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 +2 more
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
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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
doaj +5 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.
Allah Bakhsh +2 more
exaly +5 more sources
Technological interventions in improving the functionality of proteins during processing of meat analogs [PDF]
Frontiers in Nutrition, 2022 Meat analogs have opened a new horizon of opportunities for developing a sustainable alternative for meat and meat products. Proteins are an integral part of meat analogs and their functionalities have been extensively studied to mimic meat-like ...
Pavan Kumar +12 more
doaj +3 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
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
doaj +3 more sources
Predicting the Textural Properties of Plant-Based Meat Analogs with Machine Learning [PDF]
Foods, 2023 Plant-based meat analogs are food products that mimic the appearance, texture, and taste of real meat. The development process requires laborious experimental iterations and expert knowledge to meet consumer expectations.
Sezin Kircali Ata +6 more
doaj +3 more sources
Qualitative and Antioxidant Evaluation of High-Moisture Plant-Based Meat Analogs Obtained by Extrusion [PDF]
FoodsThis study investigated meat analogs produced by high-moisture extrusion from mixtures of pea protein isolate and soryz flour, and chickpea flour and hazelnut meal in a 1:1 ratio, at two distinct heating temperature profiles: 40-60-80-100 °C and 60-80 ...
Viorica Bulgaru +8 more
doaj +4 more sources