Exploring the Health Effects of New Additive- and Allergen-Free Reformulated Cooked Meat Products: Consumer Survey, Clinical Trial, and Perceived Satiety
These findings suggest that the new additive- and allergen-free reformulated meat products may offer potential oxidative and anti-inflammatory benefits to consumers.
Authors
- Gaspar Ros (ORCID: https://orcid.org/0000-0002-8894-4481)
- Gema Nieto (ORCID: https://orcid.org/0000-0003-2349-2899)
- Antonio Avellaneda
- Pablo Ayuso (ORCID: https://orcid.org/0009-0008-0712-9903)
- Domingo Miranzo
- Jhazmin Quizhpe (ORCID: https://orcid.org/0009-0005-0965-2835)
- Fani Yepes
Institutions
- Universidad de Murcia (ES)
Publication Details
- Journal
- Nutrients
- Published
- 2025-05-08
- DOI
- https://doi.org/10.3390/nu17101616
- Primary Topic
- Consumer Attitudes and Food Labeling
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- Centro para el Desarrollo Tecnológico Industrial