Replacement Of Meat Research Articles

Tamarind (Tamarindus indica L.) Components as a Sustainable Replacement for Pork Meat in Frankfurter Sausages

Five types of frankfurters were formulated: a control without tamarind (T0) and four samples using 5% tamarind pulp paste (PT5), seeds (ST5), peel (CT5), and a blend of all of them (PSCT5), replacing the same portion of meat. The inclusion of tamarind components led to a reduction in the moisture and protein content of the reformulated frankfurters. In terms of mineral composition, CT5 showed the highest (p < 0.05) calcium content. Additionally, ST5 and CT5 treatments demonstrated the lowest processing loss values. The pH was lower in the PT5 treatment (p < 0.05). Incorporating tamarind components reduced the lightness (L*) of the frankfurters, resulting in darker sausages. However, ST5 exhibited greater redness (a*), while higher yellowness (b*) values were observed in PT5 and CT5 treatments (p < 0.05). Texture analysis revealed no differences (p > 0.05) in hardness and chewiness between T0 and PT5; however, ST5 exhibited the highest values for these parameters (p < 0.05). No variation in the conformational order of the lipid acyl chains due to the incorporation of tamarind compounds was observed related to physical entrapment of these compounds in the frankfurter matrix. Both T0 and PT5 were well accepted by consumers, and scores higher than 7 were observed for overall acceptability and purchase intention. The study demonstrated that incorporating tamarind components, especially pulp paste (PT), is a viable alternative for replacing lean pork meat in frankfurters, improving the sustainable aspects of frankfurter production.

A multicriteria analysis of meat and milk alternatives from nutritional, health, environmental, and cost perspectives

Reducing meat and dairy intake has been identified as a necessary strategy for mitigating the high environmental impacts food systems are currently having on climate change, biodiversity loss associated with land-use changes, and freshwater use. Having a choice of dedicated meat and milk replacements available to consumers can help in the transition toward more plant-based diets, but concerns about nutritional and health impacts and high costs can impede uptake. Here, we conduct a multicriteria assessment of 24 meat and milk alternatives that integrates nutritional, health, environmental, and cost analyses with a focus on high-income countries. Unprocessed plant-based foods such as peas, soybeans, and beans performed best in our assessment across all domains. In comparison, processed plant-based products such as veggie burgers, traditional meat replacements such as tempeh, and plant milks were associated with less climate benefits and greater costs than unprocessed foods but still offered substantial environmental, health, and nutritional benefits compared to animal products. Our findings suggest that a range of food products exist that when replacing meat and dairy in current diets would have multiple benefits, including reductions in nutritional imbalances, dietary risks and mortality, environmental resource use and pollution, and when choosing unprocessed foods over processed ones also diet costs. The findings provide support for public policies and business initiatives aimed at increasing their uptake.

Modelled replacement of meats by dairy products and incident coronary heart disease: Evidence from the UK Biobank Study

There is uncertainty about the impact of replacing meats by dairy products (milk, yogurt, cheese) on the risk of coronary heart disease (CHD)(1,2). Our objective was to examine the modelled replacement of red meat (unprocessed), processed meat, and poultry meat by milk, yogurt, and cheese in relation to CHD incidence in the UK adult population.Prospective longitudinal data were used of 117,216 participants in the UK Biobank Study, who were free of CHD at entry, had completed at least two 24hr dietary assessments and had complete covariate data. We modelled the replacement of 1 serving of red meat (unprocessed) (100 g/d) or processed meat (50 g/d) or poultry meat (100 g/d) by 1 serving of milk (200 g/d), yogurt (120 g/d) and cheese (30 g/d). These portion sizes were chosen based on previously reported portion sizes(3). Information on the incident cases of non-fatal or fatal CHD events were obtained from hospital inpatient admissions and death registries. The hazard ratios (HR) and 95% confidence intervals (CI) were derived from Cox regression models and multivariable adjustments included sociodemographic, lifestyle, family history, total energy, dietary factors, and BMI.In our study population, 57% were female. The mean ± SD was 56 ± 7.8 years for age and 26.6 ± 4.6 kg/m2 for BMI. During a median follow-up of 11 years, a total of 7060 cases of incident CHD were found. There was a lower risk of CHD for the modelled replacement of 1 serving of red meat (unprocessed) by 1 serving of cheese (HR: 0.90; 95% CI: 0.84, 0.97), but not by milk (0.93; 0.87, 1.00) or yogurt (0.94; 0.87, 1.02). Similarly, replacement of 1 serving of poultry meat by 1 serving of cheese was associated with lower risk of CHD (0.92; 0.85, 0.98) and no significant associations were observed with replacement by milk (0.97; 0.90, 1.04) or yogurt (0.98; 0.90, 1.05). Replacing 1 serving of processed meat by 1 serving of milk (0.92; 0.87, 0.97), yogurt (0.93; 0.87, 0.99) or cheese (0.87; 0.82, 0.92) was associated with lower CHD incidence.Our study findings support current recommendations for CVD prevention of limiting intake of meats, especially processed meat. Data suggest benefits of dairy foods, in comparison with meats, for reducing the risk of CHD. These findings should be replicated in other cohorts with different intake ranges.

Gastrointestinal fate of proteins from commercial plant-based meat analogs: Silent passage through the stomach, oxidative stress in intestine, and gut dysbiosis in Wistar rats.

Plant-based meat analogs (PBMAs) are common ultra-processed foods (UPFs) included in the vegan/vegetarian diets as presumed healthy alternatives to meat and meat products. However, such health claims need to be supported by scientific evidence. To gain further insight into this topic, two commercial UPFs typically sold as meat analogs, namely, seitan (S) and tofu (T), were included in a cereal-based chow and provided to Wistar rats for 10weeks. A group of animals had, simultaneously, an isocaloric and isoprotein experimental diet formulated with cooked beef (B). In all cases, experimental chows (∼4kcal/g feed) had their basal protein concentration increased from 14% to 30% using proteins from S, T, or B. Upon slaughter, in vivo protein digestibility was assessed, and the entire gastrointestinal tract (digests and tissues) was analyzed for markers of oxidative stress and untargeted metabolomics. Metagenomics was also applied to assess the variation of microbiota composition as affected by dietary protein. Diets based on PBMAs showed lower protein digestibility than those containing meat and promoted an intense luminal glycoxidative stress and an inflammatory intestinal response. The fermentation of undigested oxidized proteins from T in the colon of Wistar rats likely led to formation of mutagenic metabolites such as p-cresol. The presence of these compounds in the animal models raises concerns about the potential effects of full replacement of meat by certain PBMAs in the diet. Therefore, future research might target on translational human studies to shed light on these findings.

Processing of Larvae of Alphitobius diaperinus and Tenebrio molitor in Cooked Sausages: Effects on Physicochemical, Microbiological, and Sensory Parameters.

Proteins from insect production represent an interesting (environmentally friendly) option or supplement to commercial livestock farming. At present, however, the larval stages of T. molitor (mealworm) and A. diaperinus (buffalo worm) have been authorized as food for human consumption EU-wide, as have the nymph and adult stages of Locusta (L.) migratoria (Locusta migratoria, Linnaeus, 1758) and Acheta (A.) domesticus (house cricket, Acheta domesticus, Linnaeus, 1758). However, there is the problem that insects that are recognizable as a whole tend to be avoided by consumers, especially in the European region, as they are reminiscent of living things and can cause aversion and disgust in consumers. Against this background, in the present study, five batches of two types of cooked sausages were produced: on the one hand, with turkey, and on the other hand, with pork lean meat as a base. In different formulations, 10% and 20% of the meat contents (turkey or pork) in these meat products were replaced by deep-frozen, pulverized T. molitor and A. diaperinus larvae. The effects of the addition of these insects in the products on the microbiological and physicochemical parameters of these cooked sausages, compared to a product without insect content, directly after heating, were investigated. After production, a storage trial was also carried out to determine whether possible insect ingredients could influence the growth of inoculated bacterial species (Bacillus (B.) cereus, Escherichia (E.) coli, Listeria (L.) monocytogenes, and Campylobacter (C.) jejuni) and how the addition of insect larvae affectsthe sensory and physicochemical properties during storage. The study showed that the products with insects had reduced lightness (turkey p C = 0.025), increased yellowness (pork p S = 0.0009, p C < 0.0001 and turkey p C = 0.0027) and a reduced red color (pork p S < 0.0001, p C = 0.0001) after heating when compared to the cooked sausages without insects. However, no significant differences between the various cooked sausages with or without insects in terms of cooking loss, firmness, and protein, ash, and fat or water contents were found. The microbiological tests showed, on the one hand, that the prior microbial reduction (e.g., in the form of blanching) of the insect larvae was essential in order to guarantee the flawless microbiological quality of the cooked sausages and, on the other hand, that the addition of insects to the cooked sausages did not significantly affect the growth of the inoculated bacterial species and that no sensory differences could be detected during storage. Despite the significant color effects on the product, A. diaperinus and T. molitor larvae would be suitable as protein or meat alternatives in cooked sausages, but they would have to undergo pre-treatment, primarily with regard to microbiological safety. The extent to which a complete replacement of meat is possible has to be investigated in further studies.

Partial incorporation of black jelly mushroom (Auricularia polytricha) as a plant‐based ingredient in the production of hybrid patties using meat from different species

SummaryThe impact of meat replacement with black jelly mushrooms as a means to produce hybrid patties using meat from different species (chicken‐MCP, beef‐MBP, mutton‐MMP and buffalo‐MBOP) was investigated. For this purpose, 50% of the meat was replaced with black jelly mushrooms. A patty with 100% mushroom (CMP) was observed as a control. Proximate composition, water holding capacity (WHC), cooking yield, shrinkage, pH, gel strength, colour, texture, microstructure and sensory acceptance of the patties were analysed. MBP had the highest WHC (88.51%) and gel strength (24.89 N) compared to other patties (P &lt; 0.05). MBP exhibited a less compact and dense structure compared to other patties. Simultaneously, it is characterised as the least in hardness but the highest in chewiness and cohesiveness. The sensory evaluation highlights MBP as the most preferred, particularly for texture. In conclusion, black jelly mushrooms are suitable to be mixed with beef to produce alternative patties.

The health impact of substituting meat with plant-based meat alternatives: findings from a Systematic Review

Sales of plant-based meat alternatives (PBMAs) are increasing(1). While these products are becoming more popular, little is known about their impact on health(2). Therefore, the aim of this work was to systematically review the evidence on PBMA consumption and associated health outcomes.A wider systematic review looking at the environmental impact, ingredient composition, nutritional impact and health outcomes associated with PBMAs was conducted. A search strategy combined terms “meat alternatives” AND “environment” OR “ingredients” OR “nutrition” OR “health.” Five databases were searched, MEDLINE, EMBASE, Web of Science, Scopus and Greenfile, as well as reference lists of relevant articles. All study designs reporting primary data were included, except for animal studies and in vitro studies. Non-English studies and studies published before 2011 were excluded (PROSPERO Registration Number: CRD42021250541).2184 papers were identified, 1802 papers remained after duplicates were removed, 1536 were excluded at title and abstract screen stage, 266 full texts were assessed for eligibility and 54 papers were included in the analysis for all outcomes investigated. Ten studies examined the impact of PBMA vs. meat consumption on health outcomes. Three studies measured postprandial response to single test meals(3–5), four studies were longer-term RCTs(6–8) with two further separate publications reporting on different outcomes for the same RCT(9,10). One study was a prospective cohort(11) and one a cross-sectional study(12).Of the single test meal studies, no significant differences were observed for glucose levels in 2/2 studies (100%)(3,5), PYY and GLP-1 levels in 2/2 studies (100%)(3,4) and self-reported hunger/fullness in 3/3 studies (100%)(3–5). Significantly lower insulin concentrations and subsequent energy intakes were both reported in 1/2 studies (50%) following consumption of mycoprotein vs. chicken meals(3).Longer-term full and partial replacement of meat with PBMAs resulted in significantly lower body weight (kg) in 2/2 studies (100%)(6,10), significantly lower saturated fat intakes in 2/2 studies (100%) (6,10), significantly higher fibre intakes in 2/3 studies (67%)(6,7), improvements in plasma lipid profile in 2/3 studies (67%)(7,10) and positive changes in gut microbiota in 1/2 studies (50%)(8) compared to meat diet phases/control groups with no restrictions on meat intakes. There were no significant differences in protein intakes in 3/3 studies (100%)(6,7,10), energy, total fat and carbohydrate intakes in 2/2 studies (100%) (6,7), blood pressure in 2/2 studies (100%)(6,10), glucose levels in 2/2 studies (100%) (7,10) and insulin levels in 2/2 studies (100%)(7,10).No definitive conclusions can be made on the impact of PBMAs on health outcomes due to the small number of studies and variation in study designs, outcomes measured and the type of PBMA used. From the limited evidence available, no negative health effects from PBMA consumption were observed, however, further longer-term RCTs are needed to confirm this.

The interplay of muscle and pea proteins in low-salt gels: An insight into in situ structure formation in hybrid meat alternatives

The present study investigated thermal gelation of mixed sarcoplasmic (Sarc), myofibrillar (Myof), and pea proteins corresponding to partial meat replacements (0, 25, and 50%) by pea protein isolate (PPI) at reducing salt levels (0.6 → 0.1 M NaCl) to understand in situ (simulated) structure-forming properties of hybrid meat analogues. The amount of soluble proteins in hybrids generally increased with salt concentrations and PPI substitution. While muscle proteins (mixed Sarc and Myof) had the strongest gelling capacity, hybrid proteins also exhibited moderate aggregation and gelling activity based on the sol→gel rheological transition and gel hardness testing. Sarc and pea 7S/11S globulins collectively compensated for the attenuated gelling capacity of mixed proteins due to diminishing Myof in the hybrids. Immobilized water within hybrid protein gels was tightly bonded (T2 from nuclear magnetic resonance), consistent with the dense and uniform microstructure observed. These findings offer a new knowledge base for developing reduced-salt hybrid meat analogues.

Total and Partial Replacement of Meat by Mycoprotein in Hamburger: Physico-Chemical, Nutritional, Mechanical, and Overall Acceptability

Aim: Processed meats are considered the most consumable products worldwide. However, there are several limitations related to these products such as health and environmental issues, and the high energy, time, and cost needed for their production, thus manufacturers are looking for effective alternatives for processed meats. Mycoprotein can be a useful approach for meat substitution. Introduction: This study’s objective was the partial and total replacement of meat with mycoproteins in the formulation of burgers and to investigate the characteristics of these novel formulations for comparison with the control sample (full meat burger). Methods: Cooking loss, mechanical, physicochemical, nutritional, color, and sensory properties were determined. Results: The results indicated that mycoprotein substitution could improve health and nutritional properties as a result of including high-value protein and lower lipid content (mostly unsaturated fatty acids). However, the beef burger had better mechanical properties such as cohesiveness, hardness, springiness, and gumminess compared to mycoprotein-containing burgers. Higher OBC (oil binding capacity) and WBC (water binding capacity) of mycoprotein were responsible for filling the interstitial spaces within the protein matrix and reducing the textural attributes. Thus, using less oil and water in mycoprotein-containing formulations is recommended. Moreover, the cooking loss percentage decreased by increasing the mycoprotein content of burgers, which has economic advantages. According to sensory evaluations, no significant changes (p&gt;0.05) were shown in the overall acceptance and taste scores of the burgers. Conclusions: Mycoproteins are potential compounds to be used as promising ingredients for the complete substitution of meat in the burger.

Effect of partial replacement of meat with chickpea flour, soybean flour and skimmed milk powder on physicochemical and sensory evaluation properties of camel meat burger

Effect of partial replacement of meat with chickpea flour, soybean flour and skimmed milk powder on physicochemical and sensory evaluation properties of camel meat burger

The Effects of Acorn Flour on Some Quality Characteristics of Chicken Patties

The study was carried out to develop chicken patties by incorporating acorn flour as a meat replacer at 3%, 6%, and 9% levels in the formulation. For this purpose, the chemical (moisture, protein, fat, ash), pH, thiobarbituric acid (TBA), and color analyses in the raw and cooked chicken patties were analyzed. In addition, the cooking properties (cooking yield, diameter reduction, thickness reduction), functional properties (moisture and fat retention) and sensory properties were examined on cooked chicken patties. There were significant changes in the chemical, cooking, functional, and color properties of chicken patties with acorn flour. The moisture and protein values decreased, in both raw and cooked samples incorporated with acorn flour but fat level increased only in raw acorn flour added samples. Lightness (L*) and redness (a*) values decreased significantly. The addition of acorn flour caused an increase in b* values of raw samples and a decrease in cooked samples. Acorn flour was not effective in preventing lipid oxidation. The addition of acorn flour contents in chicken patties improved functional and cooking properties, decreased cooking loss, and increased moisture and fat retention. The use of acorn flour improved the quality parameters of patties, but the addition of acorn flour resulted in a darker color in patties. The use of acorn flour in chicken meatballs did not negatively affect sensory properties except color. In conclusion, acorn flour can be used as a filler and binder in chicken patties.

Effects of Balsa Fish Skin Gelatin, Lentinula edodes Mushrooms, Soy Protein Isolate, and Starch on the Sensory Quality and Characterization of Physicochemical and Antioxidant Properties of New Sausage

Sausages are loved by people for their unique texture, satisfying chewiness, and pleasant flavor. However, in the production of sausages, red meat and a large amount of fat are mainly used, and long-term consumption will increase the risk of diseases such as obesity, heart disease, hypertension, and cancer. Our previous studies have shown that the intake of red meat and fat can be reduced through the replacement of lean meat and fat in sausages by Lentinula edodes and Pleaurotus eryngii mushrooms, but this will lead to the deterioration of the gel of sausage products and seriously affect the sensory quality of sausages. In this study, the response surface method was used to optimize the amount of balsa fish skin gelatin, soy protein isolate, and starch added to, and the proportion of Lentinula edodes mushrooms replacing lean meat in, the new sausage, with Pleaurotus eryngii mushrooms replacing fat. The results show that Lentinula edodes mushrooms replaced 36.1% of the lean meat, and the addition of 0.96% balsa fish skin gelatin, 10.61% starch, and 9.94% soy protein isolate resulted in the highest sensory score and the sensory quality being the closest to that of traditional sausages. Compared with the control group, this novel sausage exhibits characteristics such as lower fat and saturated fatty acid content, reduced energy levels, and higher levels of amino acids (aspartic acid, glutamic acid, cysteine, methionine, and proline) and polyunsaturated fatty acids. The total phenolic content of the novel sausage is 12.52 times higher than that of the control. In comparison with the control group, the novel sausage demonstrates a 65.58% increase in DPPH radical scavenging activity and a 3.88-fold improvement in ABTS+ radical scavenging activity. These findings highlight the outstanding antioxidant performance of the novel sausage. This study provides new ideas for improving the sensory quality of new sausages, promoting the healthy development of the sausage industry, and promoting the high-value utilization of edible mushrooms.

Potential of Cricket (Acheta domesticus) Flour as a Lean Meat Replacer in the Development of Beef Patties.

This study examined the incorporation of cricket (Acheta domesticus) flour (CF) (0, control; 5.0%, CF5.0; 7.5%, CF7.5; and 10.0%, CF10.0) as a lean meat replacer in beef patties and its impact on composition, microbiological, sensory, and technological properties, as well as its influence on the cooking process. The inclusion of CF led to beef patties with significantly higher protein levels than the control group. Additionally, an elevation in total viable (TVC) and lactic acid bacteria (LAB) counts was observed. However, Enterobacteriaceae counts remained at safe levels. CF5.0 demonstrated similar sensory scores and purchase intention to the control treatment. CF7.5 and CF10.0 showed comparable sensory scores to the control except for texture attributes. The inclusion of CF significantly reduced cooking loss and diameter reduction values. Beef patties with CF were notably firmer and had a browner color than the control. In general, the cooking process impacted the technological properties similarly in both the control and beef patties with CF. In all cooked samples, no significant differences in pH, redness (a*), or texture were observed. This study demonstrated that incorporating up to 5.0% CF into beef patties is optimal in terms of composition, technological, sensorial, and cooking properties.

Alternative protein-based foods must contribute to micronutrient adequacy

ABSTRACT Sustainable diets must consider health, economic, environmental, and social outcomes. The development and production of alternative protein foods should also make these considerations. We examined the nutritional role of these foods, with New Zealand (NZ) as a case study. We used the DELTA Model® to assess 2020 NZ nutrient supply. We then simulated the substitution of 50% of meat supply (by mass) with various plant protein sources (soy, peas, beans, and mushroom), and observed the impact on nutrient supply. NZ had an undersupply of calcium (38%), vitamin E (34% deficit), dietary fibre (20%), potassium (13%), and vitamin C (10%) compared to population requirements. Contrastingly, there was sufficient protein and amino acid supply for an additional 2.4 million people. Halving of meat supply resulted in decreased availability for potassium (21% deficit), zinc (17%), folate (10%), and iron (9%). Soy proved the best nutritional replacement for meat, with reduced deficits for all undersupplied nutrients compared to 2020. Replacement with other modelled protein sources resulted in greater nutrient deficits. The nutritional implications beyond protein must be considered when making dietary substitutions. There are clear public health reasons to fortify alternative proteins with both the nutrients lost in substitution and those already in deficit.

Alternative proteins; A path to sustainable diets and environment

With a growing global population and the resulting pressure on natural resources, the supply of high-value protein has become increasingly limited. The rise of environmental and ethical concerns has led to the emergence of meat analogues as a credible alternative to traditional animal-derived meat. Growing demand for plant-based protein sources has gained attention as viable alternatives to conventional animal proteins. This article reviews commercially available plant proteins for meat replacement and evaluates recent research on producing meat analogues, highlighting their advantages and limitations. Beyond production, an examination of the physicochemical, textural, and structural attributes of the meat alternatives is conducted, highlighting the improvements made in achieving sensory and nutritional parallels with animal-derived meat. Furthermore, this article explores the current commercial applications of meat alternatives, highlighting the challenges faced in their widespread adoption and suggesting future research directions. The comparison of the environmental impacts of plant proteins and animal proteins is also presented. The ultimate goal is to develop meat substitutes that closely mimic the sensory, nutritional, and aesthetic qualities of real meat. Despite promising innovations in processing technologies, challenges remain that researchers are actively addressing to close the gap between plant-based meat analogues and animal-derived counterparts.

Gum arabic and soy protein concentrate as binding agents on quality and nutritional properties of mushroom-based sausage analogues

Replacement of meat in meat-reduced analogue products is difficult because of the functional properties of meat. The effect of binding agents (gum Arabic and soy protein concentrate) on the quality characteristics and nutritional properties of mushroom-based sausage analogues was investigated at different concentrations (0–3%), using 20% button mushrooms and 60% lean meat. Mushroom-substituted sausages containing either gum Arabic or soy concentrate had significantly higher (p < 0.05) proximate composition (protein, fat, ash and fibre content) than the controls without gum Arabic or soy concentrate. On physical properties, mushroom-substituted sausages with gum Arabic or soy concentrate had lower (p < 0.05) diameter and length shrinkage and cook loss compared with the control samples. Process yield, water holding capacity (WHC), and oil holding capacity (OHC) increased with the increase of either gum Arabic or soy concentrate. However, 2% gum Arabic/ soy concentrate samples had the lowest cooking loss, highest process yield, WHC, and OHC. Treatments containing gum Arabic and soy concentrate recorded lower (p < 0.05) total coliform counts than the control sausages, demonstrating antimicrobial properties of the binders. For all the parameters, gum Arabic or soy concentrate increased the sensory scores, although treatments with 2% and 2.5% gum Arabic or 2% soy concentrate had significantly higher (p < 0.05) hedonic scores than the controls and the treatments with 3% soy concentrate. The study demonstrated that gum Arabic and soy concentrate can be used as binders to modulate the functional properties of mushroom-based sausage analogues. This could lead to the development of healthier meat-reduced sausages.

The use of protein-carbohydrate composition of okara, chickpea flour and whey protein in the technology of minced meat cutlets

Kazakhstan's market for producing minced meat semi-finished products is not sufficiently developed. At the same time, the demand for products of the “economy” segment is growing. Providing balanced recipes for semi-finished meat products, with a rational combination of raw materials of animal and vegetable origin, is a significant problem. Chopped meat cutlets with high nutritional and low energy value have been developed, which are not inferior in functional and technological properties and sensory characteristics to traditional products. Pork and wheat bread were excluded from the recipes, with a replacement for lamb or broiler chicken meat in combination with a protein-carbohydrate composition (PCC) of the composition: soy minced okara – chickpea flour – whey protein concentrate (WPC 80) in a ratio of 9:5:10, at 1:3 hydration. The rational share of the introduction of PCC into the recipe of cutlets was 25% for minced beef – the meat of broiler chickens and 20% for minced beef – lamb. The studied samples of PCC, control minced meat with pork and bread, and two modified minced meat recipes for cutlets have similar values of the mass ratio of water fractions at three stages of dehydration during heat treatment. PCC particles are evenly distributed between the muscle fibers in minced meat. It has been shown that the developed PCC can serve as a substitute for minced meat not only in terms of the balance of the amino acid composition of the total protein but also in terms of the percentage of moisture with different forms of communication with the product, influencing the microstructure and consistency of raw semi-finished products of the combined composition, the consistency and juiciness of fried cutlets. According to the developed recipes, the mass fraction of protein in cutlets increased from 13.8 to 19.1-19.8%; fat decreased from 12.6 to 9.5-9.7%.

A Dietary Model of Partial Meat Replacement with Walnuts Demonstrates Changes in the Nutrient Profile and Quality of the United States Population's Diet.

The purpose of the study is to assess the impact of partial meat replacement with walnuts using a dose-escalation approach on nutrient intake and diet quality in the usual US diet. Food modeling was implemented using the nationally representative 2015-2018 National Health and Examination Survey (NHANES), with a focus on non-nut consumers, which included 2707 children and adolescents and 5190 adults. Walnuts replaced meat in a dose-escalating manner (0.5, 1, 1.5, and 2 oz walnuts per day replaced 1, 2, 3, and 4 oz meat, respectively). Diet quality was estimated using the population ratio method of the 2015 Healthy Eating Index. The usual intake of nutrients was estimated using the National Cancer Institute method. Significant differences were determined using non-overlapping 95% confidence intervals. The partial replacement of meat with walnuts demonstrated significant increases in the mean intake of fiber, magnesium, and omega-3 fatty acids and significant decreases in cholesterol and vitamin B12 in the modeled diets for children, adolescents, and adults. Additionally, the partial replacement of meat with walnuts improved overall diet quality. Walnut consumption at 1-2 oz as a replacement for some meat may improve nutrient intake and diet quality across age groups.

Innovative Plant-Based Burger Enriched with Tenebrio molitor Meal: Characterization and Shelf-Life.

Environmental concerns, among other causes, are leading to meat replacement in the diet by healthy, nutritious, and tasty foods. Alternative protein sources of plant origin can be an alternative to meat but their low biological value proteins can be a problem. Novel foods, such as insect meals, can meet current consumer's demands. Therefore, this research has developed innovative prototypes of analog burgers with insect and vegetable proteins. Concerned about health and allergies, a prototype incorporating soya to satisfy coeliacs was developed. An iterative and heuristic process was carried out to test the product development feasibility. The main raw materials used were insect flour (Tenebrio molitor), seitan, and soya. In addition, oat and sodium alginate were used as binders. The shelf-life of the new product was evaluated by physicochemical (pH, aw, moisture, color, acidity, and peroxide index) and sensory analysis (quantitative analysis QDA). The production of the burger analogs was feasible. Product characterization showed significant differences (p < 0.05) among samples for organoleptic properties, highlighting texture changes. Using a multivariate model, it was established that the "best before date" occurs at seven days for all developed prototypes, conditioned by microbial growth. Finally, the spoilage model indicated an important contribution to bacterial growth with a notable modification to the pastiness and hardness of the burger analogs developed.

Consumer response to blended beef burgers and chicken nuggets is influenced by ingredient and nutrition claims - qualitative assessment

Consumers and meat processors are receptive to blended/hybrid meat products, defined as products with partial meat replacement by plant-based ingredients. Blended meat products are a novel way to reduce meat consumption, however, a novel product's market success is determined by consumer expectations and acceptance. Therefore, this qualitative study investigated consumer expectations and opinions of blended meat products in different formats (beef burger, BB and chicken nugget, CN), with a range of blended ingredients, and nutrition claims. Twenty eight meat-eating consumers from Asian (N = 16) and non-Asian (N = 12) countries participated in the product mapping sessions. Both Asian and non-Asian consumers were willing to consume blended meat products for their health and environmental sustainability benefits, but commented that acceptable taste was required. Taste was the most important attribute driving Asian consumers’ acceptance of new food products; it was less important for non-Asian consumers. Both groups liked the concept of blended BBs with added vegetables. Non-Asians favored blended with legumes and questioned the sustainability and high degree of processing associated with plant protein alternatives. The high nutritional value and health benefits of micro-algae was accepted by Asians and non-Asians, but it was not considered a desirable ingredient due to concerns about its expected undesirable taste. Most of the nutrition claims related to high protein and low fat in blended BBs were considered healthy and desirable for both groups. Blended BBs with “No GMO” and “No MSG” were classified as healthy and desirable by Asian groups while for non-Asians they were considered undesirable and not healthy. Labeling with “High in dietary fiber” led to consumers expecting an undesirable product texture in both groups. Blended CNs were especially undesirable for the non-Asians, as they were generally regarded as not healthy and undesirable as a snack. For Asian consumers, blended CNs had better healthiness than conventional CN, but were less desirable. Blended CN with “High in dietary fiber” claim was most liked followed by blended CN with “No trans-fat”. Therefore, blended BBs show great opportunities for further product development for both non-Asian and Asian consumers. Findings from this preliminary study provide meat manufacturers and product developers with insight into how consumers from different cultures perceive BBs and CNs.