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
exaly +7 more sources
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
doaj +5 more sources
Physicochemical Characteristics of Meat Analogs Supplemented with Vegetable Oils [PDF]
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
doaj +5 more sources
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
doaj +5 more sources
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
doaj +4 more sources
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.
Nauman Khalid, Shafeeqa Irfan
exaly +3 more sources
Foods, 2022 Meat analogs produced through extruded products, such as texture vegetable protein (TVP) with the addition of various plant-based ingredients are considered the products that have great potential for replacing real meat.
Eunyeong Lee +2 more
exaly +3 more sources
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
Falkenberg C +3 more
europepmc +4 more sources
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
doaj +2 more sources
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
doaj +2 more sources