Results 31 to 40 of about 356,151 (281)

Application of Emulsion Gels as Fat Substitutes in Meat Products

, 2022
Although traditional meat products are highly popular with consumers, the high levels of unsaturated fatty acids and cholesterol present significant health concerns. However, simply using plant oil rich in unsaturated fatty acids to replace animal fat in
Li, He, He Li, Zhang, Yinxiao, Jinnuo Cao, Cao, Jinnuo, Lu Huang, Huang, Lu, Xinqi Liu, Di Zhao, Liu, Xinqi, Yuqing Ren, Yinxiao Zhang, Zhao, Di, Ren, Yuqing   +13 more
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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

Research Status and Challenge on Plant-based Protein Meat

Shipin gongye ke-ji, 2023
With the development of society, the idea of healthy diet and the green sustainable development are widely recognized. Compared with traditional meat product, with advantages of rich nutrition and environment-friendly factors of production, plant-based ...
Ying SUN, Long WANG, Xiuqing ZHU, Lianzhou JIANG   +3 more
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Research Progress on the Effect of Plant-based Fat Simulants on Meat Product Quality and Application

Shipin gongye ke-ji, 2023
Plant-based meat alternatives are widely developed and have a promising market in order to meet consumer demand for healthy diets and sustainability of future food supply.
Lu HUANG, Yuqing REN, Di ZHAO, Jinnuo CAO, He LI, Xinqi LIU   +5 more
doaj   +1 more source

“Planting†meat substitutes in the meat shelf: An online and two supermarket field experiments to explore the effect of placing meat substitutes next to meat

Positioning of retail assortments is a powerful way to create a choice architecture that facilitates consumers’ sustainable product choices, for example the shift from animal-derived to plant-based proteins which benefits both planetary and public ...
Fischer, A.R.H., van der Meer, M., Schruff-Lim, E.M., Onwezen, M.C.   +3 more
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Exploring Chinese Consumers’ Perception and Potential Acceptance of Cell-Cultured Meat and Plant-Based Meat: A Focus Group Study and Content Analysis

Foods
(1) Background: In recent years, meat alternatives, including plant-based and animal cell-cultured meat, have attracted substantial interest among Chinese food science researchers and consumers, prompting considerable debate; (2) Methods: This study ...
Muhabaiti Pareti, Junsong Guo, Junjun Yin, Qiankun Liu, Nadire Abudurofu, Abulizi Bulibuli, Maurizio Canavari   +6 more
doaj   +1 more source

US consumers’ mental associations with meat substitute products

Frontiers in Nutrition, 2023
Negative impacts of meat consumption on both consumers’ health and the environment call for alternative sources for protein intake. In the last decades, the development of meat substitute products has made enormous progress.
Marion Garaus, Christian Garaus
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Application of Classification and Regression Tree (CART) analysis on the microflora of minced meat for classification according to Reg. (EC) 2073/2005

, 2011
In a retrospective study on the microbiology of minced meat from small food businesses supplying directly to the consumer, the relative contribution of meat supplier, meat species and outlet where meat was minced was assessed by "Classification and ...
Aydın, Ali, P. Paulsen, Smulders, F. J. M., Paulsen, Peter, F.J.M. Smulders, Hoeck, C., A. Tichy, A. Aydin, C. Höck, Tichy, A   +9 more
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Application and Research Progress of Fat Substitutes in Meat Products Processing

Shipin gongye ke-ji
Fat can provide the necessary energy for the body and play a role in improving the sensory quality during the processing of meat products, but excessive intake of fat may lead to obesity, cardiovascular disease and other health problems.
Wantian XU, Yujuan XU, Cong LI, Hui ZHOU, Xiangjie MA, Baocai XU   +5 more
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Meat substitutes: current status, potential benefits, and remaining challenges

, 2022
Replacing traditional meat with meat substitutes may reduce environmental degradation and improve people’s health. We discuss two categories of meat substitutes: plant-based meat alternatives (PBMA) and cultured meat (CM).
Nezlek, John B., Forestell, Catherine A.
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