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
doaj +2 more sources
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
doaj +2 more sources
Effects of Curdlan on 3D-Printed Meat Analogs Based on Stropharia rugosoannulata Mycelium and Pea Protein Isolate: Printability, Rheology, and Texture [PDF]
FoodsStropharia rugosoannulata mycelium is a naturally fibrous and sustainable protein source for meat analogs; however, its weak gel-forming ability and poor extrudability limit its printability and structural stability.
Xin Hu +5 more
doaj +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
Sensory properties and consumer acceptance of plant-based meat, dairy, fish and eggs analogs: a systematic review [PDF]
Frontiers in Sustainable Food Systems, 2023 IntroductionOver the past years, several efforts have been made to formulate and develop plant-based substitutes of animal-based products in response to environmental changes, health issues and animal welfare.
Marta Appiani +2 more
doaj +2 more sources
Current Technologies and Future Perspective in Meat Analogs Made from Plant, Insect, and Mycoprotein Materials: A Review [PDF]
Food Science of Animal ResourcesThis study reviewed the current data presented in the literature on developing meat analogs using plant-, insect-, and protein-derived materials and presents a conclusion on future perspectives.
Da Young Lee +9 more
doaj +2 more sources
Meat-derived patties and plant-based meat analogs from Brazil: Are the labels accurate for protein and lipid content? [PDF]
Brazilian Journal of Food TechnologyAlthough meat is the primary source of animal protein in the human diet, concerns about its environmental impact and the growing global population have led to the development of alternative proteins and meat analogs.
Eduardo Leonarski +5 more
doaj +3 more sources
Foods, 2020 Growing demand for sustainable food has led to the development of meat analogs to satisfy flexitarians and conscious meat-eaters. Successful combinations of functional ingredients and processing methods result in the generation of meat-like sensory ...
Martina Fiorentini +2 more
doaj +2 more sources
Health implications of plant-based meat analogs
With increasing awareness and concerns related to the adverse environmental impact of conventional methods for meat production, animal welfare issues, and sustainability of food supply, plant-based meat analogs are widely regarded as potential candidates
Mehta, Nitin +7 more
core +2 more sources
Meat analogs: Prospects and challenges [PDF]
Meat has been an integral part of the human diet since time immemorial and has played an important role in fulfilling the nutritional requirement for growth and development in addition to social and cultural roles.
Mohammad Rashedi, Ismail Fitry +3 more
core +2 more sources