Methods for Testing the Quality Attributes of Plant-Based Foods: Meat- and Processed-Meat Analogs
The modern food system is seeing a change in consumption patterns provoked by several drivers—including ethical, health, and environmental concerns—that are increasing the sales of meat analog foods. This change is accompanied by increased research and development activities in the area of plant-bas...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-01-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/10/2/260 |
| _version_ | 1797406937735757824 |
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| author | David Julian McClements Jochen Weiss Amanda J. Kinchla Alissa A. Nolden Lutz Grossmann |
| author_facet | David Julian McClements Jochen Weiss Amanda J. Kinchla Alissa A. Nolden Lutz Grossmann |
| author_sort | David Julian McClements |
| collection | DOAJ |
| description | The modern food system is seeing a change in consumption patterns provoked by several drivers—including ethical, health, and environmental concerns—that are increasing the sales of meat analog foods. This change is accompanied by increased research and development activities in the area of plant-based meats. The aim of the present review is to describe methods that are being employed by scientists to analyze and characterize the properties of meat alternatives and to propose standardized methods that could be utilized in the future. In particular, methods to determine the proximate composition, microstructure, appearance, textural properties, water-holding properties, cooking resilience, and sensory attributes, of plant-based meat are given. The principles behind these methods are presented, their utility is critically assessed, and practical examples will be discussed. This article will help to guide further studies and to choose appropriate methods to assess raw materials, processes, products, and consumption behavior of meat analogs. |
| first_indexed | 2024-03-09T03:32:55Z |
| format | Article |
| id | doaj.art-dc10a2e7134240799bc1c9e95bca5501 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T03:32:55Z |
| publishDate | 2021-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-dc10a2e7134240799bc1c9e95bca55012023-12-03T14:52:42ZengMDPI AGFoods2304-81582021-01-0110226010.3390/foods10020260Methods for Testing the Quality Attributes of Plant-Based Foods: Meat- and Processed-Meat AnalogsDavid Julian McClements0Jochen Weiss1Amanda J. Kinchla2Alissa A. Nolden3Lutz Grossmann4Department of Food Science, University of Massachusetts, Amherst, MA 01003, USADepartment of Food Material Science, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, GermanyDepartment of Food Science, University of Massachusetts, Amherst, MA 01003, USADepartment of Food Science, University of Massachusetts, Amherst, MA 01003, USADepartment of Food Science, University of Massachusetts, Amherst, MA 01003, USAThe modern food system is seeing a change in consumption patterns provoked by several drivers—including ethical, health, and environmental concerns—that are increasing the sales of meat analog foods. This change is accompanied by increased research and development activities in the area of plant-based meats. The aim of the present review is to describe methods that are being employed by scientists to analyze and characterize the properties of meat alternatives and to propose standardized methods that could be utilized in the future. In particular, methods to determine the proximate composition, microstructure, appearance, textural properties, water-holding properties, cooking resilience, and sensory attributes, of plant-based meat are given. The principles behind these methods are presented, their utility is critically assessed, and practical examples will be discussed. This article will help to guide further studies and to choose appropriate methods to assess raw materials, processes, products, and consumption behavior of meat analogs.https://www.mdpi.com/2304-8158/10/2/260vegan meatproteinfibersustainabilityanisotropylaos |
| spellingShingle | David Julian McClements Jochen Weiss Amanda J. Kinchla Alissa A. Nolden Lutz Grossmann Methods for Testing the Quality Attributes of Plant-Based Foods: Meat- and Processed-Meat Analogs Foods vegan meat protein fiber sustainability anisotropy laos |
| title | Methods for Testing the Quality Attributes of Plant-Based Foods: Meat- and Processed-Meat Analogs |
| title_full | Methods for Testing the Quality Attributes of Plant-Based Foods: Meat- and Processed-Meat Analogs |
| title_fullStr | Methods for Testing the Quality Attributes of Plant-Based Foods: Meat- and Processed-Meat Analogs |
| title_full_unstemmed | Methods for Testing the Quality Attributes of Plant-Based Foods: Meat- and Processed-Meat Analogs |
| title_short | Methods for Testing the Quality Attributes of Plant-Based Foods: Meat- and Processed-Meat Analogs |
| title_sort | methods for testing the quality attributes of plant based foods meat and processed meat analogs |
| topic | vegan meat protein fiber sustainability anisotropy laos |
| url | https://www.mdpi.com/2304-8158/10/2/260 |
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