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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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 ...
Christof Falkenberg +3 more
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Advancements in plant based meat analogs enhancing sensory and nutritional attributes. [PDF]
NPJ Sci FoodThe burgeoning demand for plant-based meat analogs (PBMAs) stems from environmental, health, and ethical concerns, yet replicating the sensory attributes of animal meat remains challenging.
Jang J, Lee DW.
europepmc +2 more sources
Plant-based meat analogs: A review with reference to formulation and gastrointestinal fate [PDF]
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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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
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Effects of Cassava and Modified Starch on the Structural and Functional Characteristics of Peanut Protein-Based Meat Analogs. [PDF]
FoodsMeat analog manufacturing via high-moisture extrusion technology is a complex process wherein the properties of protein materials constitute a critical determining factor.
Su Y +7 more
europepmc +2 more sources
Physico-Chemical Properties and Storage Stability of an Emulsion as a Fat Replacer in Meat Analogs during the Freezing Storage [PDF]
Foods, 2022 This study determined the effects of physicochemical and microbial properties of emulsion as a fat replacer in meat analogs during freezing storage. Meat analogs were prepared with different fat replacers: vegetable oil (O) for control, oil in water ...
Hyeseung Jeong +5 more
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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
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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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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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