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Strategies to improve meat-like properties of meat analogs meeting consumers’ expectations
Biomaterials, 2022Due to environmental and ethical concerns, meat analogs represent an emerging trend to replace traditional animal meat. However, meat analogs lacking specific sensory properties (flavor, texture, color) would directly affect consumers' acceptance and purchasing behavior.
Yan Ping Chen +3 more
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Materials Properties, Oral Processing, and Sensory Analysis of Eating Meat and Meat Analogs
Annual Review of Food Science and Technology, 2022To increase the appeal of plant protein–based meat analogs, further progress needs to be made in their sensory perception. Given the limited number of studies on meat analogs, this review focuses on structure, oral processing, and sensory perception of meat and subsequently translates the insights to meat analogs.
Jovan, Ilić +4 more
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Food Chemistry
The development of mealworm-containing meat analogs with an improved fibrous structure and texture remains challenging due to the inherent properties of mealworms.
Chhychhy Chao +5 more
semanticscholar +1 more source
The development of mealworm-containing meat analogs with an improved fibrous structure and texture remains challenging due to the inherent properties of mealworms.
Chhychhy Chao +5 more
semanticscholar +1 more source
Meat analogs: Protein restructuring during thermomechanical processing
Comprehensive Reviews in Food Science and Food Safety, 2021Abstract Increasing awareness of inefficient meat production and its future impact on global food security has led the food industry to look for a sustainable approach. Meat products have superior sensorial perception, because of their molecular composition and fibrous structure.
Akashdeep Singh Beniwal +4 more
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Food Chemistry, 2021
Plant-based meat analogs are likely to have different gastrointestinal fates than real meat products due to differences in their compositions and structures. Here, we compared the gastrointestinal fate of ground beef and ground beef analogs using the INFOGEST in vitro digestion model, focusing on differences in microstructure, physicochemical ...
Hualu, Zhou +4 more
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Plant-based meat analogs are likely to have different gastrointestinal fates than real meat products due to differences in their compositions and structures. Here, we compared the gastrointestinal fate of ground beef and ground beef analogs using the INFOGEST in vitro digestion model, focusing on differences in microstructure, physicochemical ...
Hualu, Zhou +4 more
openaire +2 more sources
The Journal of the Science of Food and Agriculture
BACKGROUND Understanding the relationship between the perceived sensory attributes and measurable instrumental properties is crucial for replicating the distinct textures of meat in plant-based meat analogs. In this study, plant-based patties composed of
You-Young Lee +6 more
semanticscholar +1 more source
BACKGROUND Understanding the relationship between the perceived sensory attributes and measurable instrumental properties is crucial for replicating the distinct textures of meat in plant-based meat analogs. In this study, plant-based patties composed of
You-Young Lee +6 more
semanticscholar +1 more source
Meat and dairy analogs from vegetable proteins
Journal of the American Oil Chemists' Society, 1979AbstractThe enormous pressures for protein food products in the coming decades, brought on by world population increases, will be solved through the extension of traditional animal protein foods with vegetable proteins and through the development of food products based on vegetable proteins alone.
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The Journal of the Science of Food and Agriculture
BACKGROUND High moisture meat analog (HMMA) products processed using extrusion have become increasingly popular in the last few years. Because the formation of disulfide bonds is believed to play a critical role in the texturization mechanism, this study
J. Richter +5 more
semanticscholar +1 more source
BACKGROUND High moisture meat analog (HMMA) products processed using extrusion have become increasingly popular in the last few years. Because the formation of disulfide bonds is believed to play a critical role in the texturization mechanism, this study
J. Richter +5 more
semanticscholar +1 more source
Journal of Food Science
ABSTRACT Conventional meat production faces major sustainability challenges due to extensive land use and high greenhouse gas emissions, while processed meats raise health concerns associated with saturated fat consumption.
Ruyuan Zhang, Yang Zhang
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ABSTRACT Conventional meat production faces major sustainability challenges due to extensive land use and high greenhouse gas emissions, while processed meats raise health concerns associated with saturated fat consumption.
Ruyuan Zhang, Yang Zhang
openaire +2 more sources