Meat analog as future food: a review [PDF]
Journal of Animal Science and Technology, 2020 The definition of meat analog refers to the replacement of the main ingredient with other than meat. It also called a meat substitute, meat alternatives, fake or mock meat, and imitation meat.
Ishamri Ismail +2 more
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Characterization of Plant-Based Raw Materials Used in Meat Analog Manufacture [PDF]
FoodsThe purpose of this research was to investigate the characteristics of different plant-based sources rich in protein, chickpea flour (CPF), hazelnut oil cake (HOC), soy protein isolate (SPI) and concentrate (SPC), and pea protein isolate (PPI) for their ...
Viorica Bulgaru +8 more
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Synergistic effects of laccase and pectin on the color changes and functional properties of meat analogs containing beet red pigment [PDF]
Scientific Reports, 2022 The widening gap between current supply of meat and its future demand has increased the need to produce plant-based meat analogs. Despite ongoing technical developments, one of the unresolved challenges of plant-based meat analogs is to safely and ...
Kiyota Sakai +3 more
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Market Status of Meat Analogs and Their Impact on Livestock Industries. [PDF]
Food Sci Anim ResourThe alternative meat industry, which aims to replace traditional livestock products, is experiencing growth. However, information regarding this industry remains limited, and plant-based meat analogs that have already entered the market are not growing as rapidly as initially anticipated.
Lee DY +13 more
europepmc +5 more sources
Agritech, 2012 Meat analog is usually made of soybean protein. The local legumes (i.e. cowpeas) could be used as the source of protein that substitute soybean protein for meat analog raw material.
Eri Yusniardi, Bayu Kanetro, Agus Slamet
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Physical, Chemical, and Sensory Characteristics of Chicken Sausage with Analog Meat Substitution
Industria: Jurnal Teknologi dan Manajemen Agroindustri, 2021 This research was conducted to make chicken sausage substitution using analog meat from gluten, soy protein isolate, wheat flour, Anjasmoro soybean, and gembili tuber flour to reduce chicken meat used and produce sausages with the same quality.
Herlina +2 more
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Meat Substitute Markets: A Comparative Analysis of Meat Analogs in Austria [PDF]
Foods, 2023 The consumption of meat substitutes has significantly grown over the last decade. To understand the extent to which plant-based meat alternatives can already substitute conventional meat in terms of price and nutritional value, detailed knowledge of current market offerings is essential. We conducted an analysis of 38 plant-based minced products and 36
Christof Falkenberg +3 more
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Effects of Process Variables on the Physicochemical, Textural, and Structural Properties of an Isolated Pea Protein-Based High-Moisture Meat Analog [PDF]
Foods, 2023 This study investigated the optimal extrusion conditions required to produce an isolated pea protein (IPP)-based meat analog. High-moisture extrusion cooking (HMEC) was performed.
Yu Zhang, Gi Hyung Ryu
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Storage Stability of Meat Analogs Supplemented with Vegetable Oils
Foods, 2023 The addition of various oils to meat analog has been an important topic to improving its juiciness and tenderness. However, this causes a concern about oil leaching from the meat analog during long-term storage.
Youngjae Cho +3 more
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Effect of roasting temperature and soaking time on the nutritional, antinutrional and sensory properties of protein-based meat analog from lupine [PDF]
HeliyonWhite lupine is a legume crop rich in adequate valuable nutrient profiles especially used as a possible source of proteins where animal-based proteins are scarce.
Dessalew Birlew Ayalew +2 more
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