TD-NMR Structural Profiling of Meat and Plant-Based Meat Analog Burgers. [PDF]
J Food SciThe functional properties of food are closely linked to its atomic, molecular, and microstructural characteristics. This study evaluates the potential of time‐domain nuclear magnetic resonance (TD‐NMR) relaxometry as a non‐destructive technique for ...
Wiesman Z, Azachi MH, Oshether T.
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Control of Beany Flavor from Soybean Protein Raw Material in Plant-Based Meat Analog Processing. [PDF]
Foods, 2023 The development of plant-based meat analogs is currently hindered by the beany flavor generated by raw soybean protein and extrusion processing. Wide concern has led to extensive research on the generation and control of this unwanted flavor, as an ...
Yang L, Zhang T, Li H, Chen T, Liu X.
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Evaluation of Rheological and Sensory Characteristics of Plant-Based Meat Analog with Comparison to Beef and Pork [PDF]
Food Science of Animal Resources, 2021 This study explored the physicochemical, textural, and sensorial properties of a meat analog (MA) as compared to beef and pork meats. Results illustrate that MA patties had lower moisture, fat, and protein content, as well as higher ash and crude fiber ...
Allah Bakhsh +4 more
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International Journal of Food Properties, 2019 Ready-to-eat (RTE) products elaborated from beef and meat analog, previously marinated (teriyaki and beer), were subjected to sous vide cooking at different combinations of temperature (70ºC and 80ºC) and time (60, 90 and 120 min for beef; 90, 120 and ...
Francisco C Ibanez +2 more
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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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Physicochemical Characteristics of Meat Analogs Supplemented with Vegetable Oils
Foods, 2023 This study identified the effect of the type and concentration of vegetable oil on the quality of meat analogs and analyzed the differences in their physiochemical characteristics.
Youngjae Cho, Junhwan Bae, Mi-Jung Choi
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Physical and Microstructure Properties of Oyster Mushroom-Soy Protein Meat Analog via Single-Screw Extrusion. [PDF]
Foods, 2020 Single-screw extrusion of a fibrous-structured meat analog from soy proteins added with low-grade oyster mushroom was successful. Satisfactory extrudates were obtained at a barrel temperature of 140 °C, screw speed range of 100–160 rpm, and oyster ...
Mohamad Mazlan M +6 more
europepmc +2 more sources
Restructuring plant-derived composites towards the production of meat-analog based coated fried food
Food ChemistryThis study utilized different plant-based composites to develop restructured meat-analog (MA). Physicochemical, thermal, mechanical, structural, and sensory properties of formulated MA as well as batter-coated fried MAs were studied, and compared with a ...
Michael Ngadi +2 more
exaly +2 more sources
Meat Analog Products: Current Worldwide Scenario and Future Perspectives in Consumption and Regulation [PDF]
FoodsInterest in plant-based diets has grown expressively in different regions of the world. However, the missing regulation for meat analogs may mislead consumers by suggesting that these products are the same as the meat they are replacing.
Tatiana Barbieri Cochlar +5 more
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Effects of Curdlan on 3D-Printed Meat Analogs Based on Stropharia rugosoannulata Mycelium and Pea Protein Isolate: Printability, Rheology, and Texture [PDF]
FoodsStropharia rugosoannulata mycelium is a naturally fibrous and sustainable protein source for meat analogs; however, its weak gel-forming ability and poor extrudability limit its printability and structural stability.
Xin Hu +5 more
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