TY  - JOUR
AU  - Đekić, Ilija
AU  - Lorenzo, José M.
AU  - Munekata, Paulo E. S.
AU  - Gagaoua, Mohammed
AU  - Tomašević, Igor
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5879
AB  - Sensory analysis has been, is, and will be one of the most important methods in judging food quality. As such, it is an evaluation tool involving human subjects with specific skills to conduct assigned series of tests. This review outlines main characteristics of 179 trained panels published in 16 selected scientific journals in the last 12 months, as well as training methods used for panelists, and type of sensory studies employed. The results reveal that two thirds of the panels have between eight and twelve members, with gender data provided in half of the papers. Overall duration of their initial training is presented only in around 20% of reviewed publications. When provided, duration was below 2 hr per session involving up to 10 sessions. One third of papers confirmed to have conducted training of the panel for methods employed, while almost half used experienced human subjects with no further data. Around 12% of all manuscripts have validated training of their sensory panel, while 20% of papers covered at least one criterion for assessment of their panels' performance. The majority of papers (80%) used descriptive methods, mainly with intensity scales. It is of note that 15% of papers used hedonic tests typical for consumer studies. Almost half of the scholars conducted their research in triplicates (41.3%) while almost one quarter (24%) provided no data on this subject. Type of food analyzed has no effects on the quality of data provided regarding panels, training, sensory methods, and replications.
PB  - Blackwell Publishing Ltd
T2  - Journal of Texture Studies
T1  - Review on characteristics of trained sensory panels in foodscience
DO  - 10.1111/jtxs.12616
ER  - 

@article{
author = "Đekić, Ilija and Lorenzo, José M. and Munekata, Paulo E. S. and Gagaoua, Mohammed and Tomašević, Igor",
year = "2021",
abstract = "Sensory analysis has been, is, and will be one of the most important methods in judging food quality. As such, it is an evaluation tool involving human subjects with specific skills to conduct assigned series of tests. This review outlines main characteristics of 179 trained panels published in 16 selected scientific journals in the last 12 months, as well as training methods used for panelists, and type of sensory studies employed. The results reveal that two thirds of the panels have between eight and twelve members, with gender data provided in half of the papers. Overall duration of their initial training is presented only in around 20% of reviewed publications. When provided, duration was below 2 hr per session involving up to 10 sessions. One third of papers confirmed to have conducted training of the panel for methods employed, while almost half used experienced human subjects with no further data. Around 12% of all manuscripts have validated training of their sensory panel, while 20% of papers covered at least one criterion for assessment of their panels' performance. The majority of papers (80%) used descriptive methods, mainly with intensity scales. It is of note that 15% of papers used hedonic tests typical for consumer studies. Almost half of the scholars conducted their research in triplicates (41.3%) while almost one quarter (24%) provided no data on this subject. Type of food analyzed has no effects on the quality of data provided regarding panels, training, sensory methods, and replications.",
publisher = "Blackwell Publishing Ltd",
journal = "Journal of Texture Studies",
title = "Review on characteristics of trained sensory panels in foodscience",
doi = "10.1111/jtxs.12616"
}

Đekić, I., Lorenzo, J. M., Munekata, P. E. S., Gagaoua, M.,& Tomašević, I.. (2021). Review on characteristics of trained sensory panels in foodscience. in Journal of Texture Studies
Blackwell Publishing Ltd..
https://doi.org/10.1111/jtxs.12616

Đekić I, Lorenzo JM, Munekata PES, Gagaoua M, Tomašević I. Review on characteristics of trained sensory panels in foodscience. in Journal of Texture Studies. 2021;.
doi:10.1111/jtxs.12616 .

Đekić, Ilija, Lorenzo, José M., Munekata, Paulo E. S., Gagaoua, Mohammed, Tomašević, Igor, "Review on characteristics of trained sensory panels in foodscience" in Journal of Texture Studies (2021),
https://doi.org/10.1111/jtxs.12616 . .

TY  - JOUR
AU  - Munekata, Paulo E. S.
AU  - Pateiro, Mirian
AU  - Tomašević, Igor
AU  - Domínguez, Rubén
AU  - da Silva Barretto, Andrea C.
AU  - Santos, Eva M.
AU  - Lorenzo, José M.
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5967
AB  - Fermentation has been an important strategy in the preservation of foods. The use of starter cultures with probiotic activity has gained the attention of researchers to produce functional fermented meat products. This review aims to overview the main strengths, weakness, opportunities and threats of fermented meat products with probiotics. Fermented meat products can be considered as a relevant matrix for the delivery of probiotics with potential health benefits. Moreover, fermented meat products produced by traditional methods are sources of probiotics that can be explored in the production of functional meat products. However, some barriers are limit the progression with these products: the complex selection process to obtain new and tailored probiotic strains, the current perception of healthiness associated with meat and meat products, and the limited application of probiotic to fermented sausages. Promising opportunities to improve the value of functional fermented meat products have been developed by exploring new meat products as functional fermented foods, improving the protection of probiotics with microencapsulation and improving the quality of meat product (reducing nitrate and nitrate salts, adding dietary fibre, and exploring the inherent antioxidant and cardioprotective activity of meat products). Attention to potential threats is also indicated such as the unclear future changes in meat and meat products consumption due to changes in consumer preferences and the presence of competitors (dairy, fruit and vegetable-based products, for instance) in more advanced stages of development and commercialization. Significance and Impact of Study: This review provides an overview of the Strengths, Weakness, Opportunities and Threats related to the development of functional fermented meat products with probiotics. Internal and external factors that explain the current scenario and strategies to advance the production are highlighted.
PB  - John Wiley and Sons Inc
T2  - Journal of Applied Microbiology
T1  - Functional fermented meat products with probiotics—A review
DO  - 10.1111/jam.15337
ER  - 

@article{
author = "Munekata, Paulo E. S. and Pateiro, Mirian and Tomašević, Igor and Domínguez, Rubén and da Silva Barretto, Andrea C. and Santos, Eva M. and Lorenzo, José M.",
year = "2021",
abstract = "Fermentation has been an important strategy in the preservation of foods. The use of starter cultures with probiotic activity has gained the attention of researchers to produce functional fermented meat products. This review aims to overview the main strengths, weakness, opportunities and threats of fermented meat products with probiotics. Fermented meat products can be considered as a relevant matrix for the delivery of probiotics with potential health benefits. Moreover, fermented meat products produced by traditional methods are sources of probiotics that can be explored in the production of functional meat products. However, some barriers are limit the progression with these products: the complex selection process to obtain new and tailored probiotic strains, the current perception of healthiness associated with meat and meat products, and the limited application of probiotic to fermented sausages. Promising opportunities to improve the value of functional fermented meat products have been developed by exploring new meat products as functional fermented foods, improving the protection of probiotics with microencapsulation and improving the quality of meat product (reducing nitrate and nitrate salts, adding dietary fibre, and exploring the inherent antioxidant and cardioprotective activity of meat products). Attention to potential threats is also indicated such as the unclear future changes in meat and meat products consumption due to changes in consumer preferences and the presence of competitors (dairy, fruit and vegetable-based products, for instance) in more advanced stages of development and commercialization. Significance and Impact of Study: This review provides an overview of the Strengths, Weakness, Opportunities and Threats related to the development of functional fermented meat products with probiotics. Internal and external factors that explain the current scenario and strategies to advance the production are highlighted.",
publisher = "John Wiley and Sons Inc",
journal = "Journal of Applied Microbiology",
title = "Functional fermented meat products with probiotics—A review",
doi = "10.1111/jam.15337"
}

Munekata, P. E. S., Pateiro, M., Tomašević, I., Domínguez, R., da Silva Barretto, A. C., Santos, E. M.,& Lorenzo, J. M.. (2021). Functional fermented meat products with probiotics—A review. in Journal of Applied Microbiology
John Wiley and Sons Inc..
https://doi.org/10.1111/jam.15337

Munekata PES, Pateiro M, Tomašević I, Domínguez R, da Silva Barretto AC, Santos EM, Lorenzo JM. Functional fermented meat products with probiotics—A review. in Journal of Applied Microbiology. 2021;.
doi:10.1111/jam.15337 .

Munekata, Paulo E. S., Pateiro, Mirian, Tomašević, Igor, Domínguez, Rubén, da Silva Barretto, Andrea C., Santos, Eva M., Lorenzo, José M., "Functional fermented meat products with probiotics—A review" in Journal of Applied Microbiology (2021),
https://doi.org/10.1111/jam.15337 . .

TY  - JOUR
AU  - Vargas-Ramella, Marcio
AU  - Munekata, Paulo E.S.
AU  - Pateiro, Mirian
AU  - Franco, Daniel
AU  - Campagnol, Paulo C.B.
AU  - Tomašević, Igor
AU  - Domínguez, Rubén
AU  - Lorenzo, José M.
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5286
AB  - Deer meat is characterized by low fat and cholesterol contents and high amounts of protein and polyunsaturated fatty acids. In this regard, the aim of this work was to assess the influence of pork backfat substitution by healthier oils on chemical composition, fatty acid profile, texture profile and sensory analysis of deer burger. In addition, pH, color parameters and lipid oxidation were evaluated at 0, 6, 12 and 18 days of storage. For this study, four different treatments of deer burgers-100% pork backfat, 100% tiger nut oil, 100% chia oil, and 100% linseed oil-were elaborated. The fat replacement reduced fat and protein contents and increased moisture amounts, whereas ashes and texture parameters of deer burgers were not affected. Fatty acid profile was significantly improved with the animal fat replacement. In this regard, a significant decrease in saturated fatty acids was found in all reformulated batches, whereas in chia and linseed burger samples a dramatic increase in polyunsaturated fatty acids, omega-3 content and a reduction of n-3/n-6 ratio was observed. In the deer burger prepared with tiger nut oil a significant increase in monounsaturated fatty acids was found. Another important aspect is that the replacement of animal fat by tiger nut or linseed oil emulsion did not affect the global acceptance of deer burgers. Regarding color parameters, redness was the most affected during the whole display presenting a reduction around 50% after 18 days of storage. On the other hand, thiobarbituric acid reactive substances (TBARS) values were also affected by fat replacement and storage time, observing the highest values (2.43 mg MDA/kg) in deer burgers prepared with chia at the end of refrigerated period. Finally, from a commercial point of view, the possibility of making claims such as "low fat burgers", "reduced saturated fat" or "high content of omega-3" makes the reformulated burgers more attractive to the consumer.
PB  - MDPI, BASEL
T2  - Foods
T1  - Physicochemical Composition and Nutritional Properties of Deer Burger Enhanced with Healthier Oils
IS  - 5
VL  - 9
DO  - 10.3390/foods9050571
ER  - 

@article{
author = "Vargas-Ramella, Marcio and Munekata, Paulo E.S. and Pateiro, Mirian and Franco, Daniel and Campagnol, Paulo C.B. and Tomašević, Igor and Domínguez, Rubén and Lorenzo, José M.",
year = "2020",
abstract = "Deer meat is characterized by low fat and cholesterol contents and high amounts of protein and polyunsaturated fatty acids. In this regard, the aim of this work was to assess the influence of pork backfat substitution by healthier oils on chemical composition, fatty acid profile, texture profile and sensory analysis of deer burger. In addition, pH, color parameters and lipid oxidation were evaluated at 0, 6, 12 and 18 days of storage. For this study, four different treatments of deer burgers-100% pork backfat, 100% tiger nut oil, 100% chia oil, and 100% linseed oil-were elaborated. The fat replacement reduced fat and protein contents and increased moisture amounts, whereas ashes and texture parameters of deer burgers were not affected. Fatty acid profile was significantly improved with the animal fat replacement. In this regard, a significant decrease in saturated fatty acids was found in all reformulated batches, whereas in chia and linseed burger samples a dramatic increase in polyunsaturated fatty acids, omega-3 content and a reduction of n-3/n-6 ratio was observed. In the deer burger prepared with tiger nut oil a significant increase in monounsaturated fatty acids was found. Another important aspect is that the replacement of animal fat by tiger nut or linseed oil emulsion did not affect the global acceptance of deer burgers. Regarding color parameters, redness was the most affected during the whole display presenting a reduction around 50% after 18 days of storage. On the other hand, thiobarbituric acid reactive substances (TBARS) values were also affected by fat replacement and storage time, observing the highest values (2.43 mg MDA/kg) in deer burgers prepared with chia at the end of refrigerated period. Finally, from a commercial point of view, the possibility of making claims such as "low fat burgers", "reduced saturated fat" or "high content of omega-3" makes the reformulated burgers more attractive to the consumer.",
publisher = "MDPI, BASEL",
journal = "Foods",
title = "Physicochemical Composition and Nutritional Properties of Deer Burger Enhanced with Healthier Oils",
number = "5",
volume = "9",
doi = "10.3390/foods9050571"
}

Vargas-Ramella, M., Munekata, P. E.S., Pateiro, M., Franco, D., Campagnol, P. C.B., Tomašević, I., Domínguez, R.,& Lorenzo, J. M.. (2020). Physicochemical Composition and Nutritional Properties of Deer Burger Enhanced with Healthier Oils. in Foods
MDPI, BASEL., 9(5).
https://doi.org/10.3390/foods9050571

Vargas-Ramella M, Munekata PE, Pateiro M, Franco D, Campagnol PC, Tomašević I, Domínguez R, Lorenzo JM. Physicochemical Composition and Nutritional Properties of Deer Burger Enhanced with Healthier Oils. in Foods. 2020;9(5).
doi:10.3390/foods9050571 .

Vargas-Ramella, Marcio, Munekata, Paulo E.S., Pateiro, Mirian, Franco, Daniel, Campagnol, Paulo C.B., Tomašević, Igor, Domínguez, Rubén, Lorenzo, José M., "Physicochemical Composition and Nutritional Properties of Deer Burger Enhanced with Healthier Oils" in Foods, 9, no. 5 (2020),
https://doi.org/10.3390/foods9050571 . .

TY  - JOUR
AU  - Rocchetti, Gabriele
AU  - Barba, Francisco J.
AU  - Lorenzo, José M.
AU  - Munekata, Paulo E.S.
AU  - Bernardo, Letizia
AU  - Tomašević, Igor
AU  - Pateiro, Mirian
AU  - Lucini, Luigi
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5348
AB  - The changes of metabolites in pork patties with different antioxidants added (control without antioxidants, 200 mg kg(-1) butylated hydroxytoluene (BHT) and 250 mg kg(-1) guarana seed extracts (GSEs)) under modified atmosphere (80% O-2 and 20% CO2) for 18 days of refrigerated storage were evaluated. Untargeted metabolomic approach based on UHPLC-ESI-QTOF-MS analysis was applied. GSE phytochemical profile revealed a wide variety of compounds (caffeine, glycerol 1-propanoate, amino acids, alkaloids and glycerophospholipids), together with antioxidants (tyrosols, procyanidins and flavonoids). Important differences in BHT and GSE patties metabolomic profiles were found during storage. Most of the differences could be attributed to glycerophospholipids and fatty acyls, along with specific compounds derived from lipid oxidation (i.e. 2-hexenal, 4-hydroxy-2-hexenal and 2,4-heptadienal) and protein degradation (spermine). Therefore, the approach used highlighted a modulation of lipid oxidative processes, together with strict correlation between metabolic profiles and factors associated with meat quality, highlighting GSE effect on active compounds delaying oxidative phenomena.
PB  - Wiley, Hoboken
T2  - International Journal of Food Science and Technology
T1  - Untargeted metabolomics to explore the oxidation processes during shelf life of pork patties treated with guarana seed extracts
EP  - 1009
IS  - 3
SP  - 1002
VL  - 55
DO  - 10.1111/ijfs.14329
ER  - 

@article{
author = "Rocchetti, Gabriele and Barba, Francisco J. and Lorenzo, José M. and Munekata, Paulo E.S. and Bernardo, Letizia and Tomašević, Igor and Pateiro, Mirian and Lucini, Luigi",
year = "2020",
abstract = "The changes of metabolites in pork patties with different antioxidants added (control without antioxidants, 200 mg kg(-1) butylated hydroxytoluene (BHT) and 250 mg kg(-1) guarana seed extracts (GSEs)) under modified atmosphere (80% O-2 and 20% CO2) for 18 days of refrigerated storage were evaluated. Untargeted metabolomic approach based on UHPLC-ESI-QTOF-MS analysis was applied. GSE phytochemical profile revealed a wide variety of compounds (caffeine, glycerol 1-propanoate, amino acids, alkaloids and glycerophospholipids), together with antioxidants (tyrosols, procyanidins and flavonoids). Important differences in BHT and GSE patties metabolomic profiles were found during storage. Most of the differences could be attributed to glycerophospholipids and fatty acyls, along with specific compounds derived from lipid oxidation (i.e. 2-hexenal, 4-hydroxy-2-hexenal and 2,4-heptadienal) and protein degradation (spermine). Therefore, the approach used highlighted a modulation of lipid oxidative processes, together with strict correlation between metabolic profiles and factors associated with meat quality, highlighting GSE effect on active compounds delaying oxidative phenomena.",
publisher = "Wiley, Hoboken",
journal = "International Journal of Food Science and Technology",
title = "Untargeted metabolomics to explore the oxidation processes during shelf life of pork patties treated with guarana seed extracts",
pages = "1009-1002",
number = "3",
volume = "55",
doi = "10.1111/ijfs.14329"
}

Rocchetti, G., Barba, F. J., Lorenzo, J. M., Munekata, P. E.S., Bernardo, L., Tomašević, I., Pateiro, M.,& Lucini, L.. (2020). Untargeted metabolomics to explore the oxidation processes during shelf life of pork patties treated with guarana seed extracts. in International Journal of Food Science and Technology
Wiley, Hoboken., 55(3), 1002-1009.
https://doi.org/10.1111/ijfs.14329

Rocchetti G, Barba FJ, Lorenzo JM, Munekata PE, Bernardo L, Tomašević I, Pateiro M, Lucini L. Untargeted metabolomics to explore the oxidation processes during shelf life of pork patties treated with guarana seed extracts. in International Journal of Food Science and Technology. 2020;55(3):1002-1009.
doi:10.1111/ijfs.14329 .

Rocchetti, Gabriele, Barba, Francisco J., Lorenzo, José M., Munekata, Paulo E.S., Bernardo, Letizia, Tomašević, Igor, Pateiro, Mirian, Lucini, Luigi, "Untargeted metabolomics to explore the oxidation processes during shelf life of pork patties treated with guarana seed extracts" in International Journal of Food Science and Technology, 55, no. 3 (2020):1002-1009,
https://doi.org/10.1111/ijfs.14329 . .

TY  - JOUR
AU  - Vargas-Ramella, Marcio
AU  - Pateiro, Mirian
AU  - Barba, Francisco J.
AU  - Franco, Daniel
AU  - Campagnol, Paulo C.B.
AU  - Munekata, Paulo E.S.
AU  - Tomašević, Igor
AU  - Domínguez, Rubén
AU  - Lorenzo, José M.
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5395
AB  - The influence of pork backfat substitution by microencapsulated healthier oils on physicochemical and nutritional properties of deer pate was assessed. Four different treatments were elaborated: control with 100% of pork backfat and the other ones with 50% of pork backfat was replaced by microencapsulated oils (tigernut, chia and linseed oils). These fat replacements were accompanied by a significant (P  lt  0.001) decrease in fat and cholesterol contents. The inclusion of vegetable oils resulted in a significant (P  lt  0.001) modification of colour parameters, being tigernut batches which presented the highest redness and yellowness values. Moreover, softer textures were observed in reformulated pates. The fatty acid composition of pates with microencapsulated oils was modified, decreasing the total amount of SFA and increasing PUFA (chia and linseed pates) or MUFA contents (tigernut pates). Pates prepared with oils that contained high n-3 PUFA levels displayed higher TBARS values.
PB  - Elsevier, Amsterdam
T2  - LWT-Food Science and Technology
T1  - Microencapsulation of healthier oils to enhance the physicochemical and nutritional properties of deer pate
VL  - 125
DO  - 10.1016/j.lwt.2020.109223
ER  - 

@article{
author = "Vargas-Ramella, Marcio and Pateiro, Mirian and Barba, Francisco J. and Franco, Daniel and Campagnol, Paulo C.B. and Munekata, Paulo E.S. and Tomašević, Igor and Domínguez, Rubén and Lorenzo, José M.",
year = "2020",
abstract = "The influence of pork backfat substitution by microencapsulated healthier oils on physicochemical and nutritional properties of deer pate was assessed. Four different treatments were elaborated: control with 100% of pork backfat and the other ones with 50% of pork backfat was replaced by microencapsulated oils (tigernut, chia and linseed oils). These fat replacements were accompanied by a significant (P  lt  0.001) decrease in fat and cholesterol contents. The inclusion of vegetable oils resulted in a significant (P  lt  0.001) modification of colour parameters, being tigernut batches which presented the highest redness and yellowness values. Moreover, softer textures were observed in reformulated pates. The fatty acid composition of pates with microencapsulated oils was modified, decreasing the total amount of SFA and increasing PUFA (chia and linseed pates) or MUFA contents (tigernut pates). Pates prepared with oils that contained high n-3 PUFA levels displayed higher TBARS values.",
publisher = "Elsevier, Amsterdam",
journal = "LWT-Food Science and Technology",
title = "Microencapsulation of healthier oils to enhance the physicochemical and nutritional properties of deer pate",
volume = "125",
doi = "10.1016/j.lwt.2020.109223"
}

Vargas-Ramella, M., Pateiro, M., Barba, F. J., Franco, D., Campagnol, P. C.B., Munekata, P. E.S., Tomašević, I., Domínguez, R.,& Lorenzo, J. M.. (2020). Microencapsulation of healthier oils to enhance the physicochemical and nutritional properties of deer pate. in LWT-Food Science and Technology
Elsevier, Amsterdam., 125.
https://doi.org/10.1016/j.lwt.2020.109223

Vargas-Ramella M, Pateiro M, Barba FJ, Franco D, Campagnol PC, Munekata PE, Tomašević I, Domínguez R, Lorenzo JM. Microencapsulation of healthier oils to enhance the physicochemical and nutritional properties of deer pate. in LWT-Food Science and Technology. 2020;125.
doi:10.1016/j.lwt.2020.109223 .

Vargas-Ramella, Marcio, Pateiro, Mirian, Barba, Francisco J., Franco, Daniel, Campagnol, Paulo C.B., Munekata, Paulo E.S., Tomašević, Igor, Domínguez, Rubén, Lorenzo, José M., "Microencapsulation of healthier oils to enhance the physicochemical and nutritional properties of deer pate" in LWT-Food Science and Technology, 125 (2020),
https://doi.org/10.1016/j.lwt.2020.109223 . .

TY  - JOUR
AU  - Gomez, Belen
AU  - Munekata, Paulo E.S.
AU  - Gavahian, Mohsen
AU  - Barba, Francisco J.
AU  - Marti-Quijal, Francisco J.
AU  - Bolumar, Tomas
AU  - Bastianello Campagnol, Paulo Cezar
AU  - Tomašević, Igor
AU  - Lorenzo, José M.
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4942
AB  - The market demand for new meat and fish products with enhanced physicochemical and nutritional properties attracted the interest of the food industry and academia to investigate innovative processing approaches such as pulsed electric fields (PEF). PEF is an emerging technology based on the application of electrical currents between two electrodes thus inducing electroporation phenomena and enabling a non-invasive modification of the tissues' structure. This review provides an overview of the current knowledge on the use of PEF processing in meat and fish to enhance the physicochemical and nutritional changes, as a preservation method, as well as for improving the extraction of high added-value compounds. PEF treatment had the ability to improve several processes such as preservation, tenderization, and aging. Besides, PEF treatment could be used as a useful strategy to increase water holding properties of fish products as well as for fish drying. Finally, PEF could be also used in both meat and fish foods for by-products valorization, due to its potential to enhance the extraction of high added-value compounds. However, more studies are warranted to completely define specific treatments that can be consistently applied in the industry. This review provides the directions for this purpose in the near future.
PB  - Elsevier, Amsterdam
T2  - Food Research International
T1  - Application of pulsed electric fields in meat and fish processing industries: An overview
EP  - 105
SP  - 95
VL  - 123
DO  - 10.1016/j.foodres.2019.04.047
ER  - 

@article{
author = "Gomez, Belen and Munekata, Paulo E.S. and Gavahian, Mohsen and Barba, Francisco J. and Marti-Quijal, Francisco J. and Bolumar, Tomas and Bastianello Campagnol, Paulo Cezar and Tomašević, Igor and Lorenzo, José M.",
year = "2019",
abstract = "The market demand for new meat and fish products with enhanced physicochemical and nutritional properties attracted the interest of the food industry and academia to investigate innovative processing approaches such as pulsed electric fields (PEF). PEF is an emerging technology based on the application of electrical currents between two electrodes thus inducing electroporation phenomena and enabling a non-invasive modification of the tissues' structure. This review provides an overview of the current knowledge on the use of PEF processing in meat and fish to enhance the physicochemical and nutritional changes, as a preservation method, as well as for improving the extraction of high added-value compounds. PEF treatment had the ability to improve several processes such as preservation, tenderization, and aging. Besides, PEF treatment could be used as a useful strategy to increase water holding properties of fish products as well as for fish drying. Finally, PEF could be also used in both meat and fish foods for by-products valorization, due to its potential to enhance the extraction of high added-value compounds. However, more studies are warranted to completely define specific treatments that can be consistently applied in the industry. This review provides the directions for this purpose in the near future.",
publisher = "Elsevier, Amsterdam",
journal = "Food Research International",
title = "Application of pulsed electric fields in meat and fish processing industries: An overview",
pages = "105-95",
volume = "123",
doi = "10.1016/j.foodres.2019.04.047"
}

Gomez, B., Munekata, P. E.S., Gavahian, M., Barba, F. J., Marti-Quijal, F. J., Bolumar, T., Bastianello Campagnol, P. C., Tomašević, I.,& Lorenzo, J. M.. (2019). Application of pulsed electric fields in meat and fish processing industries: An overview. in Food Research International
Elsevier, Amsterdam., 123, 95-105.
https://doi.org/10.1016/j.foodres.2019.04.047

Gomez B, Munekata PE, Gavahian M, Barba FJ, Marti-Quijal FJ, Bolumar T, Bastianello Campagnol PC, Tomašević I, Lorenzo JM. Application of pulsed electric fields in meat and fish processing industries: An overview. in Food Research International. 2019;123:95-105.
doi:10.1016/j.foodres.2019.04.047 .

Gomez, Belen, Munekata, Paulo E.S., Gavahian, Mohsen, Barba, Francisco J., Marti-Quijal, Francisco J., Bolumar, Tomas, Bastianello Campagnol, Paulo Cezar, Tomašević, Igor, Lorenzo, José M., "Application of pulsed electric fields in meat and fish processing industries: An overview" in Food Research International, 123 (2019):95-105,
https://doi.org/10.1016/j.foodres.2019.04.047 . .

TY  - JOUR
AU  - Lorenzo, José M.
AU  - Munekata, Paulo E.S.
AU  - Bastianello Campagnol, Paulo Cezar
AU  - Zhu, Zhenzhou
AU  - Alpas, Hami
AU  - Barba, Francisco J.
AU  - Tomašević, Igor
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4412
AB  - Horse meat and its products can be considered as a food with a high nutritional value. However, due to cases of economically motivated food adulteration by the intentional addition of horse meat beef products in recent years, horse meat has become a controversial issue. Consumer confidence in meat products and the meat industry has diminished, although consumers consider the differences between the food content and the label as the major issue rather than the safety and nutritional characteristics of horse meat. The elaboration of meat products from horse meat (e.g. "cecina", dry-cured loin, salami, bressaola and pate) is also an interesting alternative to other traditional meat products such as dry-cured pork hams, pork sausages and liver pates. In this review, the technological aspects, safety and storage stability of meat products elaborated from horse meat will be addressed by highlighting the nutritional and sensory aspects of these meat products. We aim to improve the existing knowledge about horse meat in the view of recent scandals.
PB  - Elsevier Science Bv, Amsterdam
T2  - Food Research International
T1  - Technological aspects of horse meat products - A review
EP  - 183
SP  - 176
VL  - 102
DO  - 10.1016/j.foodres.2017.09.094
ER  - 

@article{
author = "Lorenzo, José M. and Munekata, Paulo E.S. and Bastianello Campagnol, Paulo Cezar and Zhu, Zhenzhou and Alpas, Hami and Barba, Francisco J. and Tomašević, Igor",
year = "2017",
abstract = "Horse meat and its products can be considered as a food with a high nutritional value. However, due to cases of economically motivated food adulteration by the intentional addition of horse meat beef products in recent years, horse meat has become a controversial issue. Consumer confidence in meat products and the meat industry has diminished, although consumers consider the differences between the food content and the label as the major issue rather than the safety and nutritional characteristics of horse meat. The elaboration of meat products from horse meat (e.g. "cecina", dry-cured loin, salami, bressaola and pate) is also an interesting alternative to other traditional meat products such as dry-cured pork hams, pork sausages and liver pates. In this review, the technological aspects, safety and storage stability of meat products elaborated from horse meat will be addressed by highlighting the nutritional and sensory aspects of these meat products. We aim to improve the existing knowledge about horse meat in the view of recent scandals.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "Food Research International",
title = "Technological aspects of horse meat products - A review",
pages = "183-176",
volume = "102",
doi = "10.1016/j.foodres.2017.09.094"
}

Lorenzo, J. M., Munekata, P. E.S., Bastianello Campagnol, P. C., Zhu, Z., Alpas, H., Barba, F. J.,& Tomašević, I.. (2017). Technological aspects of horse meat products - A review. in Food Research International
Elsevier Science Bv, Amsterdam., 102, 176-183.
https://doi.org/10.1016/j.foodres.2017.09.094

Lorenzo JM, Munekata PE, Bastianello Campagnol PC, Zhu Z, Alpas H, Barba FJ, Tomašević I. Technological aspects of horse meat products - A review. in Food Research International. 2017;102:176-183.
doi:10.1016/j.foodres.2017.09.094 .

Lorenzo, José M., Munekata, Paulo E.S., Bastianello Campagnol, Paulo Cezar, Zhu, Zhenzhou, Alpas, Hami, Barba, Francisco J., Tomašević, Igor, "Technological aspects of horse meat products - A review" in Food Research International, 102 (2017):176-183,
https://doi.org/10.1016/j.foodres.2017.09.094 . .