Mimicking Mechanics: A Comparison of Meat and Meat Analogs [PDF]
FoodsThe texture of meat is one of the most important features to mimic when developing meat analogs. Both protein source and processing method impact the texture of the final product.
Skyler R. St. Pierre, Ellen Kuhl
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Hypotheses concerning structuring of extruded meat analogs [PDF]
Current Research in Food Science, 2023 In this paper, we review the physicochemical phenomena occurring during the structuring processes in the manufacturing of plant-based meat analogs via high-moisture-extrusion (HME).
R.G.M. van der Sman, A.J. van der Goot
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Storage Stability of Meat Analogs Supplemented with Vegetable Oils [PDF]
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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Influence of Microbial Transglutaminase on the Formation of Physico-Chemical Properties of Meat Analogs [PDF]
FoodsWith growing environmental and health concerns surrounding meat consumption, meat analogs have emerged as sustainable and health-conscious alternatives.
Anna Zimoch-Korzycka +5 more
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Three-dimensional characterization of fibrous microstructure in meat analogs using micro-computed X-ray tomography/μCT-based granulometry [PDF]
Frontiers in NutritionThe fibrous microstructure of plant-based meat analogs governs their textural properties, yet quantitative 3D characterization remains limited. In this study, a granulometry-based approach was extended to 3D micro-computed X-ray tomography (μCT) datasets
Xinyu Pan +10 more
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Market Status of Meat Analogs and Their Impact on Livestock Industries [PDF]
Food Science of Animal ResourcesThe 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 ...
Da Young Lee +13 more
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Flavor of extruded meat analogs: A review on composition, influencing factors, and analytical techniques [PDF]
Current Research in Food ScienceMeat analogs are anticipated to alleviate environmental and animal welfare concerns as the demand for meat rises. High moisture extrusion is commonly employed to produce meat analogs, and its flavor could influence consumers’ choice.
Wanrong Jiang, Xiaoyu Yang, Liang Li
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The potentials and challenges of using fermentation to improve the sensory quality of plant-based meat analogs [PDF]
Frontiers in Microbiology, 2023 Despite the advancements made in improving the quality of plant-based meat substitutes, more work needs to be done to match the texture, appearance, and flavor of real meat.
Hosam Elhalis +5 more
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Plant-based meat analogs: A review with reference to formulation and gastrointestinal fate
Current Research in Food Science, 2022 The discussion about the development and consumption of plant-based meat alternatives has been raised since numerous decades and has become the topic of prime concern these days.
Anum Ishaq +3 more
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An Investigation of the Status of Commercial Meat Analogs and Their Ingredients: Worldwide and South Korea [PDF]
Food Science of Animal ResourcesMeat analogs are a burgeoning industry, with plant-based meat analogs, insect-based meat analogs, algae-based meat analogs, mycoprotein-based meat analogs, and cell-based meat analogs.
Da Young Lee +9 more
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