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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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Non-linear rheology reveals the importance of elasticity in meat and meat analogues
The interest in plant-based meat analogues as an alternative to meat is currently growing. Rheological benchmarking is used to reveal how closely...
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Assessing the Mycotoxin-related Health Impact of Shifting from Meat-based Diets to Soy-based Meat Analogues in a Model Scenario Based on Italian Consumption Data
The aim of this study was to assess the risk of replacing meat with plant-based analogues with respect to mycotoxin exposure, as a proof of concept...
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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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Dry Fractionation of Plant-Based Proteins for Better Meat Analogue Applications
Purpose of ReviewWith the increasing global demand for protein, there is a critical need to make nutritious and cost-effective protein from...
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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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Microbiological status of vegan ground meat products from German retail
The microbiological status of 10 raw plant-based ground meat products was assessed to obtain insight into contamination levels and the types of...
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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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Let them Eat Cultured Meat: Diagnosing the Potential for Meat Alternatives to Increase Inequity
Given the substantial contribution of livestock agriculture to global greenhouse gas (GHG) emissions, significant changes in that sector will likely...
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Integrated rumen microbiome and serum metabolome analysis responses to feed type that contribution to meat quality in lambs
BackgroundLifestyle factors, such as diet, are known to be a driver on the meat quality, rumen microbiome and serum metabolites. Rumen microbiome...
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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...
