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Palabras clave – provistas por la editorial

oleogel; emulsion gel; dry fermented sausages; healthier lipid content; chia oil; olive oil; spice; ingredient; colour; ready-to-cook; meat preparation; meat extenders; meat products; meat substitutes; sustainability; plant-based proteins; insects; by-products; pulses; mushrooms; beef burgers; soluble fiber; TPA; consumer evaluation; fatty acid composition; Juniperus communis L.; essential oil; sodium nitrite; dry fermented sausage; traditional wet market; food product’s label; nutritional information; willingness to pay; meat; authentication; triacylglycerols; ambient mass spectrometry; DNA; PCR; iota carrageenan; chemical composition; consumer acceptance; descriptive analysis; ham; ostrich; phosphate; polysaccharide; processed; restructured meat; sensory profile; plant-based meat analog; commercial texture vegetable protein; texture soy isolate protein; methylcellulose; phosphate elimination; emulsified meat products; proteins; standardized meat matrix; clean label; nitrites alternatives; phosphates alternatives; coffee by-products; chicken burger; meat formulation; cooking yield; volatile compounds; warmed off-flavours; n/a