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Title: An overview of factors affecting the quality of beef meatballs: processing and preservation
Authors: Meng, X.
Wu, D.
Zhang, Z.
Wang, H.
Wu, P.
Xu, Z.
Gao, Z.
Mintah, B. K.
Dabbour, M.
Keywords: Beef meatballs;Processing;Quality;Storage and preservation
Issue Date: 2022
Publisher: John Wiley & Sons, Inc
Citation: Food Science & Nutrition, 10 (6), 1981-1974
Abstract: Beef meatball (BM) is a traditional delicious snack with rich nutrition and unique flavor, making it a preferred choice for most consumers. However, the quality of BM is easily affected by many factors, such as the processing, storage, and preservation, which limit the competitive positioning with respect to its market. Therefore, it is essential to pay attention to each step during the processing of BMs. Based on previous studies, this systematic review focuses on the effect of key processing factors (including raw materials and ingredients, beating, cooking methods, storage, and preservation) on the quality of BMs. Additionally, this study assessed the effect of each process factor on the physicochemical, sensory, nutritional, and safety attributes of BMs. Finally, the existing review will be beneficial in examining/describing the factors impacting the quality of BMs during processing, which would provide theoretical reference and scientific basis for the standardization and industrialization of BMs
ISSN: 2048-7177
Journal Name: Food Science & Nutrition
Appears in Collections:Food Research Institute

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