[HTML][HTML] Meat substitutes: Resource demands and environmental footprints
The modern food system is characterized with high environmental impact, which is in many
cases associated with increased rates of animal production and overconsumption. The …
cases associated with increased rates of animal production and overconsumption. The …
Consumer acceptance of plant-based meat substitutes: A narrative review
J Szenderak, D Frona, M Rakos - Foods, 2022 - mdpi.com
The great environmental impact of increasing animal product consumption requires the
willingness to reduce or to substitute meat consumption. A possible substitute product, plant …
willingness to reduce or to substitute meat consumption. A possible substitute product, plant …
Do plant‐based and blend meat alternatives taste like meat? A combined sensory and choice experiment study
We conducted a combined sensory and discrete choice experiment study with a 100% beef
burger, a plant‐based burger using pea protein, a plant‐based burger using animal‐like …
burger, a plant‐based burger using pea protein, a plant‐based burger using animal‐like …
[HTML][HTML] Textured vegetable proteins (TVP): Future foods standing on their merits as meat alternatives
The development of plant-based meat is drawing considerable attention from scientific and
industrial communities. In this frame, textured vegetable proteins (TVP) are gaining a …
industrial communities. In this frame, textured vegetable proteins (TVP) are gaining a …
[HTML][HTML] Meat substitution in burgers: Nutritional scoring, sensorial testing, and life cycle assessment
Substitution of beef with alternative proteins is one practical trend taken by industry and
consumers to reduce the negative impact of convenience products on the environment …
consumers to reduce the negative impact of convenience products on the environment …
[HTML][HTML] What are the main sensory attributes that determine the acceptance of meat alternatives?
M Starowicz, KK Poznar, H Zieliński - Current Opinion in Food Science, 2022 - Elsevier
Highlights•Flexitarians who want to limit meat consumption can be an interesting target
group.•The sous vide processing was effective to eliminate difference in odor of meat …
group.•The sous vide processing was effective to eliminate difference in odor of meat …
Replacement of meat with non-meat protein sources: a review of the drivers and inhibitors in developed countries
The overconsumption of meat has been charged with contributing to poor health and
environmental degradation. Replacing meat with non-meat protein sources is one strategy …
environmental degradation. Replacing meat with non-meat protein sources is one strategy …
Ability of (extruded) pea protein products to partially replace pork meat in emulsified cooked sausages
K Broucke, C Van Poucke, B Duquenne… - Innovative Food Science …, 2022 - Elsevier
The effect of replacing 20% pork meat in cooked sausages by Pea Protein Isolate (PPI), pea
Low Moisture Extrudates (LME), and pea High Moisture Extrudate (HME) on the nutritional …
Low Moisture Extrudates (LME), and pea High Moisture Extrudate (HME) on the nutritional …
[HTML][HTML] Consumer acceptance of cultured, plant-based, 3D-printed meat and fish alternatives
Novel food technologies, such as three-dimensional (3D) food printing and cellular
agriculture, offer many opportunities in the field of meat and fish production, such as texture …
agriculture, offer many opportunities in the field of meat and fish production, such as texture …
[HTML][HTML] Effect of plant protein extrudates on hybrid meatballs–Changes in nutritional composition and sustainability
To feed the world's growing population in the future, there must be a protein transition from
animal-based to more sustainable, plant-based sources. Hybrid plant-meat products can …
animal-based to more sustainable, plant-based sources. Hybrid plant-meat products can …