Results 41 to 50 of about 3,176,373 (309)

Sensory Evaluation of Plant-Based Meat: Bridging the Gap with Animal Meat, Challenges and Future Prospects

, 2023
Globally, the demand for plant-based meat is increasing rapidly as these products are becoming quite popular among vegans and vegetarians. However, its development is still in the early stage and faces various technological challenges; the imitation of ...
Md. Jakir Hossain, Amm Nurul Alam, Swati Kumari, Eun-Yeong Lee, Seon-Tea Joo, Young-Hwa Hwang   +5 more
core   +1 more source

Nutritional Value and Physicochemical Characteristics of Alternative Protein for Meat and Dairy—A Review

Foods, 2022
In order to alleviate the pressure on environmental resources faced by meat and dairy production and to satisfy the increasing demands of consumers for food safety and health, alternative proteins have drawn considerable attention in the food industry ...
Yan Zeng, Enhui Chen, Xuewen Zhang, Demao Li, Qinhong Wang, Yuanxia Sun   +5 more
doaj   +1 more source

Prospectus of cultured meat—advancing meat alternatives [PDF]

Journal of Food Science and Technology, 2010
The in vitro production of meat is probably feasible with existing tissue engineering techniques and may offer health and environmental advantages by reducing environmental pollution and land use associated with current meat production systems. By culturing loose myosatellite cells on a substrate, it is probably possible to produce cultured meat by ...
Zuhaib Fayaz Bhat, Hina Fayaz
openaire   +1 more source

Substitution of cooked kidney beans or ground beef in hypercholesterolemic high fat diets reduces plasma and liver lipids in hamsters

Food Production, Processing and Nutrition, 2023
This study examined the physiological effects of replacing some of the casein with either a plant based, animal or combination of protein sources in a high-fat diet fed to golden Syrian hamsters.
John W. Finley, Darryl Holliday, Hyunsook Kim, Priscila Leal da Silva Alves, Dong-Yan Shao, Glenn Bartley, Wallace Yokoyama   +6 more
doaj   +1 more source

Red meat and colon cancer : should we become vegetarians, or can we make meat safer ? [PDF]

, 2011
The effect of meat consumption on cancer risk is a controversial issue. However, recent meta-analyses show that high consumers of cured meats and red meat are at increased risk of colorectal cancer.
Denis E. Corpet, Corpet, Denis, Corpet, Denis E.   +2 more
core   +1 more source

Preliminary Results about Lamb Meat Tenderness Based on the Study of Novel Isoforms and Alternative Splicing Regulation Pathways Using Iso-seq, RNA-seq and CTCF ChIP-seq Data

, 2022
Tenderness is an important indicator of meat quality. Novel isoforms associated with meat tenderness and the role of the CCCTC-binding factor (CTCF) in regulating alternative splicing to produce isoforms in sheep are largely unknown.
Zehu Yuan, Xiukai Cao, Xiaoyang Lv, Wei Sun, Ling Ge, Shanhe Wang, Weibo Zhang   +6 more
core   +1 more source

Alternative Proteins and the (Non)Stuff of “Meat” [PDF]

Gastronomica, 2016
Beyond Meat, a food technology company based in California, is currently developing a range of plant-based proteins that aim to provide more sustainable, ethical, and healthful alternatives to conventional meat. Its products are also aiming to be viscerally equivalent in terms of their meatlike taste, texture, and overall sensory experience.
openaire   +3 more sources

A taste of cell-cultured meat: a scoping review

Frontiers in Nutrition
Cell-cultured meat (CM) is a novel meat product grown in vitro from animal cells, widely framed as equivalent to conventional meat but presented as produced in a more sustainable way.
K. V. To, C. C. Comer, S. F. O’Keefe, J. Lahne   +3 more
doaj   +1 more source

Alternative Proteins: Market Research on Consumer Trends and Emerging Landscape

Meat and Muscle Biology, 2020
Meat and poultry consumption is set for global growth with increased demand. However, today’s market trends demonstrate that new consumers are interested in alternative proteins (i.e., non–animal-derived/plant proteins).
Audrey Searing, Chloe Watson, Jill McKeague, Poulson Joseph   +3 more
doaj   +2 more sources

Introducing insect- or plant-based dinner meals to families in Denmark: study protocol for a randomized intervention trial

Trials, 2022
Background Plant- and insect-based foods are promising alternative protein sources. Previous studies have shown that introducing plant-based foods to the diet can reduce meat intake, but no such intervention has explored the effects of insect-based foods.
Cassandra Maya, Luís Miguel Cunha, Ana Isabel de Almeida Costa, Teun Veldkamp, Nanna Roos   +4 more
doaj   +1 more source