Texture methods for evaluating meat and meat analogue structures: A review
Food Control, 2021 Abstract Meat analogue products are considered to help consumers reducing their meat consumption. Their key success factor is their high similarity in sensory properties compared to meat. Even though the structure and texture characteristics of meat are well documented, dedicated methods used to analyse meat analogues are limited still.
Floor K.G. Schreuders +4 more
exaly +4 more sources
Meat Analogues: Relating Structure to Texture and Sensory Perception
Foods, 2022 The transition from animal to plant proteins is booming, and the development of meat analogues or alternatives quickly progressing. However, the acceptance of meat analogues by consumers is still limited, mainly due to disappointing organoleptic ...
Layla Godschalk-Broers +2 more
doaj +3 more sources
The Effect of Type of Vegetable Fat and Addition of Antioxidant Components on the Physicochemical Properties of a Pea-Based Meat Analogue. [PDF]
Foods, 2023 Kołodziejczak K +3 more
europepmc +3 more sources
Microbial Spoilage of Plant-Based Meat Analogues [PDF]
Applied Sciences, 2021 Plant-based meat analogues (i.e., plant-based meat alternatives or substitutes, or vegan meats) are becoming more and more popular. The quality of the available products is constantly increasing therefore their consumption is also increasing. The primary
András J. Tóth +5 more
doaj +2 more sources
Insect Protein as a Component of Meat Analogue Burger [PDF]
FoodsResearchers are exploring solutions to meet the growing demand for protein due to the expected increase in global population by 2050. Interest in alternative protein sources like insects has risen, driven by concerns about environmental impact and the ...
Anna Krawczyk +2 more
doaj +2 more sources
Effects of Extrusion on Protein Textures of Hydrolysed Rice and Pea Isolates [PDF]
FoodsThe structure and texture of plant proteins play a key role in determining their functionality and use in plant-based meat analogues. Extrusion is an effective technology for developing textures through protein denaturation and alignment, so controlling ...
Mª Melchora Muñoz +2 more
doaj +2 more sources
Processing, Quality, Safety, and Acceptance of Meat Analogue Products
Engineering, 2021 Rapid global population growth has caused an increasing need for products containing protein. Meat products are the most common high-protein food source, but impact the environment, cause animal welfare issues, and raise public health concerns.
Cuixia Sun +4 more
doaj +3 more sources
The Color-Developing Methods for Cultivated Meat and Meat Analogues: A Mini-Review
Food Science of Animal ResourcesNovel meat-inspired products, such as cell-cultivated meat and meat analogues, embrace environmental sustainability, food safety and security, animal welfare, and human health, but consumers are still hesitant to accept these products. The appearance of food is often the most persuasive determinant of purchasing decisions for food. Producing cultivated
Ermie Mariano +8 more
openalex +4 more sources
Molecular Insights into Soy Protein-Lupin Flour Meat Analogues through FTIR Spectrochemical Analysis. [PDF]
J Agric Food ChemKadam A +5 more
europepmc +2 more sources
Structure-Function Relationships in High-Moisture Meat Analogues: Effects of Soybean Residue (Okara) on Plant Protein-Starch Gels. [PDF]
GelsAussanasuwannakul A +2 more
europepmc +3 more sources