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Meat Analogues: Types, Methods of Production and Their Effect on Attributes of Developed Meat Analogues
Population explosion and low purchasing power of people in develo** nations are a reason for low affordability of sources of high biological value...
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Valorization of plant proteins for meat analogues design—a comprehensive review
Animal proteins from meat and its stuffs have recently been one of main concerns in the drive for sustainable food production. This viewpoint...
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Plant-Based Protein Meat Analogues
Plant-based meat analogues are products that mimic the appearance, flavour, mouthfeel, fibrous texture, and chemical characteristics of meat products...
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Pea protein–sugar beet pectin binders can provide cohesiveness in burger type meat analogues
Methylcellulose is commonly used in meat analogues for binding ingredients. In this study, we compared the binding properties of a methylcellulose...
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Effects of Feed Moisture Content on the Physical and Nutritional Quality Attributes of Sunflower Meal-based High-Moisture Meat Analogues
Adding value to food industry by-products, like sunflower meal (SFM), through their utilization as ingredients in new food products can improve...
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Effect of Whole Tomato Powder or Tomato Peel Powder Incorporation on the Color, Nutritional, and Textural Properties of Extruded High Moisture Meat Analogues
Soy protein based high moisture meat analogues (HMMAs) were made by extrusion, with incorporation of 0, 5, 10, and 20% whole tomato powder (WTP) or...
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Novel plant proteins used in 3D printed meat analogues: relationship between protein physicochemical and functional characteristics
Protein isolates from canola (CAPI), chickpea (CHPI), and potato (PPI), were characterized and implemented in a 3D printed meat analogue formulation...
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Structure Design for Improving the Characteristic Attributes of Extruded Plant-Based Meat Analogues
Meat is a major source of high protein food for human beings, but livestock animals inevitably have negative consequences for environmental change....
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Production of plant-based meat: functionality, limitations and future prospects
Plant-based meat alternatives have been considered from past years, but recently gained much importance in research development and food industries....
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Impact of fermentation of okara on physicochemical, techno-functional, and sensory properties of meat analogues
As a result of agri-food production, large quantities of organic waste are produced in the form of press cakes (by-products of plant-based drink...
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Ingredients and Formulation of Cultivated Meat Products
The cultivated meat production chain has been develo** in recent years. For consumers to adopt the consumption of meat products derived from...
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Plant-based meat analogues: from niche to mainstream
Meat analogues are gradually moving from niche to mainstream products. These products are gaining popularity due to surging consumer demand for...
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Effect of the physical fibrillated sweet potato (Ipomoea batatas) stem on the plant-based patty analogues
In this study, a dietary fiber extracted from sweet potato stems ( Ipomoea batatas , PS) was evaluated for its ability to improve the quality of...
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Intrinsic and extrinsic attributes that influence choice of meat and meat products: techniques used in their identification
The aim of this work was to determine the main sensory and non-sensory attributes that influence choice of meat and meat products, and to review the...
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Patents and Innovations in Cultivated Meat Production
This chapter presents the technological map** of cultivated meat production. A patent search was carried out in the Derwent Innovations Index...
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Global and Regional Policies for Cultivated Meat
The objective of this chapter is to study how public policies and governance actions may be addressed to support and accelerate the transition to...
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When and how should low acyl gellan gum be added to the protein blends to improve meat analogue texture?
The addition of hydrocolloids to protein blends may improve the formation of structure of products formed upon heating and shearing, and thus could...
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Microcarriers and Scaffolds in Cultivated Meat Production
The role of scaffolds in cultivated products is to provide structural support for cells as is observed in the extracellular matrix in living organs....
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Studies on Meat Alternatives with a Focus on Structuring Technologies
Develo** meat alternatives has recently become a popular topic in the food and research communities. In this review, we summarized and focused on...
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Physico-chemical and Textural Properties of 3D Printed Plant-based and Hybrid Soft Meat Analogs
This study investigated the physico-chemical and textural properties of 3D-printed pea protein-only and pea protein-chicken-based hybrid meat...
