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Jambura Journal of Food Technology, 2022 Penelitian ini bertujuan untuk mengetahui sifat fisik dan kimia yang terkandung pada meat analog dari tepung ampas tahu. Penelitian ini di lakukan dalam 2 tahap yaitu tahapan pertama adalah pembuatan tepung ampas tahu, kemudian di lanjutkan ke tahap yang kedua yaitu pembuatan meat analog atau daging tiruan dengan 5 perlakuan.
Rizkika Simi +2 more
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Eating meat and not vaccinating: In defense of the analogy [PDF]
Bioethics, 2020 AbstractThe devastating impact of the COVID‐19 (coronavirus disease 2019) pandemic is prompting renewed scrutiny of practices that heighten the risk of infectious disease. One such practice is refusing available vaccines known to be effective at preventing dangerous communicable diseases.
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Meat analog as future food: a review
Journal of Animal Science and Technology, 2020 The definition of meat analog refers to the replacement of the main ingredient with other than meat. It also called a meat substitute, meat alternatives, fake or mock meat, and imitation meat. The increased importance of meat analog in the current trend is due to the health awareness among consumers in their diet and for a better future environment ...
Ishamri Ismail +2 more
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Predicting the Textural Properties of Plant-Based Meat Analogs with Machine Learning
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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How do we eat meat – the role of structure, mechanics, oral processing, and sensory perception in designing meat analogs [PDF]
, 2021 This study provides an overview of over 50 publications exploring the consumers' motives for choosing meat analogs over real meat, how they perceive them, and what can be learned from meat structure, mechanics, oral processing, and dynamic sensory ...
van den Berg, M, Ilic, J, Oosterlinck, F
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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
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, 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
Gi-Hyung Ryu, Yung-Hee Jeon, Bon-Jae Gu
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Future Foods, 2021 This study investigated meat analogs produced using low-moisture extrusion from oat and pea protein blends at ratios 20:80, 30:70, 50:50, and 70:30. Response surface methodology was used to assess the effect of blend composition, screw speed (200–1200 ...
Aleksei Kaleda +5 more
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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
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Edible mushrooms: A sustainable novel ingredient for meat analogs
eFood, 2023 Meat products are ubiquitously consumed for their higher protein content and characteristic organoleptic properties. The enhanced capacities of meat production to meet the demands of the rapidly increasing global population is causing serious issues ...
Umesh Singh +6 more
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