Results 51 to 60 of about 1,909,775 (232)

Sensory testing and quality maintenance of hamburgers containing soybean meat

Теория и практика переработки мяса
In 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
doaj   +1 more source

The Impact of Information on Willingness to Pay and Quantity Choices for Meat and Meat Substitute

Journal of Agricultural & Food Industrial Organization, 2018
We evaluate the impact of different types of information on participants' willingness-to-pay (WTP) and quantity choices for both beef and soy burger meat.
E. Castellari, S. Marette, D. Moro, P. Sckokai   +3 more
semanticscholar   +1 more source

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, Heeyoung Lee, Sejeong Kim, Jeeyeon Lee, Jimyeong Ha, Yukyung Choi, Hyemin Oh, Kyoung-Hee Choi, Yohan Yoon   +8 more
doaj   +1 more source

Millennials’ Consumption of and Attitudes toward Meat and Plant-Based Meat Alternatives by Consumer Segment in Finland

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, Fabienne Michel, Kirsi Jouppila, Tuula Sontag-Strohm, Vieno Piironen   +4 more
doaj   +1 more source

Tingkat Kekerasan Dan Daya Terima Nugget Ampas Tahu Yang Disubstitusi Tepung Ampas Tahu [PDF]

, 2015
NUTRITION SCIENCE STUDY PROGRAM FACULTY OF HEALTH SCIENCES MUHAMMADIYAH UNIVERSITY OF SURAKARTA SCIENTIFIC PAPERS ABSTRACT FRISILIA PUTRI YANA, J300120013 THE HARDNESS LEVEL AND ACCEPTABILITY OF CHICKEN NUGGET SUBSTITUTED BY TOFU DREGS FLOUR ...
, Pramudya Kurnia, STP, M.Agr, , Rusdin Rauf, S.TP., M.P, PUTRI YANA, FRISILIA   +2 more
core  

Oxidation Status and Antioxidant Activity of Analogue Meat Products in Modified Atmosphere Packaging

Applied Sciences
The 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, Dani Dordevic, Eliska Kabourkova   +2 more
doaj   +1 more source

Development of Meat Substitutes from Filamentous Fungi Cultivated on Residual Water of Tempeh Factories

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, Daniel Reinhart Tanugraha, Anang Juni Yastanto, Manikharda, Rebecca Gmoser, José António Teixeira   +5 more
doaj   +1 more source

No meat, lab meat, or half meat? Dutch and Finnish consumers’ attitudes toward meat substitutes, cultured meat, and hybrid meat products

Food Quality and Preference, 2023
Peer ...
Birgit van Dijk, Kirsi Jouppila, Mari Sandell, Antti Knaapila   +3 more
openaire   +2 more sources

Enhancing Nutritional and Functional Properties of Plant-Based Meatballs: A Study on Kepok Banana Flower, Brown Lentils, and Wheat Gluten

Caraka Tani: Journal of Sustainable Agriculture
Interest in meat substitutes has grown in recent years as consumers seek healthier options. However, many products still face limitations, either in texture or in nutritional balance.
Lucia Crysanthy Soedirga, Erinne Dwi Amadea   +1 more
doaj   +1 more source

Impact of artificial meat as novel food: controversies and future perspectives

Nutrimentum et Curae, 2023
Artificial meat, also called «synthetic», «cultured», or «in-vitro» meat, is growing in interest worldwide as a possible alternative protein source to regular meat derived from farm animals.
Marco Cintoni, Marta Palombaro, Gabriele Egidi, Elena Leonardi, Federica Gardin, Gabriele Pulcini, Emanuele Rinninella, Pauline Raoul, Maria Cristina Mele   +8 more
doaj   +1 more source