Addition of Natural Extracts with Antioxidant Function to Preserve the Quality of Meat Products by Elisa Rafaela Bonadio Bellucci, Camila Vespúcio Bis-Souza, Rubén Domínguez, Roberto Bermúdez, Andrea Carla da Silva Barretto

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Better use of caiman yacare carcass and physical-chemical characterization of mechanically separated meat by Gilmar Borges de Paiva, Elisa Rafaela Bonádio Bellucci, Marco Antônio Trindade, Javier Teles Romero, Andrea Carla da Silva Barretto

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L-lysine and dietary fiber improve the physicochemical properties of sausage without added phosphate and reduced salt levels by Carlos Alberto Alves Junior, Elisa Rafaela Bonadio Bellucci, João Marcos dos Santos, Marcello Lima Bertuci, Andrea Carla da Silva Barretto

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Use of Turkey Meat Affected by White Striping Myopathy for the Development of Low-Fat Cooked Sausage Enriched with Chitosan by Larissa Tátero Carvalho, José M. Lorenzo, Francisco Allan L. de Carvalho, Elisa Rafaela Bonadio Bellucci, Marco Antonio Trindade, Rubén Domínguez

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Natural colorants improved the physicochemical and sensorial properties of frozen Brazilian sausage (linguiça) with reduced nitrite by Elisa Rafaela Bonadio Bellucci, Tiago Luís Barretto, José Manuel Lorenzo Rodriguez, Camila Vespúcio Bis-Souza, Francisco Jose Barba, Andrea Carla da Silva Barretto

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