Open access
Aug 2026
Characterization of porcine heart for the development of taste-rich and bioactive hydrolyzates using sequential hydrolysis
The increasing production in global meat industry requires strategies to minimize the economic and environmental impact of slaughterhouse by-products. The main objective of this research was to characterize porcine heart as a raw material for developing functional and taste-rich ingredients through sequential hydroly...
Manuel Ignacio López-Martínez, Javier Calvo-Sánchez, F. Toldrá et al.
· Journal of food science and... · 0 citations