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References from Psyllium gel combined with a micronized NaCl–KCl–glutamate system for simultaneous fat and sodium reduction in pork burgers. Local targets link to admitted publications; unresolved targets remain external evidence.
Human perception of color differences using computer vision system measurements of raw pork loin
10.1016/j.meatsci.2022.108766 · 2022 · External reference
Unresolved reference
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10.1139/o59-099 · 1959 · External reference
Why do clean-label meat product research outcomes rarely translate into industrial implementation?
10.1016/j.meatsci.2026.110152 · 2026 · External reference
Recent advances in the development of healthier meat products
10.1016/bs.afnr.2022.04.009 · 2022 · External reference
Rheological and textural properties of sodium reduced salt soluble myofibrillar protein gels containing sodium tri-polyphosphate
10.1111/jtxs.12169 · 2016 · External reference
Synergistic effects evaluation of jabuticaba and strawberry extracts on oxidative stability of pork burgers
10.1016/j.meatsci.2024.109685 · 2025 · External reference
Effect of slaughter age on foal carcass traits and meat quality
10.1017/s1751731115000671 · 2015 · External reference
Elevating meat products: Unleashing novel gel techniques for enhancing lipid profiles
10.1016/j.meatsci.2023.109277 · 2023 · External reference
Unresolved reference
2012 · External reference
Regulation (EC) no 1924/2006 of the European Parliament and the of the council on nutrition and health claims made on foods
2006 · External reference
Understanding the influence of the arabinoxylan-rich psyllium (Plantago ovata) husk on dough elasticity and bread staling: Interplay between biopolymer and water dynamics
10.1016/j.foodhyd.2024.110099 · 2024 · External reference
Quality characteristics and gastrointestinal fate of low fat emulsified sausage formulated with konjac glucomannan/oat β-glucan composite hydrogel
10.1016/j.ijbiomac.2023.124251 · 2023 · External reference
Rapid preparation of fatty acid methyl esters from lipids
1973 · External reference
Role of partial replacement of NaCl by KCl combined with other components on structure and gel properties of porcine myofibrillar protein
10.1016/j.meatsci.2022.108832 · 2022 · External reference
Unresolved reference
2023 · External reference
Replacing animal fat with gels of psyllium fiber and combined linseed oil–psyllium fiber in salamis: Impacts on technological, nutritional, oxidative, and sensory properties
10.3390/foods12132439 · 2023 · External reference
Physicochemical and microbial changes during the manufacturing process of dry-cured lacón salted with potassium, calcium and magnesium chloride as a partial replacement for sodium chloride
10.1016/j.foodcont.2014.10.019 · 2015 · External reference
Designs to balance the effect of order of presentation and first-order carry-over effects in hall tests
10.1111/j.1745-459x.1989.tb00463.x · 1989 · External reference
Development and quality evaluation of chicken patties incorporated with psyllium husk
2013 · External reference
Raspberry extract as a strategy to improve the oxidative stability of pork burgers enriched with omega-3 fatty acids
10.3390/foods12081631 · 2023 · External reference
Metallic-based salt substitutes to reduce sodium content in meat products
10.1016/j.cofs.2020.10.029 · 2021 · External reference
Water distribution and mobility in meat during the conversion of muscle to meat and ageing and the impacts on fresh meat quality attributes - A review
10.1016/j.meatsci.2011.04.007 · 2011 · External reference
Sodium reformulation and its impact on oxidative stability and sensory quality of dry-cured rabbit legs
10.1016/j.meatsci.2021.108485 · 2021 · External reference
Sodium-to-potassium ratio and blood pressure, hypertension, and related factors
10.3945/an.114.006783 · 2014 · External reference
Reducing the sodium content without modifying the quality of beef burgers by adding micronized salt
10.1016/j.foodres.2019.03.044 · 2019 · External reference
Modification of NaCl structure as a sodium reduction strategy in meat products: An overview
10.1016/j.meatsci.2020.108417 · 2021 · External reference
High-power ultrasound, micronized salt, and low KCl level: An effective strategy to reduce the NaCl content of Bologna-type sausages by 50%
10.1016/j.meatsci.2022.109012 · 2023 · External reference
Monosodium glutamate, disodium inosinate, disodium guanylate, lysine and taurine improve the sensory quality of fermented cooked sausages with 50% and 75% replacement of NaCl with KCl
10.1016/j.meatsci.2013.08.024 · 2014 · External reference
Inulin, KCl, and flavor enhancers: An efficient combination to produce prebiotic and low-sodium burgers
10.3389/fanim.2021.657252 · 2021 · External reference
Lactic-fermented tomato ingredient as a multifunctional strategy to improve microbial stability and sensory attributes in KCl-reduced-sodium pork burgers
10.1016/j.meatsci.2026.110120 · 2026 · External reference
Comparative effects of four types of resistant starch on the techno-functional properties of low-fat meat emulsions
10.1016/j.foodchem.2024.141881 · 2025 · External reference
Effects of the hydration state of psyllium husk on the gel properties of pork meat batters under 50% phosphate reduction: Protein molecular interactions and lipid conformational alterations
10.1016/j.meatsci.2026.110132 · 2026 · External reference
Unresolved reference
2012 · External reference
Unresolved reference
2023 · External reference
Unresolved reference
2023 · External reference
Unresolved reference
2023 · External reference
Salt reduction in processed meat products: Integrated strategies and mechanisms to maintain saltiness perception
10.1016/j.tifs.2025.105420 · 2025 · External reference
Textural and sensory properties of low fat pork sausages with added hydrated oatmeal and tofu as texture-modifying agents
10.1016/j.meatsci.2006.07.013 · 2007 · External reference
The properties of poultry batters depending on the amount of water and Plantago ovata husk
2020 · External reference
Effect and mechanism of psyllium husk (Plantago ovata) on myofibrillar protein gelation
10.1016/j.lwt.2020.110651 · 2021 · External reference
