Meat analogues: an assessment of plant-based protein options and the parameters of their success: a mini review

• 영문명: Meat analogues: an assessment of plant-based protein options and the parameters of their success: a mini review
• 발행기관: 한국축산식품학회
• 저자명: Mari Leland Allison Trigg Yuan H. Brad Kim
• 간행물 정보: 『Food and Life』제2022권 제2호, 51~57쪽, 전체 7쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2022.07.31

영문 초록

Consumer interest in meat analogues, plant-based alternatives that mimic traditional meat properties, are on the rise. These food products are formulated with alternative proteins to provide adequate nutritional value while closely resembling the general characteristics (e.g., texture, flavor, juiciness) of meat. Meat substitutes are of specific interest to consumers who are concerned about the ecological footprint and healthfulness of what they consume. Attributes such as taste, texture, and emotional attachment to meat are primary factors determining the success of many meat substitutes in the retail space. Other parameters of interest regarding meat alternatives are sustainability, consumer acceptance, industry challenges, and how these various traits interact to influence the success of products. Studies show that these parameters are closely related, and there is a considerable amount of interplay determining the success of meat analogues. The two principal parameters to success are sensory evaluation and sustainability. Both traits are important to the consumer, and the industry will need to consider both when designing novel products for the retail space. It is anticipated that meat analogues will continue to rise in popularity among consumers, providing them with numerous alternative protein options soon.

목차

Introduction

Consumer perspective

Technological properties: sensory evaluation and nutritional content Color challenges for meat analogues

Color challenges for meat analogues

Viewpoint complications: safety, price, sustainability and others

Industry considerations

Farming and sustainable practices

Processing and mass manufacturing of meat analogues

Market trends

Conclusion

Conflicts of Interest

Acknowledgments

Ethics Approval

Author Contributions

Author Information

References

키워드

alternative proteins sensory evaluation plant-based food neophobia consumer perspective