Upcycling Supercritical-CO2-Defatted Tiger Nut Milk Co-Products into Pork Burgers: A Sustainable Fat Replacer with Enhanced Quality Properties

Future Foods, Journal Year: 2025, Volume and Issue: unknown, P. 100542 - 100542

Published: Jan. 1, 2025

Language: Английский

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Mimicking Mechanics: A Comparison of Meat and Meat Analogs

Foods, Journal Year: 2024, Volume and Issue: 13(21), P. 3495 - 3495

Published: Oct. 31, 2024

The texture of meat is one the most important features to mimic when developing analogs. Both protein source and processing method impact final product. We can distinguish three types mechanical tests quantify textural differences between analogs: puncture type, rheological torsion tests, classical tension, compression, bending. Here, we compile shear force stiffness values whole comminuted meats analogs from two popular for meat, Warner-Bratzler test double-compression profile analysis. Our results suggest that, with right fine-tuning, today's are well capable mimicking mechanics real meat. While analysis provide valuable information about tenderness sensory perception both suffer a lack standardization, which limits cross-study comparisons. guidelines standardize testing report as single informative parameter. Collecting big standardized data sharing them community at large could empower researchers harness power generative artificial intelligence inform systematic development desired properties functions, taste, perception.

Language: Английский

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Texture of Food

Published: Jan. 1, 2025

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Finite element analysis as a promising approach for texture development of plant-based meat analogs

Physics of Fluids, Journal Year: 2025, Volume and Issue: 37(3)

Published: March 1, 2025

The development of plant-based meat analogs (PBMAs) has emerged as a sustainable and ethical alternative to traditional animal meat. Achieving the fibrous texture sensory qualities presents significant challenges due structural differences between plant proteins. Advanced computational techniques, particularly finite element analysis (FEA), offer promising solutions these by simulating optimizing mechanics, thermodynamics, mass transfer behaviors PBMA during processing. This review explores role FEA in addressing critical aspects development, including replication, stability storage, after heating, variability protein sources. Key processing such high-moisture extrusion, shear cell technology, extrusion 3D printing, are analyzed for their potential create fibrous, meat-like textures. also highlights integration methods like advanced rheological models coupled multi-physics simulations predict enhance formation, juiciness, thermal stability. Future perspectives emphasize interdisciplinary collaboration among food sciences, solid fluid physics refine predictive models, improve efficiency, accelerate innovation. that leveraging tools can provide pathway consistent scalable production high-quality PBMAs align with consumer expectations sustainability goals.

Language: Английский

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Evaluation of various mushroom-based scaffolds for application to cellular agriculture

Food Chemistry, Journal Year: 2025, Volume and Issue: 488, P. 144827 - 144827

Published: May 21, 2025

Language: Английский

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Complex Evaluation process on the Sugarcane Juice Harvesting by using Preparation Index Related to the Mechanical Properties: A Key Foundation for Modeling and Improved Milling Efficiency

Food and Bioproducts Processing, Journal Year: 2025, Volume and Issue: unknown

Published: May 1, 2025

Language: Английский

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Exploring the historical and food technology aspects of Se’i traditional smoked meat dish from East Nusa Tenggara, Indonesia

Journal of Ethnic Foods, Journal Year: 2025, Volume and Issue: 12(1)

Published: June 4, 2025

Abstract Se’i, a traditional smoked meat dish from East Nusa Tenggara, Indonesia, represents vital aspect of the region’s cultural heritage. These studies were reviewed by analysing data peer-reviewed articles, books, and other scholarly materials collected academic databases, including google scholar, ScienceDirect, Scopus, JSTOR. The review focused on historical, cultural, microbiological, nutritional aspects Se’i. Se’i preparation involves smoking over wood, which not only adds flavour but also preserves through antimicrobial properties smoke. This process enhances physicochemical its high protein fat content, while preserving essential nutrients like B vitamins, iron, zinc. are crucial for muscle repair, immune function, energy production. Microbiologically, helps inhibit harmful microorganisms, ensuring food safety. However, challenges related to consistency production, sodium accessibility markets should be addressed. Despite these concerns, Se’i’s potential future growth remains significant. With advances in safety sustainability adaptation modern consumer preferences, can evolve into globally recognized delicacy still integrity. Moving forward, addressing capitalizing opportunities innovation will key expanding role both local international markets.

Language: Английский

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Influence of ultrasound frequency, processing time, and cold temperature on quality characteristics of mutton subjected to ultrasonic nano-cooling with a preservative film

Food Physics, Journal Year: 2024, Volume and Issue: unknown, P. 100039 - 100039

Published: Sept. 1, 2024

Language: Английский

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