Microbial Spoilage of Plant-Based Meat Analogues
Plant-based meat analogues (i.e., plant-based meat alternatives or substitutes, or vegan meats) are becoming more and more popular. The quality of the available products is constantly increasing therefore their consumption is also increasing. The primary role of meat analogues is to replace the meat...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-09-01
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| Series: | Applied Sciences |
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| Online Access: | https://www.mdpi.com/2076-3417/11/18/8309 |
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| author | András J. Tóth Anna Dunay Márton Battay Csaba Bálint Illés András Bittsánszky Miklós Süth |
| author_facet | András J. Tóth Anna Dunay Márton Battay Csaba Bálint Illés András Bittsánszky Miklós Süth |
| author_sort | András J. Tóth |
| collection | DOAJ |
| description | Plant-based meat analogues (i.e., plant-based meat alternatives or substitutes, or vegan meats) are becoming more and more popular. The quality of the available products is constantly increasing therefore their consumption is also increasing. The primary role of meat analogues is to replace the meat component in meals while appropriate nutrient content and hedonic value will be provided as well. The food safety aspects of these newly emerging food products are less investigated. The aim of this study is to compare the microbial spoilage of identical meals prepared with meat and meat analogues to evaluate the food safety risk of meat analogues. In this work, raw protein materials were tested. Moreover, three pairs of meals prepared with or without meat were microbiologically examined during a storage experiment. Microbial contaminants were low in raw protein sources. In the case of hot meals, the microbial proliferation was faster in samples containing meat analogue, especially if the meals were not cooled. The food safety risk of meals prepared with meat analogues is slightly higher than their meat-containing counterparts, therefore more attention needs to be paid to the preparation, processing, and storage of these foods. |
| first_indexed | 2024-03-10T07:56:08Z |
| format | Article |
| id | doaj.art-73b640477b814161b19d0b630bd69982 |
| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-10T07:56:08Z |
| publishDate | 2021-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj.art-73b640477b814161b19d0b630bd699822023-11-22T11:50:39ZengMDPI AGApplied Sciences2076-34172021-09-011118830910.3390/app11188309Microbial Spoilage of Plant-Based Meat AnaloguesAndrás J. Tóth0Anna Dunay1Márton Battay2Csaba Bálint Illés3András Bittsánszky4Miklós Süth5Indere Institute for Food System Research and Innovation Nonprofit Ltd., Zodony u. 3, 1203 Budapest, HungaryInstitute of Business Economics, Leadership and Management, Hungarian University of Agriculture and Life Sciences, Páter K. u. 1, 2103 Gödöllő, HungaryDepartment of Exotic Animal and Wildlife Medicine, University of Veterinary Medicine, István u. 2, 1078 Budapest, HungaryInstitute of Business Economics, Leadership and Management, Hungarian University of Agriculture and Life Sciences, Páter K. u. 1, 2103 Gödöllő, HungaryIndere Institute for Food System Research and Innovation Nonprofit Ltd., Zodony u. 3, 1203 Budapest, HungaryDigital Food Chain Education Research Development and Innovation Institute, University of Veterinary Medicine, István u. 2, 1078 Budapest, HungaryPlant-based meat analogues (i.e., plant-based meat alternatives or substitutes, or vegan meats) are becoming more and more popular. The quality of the available products is constantly increasing therefore their consumption is also increasing. The primary role of meat analogues is to replace the meat component in meals while appropriate nutrient content and hedonic value will be provided as well. The food safety aspects of these newly emerging food products are less investigated. The aim of this study is to compare the microbial spoilage of identical meals prepared with meat and meat analogues to evaluate the food safety risk of meat analogues. In this work, raw protein materials were tested. Moreover, three pairs of meals prepared with or without meat were microbiologically examined during a storage experiment. Microbial contaminants were low in raw protein sources. In the case of hot meals, the microbial proliferation was faster in samples containing meat analogue, especially if the meals were not cooled. The food safety risk of meals prepared with meat analogues is slightly higher than their meat-containing counterparts, therefore more attention needs to be paid to the preparation, processing, and storage of these foods.https://www.mdpi.com/2076-3417/11/18/8309meat analoguemicrobiological spoilageaerobic colony countfood safety riskmeat substitutemeat alternative |
| spellingShingle | András J. Tóth Anna Dunay Márton Battay Csaba Bálint Illés András Bittsánszky Miklós Süth Microbial Spoilage of Plant-Based Meat Analogues Applied Sciences meat analogue microbiological spoilage aerobic colony count food safety risk meat substitute meat alternative |
| title | Microbial Spoilage of Plant-Based Meat Analogues |
| title_full | Microbial Spoilage of Plant-Based Meat Analogues |
| title_fullStr | Microbial Spoilage of Plant-Based Meat Analogues |
| title_full_unstemmed | Microbial Spoilage of Plant-Based Meat Analogues |
| title_short | Microbial Spoilage of Plant-Based Meat Analogues |
| title_sort | microbial spoilage of plant based meat analogues |
| topic | meat analogue microbiological spoilage aerobic colony count food safety risk meat substitute meat alternative |
| url | https://www.mdpi.com/2076-3417/11/18/8309 |
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