K

Authors

4.4K

  1. JM
    José M. Lorenzo

    Centro Tecnológico de Automoción de Galicia, Spain

    39 publications · 2.8K citations

    29

    h-index

  2. FJ
    F. Jiménez‐Colmenero

    Instituto de Ciencia y Tecnología de Alimentos y Nutrición, Spain

    30 publications · 2.9K citations

    27

    h-index

  3. MA
    Marise Aparecida Rodrigues Pollonio

    Universidade Estadual de Campinas (UNICAMP), Brazil

    24 publications · 1.7K citations

    21

    h-index

  4. CR
    Claudia Ruíz‐Capillas

    Instituto de Ciencia y Tecnología de Alimentos y Nutrición, Spain

    20 publications · 1.6K citations

    19

    h-index

  5. YC
    Yun‐Sang Choi

    Korea Food Research Institute, South Korea

    24 publications · 1.5K citations

    18

    h-index

1–5 of 4.4K

Institutions

1K

  1. Universidade Estadual de Campinas (UNICAMP)

    Campinas, Brazil

    30 h-index

    133 publications

    10.2K citations

  2. Instituto de Ciencia y Tecnología de Alimentos y Nutrición

    Madrid, Spain

    25 h-index

    104 publications

    7.4K citations

  3. Universidade Federal de Santa Maria

    Santa Maria, Brazil

    20 h-index

    87 publications

    5.2K citations

  4. Nanjing Agricultural University

    Nanjing, China

    18 h-index

    88 publications

    5.5K citations

  5. Kansas State University

    Manhattan, United States

    18 h-index

    75 publications

    2.7K citations

  6. Texas A&M University

    College Station, United States

    18 h-index

    88 publications

    3.3K citations

  7. Centro Tecnológico de Automoción de Galicia

    Porriño, Spain

    18 h-index

    60 publications

    4.1K citations

  8. Konkuk University

    Seoul, South Korea

    18 h-index

    117 publications

    8.8K citations

1–8 of 1K

Venues

  1. Meat Science

    184 publications · 15.2K citations

    76

    h-index

  2. LWT

    95 publications · 5.4K citations

    49

    h-index

  3. Journal of Food Science

    JFS · 160 publications · 6.5K citations

    46

    h-index

  4. Food Chemistry

    58 publications · 3.2K citations

    38

    h-index

  5. Food Hydrocolloids

    35 publications · 3.1K citations

    30

    h-index

1–5