From Farms to Labs: The New Trend of Sustainable Meat Alternatives
Food Science of Animal Resources,
Год журнала:
2024,
Номер
45(1), С. 13 - 30
Опубликована: Ноя. 28, 2024
Meat
analogs
or
meat
alternatives
mimic
conventional
by
using
non-meat
ingredients.
There
are
several
reasons
for
the
rising
interest
in
alternatives,
e.g.,
health-consciousness,
environmental
concerns,
and
growing
demand
sustainable
diets.
Factors
like
low-calorie
foods,
low-fat,
efforts
to
reduce
greenhouse
gas
emissions,
flexitarian
lifestyles
also
contributing
this
change
(conventional
analogs).
Numerous
substitutes
presently
being
launched
alternative
markets.
Plant-based
meat,
restructured
cultured
hybrid
insect
protein-based
prevalent
among
alternatives.
The
scope
of
including
plant-based
insect-based
protein
products,
is
expanding
due
advances
food
technology.
Innovation
technology
plays
a
crucial
role
production.
Still,
there
some
challenges
market
consumer
acceptance,
appearance
cost
Innovative
approaches,
such
as
advanced
technologies
awareness
consumer,
required
deal
with
these
challenges.
This
review
briefly
examines
technological
advances,
regulatory
requirements,
pros
cons,
trends
finding
highlights
importance
resource
food.
Moreover,
can
fulfill
increasing
decrease
impact.
Additionally,
explores
ways
improve
overall
scenario
Язык: Английский
Sensory characterisation of meatless and nitrite-free cooked ham alternatives in comparison to conventional counterparts: Temporal dominance of sensations and partial napping with ultra-flash profiling
Food Research International,
Год журнала:
2024,
Номер
190, С. 114625 - 114625
Опубликована: Июнь 9, 2024
Язык: Английский
Extending The Shelf Life of Stuffed Pasta (Manti) Using Cold Smoking for Different Times
LWT,
Год журнала:
2025,
Номер
unknown, С. 117304 - 117304
Опубликована: Янв. 1, 2025
Язык: Английский
Analysis of Chloride, Nitrite and Nitrate in Processed Meat using Microwave Extraction and Two-Dimensional Ion Chromatography
Journal of Food Composition and Analysis,
Год журнала:
2025,
Номер
141, С. 107323 - 107323
Опубликована: Фев. 1, 2025
Язык: Английский
Green processing technology of meat and meat products: A review
Theory and practice of meat processing,
Год журнала:
2025,
Номер
10(1), С. 32 - 44
Опубликована: Апрель 6, 2025
Green
processing
technologies
are
revolutionizing
the
meat
industry
by
addressing
environmental
and
health
challenges
associated
with
traditional
methods.
This
review
explores
several
novel
green
technologies,
including
high-pressure
(HPP),
cold
plasma,
ultrasound,
pulsed
electric
field
(PEF)
processing,
fermentation.
These
offer
significant
improvements
in
terms
of
energy
efficiency,
waste
reduction,
reduction
chemical
additives.
examines
their
operational
principles,
current
research
findings,
emerging
applications.
Additionally,
highlights
integration
these
impact,
economic
feasibility,
regulatory
landscape.
The
findings
suggest
that
while
hold
substantial
promise
for
enhancing
sustainability
further
adoption
necessary
to
fully
realize
potential.
Язык: Английский
Energy Efficiency in the Meat and Meat Processing Sector
R. Selvaraj,
Chandrakumar Elumalai,
Dhanush Anand Sekar
и другие.
Advances in environmental engineering and green technologies book series,
Год журнала:
2025,
Номер
unknown, С. 99 - 126
Опубликована: Фев. 28, 2025
This
chapter
explores
the
significance
of
energy
efficiency
in
meat
and
processing
industry,
discussing
obstacles
possibilities
for
decreasing
usage
while
upholding
product
quality
safety.
The
industry
is
highly
energy-intensive,
particularly
food
sector.
Significant
consumption
takes
place
during
several
stages,
such
as
slaughtering,
refrigeration,
processing,
packing.
examines
methods
enhancing
efficiency,
developments
refrigeration
technology,
optimized
procedures,
integration
renewable
sources.
text
also
management
systems
automation
overseeing
diminishing
across
different
phases
processing.
continues
by
providing
a
perspective
on
upcoming
trends
advancements
that
have
potential
to
further
improve
industry.
Язык: Английский
Effects of natural colourants and pulsed electric field technology on the quality parameters of nitrite-free bacon
Food and Feed Research,
Год журнала:
2024,
Номер
00, С. 60 - 60
Опубликована: Янв. 1, 2024
Replacement
of
nitrites
in
cured
meat
products,
such
as
bacon
chops,
challenges
maintaining
the
characteristic
pink
colour
and
other
quality
attributes.
This
study
evaluates
effectiveness
natural
colourants:
betanin,
red
yeast
(Monascus)
rice
extract,
roselle
(Hibiscus
sabdariffa)
alternatives
to
for
enhancement
nitrite-free
bacon.
Pulsed
electric
field
(PEF)
pre-treatment
was
applied
samples
before
immersing
them
brine
with
colourant.
Bacon
loins
were
treated
brines
containing
different
concentrations
these
colourants,
then
vacuum
packaged,
tumbled,
stored
at
4°C
until
further
testing.
Instrumental
parameters
(L*,
a*,
b*,
hue
angle,
chroma,
ratio)
measured
both
uncooked
cooked
samples.
Results
showed
that
0.05%
betanin
exhibited
similar
redness
(a*)
ratios
nitrite-treated
controls,
indicating
has
potential
a
feasible
Red
extract
0.10%
also
enhanced
but
increased
yellowness
(b*),
affecting
overall
colour.
Upon
cooking,
a*
values
colorant-treated
comparable
sample.
However,
they
all
displayed
significantly
(P<0.05)
higher
chroma
values,
decreased
L*
ratio
values.
While
PEF
treatment
did
not
affect
instrumental
samples,
it
beneficial
reducing
lipid
oxidation
on
extracts.
These
findings
suggest
while
colourants
can
mimic
effects
bacon,
additional
strategies
are
required
improve
stability.
Язык: Английский
Comparative Analysis of Ventilation Systems for Aging Salami
Sci,
Год журнала:
2024,
Номер
6(3), С. 53 - 53
Опубликована: Сен. 3, 2024
The
aim
of
this
study
was
to
evaluate
the
influence
different
ventilation
systems
in
two
aging
cells.
One
cell
featured
transverse
airflow
starting
from
top,
while
other
had
a
dual-flow
system
with
vertical
air
motion
top
bottom
and
vice
versa.
In
addition
monitoring
weight
loss
during
aging,
chemical
physical
analyses
were
conducted
on
various
salamis
assess
both
between
cells
among
positions
within
same
cell.
It
found
that
dual-evaporator
(DEV)
behaved
better
than
flow
(TFL)
Язык: Английский