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
doaj +6 more sources
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.
Biresawdemelash Abera
exaly +5 more sources
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.
Gi-Hyung Ryu
exaly +5 more sources
Construction and Properties of Oil-Loaded Soybean Protein Isolate/Polysaccharide-Based Meat Analog Fibers [PDF]
FoodsRationally designing the fibrous structure of artificial meat is a challenge in enriching the organoleptic quality of meat analogs. High-quality meat analog fibers have been obtained by wet-spinning technique in our previous study, whereas introducing ...
Bin Zhou, Di Wu
exaly +5 more sources
Possibility of Isolated Mung Bean Protein as a Main Raw Material in the Production of an Extruded High-Moisture Meat Analog [PDF]
FoodsAs consumer demand for meat analogs continues to grow, various plant proteins are being explored for their production. This study uses isolated mung bean protein (IMBP) to replace isolated soy protein (ISP), investigating the effects of IMBP content (0%,
Bon-Jae Gu, Yu Zhang
exaly +5 more sources
Enhancing Meat Analog Texture Using Wet‐Spun Fibroin Protein Fibers: A Novel Approach to Mimic Whole‐Muscle Meat [PDF]
Journal of Texture StudiesThe increasing demand for protein‐rich, plant‐based foods has driven the development of meat analogs that closely mimic the texture and mouthfeel of animal meat. While plant‐based fibrils and electrospun silk fibroin fibers have been explored for texture
Chuang R, Naidu A, Galipon J.
exaly +3 more sources
Optimization of High-Moisture Meat Analog Production with the Addition of Isolated Mung Bean Protein Using Response Surface Methodology [PDF]
FoodsMeat analogs focus on sustainable development, mimicking the physical properties and nutritional components of meat. The main objective of this study was to determine the optimal extrusion process parameters for producing high-moisture meat analogs ...
Yu Zhang +3 more
doaj +3 more sources
Effects of mealworm larva composition and selected process parameters on the physicochemical properties of extruded meat analog [PDF]
Food Science and Nutrition, 2021 Mealworm larva (Tenebrio molitor), the most promising edible insect species with low cost and less environmental pollution, can fulfill the flavor and nutrition which are deficient in soy‐based meat analog.
Gi-Hyung Ryu, Sun Young Cho
exaly +3 more sources
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 ...
Bulgaru V +8 more
europepmc +2 more sources
Azodicarbonamide, Hydrogen Peroxide, and l-Ascorbic Acid Aid in the Modification of Protein Texture During High-Moisture Meat Analog Extrusion Processing. [PDF]
J Food SciProtein texturization during high‐moisture extrusion is a complex process. Functional additives, like azodicarbonamide (ADA), hydrogen peroxide (H2O2), and l‐ascorbic acid (AA), play a critical role in modulating protein structure and texture during food
Kamboj A +7 more
europepmc +2 more sources