Concepedia

Modified Meat Products

Modified Meat Products is a specialized category of food formulation within texture-modified diets that consists of animal-derived protein sources altered through physical, chemical, or processing techniques to achieve reduced mastication and swallowing difficulty while preserving nutritional integrity and sensory acceptability for individuals with oropharyngeal dysphagia.

78

Publications

4.7K

Citations

356

Authors

136

Institutions

Publications per year

2017–2026

39

Parents

Publications

78

Characteristics of Low‐fat Ground Beef Containing Texture‐modifying Ingredients

E. S. TROUTT, Melvin C. Hunt, D.E. Johnson et al. · Journal of Food Science · 1992 · 374 citations

, , +15

Addition of plant extracts to meat and meat products to extend shelf-life and health-promoting attributes: an overview

Paulo E. S. Munekata, Gabriele Rocchetti, Mirian Pateiro et al. · Current Opinion in Food Science · 2020 · 245 citations

, , +16

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

What is artificial meat and what does it mean for the future of the meat industry?

Sarah Bonny, G.E. Gardner, D.W. Pethick et al. · Journal of Integrative Agriculture · 2015 · 198 citations · Full text

, , +9

Beef hamburgers enriched in lycopene using dry tomato peel as an ingredient

Marta M. Calvo, M.D. Selgas · Meat Science · 2009 · 159 citations

, , +10

1–5 of 78

Authors

356

  1. JM
    José M. Lorenzo

    Centro Tecnológico de Automoción de Galicia, Spain

    4 publications · 379 citations

    4

    h-index

  2. CR
    Claudia Ruíz‐Capillas

    Instituto de Ciencia y Tecnología de Alimentos y Nutrición, Spain

    3 publications · 251 citations

    3

    h-index

  3. GG
    G.E. Gardner

    Murdoch University, Australia

    2 publications · 268 citations

    2

    h-index

  4. AM
    Ana M. Herrero

    Instituto de Ciencia y Tecnología de Alimentos y Nutrición, Spain

    2 publications · 192 citations

    2

    h-index

  5. MA
    Marise Aparecida Rodrigues Pollonio

    Universidade Estadual de Campinas (UNICAMP), Brazil

    2 publications · 120 citations

    2

    h-index

1–5 of 356

Institutions

136

  1. Ghent University

    Ghent, Belgium

    3 h-index

    7 publications

    401 citations

  2. Nanjing Agricultural University

    Nanjing, China

    3 h-index

    14 publications

    602 citations

  3. Instituto de Ciencia y Tecnología de Alimentos y Nutrición

    Madrid, Spain

    3 h-index

    9 publications

    1K citations

  4. Centro Tecnológico de Automoción de Galicia

    Porriño, Spain

    3 h-index

    11 publications

    1.2K citations

  5. VetAgro Sup

    Lyon, France

    2 h-index

    3 publications

    466 citations

  6. Université Clermont Auvergne

    Clermont-Ferrand, France

    2 h-index

    3 publications

    466 citations

  7. University of Reading

    Reading, United Kingdom

    2 h-index

    4 publications

    312 citations

  8. Kansas State University

    Manhattan, United States

    2 h-index

    12 publications

    2.7K citations

1–8 of 136

Venues

  1. Meat Science

    12 publications · 1K citations

    12

    h-index

  2. Current Opinion in Food Science

    5 publications · 503 citations

    5

    h-index

  3. Journal of Food Science

    JFS · 5 publications · 520 citations

    5

    h-index

  4. Journal of Food Processing and Preservation

    5 publications · 141 citations

    5

    h-index

  5. 4

    h-index

1–5