Results 11 to 20 of about 1,909,775 (232)

Consumer Acceptance of Plant-Based Meat Substitutes: A Narrative Review

Foods, 2022
The great environmental impact of increasing animal product consumption requires the willingness to reduce or to substitute meat consumption. A possible substitute product, plant-based meat substitute, is made from plants and offers a sensory experience ...
János Szenderák, Dániel Fróna, Mónika Rákos   +2 more
doaj   +3 more sources

Substituting meat and the role of a situational context: exploring associations and motives of Dutch meat substitute-users

British Food Journal, 2022
PurposeThe Dutch market for meat substitutes has grown steadily, however, their market share is still low, and meat consumption in the Netherlands is not decreasing.
J. Elzerman, Pieke E.M. van Dijk, P. Luning   +2 more
semanticscholar   +3 more sources

Do Consumers Perceive Cultivated Meat as a Sustainable Substitute to Conventional Meat? Assessing the Facilitators and Inhibitors of Cultivated Meat Acceptance

Sustainability, 2023
Conventional meat production has become a force of environmental damage, but global meat consumption is predicted to continue increasing. Therefore, the technology of cultivated meat is undergoing rapid development.
Wei Fu, Hongping Zhang, J. Whaley, Youn-Kyung Kim   +3 more
semanticscholar   +3 more sources

Effect of Heating on DPPH Radical Scavenging Activity of Meat Substitute. [PDF]

Prev Nutr Food Sci, 2013
This study was conducted to evaluate the increase of DPPH radical scavenging activity of meat substitute by heating. The meat substitute showed higher DPPH radical scavenging activity than those of other foods rich in protein such as beef, pork, chicken,
Song HS, Bae JK, Park I.
europepmc   +2 more sources

Revealed Preferences on Meat Substitute Consumption and Political Attitudes - Testing the Left-Right and Environmental Concerns Framework.

Appetite
The promotion of meat substitutes to reduce meat intake is a promising way to reduce the environmental and public health externalities of meat consumption while preserving the important role of taste and texture in meat products.
T. Petersen, T. Denker, Maximilian Koppenberg, Stefan Hirsch   +3 more
semanticscholar   +3 more sources

Refined production of egg-derived media additives enhances proliferation and differentiation of skeletal muscle satellite cell culture [PDF]

Food Science of Animal Resources
In the recently expanding global cultured meat market, fetal bovine serum (FBS) substitutes are being designed as one of the solutions to the ethical issues of FBS and the industrialization of cultured meat.
Dahee Han, Da-Young Lee, Ermie Jr. Mariano, Jinmo Park, Yeongwoo Choi, Jin Soo Kim, Ji Won Park, Seok Namkung, Soyoung Choi, Ye Won Shin, Sun Jin Hur   +10 more
doaj   +2 more sources

Physicochemical and Sensory Properties of Pork Patties with Partial Replacement of Lean Pork by Stalks of Agaricus bisporus [PDF]

Foods
Pork patties were prepared by replacing lean pork with Agaricus bisporus (AB) at 25%, 50%, 75%, and 100% levels to develop meat products with modified nutritional profiles.
Liyan Wang, Shuo Li, Huajie Tu, Xiaoxia Yan, Zhiqing Hu, Hongrui Sun   +5 more
doaj   +2 more sources

A Review of the Challenges Facing Global Commercialization of the Artificial Meat Industry

Foods, 2022
The sustained growth of global meat consumption incentivized the development of the meat substitute industry. However, long-term global commercialization of meat substitutes faces challenges that arise from technological innovation, limited consumer ...
Weijun Liu, Zhipeng Hao, Wojciech J. Florkowski, Linhai Wu, Zhengyong Yang   +4 more
doaj   +1 more source

Mycoprotein as a Meat Substitute: Production, Functional Properties and Current Challenges‐A Review

International Journal of Food Science & Technology, 2023
Meat has historically been an essential source of animal‐based protein. However, due to population growth, health problems linked to the consumption of red meat, and concerns over environmental challenges, there is an increased need for alternative ...
Rahim Khan, Farooq Anwar, Roselina Karim, N. Saari   +3 more
semanticscholar   +1 more source

The Effect of Plant-Based and Mycoprotein-Based Meat Substitute Consumption on Cardiometabolic Risk Factors: A Systematic Review and Meta-Analysis of Controlled Intervention Trials

Dietetics, 2023
Background: Climate change is a serious threat to human wellbeing and development. Global reduction of meat intake is key to addressing climate change and other modern sustainability challenges.
Joshua Gibbs, Gah-Kai Leung
semanticscholar   +1 more source