Titlebook: Hand Book of Processed Functional Meat Products; Sajad A. Rather,F. A. Masoodi Book 2024 The Editor(s) (if applicable) and The Author(s),

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Design and Development of Meat-Based Functional Foods,ng ingredient interactions, stability during processing and storage, and regulatory compliance. Advanced processing technologies, such as high-pressure processing, sous-vide cooking, and extrusion, are utilized to enhance ingredient incorporation, improve product texture, and extend shelf life while

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Low-Salt Meat Products,s alternatives or salt mixtures had synergistic effects, thereby could be a suitable strategy in the production of low-salt meat products. In addition to this, novel non-thermal processing technologies such as ultrasound application, high-pressure processing, pulsed electric field, and basic electro

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Cultured Meat, The discussion broadens to encompass market dynamics and legislation, elucidating the evolving aspects and regulatory frameworks within the European Union and the United States. Health and safety considerations, including contamination risks, dysregulation, antibiotic resistance, and nutritional ch

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Reduction of Carcinogenic N-Nitroso Compounds (NOCs) and Polycylic Aromatic Hydrocarbons (PAHs) in urations which can help in minimizing the production of these carcinogenic compounds. Furthermore, advancements in food technology and processing techniques offer promising avenues for mitigating the formation of these harmful compounds. Innovative approaches, such as the use of natural antioxidants