Traceability of meat products with incorporated functional ingredients
T. K. Kulazhanov,
L. K. Baibolova,
M. S. Serikkyzy
et al.
Abstract:The demand for natural and functional food products is constantly increasing, driving the research on new ingredients and technologies to enhance the quality and safety of meat products. This literature review focuses on the application of new functional ingredients and traceability of meat products to ensure their quality. The study examines the surface treatment of meat with bioactive substances such as dihydroquercetin from Larix sibirica Ledeb, rosemary extract (Rosmarinus officinalis), and distilled rose … Show more
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