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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.
Chunbao Li +2 more
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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
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The nutritional profile of plant‐based meat analogues available for sale in Australia
Nutrition & Dietetics, 2023AbstractAimTo 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 +8 more
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Structuring the meat analogue by using plant-based derived composites
Journal of Food Engineering, 2021Abstract 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 +2 more
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The microbial contaminants of plant-based meat analogues from the retail market
International Journal of Food MicrobiologyThe aim of the study was to analyse the key microbial contaminants of plant-based meat analogues (PBMA) from retail. A total of 43 samples of PBMAs (12 frozen/31 chilled) in the "ready-to-cook" category, such as hamburgers, meatballs or breaded imitation steaks were purchased in retail stores in the Czech Republic in summer (n = 21) and autumn 2022 (n =
Marta, Dušková +5 more
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Application of Plant‐Based Proteins in the Development of Fish and Meat Analogues Products
Journal of Texture StudiesABSTRACTConsumer 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 +9 more
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Soft Matter Structuring in Plant-based Meat Analogues
This chapter discusses plant-based meat analogues, highlighting the challenges in replicating the structure of muscle fibres using plant-based materials. This chapter starts with meat composition, structure and difficulties mimicking meat structures.R. de Henau, A. de Vries, D. Rousseau
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