Results 1 to 10 of about 15,046 (258)
Plant‐based foods as meat and fat substitutes
Food Science & Nutrition, 2023 AbstractAnimal proteins have in the past been used in food production due to their functional properties that range from gelation and emulsification to foaming ability and stability. However, animal husbandry has been shown to be a major contributor to global warming and climate change. Consequently, there has been a drive toward the use of alternative
Claire D. Munialo, Frank Vriesekoop
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Environmental Impact of Meat Protein Substitutes: A Mini-Review
Food Science of Animal ResourcesThe expansion of alternative food industries, including cultured meat, is often promoted as a strategy to reduce environmental pollution, particularly greenhouse gas emissions.
Da Young Lee +11 more
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Gels, 2022 Emulsion gel has been used to replace animal fats in meat products. Konjac is a widely used gelling agent; however, its low emulsion stability limits its use in meat products. This study aimed to examine the quality characteristics of β-cyclodextrin (CD)-
Yea-Ji Kim +8 more
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Research progress in manufacturing technique of artificial meat
Shipin yu jixieCultivated meat, as an innovative substitute for conventional meat, is widely recognized as an effective solution to challenges such as meat supply shortages, environmental impacts, and animal welfare concerns.
YOU Xiaoyan, LI Yachun, DUAN Xu
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Sensory testing and quality maintenance of hamburgers containing soybean meat
Теория и практика переработки мясаIn the past few years, lifestyle-related diseases have been increasing, and meat intake has been linked to this increase. Therefore, in recent years, there have been attempts to use soybeans as a substitute for meat.
F. Fujisawa, H. Seki
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Microbiological safety of processed meat products formulated with low nitrite concentration — A review [PDF]
Asian-Australasian Journal of Animal Sciences, 2018 Nitrite plays a major role in inhibiting the growth of foodborne pathogens, including Clostridium botulinum (C. botulinum) that causes botulism, a life-threatening disease. Nitrite serves as a color-fixing agent in processed meat products.
Soomin Lee +8 more
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Foods, 2022 Millennials are considered the key generation with regard to the consumption of plant-based meat alternatives via flexitarianism. This study sought to characterize millennials’ consumer segments based on their consumption of and attitudes toward meat and
Antti Knaapila +4 more
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Molecules, 2023 In recent years, there has been an increased motivation to reduce meat consumption globally due to environmental and health concerns, which has driven the development of meat substitutes.
Rachma Wikandari +5 more
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Factors influencing consumer purchase intent for meat and meat substitutes
Future Foods, 2023 The availability of new plant-based burgers, designed to address the environmental, health, and ethical issues associated with animal husbandry, represents a significant transition toward the alternative protein market. These meat substitutes aim at providing climate and health-conscious consumers with valuable options while maintaining the typical ...
Jie Li +4 more
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Oxidation Status and Antioxidant Activity of Analogue Meat Products in Modified Atmosphere Packaging
Applied SciencesThe study aims to assess the impact of modified atmosphere packaging (MAP) on the oxidation status of five types of analogue meat products, crucial for extending shelf life and maintaining quality, and seeks to optimize packaging strategies to mitigate ...
Fouad Ali Abdullah Abdullah +2 more
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