Micro- and Macroalgae in Meat Products

Technology in the meat industry is advancing to create healthier and more sustainable food. Incorporating micro- and macroalgae into meat products presents an exciting possibility for the meat sector to develop functional food, given that they serve as excellent natural sources of nutrients and bioa...

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Bibliographic Details
Published in:	Foods 2024-03, Vol.13 (6), p.826
Main Authors:	Siladji, Caba, Djordjevic, Vesna, Milijasevic, Jelena Babic, Heinz, Volker, Terjung, Nino, Sun, Weizheng, Tomasevic, Igor
Format:	Article
Language:	English
Subjects:	Acceptability Algae antioxidant activity ash content Beef Bioactive compounds chewiness Chlorella Cold storage color Dietary fiber Dietary minerals edible seaweed Food Food products Functional foods Functional foods & nutraceuticals hardness livestock and meat industry macroalgae Meat Meat industry Meat processing industry Meat products Meat quality Microbiology Moisture content Nori Nutrient content Nutrients Nutrition research protein content Proteins Review Sea spaghetti Sea tangle Seaweeds Sensory properties Shelf life Spirulina storage time Wakame water holding capacity
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