Potential of Cricket () Flour as a Lean Meat Replacer in the Development of Beef Patties.

This study examined the incorporation of cricket () flour (CF) (0, control; 5.0%, CF5.0; 7.

Use of yellow mombin (Spondias mombin L.) in marination: Effect on quality properties of Boston butt pork during refrigerated storage.

This research aimed to evaluate the effect of yellow mombin (Spondias mombin L.) juice as a marinade liquid on the quality properties of Boston butt pork during refrigerated storage. Yellow mombin juice was used as a marinade liquid at different concentrations: 0% (C0), 50% (C50), 75% (C75), and 100% (C100) in Boston butt pork samples which were analyzed for technological properties, proximate composition, and sensory characteristics on day 0 of storage.

Effect of different strategies of Lactobacillus plantarum incorporation in chorizo sausages.

Background: Chorizo is a high-value Spanish-type dry fermented sausage, highly appreciated by consumers. In this kind of product, Lactobacillus plantarum plays an important role in the fermentation process and can also be considered as a probiotic. The impact of different strategies for incorporating probiotic L.