Results 251 to 260 of about 74,704 (302)

Meat Extenders and Substitutes

BioScience, 1976
The use of meat extenders and substitutes is not a new development; it predates the dawn of civilization. According to Burnett (1951), the people of the Orient have subsisted largely on soybean products for well over 2,000 years. These products substitute for animal products such as milk, cheese, eggs, and meat. Nevertheless, it is well recognized that
openaire   +1 more source

Meat alternatives: life cycle assessment of most known meat substitutes

The International Journal of Life Cycle Assessment, 2015
Food production is among the highest human environmental impacting activities. Agriculture itself accounts for 70–85 % of the water footprint and 30 % of world greenhouse gas emissions (2.5 times more than global transport). Food production’s projected increase in 70 % by 2050 highlights the importance of environmental impacts connected with meat ...
Sergiy Smetana, Alexander Mathys, Achim Knoch, Volker Heinz   +3 more
openaire   +1 more source

Fungi: A Potential Future Meat Substitute

2021
The consumption of meat is increasing continuously throughout the world. The growing meat industries causes environmental issues and demands more water and energy use in addition to the emission of unwanted gases during the meat production. Though the nutritional value of meat makes it as a preferable food, excessive intake is not suggested due to its ...
Meganathan Bhuvaneswari, Nallusamy Sivakumar   +1 more
openaire   +1 more source

Are meat substitutes liked better over time? A repeated in-home use test with meat substitutes or meat in meals

Food Quality and Preference, 2013
The overall aim of this study was to explore long-term consumer acceptance of new environmentally sustainable alternatives to meat. We investigated whether meat substitutes, which are relatively new food products, would be better appreciated after repeated consumption.
Hoek, A.C., Elzerman, J.E., Hageman, R., Kok, F.J., Luning, P.A., de Graaf, C.   +5 more
openaire   +3 more sources

Quality Attributes of Chevon Meat Patties Substituted with Rabbit Meat

Indian Journal of Small Ruminants (The), 2016
Meat products can be modified by substitution to make it beneficial for health. A study was undertaken to utilize rabbit meat in chevon patties. Different patty formulations were optimized based on sensory evaluation using 9% vegetable oil and 4% refined wheat flour.
P. Singh, Arvind Kumar
openaire   +1 more source

Impact of sustainability perception on consumption of organic meat and meat substitutes

Appetite, 2019
Consumers' food selections have a large impact on the environment. In this study, we examined how consumers evaluated the environmental impact of various foods. Furthermore, we investigated whether the perceived environmental effect of foods, health consciousness, and food disgust sensitivity would be related to the consumption of meat substitutes and ...
Michael, Siegrist, Christina, Hartmann
openaire   +2 more sources

Variability in consumer perception of meat and meat substitutes

2023
This study, conducted with more than 16,000 respondents in 5 countries (Brazil, Cameroon, China, France, SouthAfrica) was aimed at analysing the consumption of meat and meat substitutes according to sociodemographic factors.For this, we asked for the criteria to choose food products at purchase time and for the proportion of people consumingmeat ...
Hocquette, E., Liu, J., Chriki, Sghaier, Ellies-Oury, Marie-Pierre, Kombolo, Moise, Rezende-De-Souza, Jonatã Henrique, Pflanzer, Sérgio Bertelli, Hocquette, Jean-François   +7 more
openaire   +1 more source

SALT SUBSTITUTES IN CANNED LUNCHEON MEAT

Journal of Muscle Foods, 1990
ABSTRACTPotassium chloride, magnesium chloride, calcium chloride and magnesium sulfate were used to replace 50% of the ionic strength of the sodium chloride in a luncheon meat product. The magnesium chloride treatment had a higher cook yield while all four treatments resulted in lower (P ≥ 0.05) thiobarbituric acid (TBA) values than the control ...
G.C. ARGANOSA, N.G. MARRIOTT
openaire   +1 more source

Health effects associated with consumption of unprocessed red meat: a Burden of Proof study

Nature Medicine, 2022
Simon Iain Hay, , Christopher J L Murray
exaly  

Meat substitutes: formulations and comparative analysis

2021
The nutritional quality of animal products is often overlooked in our consumers' imaginations. Sustainability for example, must takeinto account sustainability for humans, starting with meeting their nutritional needs as naturally as possible. For starters, the protein intake, inquantity per 100 g of edible food (usually cooked), greatly exceeds those ...
openaire   +1 more source