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Assessment of Protein Quality and Digestibility in Plant-Based Meat Analogues

Journal of Agricultural and Food Chemistry
In this first work, commercial steak-like (n = 3) and cured meat (n = 3) analogues with different legume and cereal formulations were studied and compared to their animal-based (n = 3) counterparts. Plant-based products showed lower protein content than meat controls but a good amino acidic profile even though the sum of essential amino acids of plant ...
Sara Cutroneo, Barbara Prandi, Nicoletta Pellegrini   +2 more
exaly   +7 more sources

Plant-Based Meat Analogues

, 2019
As the world's population increases, the need for reliable protein sources is growing. Meat is considered a good source of high biological value protein, but meat is not sustainable. In Western countries, the shift toward a diet with reduced meat consumption demands healthy and tasteful meat-free food products.
Kyriakopoulou, K., Dekkers, B.L., van der Goot, A.J.   +2 more
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Real meat and plant-based meat analogues have different in vitro protein digestibility properties

Food Chemistry, 2022
To explore the nutritional values of meat and meat analogues, the in vitro protein digestion of pork, beef, plant-based pork and beef were evaluated. In the gastric phase, the digestibility of pork was significantly higher than that of the plant-based pork, while the value of beef was lower than that of the plant-based beef.
Yunting Xie, Linlin Cai, Di Zhao
exaly   +3 more sources

Plant-Based Meat Analogues Weaken Gastrointestinal Digestive Function and Show Less Digestibility Than Real Meat in Mice

Journal of Agricultural and Food Chemistry, 2022
Real meat and plant-based meat analogues have different in vitro protein digestibility properties. This study aims to further explore their in vivo digestion and absorption and their effects on the gastrointestinal digestive function of mice.
Yunting Xie, Linlin Cai, Kai Shan
exaly   +2 more sources

Exploring flavour generation pathways in plant-based meat analogues

Plant-based meat analogues (PBMAs) are products made from processed plant protein, which generally aim to replicate the flavour and eating experience of meat products. Two studies were designed to explore flavour-generation pathways in plant-based burgers.
Plant, Alexandra
core   +3 more sources

The nutritional profile of plant‐based meat analogues available for sale in Australia

Nutrition & Dietetics, 2023
AbstractAimTo assess the nutritional quality of plant‐based meat analogues in Australia, compared to equivalent meat products, and to assess levels of micronutrient fortification in meat analogues.MethodsThis cross‐sectional study used nutrition composition data for products collected in 2021 from major supermarkets in Australia.
Hannah Melville, Maria Shahid, Allison Gaines, Briar L. McKenzie, Roberta Alessandrini, Kathy Trieu, Jason H. Y. Wu, Emalie Rosewarne, Daisy H. Coyle   +8 more
openaire   +3 more sources

Structuring the meat analogue by using plant-based derived composites

Journal of Food Engineering, 2021
Abstract This study investigated different plant-based composites to develop plant-based meat alternatives that have unique texture profiles using an innovative process of freeze structuring technique. The composite comprised pea protein (PP) and wheat protein (WP) with five different ratios i.e.17:0; 13:4; 8.5:8.5; 4:13 and 0:17. The physicochemical
Oni Yuliarti, Tay Jun Kiat Kovis, Ng Jun Yi   +2 more
openaire   +1 more source

Plant-based meat analogue (PBMA) as a sustainable food: a concise review

European Food Research and Technology, 2021
The global community is in a quest for nutritional and environment-friendly resources as a part of their food habit. The ubiquitous trend of veganism tied with the increasing apprehensions towards animal welfare, negative impact on human health and the environment has escalated the demand for meat alternatives mainly plant-based meat analogues (PBMA ...
Meenakshi Singh, Nitin Trivedi, Manoj Kumar Enamala, Chandrasekhar Kuppam, Punita Parikh, Maria P. Nikolova, Murthy Chavali   +6 more
openaire   +1 more source

Application of Plant‐Based Proteins in the Development of Fish and Meat Analogues Products

Journal of Texture Studies
ABSTRACTConsumer preferences are shifting from traditional animal‐derived meat products to plant‐based alternatives, which fulfill the demand for protein and the growing need for nutritious, sustainable food. The innovative plant‐based meals offer textures, flavors, and cooking properties similar to traditional meat and fish, making them a popular ...
Abdul Rahaman, Samreen Ahsan, Ankita Kumari, Adnan Khaliq, Tariq Mehmood, Muhammad Farhan Jahanghir Chughtai, Muhammad Adil Farooq, Ibrahim Khalifa, Madiha Wali, Xin‐An Zeng   +9 more
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