Quality Characteristics of Meat Analogs through the Incorporation of Textured Vegetable Protein: A Systematic Review [PDF]
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
doaj +2 more sources
Use of Pea Proteins in High-Moisture Meat Analogs: Physicochemical Properties of Raw Formulations and Their Texturization Using Extrusion. [PDF]
FoodsA new form of plant-based meat, known as ‘high-moisture meat analogs’ (HMMAs), is captivating the market because of its ability to mimic fresh, animal muscle meat.
Plattner BJ +6 more
europepmc +2 more sources
Cyclodextrins produced by cyclodextrin glucanotransferase mask beany off-flavors in plant-based meat analogs. [PDF]
PLoS ONE, 2022 The widening gap between the supply and demand for meat products has increased the need to produce plant-based meat analogs as protein sources. Meat analogs are principally composed of soy-based textured vegetable proteins.
Kiyota Sakai +3 more
doaj +3 more sources
An Investigation of the Status of Commercial Meat Analogs and Their Ingredients: Worldwide and South Korea. [PDF]
Food Sci Anim ResourMeat 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.
Lee DY +9 more
europepmc +2 more sources
Effect of Litsea cubeba and Cinnamon Essential Oil Nanoemulsion Coatings on the Preservation of Plant-Based Meat Analogs. [PDF]
FoodsPlant-based meat analogs (PBMAs) are promising sustainable food sources. However, their high moisture and protein contents make them prone to microbial deterioration, limiting their shelf life and sensory appeal.
Zhu Y +8 more
europepmc +2 more sources
Plant-based meat analogs: color challenges and coloring agents
Food, Nutrition and HealthInterest in transitioning from animal-based to plant-based diets has surged due to ethical, environmental, and health considerations. Despite this shift, mimicking the appearance of real meat in plant-based alternatives presents significant challenges ...
Haizhou Wu +3 more
doaj +2 more sources
Effect of Pea Protein Isolate-Soybean Meal Ratio on Fiber Structure and Texture Properties of High-Moisture Meat Analogs. [PDF]
FoodsInadequate fibrous attributes and prohibitive pricing are pivotal barriers to the broader market penetration of meat analogs (MAs). This research endeavors to address these impediments by formulating a blend of cost-effective soybean meal (SM) and pea ...
Wang Z, Tian Y, Lou F, Guo Z.
europepmc +2 more sources
Optimizing Protein Fiber Spinning to Develop Plant-Based Meat Analogs via Rheological and Physicochemical Analyses [PDF]
Foods, 2023 The substitution of meat products in the human diet with plant-based analogs is growing due to environmental, ethical, and health reasons. In this study, the potential of fiber-spinning technology was explored to spin protein fiber mimicking the ...
Kartik Joshi +5 more
doaj +2 more sources
Investigating the Potential of Full-Fat Soy as an Alternative Ingredient in the Manufacture of Low- and High-Moisture Meat Analogs [PDF]
Foods, 2023 The increase in meat consumption could adversely affect the environment. Thus, there is growing interest in meat analogs. Soy protein isolate is the most common primary material to produce low- and high-moisture meat analogs (LMMA and HMMA), and full-fat
Yung-Hee Jeon, Bon-Jae Gu, Gi-Hyung Ryu
doaj +2 more sources
Electrospun fibers of zein and pea protein to create high-quality fibrous structures in meat analogs. [PDF]
Front Bioeng BiotechnolIntroduction The importance of developing plant-based meat similar to animal meat lies in the fact that sensory similarity is a crucial factor in encouraging consumers to adopt this alternative.
da Trindade LG +3 more
europepmc +2 more sources