Results 41 to 50 of about 1,909,775 (232)
Barriers and drivers to increasing sustainable bivalve seafood consumption in a mass market economy
Food Frontiers, 2023 Bivalve mollusc meat—that from mussels, clams, and oysters—offers a highly sustainable and nutritious alternative to meat from other shellfish, fish, or livestock.
Jacob P. F. Gawel +2 more
doaj +1 more source
Molecules, 2022 This study evaluates the effects of using a fat substitute in beef burgers composed of a hydrogel emulsion enriched with encapsulated safflower oil and açai extract.
Monika Hanula +6 more
doaj +1 more source
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
openaire +3 more sources
Microbial Spoilage of Plant-Based Meat Analogues
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 +1 more source
Food Quality and PreferenceMoving towards plant-based diets and reducing meat consumption is key to achieving the Paris climate targets. One option for reducing meat consumption is replacing meat products with substitutes.
Lukas Paul Fesenfeld +5 more
semanticscholar +1 more source
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
doaj +1 more source
Trends and Technological Challenges of 3D Bioprinting in Cultured Meat: Technological Prospection
Applied Sciences, 2023 Cultured meat presents a possible alternative to conventional meat products and may be used to address growing food demands attributable to global population growth.
Willams Barbosa +7 more
doaj +1 more source
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
doaj +1 more source
Economic Consequences of a Nitrate Ban on U.S. and Ohio Hog Farmers [PDF]
, 1978 Exact date of working paper unknown.Because of potential health hazards, the USDA may ban nitrite use in the meat processing industry. A nitrite ban without an alternative substitute may cause disequilibrium within the meat industry.
Baldwin, E. Dean, Van Stavern, Bobby D.
core
Glyceryl monostearate-based oleogels as a new fat substitute in meat emulsion.
Meat Science, 2020 Bologna sausages were produced with 25, 50, 75 and 100% of their pork fat content replaced by monoglyceride based-oleogels prepared from conventional or high oleic sunflower oils. Physicochemical, technological, and sensory properties of Bologna sausages
A. Ferro +3 more
semanticscholar +1 more source