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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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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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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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
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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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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
Christof Falkenberg +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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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 +6 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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