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Meat Analog: A Review

Critical Reviews in Food Science and Nutrition, 2013
The health-conscious consumers are in search of nutritious and convenient food item which can be best suited in their busy life. The vegetarianism is the key for the search of such food which resembles the meat in respect of nutrition and sensory characters, but not of animal origin and contains vegetable or its modified form, this is the point when ...
O P, Malav, S, Talukder, P, Gokulakrishnan, S, Chand   +3 more
openaire   +2 more sources

Strategies to improve meat-like properties of meat analogs meeting consumers’ expectations

Biomaterials, 2022
Due to environmental and ethical concerns, meat analogs represent an emerging trend to replace traditional animal meat. However, meat analogs lacking specific sensory properties (flavor, texture, color) would directly affect consumers' acceptance and purchasing behavior.
Yan Ping Chen, Xi Feng, Imre Blank, Yuan Liu   +3 more
openaire   +2 more sources

Materials Properties, Oral Processing, and Sensory Analysis of Eating Meat and Meat Analogs

Annual Review of Food Science and Technology, 2022
To increase the appeal of plant protein–based meat analogs, further progress needs to be made in their sensory perception. Given the limited number of studies on meat analogs, this review focuses on structure, oral processing, and sensory perception of meat and subsequently translates the insights to meat analogs.
Jovan, Ilić, Ilija, Djekic, Igor, Tomasevic, Filip, Oosterlinck, Marco A, van den Berg   +4 more
openaire   +2 more sources

Digestibility and gastrointestinal fate of meat versus plant-based meat analogs: An in vitro comparison

Food Chemistry, 2021
Plant-based meat analogs are likely to have different gastrointestinal fates than real meat products due to differences in their compositions and structures. Here, we compared the gastrointestinal fate of ground beef and ground beef analogs using the INFOGEST in vitro digestion model, focusing on differences in microstructure, physicochemical ...
Hualu, Zhou, Yuying, Hu, Yunbing, Tan, Zhiyun, Zhang, David Julian, McClements   +4 more
openaire   +2 more sources

Meat and dairy analogs from vegetable proteins

Journal of the American Oil Chemists' Society, 1979
AbstractThe enormous pressures for protein food products in the coming decades, brought on by world population increases, will be solved through the extension of traditional animal protein foods with vegetable proteins and through the development of food products based on vegetable proteins alone.
openaire   +2 more sources

Application of Emulsion Gels in Healthier Meat and Meat Analog Products: Advances, Challenges, and Prospects

Journal of Food Science
ABSTRACT Conventional meat production faces major sustainability challenges due to extensive land use and high greenhouse gas emissions, while processed meats raise health concerns associated with saturated fat consumption.
Ruyuan Zhang, Yang Zhang
openaire   +2 more sources

Meat and plant-based meat analogs: Nutritional profile and in vitro digestion comparison

Food Hydrocolloids, 2023
Cuixia Sun, Yixin Zheng
exaly  

Development of meat analogs: Focus on the current status and challenges of regulatory legislation

Comprehensive Reviews in Food Science and Food Safety, 2023
Mingwu Zang
exaly  

Structure analysis and quality evaluation of plant‐based meat analogs

Journal of Texture Studies, 2023
Yapeng Fang, Saiya Li, Jialing Fu
exaly  

High moisture extrusion of vegetable proteins for making fibrous meat analogs: A review

Food Reviews International, 2023
Vanessa Jury, Valerie Guyony
exaly