Results 21 to 30 of about 74,704 (302)
Strategies for Sustainable Substitution of Livestock Meat [PDF]
Foods, 2020 The consequences of climate change are becoming increasingly discernible everywhere, and initiatives have been taken worldwide to mitigate climate change. In agriculture, particularly meat production from the livestock sector is known to contribute to greenhouse gas emissions (GHG) that drive climate change. Thus, to mitigate climate impact, strategies
Guihun Jiang +5 more
openaire +3 more sources
Frontiers in Sustainable Food Systems, 2020 Over the past decade, there has been growing interest in the development and production of plant-based and cell-based alternatives to farmed meat. Although promoted for their capacity to avoid or reduce the environmental, animal welfare, and, in some ...
Raychel E. Santo +17 more
doaj +1 more source
Comparing the environmental impacts of meatless and meat-containing meals in the United States [PDF]
, 2019 This study compares the environmental impacts of meatless and meat-containing meals in the United States according to consumption data in order to identify commercial opportunities to lower environmental impacts of meals.
Del Duce, Andrea +5 more
core +1 more source
Nitrites in Cured Meats, Health Risk Issues, Alternatives to Nitrites: A Review
Foods, 2022 Nitrite is one of the most widely used curing ingredients in meat industries. Nitrites have numerous useful applications in cured meats and a vital component in giving cured meats their unique characteristics, such as their pink color and savory flavor ...
Mynul Hasan Shakil +6 more
doaj +1 more source
Foods, 2022 Switching out meat in favour of plant-based alternatives such as meat substitutes is an important step towards eating more sustainably. Here, the aim was to identify and explore the specific barriers experienced by Swedish consumers when replacing meat ...
Elizabeth S. Collier +4 more
doaj +1 more source
Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, 2023 Low-fat meat products are the major trends in developing healthier meat products. Attention is drawn that the animal fat is essential for emulsified meat products to enhance the stability, flavor, cooking yield, and texture.
T. I. Fotina +2 more
doaj +1 more source
Exploring perceptions of sustainable proteins and meat attachment [PDF]
, 2018 Purpose: This study sought to explore consumer perceptions of more sustainable protein alternatives to conventional meat. Design/methodology/approach: A mixed methods design of interviews and an online survey identified key drivers and barriers to ...
Circus, Victoria E. +1 more
core +2 more sources
Discrete Choice Analysis of Consumer Preferences for Meathybrids—Findings from Germany and Belgium
Foods, 2020 High levels of meat consumption are increasingly being criticised for ethical, environmental and social reasons. Plant-based meat substitutes have been identified as healthy sources of protein that, in comparison to meat, offer a number of social ...
Adriano Profeta +7 more
doaj +1 more source
Brazilian Consumers’ Attitudes towards So-Called “Cell-Based Meat”
Foods, 2021 The main goal of this online survey was to investigate the attitudes of Brazilians towards “cell-based meat”, which has become the subject of great scientific and media enthusiasm.
Sghaier Chriki +7 more
doaj +1 more source
Comparing meat and meat alternatives: an analysis of nutrient quality in five European countries
Public Health Nutrition, 2023 Objective: To assess and compare the (macro-)nutritional composition of red meat (RM) and poultry meat (PM) products with the emerging category of meat substitutes.
Thies Petersen, Stefan Hirsch
doaj +1 more source