Spicy and Aromatic Plants for Meat and Meat Analogues Applications [PDF]
Plants, 2022 Aromatic and spicy plants are an important factor that contributes not only to improving the taste of meat, meat products, and meat analogues, but also to increasing the nutritional value of the products to which they are added.
Romina Alina Marc (Vlaic) +7 more
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Residual nitrite and nitrate in processed meats and meat analogues in the United States [PDF]
Scientific ReportsResidual nitrite (NO2 −) and nitrate (NO3 −) have been widely studied in the past few decades for their function to improve processed meat quality and their impact on human health1–4. In this study we examined how the residual nitrite and nitrate (NOx −)
Siyuan Sheng +3 more
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Non-linear rheology reveals the importance of elasticity in meat and meat analogues [PDF]
Scientific Reports, 2022 The interest in plant-based meat analogues as an alternative to meat is currently growing. Rheological benchmarking is used to reveal how closely meat analogues resemble the original meat products. Texture maps and dissipation colour schemes were used to
Floor K. G. Schreuders +4 more
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Enhancement of nutritional and textural properties of meat analogues using silkworm pupae powder via freeze alignment technique [PDF]
Food Chemistry: XThe demand for sustainable, high-protein meat alternatives has driven interest in novel ingredients, yet the use of insects as the sole protein source remains underexplored.
Parinya Boonarsa +3 more
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3D Printing of Textured Soft Hybrid Meat Analogues [PDF]
Foods, 2022 Meat analogue is a food product mainly made of plant proteins. It is considered to be a sustainable food and has gained a lot of interest in recent years.
Tianxiao Wang +4 more
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Plant-Based Meat Analogues in the Human Diet: What Are the Hazards? [PDF]
FoodsResearch regarding meat analogues is mostly based on formulation and process development. Information concerning their safety, shelf life, and long-term nutritional and health effects is limited.
Maria Gräfenhahn, Michael Beyrer
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Meat Analogues: Relating Structure to Texture and Sensory Perception [PDF]
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
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Potential of hydrolyzed wheat protein in soy-based meat analogues: Rheological, textural and functional properties [PDF]
Food Chemistry: X, 2023 Hydrolyzed proteins, which are considered to possess significant bioactive properties such as antioxidant and high digestibility, have garnered increasing interest as food ingredients.
Xin Zhang +5 more
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Evaluating the Potential Safety Risk of Plant-Based Meat Analogues by Analyzing Microbial Community Composition [PDF]
Foods, 2023 Plant-based meat analogues offer an environmentally and scientifically sustainable option as a substitute for animal-derived meat. They contribute to reducing greenhouse gas emissions, freshwater consumption, and the potential risks associated with ...
Dan Hai +6 more
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Meat Analogues in the Perspective of Recent Scientific Research: A Review [PDF]
Foods, 2021 There are many reasons why consumers and food producers are looking for alternatives to meat and meat products, which includes the following: health, environmental or ethical aspects. This study reviews recent scientific reports on meat analogues.
Klaudia Kołodziejczak +3 more
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