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Consumers’ associations, perceptions and acceptance of meat and plant-based meat alternatives
Elsevier | 2020|Keywords: Meat, Meat alternatives, Meat replacements, Meat substitutes -
Muscle and meat: New horizons and applications for proteomics on a farm to fork perspective
Elsevier | 2013|Keywords: Meat, Meat production, Meat processing, Meat safety, Meat frauds, Meat microbial safety -
Prospects of artificial meat: Opportunities and challenges around consumer acceptance
Elsevier | 2021|Keywords: Artificial meat, Cultured meat, Plant-based meat, Traditional meat -
Cell-based meat: Current ambiguities with nomenclature
Elsevier | 2020|Keywords: Cell-based meat, Cultured meat, Cultivated meat, Meat -
Spoilage microbiota associated to the storage of raw meat in different conditions
Elsevier | 2012|Keywords: Meat microbiota, Meat spoilage, Meat storage -
Commercialization of Plant-Based Meat Alternatives
Elsevier | 2020|Keywords: plant-based meat, artificial meat, mock meat -
Plant protein-based alternatives of reconstructed meat: Science, technology, and challenges
Elsevier | 2020|Keywords: Meat alternatives, Meat analogues, Meat flavor -
Factors influencing meat emulsion properties and product texture: A review
Taylor & Francis Verlag | 2017|Keywords: Meat batter, meat processing, meat proteins -
Consumer perception and behaviour regarding sustainable protein consumption: A systematic review
Elsevier | 2016|Keywords: Meat, Meat substitutes -
Effect of multiple freeze-thaw cycles on the quality of chicken breast meat
Online Contents | 2015|Keywords: Meat - standards, Meat - analysis -
Factors influencing meat emulsion properties and product texture: A review
Online Contents | 2017|Keywords: Meat batter, Meat industry, meat processing, meat proteins, Meat products -
Conceptual evolution and scientific approaches about synthetic meat
Online Contents | 2019|Keywords: Artificial meat, In vitro meat, Cultured meat, Clean meat -
Food technology neophobia as a psychological barrier to clean meat acceptance
Elsevier | 2021|Keywords: Cultured meat, Clean meat, Meat consumption, Cell-based meat -
Consumption of red meat and processed meat and cancer incidence: a systematic review and meta-analysis of prospective studies
Online Contents | 2021|Keywords: Red meat, Processed meat, Total red and processed meat -
Improving the quality of meat‐free sausages using κ‐carrageenan, konjac mannan and xanthan gum
Wiley | 2017|Keywords: meat‐free food, processed meat, red meat -
Improving the quality of meat‐free sausages using κ‐carrageenan, konjac mannan and xanthan gum
Online Contents | 2017|Keywords: meat‐free food, processed meat, red meat -
Panorama and ambiguities of cultured meat: an integrative approach
Taylor & Francis Verlag | 2022|Keywords: cell-based meat, clean meat, in vitro meat -
Bacterial populations and the volatilome associated to meat spoilage
Elsevier | 2014|Keywords: Meat spoilage, Meat odor, Meat quality -
Consumer Sensory Comparisons Among Beef, Horse, Elk, and Bison Using Preferred Attributes Elicitation and Check‐All‐That‐Apply Methods
Wiley | 2019|Keywords: bison meat, horse meat, elk meat -
The perceived masculinity of meat: development and testing of a measure across social class and gender
Taylor & Francis Verlag | 2020|Keywords: meat, meat consumption, masculinity of meat
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