Varying the amount of solid fat in animal fat mimetics for plant-based salami analogues influences texture, appearance and sensory characteristics

Options for keeping the food system within environmental limits

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Food Sustainability, Sustainable Food System, Food Systems +7

Carcinogenicity of consumption of red and processed meat

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Texture is a sensory property

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Cognitive Science, Sensory Science (Food Sensory Science), Food Texture +6

Structuring processes for meat analogues

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Fatty acid content and composition of english beef, lamb and pork at retail

M. Enser, K.G. Hallett, B. Hewitt et al. · Meat Science · 1996 · 597 citations

Nutrition, English Beef, Food Composition +8