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Consumer Acceptance of Plant-Based Meat Substitutes: A Narrative Review
Foods, 2022 The great environmental impact of increasing animal product consumption requires the willingness to reduce or to substitute meat consumption. A possible substitute product, plant-based meat substitute, is made from plants and offers a sensory experience ...
János Szenderák
exaly +4 more sources
Satiating Capacity of Plant-Based Meat in Realistic Meal Contexts at Home
Foods, 2023 Plant-based meat substitutes replacing animal meat can potentially support the transition towards more sustainable diets. To enable the required transition, consumer acceptance of plant-based meat is essential.
Elizabeth H. Zandstra +4 more
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Foods, 2022 Recombinant plant-based meat alternatives are a kind of product that simulates animal meat with complete structure by assembling plant-tissue protein and other plant-based ingredients.
Di Zhao +6 more
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Foods, 2022 At present, plant-based simulated meat is attracting more and more attention as a meat substitute. This study discusses the possibility of partial substitution of rice bran (RB) for soybean protein isolate (SPI) in preparing plant-based simulated meat ...
Yanran Li +6 more
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Plant-Based Meats, Human Health, and Climate Change
Frontiers in Sustainable Food Systems, 2020 There is wide scale concern about the effects of red meat on human health and climate change. Plant-based meat alternatives, designed to mimic the sensory experience and nutritional value of red meat, have recently been introduced into consumer markets ...
Scott L Kronberg +2 more
exaly +3 more sources
Research Progress on Enzymatic Modification Technology and Its Application in Plant-Based Meat Products [PDF]
Shipin Kexue, 2023 Restructuring of plant proteins by extrusion can form plant-based meat products with similar quality characteristics to animal meat. As a beneficial complement to animal meat, plant-based meat products are of great significance to realize high-value ...
LI Tongqing, ZHANG Jinchuang, CHEN Qiongling, LIU Haodong, WANG Qiang
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Research Progress of Volatile Off-flavor Substances in Plant-based Meat Analogues
Shipin gongye ke-ji, 2022 Plant-based meat analogue is a protein product that uses plant protein and mimics the color and taste of meat. Flavor is one of the main factors that affect the public acceptance of plant-based meat analogue.
Tong XIAO +3 more
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Foods, 2022 Promoting the transition from animal meat to plant-based food consumption has significant benefits for public health and environmental sustainability. This study, involving 526 consumers from Beijing, China, explores how food attributes and information ...
Hongsha Wang +3 more
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Comparison of the Quality of Selected Meat Products and Their Plant-Based Analogs
Polish Journal of Food and Nutrition Sciences, 2023 The aim of this study was to compare the quality of selected meat products, i.e. frankfurters, Polish kabanos sausages, and salami, with their plant-based (vegetarian) analogs.
Tomasz Daszkiewicz +4 more
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International Journal of Food Properties, 2023 Plant-based meat products have the potential to alleviate meat shortages, and has a limited shelf life of a few days under refrigeration. The main cause of food spoilage is the microorganism growth.
Zenghui Dai +6 more
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