Status of meat alternatives and their potential role in the future meat market — A review
Hyun Jung Lee (Lee HJ), Hae In Yong (Yong HI), Minsu Kim (Kim M), Yun-Sang Choi (Choi YS), Cheorun Jo (Jo C)
Asian-Australas J Anim Sci. 2020;33(10):1533-1543. Published online 2020 Jul 28 DOI: https://doi.org/10.5713/ajas.20.0419
|
Citations to this article as recorded by
Utilization of emulsion gels in plant-based meat analog formulations: A review
Vahinika Kothuri, Jong Hyeon Han, Dong Hyun Keum, Hyuk Cheol Kwon, Do Hyun Kim, Sung Gu Han
Food Hydrocolloids.2025; 158: 110499. CrossRef Advances, applications, challenges and prospects of alternative proteins
Xiaoxue Li, Qingqing Cao, Guishan Liu
Journal of Food Composition and Analysis.2025; 137: 106900. CrossRef Thermorheological properties and structural characteristics of soy and pumpkin seed protein blends for high-moisture meat analogs
Hyun Woo Choi, Jungwoo Hahn, Hyun-Seok Kim, Young Jin Choi
Food Chemistry.2025; 464: 141768. CrossRef Reviving the entomophagy tradition among the younger generation: An application of the theory of planned behavior
Shuo Huang
Food Quality and Preference.2025; 124: 105356. CrossRef Microbiological Quality of Plant-based Meat-alternative Products Collected at Retail Level in Switzerland
Karen Barmettler, Silja Waser, Roger Stephan
Journal of Food Protection.2025; 88(1): 100402. CrossRef Antioxidant activity of rosemary extract, acerola extract and a mixture of tocopherols in sausage during storage at 8 °C
Henrique Hoelscher, Evilyn L. Fell, Rosicler Colet, Lucas H. Nascimento, Ângela Signor Backes, Geciane T. Backes, Rogerio L. Cansian, Eunice Valduga, Clarice Steffens
Journal of Food Science and Technology.2024; 61(1): 69. CrossRef Plant-based meat analogues aggravated lipid accumulation by regulating lipid metabolism homeostasis in mice
Yunting Xie, Linlin Cai, Zhiji Huang, Kai Shan, Xinglian Xu, Guanghong Zhou, Chunbao Li
Food Science and Human Wellness.2024; 13(2): 946. CrossRef A review of alternative plant protein sources, their extraction, functional characterisation, application, nutritional value and pinch points to being the solution to sustainable food production
Claire D Munialo
International Journal of Food Science & Technology.2024; 59(1): 462. CrossRef Utilizing Haematococcus pluvialis to simulate animal meat color in high-moisture meat analogues: Texture quality and color stability
Zehua Huang, Ying Liu, Hongzhou An, Zoltan Kovacs, Mehdi Abddollahi, Zhongke Sun, Gaoyang Zhang, Chengwei Li
Food Research International.2024; 175: 113685. CrossRef Exploring sustenance: cereal legume combinations for vegan meat development
Kannan Vignesh, Dev Kumar Yadav, D. D. Wadikar, A. D. Semwal
Sustainable Food Technology.2024; 2(1): 32. CrossRef Comparison of differences in sensory, volatile odour-activity and volatile profile of commercial plant-based meats
Aaron Thong, Vicki Wei Kee Tan, Geraldine Chan, Michelle Jie Ying Choy, Ciarán G. Forde
Food Research International.2024; 177: 113848. CrossRef The Techno-Functionality of Chia Seed and Its Fractions as Ingredients for Meat Analogs
Caroline Senna, Luiza Soares, Mariana Buranelo Egea, Sibele Santos Fernandes
Molecules.2024; 29(2): 440. CrossRef Effect of Crude Polysaccharides from Ecklonia cava Hydrolysate on Cell Proliferation and Differentiation of Hanwoo Muscle Stem Cells for Cultured Meat Production
Jae-Hoon Lee, Tae-Kyung Kim, Min-Cheol Kang, Min-Kyung Park, Sang-Hun Park, Jung-Seok Choi, Yun-Sang Choi
Foods.2024; 13(4): 563. CrossRef Fibrous Structure in Plant-Based Meat: High-Moisture Extrusion Factors and Sensory Attributes in Production and Storage
Malsha Dinali, Rumesh Liyanage, Mayumi Silva, Lisa Newman, Benu Adhikari, Isuru Wijesekara, Jayani Chandrapala
Food Reviews International.2024; 40(9): 2940. CrossRef Germans' attitudes toward the microbial protein Solein® and willingness to consume it – The effect of information-based framing
Lena Szczepanski, Sharon Sass, Christina Olding, Jacqueline Dupont, Florian Fiebelkorn
Food Quality and Preference.2024; 117: 105132. CrossRef Metabolomic changes in culture media with varying passage numbers of pig muscle stem cell culture for cultured meat production
Doo Yeon Jung, Hyun Jung Lee, Minsu Kim, Kyeong Min Na, Do Yup Lee, Cheorun Jo
Food Research International.2024; 182: 114138. CrossRef Nutritional composition of ultra-processed plant-based foods in the out-of-home environment: a multi-country survey with plant-based burgers
R. E. Vellinga, H. L. Rippin, B. G. Gonzales, E. H. M. Temme, C. Farrand, A. Halloran, B. Clough, K. Wickramasinghe, M. Santos, T. Fontes, M. J. Pires, A. C. Nascimento, S. Santiago, H. E. Burt, M. K. Brown, K. H. Jenner, R. Alessandrini, A. M. Marczak, R
British Journal of Nutrition.2024; : 1. CrossRef In vitro digestion mimicking conditions in adults and elderly reveals digestive characteristics of pork from different cooking ways
Xiangyue Cao, Fan Zhao, Ziyi Lin, Xiaomei Sun, Xianming Zeng, Haoxi Liu, Yutong Li, Zihang Yuan, Yuan Su, Chong Wang, Guanghong Zhou
Food Research International.2024; 183: 114204. CrossRef Reaction products in the browning system of plant-based meat analogs by laccase and betanidin
Kiyota Sakai, Masamichi Okada, Shotaro Yamaguchi
Food Science and Technology Research.2024; 30(2): 239. CrossRef The Need for Research on the Comparison of Sensory Characteristics
between Cultured Meat Produced Using Scaffolds and Meat
Sol-Hee Lee, Jungseok Choi
Food Science of Animal Resources.2024; 44(2): 269. CrossRef Dairy, Plant, and Novel Proteins: Scientific and Technological Aspects
Yaozheng Liu, William R. Aimutis, MaryAnne Drake
Foods.2024; 13(7): 1010. CrossRef The environmental impact, ingredient composition, nutritional and health impact of meat alternatives: A systematic review
Leona Lindberg, Rachel Reid McCann, Beatrice Smyth, Jayne V. Woodside, Anne P. Nugent
Trends in Food Science & Technology.2024; 149: 104483. CrossRef Corn and barley protein concentrates: effects of fractionation and micronization on the chemical, functional, and thermal properties
Paola Conte, Maria Paciulli, Marina Mefleh, Fatma Boukid
European Food Research and Technology.2024; 250(9): 2363. CrossRef Towards Sustainable Eating Habits of Generation Z: Perception of and Willingness to Pay for Plant-Based Meat Alternatives
Oliver Meixner, Michael Malleier, Rainer Haas
Sustainability.2024; 16(8): 3414. CrossRef Different interfaces for stabilizing liquid–liquid, liquid–gel and gel–gel emulsions: Design, comparison, and challenges
Yao Lu, Yanhui Zhang, Ruoning Zhang, Yanxiang Gao, Song Miao, Like Mao
Food Research International.2024; 187: 114435. CrossRef Masculinity, Meat, and Veg*nism: A Scoping Review
Rob Velzeboer, Eric Li, Nina Gao, Paul Sharp, John L. Oliffe
American Journal of Men's Health.2024;[Epub] CrossRef Comparing motivations and barriers to reduce meat and adopt protein alternatives amongst meat-eaters in Australia, China and the UK
Hannah Ford, Yuchen Zhang, Joanne Gould, Lukas Danner, Susan E.P. Bastian, Qian Yang
Food Quality and Preference.2024; 118: 105208. CrossRef Comparison of nutritional profile between plant-based meat analogues and real meat: A review focusing on ingredients, nutrient contents, bioavailability, and health impacts
Yunting Xie, Linlin Cai, Guanghong Zhou, Chunbao Li
Food Research International.2024; 187: 114460. CrossRef Development of plant‐based burger patties with pea protein isolate and barnyard millet flour and its storage stability in aerobic and vacuum packaging
Cynthia Wen Xuan Neo, Yu Hsuan How, Ianne Kong, Rosnita A. Talib, Liew Phing Pui
Journal of Food Safety.2024;[Epub] CrossRef Investigating the Nutritional and Functional Properties of Protaetia brevitarsis Larvae and Isolated Soy Protein Mixtures as Alternative Protein Sources
Eun-Chae Cho, Surin Ahn, Hyo-Jeong Hwang, Kyung-Ok Shin, Suwan Kim, Yean-Jung Choi
Foods.2024; 13(10): 1540. CrossRef Plant-Based Meat Analogues in the Human Diet: What Are the Hazards?
Maria Gräfenhahn, Michael Beyrer
Foods.2024; 13(10): 1541. CrossRef Methylcellulose replacement with different enzymatically treated plant fibres as a binder in the production of plant-based meat patties
Ain Sze Wei, Fatema Hossain Brishti, Muhamad Shirwan Abdullah Sani, Ismail Ishamri, Norizah Mhd Sarbon, Mohammad Rashedi Ismail-Fitry
LWT.2024; 201: 116231. CrossRef Life Cycle Assessment of Plant-Based vs. Beef Burgers: A Case Study in the UK
Meshach Tang, Taghi Miri, Fakhteh Soltani, Helen Onyeaka, Zainab T. Al-Sharify
Sustainability.2024; 16(11): 4417. CrossRef Meat Alternatives and Their Impact on Human Health: A Comprehensive Review
Emanuele Pontalti, Marco Cullere, Antonella Dalle Zotte
Meat and Muscle Biology.2024;[Epub] CrossRef The environmental impact of mycoprotein-based meat alternatives compared to plant-based meat alternatives: A systematic review
Maria Shahid, Pankti Shah, Khanh Mach, Bibi Rodgers-Hunt, Tim Finnigan, Gary Frost, Bruce Neal, Michalis Hadjikakou
Future Foods.2024; 10: 100410. CrossRef Insect Protein as a Component of Meat Analogue Burger
Anna Krawczyk, Juana Fernández-López, Anna Zimoch-Korzycka
Foods.2024; 13(12): 1806. CrossRef 트랜스글루타미나제의 첨가량과 반응 조건에 따른 조직화된 식물 단백질 기반 유화물의 품질특성
예지 김, 지윤 차, 태경 김, 민경 박, 민철 강, 재훈 이, 동현 김, 윤상 최
Korean Journal of Food and Cookery Science.2024; 40(2): 61. CrossRef Advancements in Sustainable Plant-Based Alternatives: Exploring Proteins, Fats, and Manufacturing Challenges in Alternative Meat Production
Minju Jung, YouKyeong Lee, Sung Ok Han, Jeong Eun Hyeon
Journal of Microbiology and Biotechnology.2024; 34(5): 994. CrossRef From Palm to Plate: Unveiling the Potential of Coconut as a Plant-Based Food Alternative
Yingshuang Lu, Yan Zhang, Shuo Wang
Journal of Agricultural and Food Chemistry.2024; 72(27): 15058. CrossRef Extraction and characterization of mung bean proteins using different alkaline solutions
Jae Won Kim, Hyun-Seok Kim
Food Science and Biotechnology.2024; 33(13): 3047. CrossRef Technological Aspects of Bridging the Gap Between Cell-Based Food and Conventional Meat
Minsu Kim, Hyun Young Jung, Marie-Pierre Ellies-Oury, Sghaier Chriki, Jean-François Hocquette, Cheorun Jo
Meat and Muscle Biology.2024;[Epub] CrossRef Knowledge Maps and Emerging Trends in Cell-Cultured Meat since the 21st Century Research: Based on Different National Perspectives of Spatial-Temporal Analysis
Huiqi Song, Pengwei Chen, Yiwen Sun, Jiping Sheng, Lin Zhou
Foods.2024; 13(13): 2070. CrossRef What factors influence consumer attitudes towards alternative proteins?
Florence Akinmeye, Sghaier Chriki, Changqi Liu, Jing Zhao, Sami Ghnimi
Food and Humanity.2024; 3: 100349. CrossRef Comparative evaluation of myogenic potential of purebred chicken muscle stem cells
Hyun Young Jung, Minsu Kim, Chang-Kyu Lee, Myung Yeo, Sea Hwan Sohn, Cheorun Jo
Current Research in Biotechnology.2024; 8: 100241. CrossRef State of the art, challenges, and future prospects for the multi-material 3D printing of plant-based meat
Elise Caron, Davy Van de Walle, Koen Dewettinck, Flávio H. Marchesini
Food Research International.2024; 192: 114712. CrossRef Exploring off‐flavour compounds in soy‐based meats: Mechanisms and removal methods
Merga Nagassa, Shudong He, Shuyun Liu, Junhui Wang, Xiaodong Cao, Shuguan Chen, Jiazhen Song, Hanju Sun
Flavour and Fragrance Journal.2024; 39(6): 319. CrossRef Socioeconomic and Environmental Prospects of the Food Industry
Aleksandra Bushueva, Tolulope Adeleye, Poritosh Roy
Agricultural & Rural Studies.2024; 2(3): 0016. CrossRef Plant-Based Meat Analogues and Consumer Interest in 3D-Printed Products: A Mini-Review
Owen Miller, Christopher J. Scarlett, Taiwo O. Akanbi
Foods.2024; 13(15): 2314. CrossRef Chia seed protein as a promising source for plant-based foods: Functional properties, processing methods and potential food applications
Shenying Chen, Xiaoyu Luo
Applied Food Research.2024; 4(2): 100459. CrossRef Screening of Optimal Konjac Glucomannan–Protein Composite Gel Formulations to Mimic the Texture and Appearance of Tripe
Qiang Zou, Yudie Liu, Linghui Luo, Yuyou Chen, Yuhan Zheng, Guilian Ran, Dayu Liu
Gels.2024; 10(8): 528. CrossRef Current challenges of alternative proteins as future foods
Yuwares Malila, Iyiola O. Owolabi, Tanai Chotanaphuti, Napat Sakdibhornssup, Christopher T. Elliott, Wonnop Visessanguan, Nitsara Karoonuthaisiri, Awanwee Petchkongkaew
npj Science of Food.2024;[Epub] CrossRef Quality Characteristics of Meat Analogs through the Incorporation of
Textured Vegetable Protein and Tenebrio molitor Larvae in the
Presence of Transglutaminase
Yea-Ji Kim, Jeong Heon Kim, Ji Yoon Cha, Tae-Kyung Kim, Hae Won Jang, Dong-Hyun Kim, Yun-Sang Choi
Food Science of Animal Resources.2024; 44(5): 1028. CrossRef Development and characterization of fibrous high moisture extrudates based on pea protein isolate and whey protein
Jie Zhang, Jingyi Yuan, Xunze Han, Quanhong Li, Xiaojun Liao, Jing Zhao
Journal of the Science of Food and Agriculture.2024;[Epub] CrossRef A study on safety evaluation system of cultured foods among alternative proteins
Sojeong Heo, Gawon Lee, Do-Won Jeong
Food Science and Biotechnology.2024;[Epub] CrossRef Effectiveness, Challenges, and Environmental Impacts of New Food Strategies with Plant and Animal Protein Products
Ziane da Conceição das Mercês, Natalia Maldaner Salvadori, Sabrina Melo Evangelista, Tatiana Barbieri Cochlar, Virgílio José Strasburg, Vanuska Lima da Silva, Viviani Ruffo de Oliveira
Foods.2024; 13(20): 3217. CrossRef Alternative proteins; A path to sustainable diets and environment
Shima Jafarzadeh, Zeinab Qazanfarzadeh, Mahsa Majzoobi, Samira Sheiband, Nazila Oladzadabbasabad, Yasaman Esmaeili, Colin J. Barrow, Wendy Timms
Current Research in Food Science.2024; 9: 100882. CrossRef Future perspectives: Current trends and controversies of meat alternatives classified as ultra‐processed foods
Seung Yun Lee, Da Young Lee, Sun Jin Hur
Journal of Food Science.2024; 89(11): 7022. CrossRef Future Animal Protein Availability in Turkey: Perspectives and Factors Influencing a Sustainable Equilibrium
Kasim Eren Tuna, Yann Emmanuel Miassi, Sinasi Akdemir, Kossivi Fabrice Dossa
European Journal of Ecology, Biology and Agriculture.2024; 1(4): 48. CrossRef Chloroplast expression of myoglobin and functional characterization of C. reinhardtii biomass for alternative meat applications
Gandhali Phadnis, Gunjan Prakash
Algal Research.2024; 84: 103807. CrossRef Differences in the Physical Properties of Plant-Based Meat Alternatives Containing Root Vegetables
Si-Yun Kim, Dong-Han Lee, Jeong-Jae Lee, Seo-Young Park, Seong-Gyu Choi, You-Jin Choi, Jung-Hyun Lee
Foods.2024; 13(23): 3746. CrossRef Sentiments, barriers and predictors of acceptance for meat alternatives among UK meat consumers
Toritseju Begho
Food and Humanity.2024; 3: 100461. CrossRef Promoting artificial meat to improve food security and reduce resource-environment pressure: is it practicable in China?
Minda Yang, Shi Min, Trung Thanh Nguyen, Ping Qing
Frontiers in Sustainable Food Systems.2024;[Epub] CrossRef Impact of heat treatment and high moisture extrusion on the in vitro protein digestibility of sunflower and pea protein ingredients
Zeynep Öztürk, Martina Lille, Natalia Rosa-Sibakov, Nesli Sozer
LWT.2024; 214: 117133. CrossRef Hybrid and Plant-Based Burgers: Trends, Challenges, and Physicochemical and Sensory Qualities
Ziane da Conceição das Mercês, Natalia Maldaner Salvadori, Sabrina Melo Evangelista, Tatiana Barbieri Cochlar, Alessandro de Oliveira Rios, Viviani Ruffo de Oliveira
Foods.2024; 13(23): 3855. CrossRef Emulsion gels with chia flour enhance quality of plant-based meat analogs by reducing fat and improving texture
Vahinika Kothuri, Dong Hyun Keum, Hyun Ju Lee, Jong Hyeon Han, Sung Gu Han
LWT.2024; : 117140. CrossRef Essential oils as natural antimicrobials applied in meat and meat products—a review
Jiali Ji, Shiv Shankar, Fiona Royon, Stéphane Salmieri, Monique Lacroix
Critical Reviews in Food Science and Nutrition.2023; 63(8): 993. CrossRef Consumer acceptability of plant-, seaweed-, and insect-based foods as alternatives to meat: a critical compilation of a decade of research
Shahida Anusha Siddiqui, Nur Alim Bahmid, Chayan M. M. Mahmud, Fatma Boukid, Melisa Lamri, Mohammed Gagaoua
Critical Reviews in Food Science and Nutrition.2023; 63(23): 6630. CrossRef Consumer segmentation and motives for choice of cultured meat in two Chinese cities: Shanghai and Chengdu
Ou Wang, Frank Scrimgeour
British Food Journal.2023; 125(2): 396. CrossRef Structure analysis and quality evaluation of plant‐based meat analogs
Jialing Fu, Cuixia Sun, Yuyang Chang, Saiya Li, Yin Zhang, Yapeng Fang
Journal of Texture Studies.2023; 54(3): 383. CrossRef Consumers’ attitudes towards sustainable alternative protein sources: Comparing seaweed, insects and jellyfish in Italy
Nadia Palmieri, Chiara Nervo, Luisa Torri
Food Quality and Preference.2023; 104: 104735. CrossRef Food values drive Chinese consumers' demand for meat and milk substitutes
Jiayu Sun, David L. Ortega, Wen Lin
Appetite.2023; 181: 106392. CrossRef Comparison of public attitudes toward five alternative proteins in Japan
Kohei F. Takeda, Ayaka Yazawa, Yube Yamaguchi, Nozomu Koizumi, Ryuma Shineha
Food Quality and Preference.2023; 105: 104787. CrossRef Development of meat analogs: Focus on the current status and challenges of regulatory legislation
Kaihua Zhang, Mingwu Zang, Shouwei Wang, Zheqi Zhang, Dan Li, Xiaoman Li
Comprehensive Reviews in Food Science and Food Safety.2023; 22(2): 1006. CrossRef Effect of p38 inhibitor on the proliferation of chicken muscle stem cells and differentiation into muscle and fat
Minkyung Ryu, Minsu Kim, Hyun Young Jung, Cho Hyun Kim, Cheorun Jo
Animal Bioscience.2023; 36(2): 295. CrossRef Studies on Meat Alternatives with a Focus on Structuring Technologies
Seung Yun Lee, Da Young Lee, Jae Won Jeong, Jae Hyeon Kim, Seung Hyeon Yun, Seon-Tea Joo, Inho Choi, Jung Seok Choi, Gap-Don Kim, Sun Jin Hur
Food and Bioprocess Technology.2023; 16(7): 1389. CrossRef Optimization of a natural antimicrobial formulation against potential meat spoilage bacteria and food-borne pathogens: Mixture design methodology and predictive modeling
Jumana Mahmud, Peter Muranyi, Stephane Salmieri, Monique Lacroix
Microbial Pathogenesis.2023; 176: 106000. CrossRef A systematic review of determinants of cultured meat adoption: impacts and guiding insights
Béré Benjamin Kouarfaté, Fabien Nicolas Durif
British Food Journal.2023; 125(8): 2737. CrossRef Comparison of in vitro digestibility and DIAAR between vegan and meat burgers before and after grilling
Raquel Sousa, Reto Portmann, Isidra Recio, Sébastien Dubois, Lotti Egger
Food Research International.2023; 166: 112569. CrossRef Open to experiencing…meat alternatives? The HEXACO personality model and willingness to try, buy, and pay among omnivores
Zandria-Lynn Bates, Rhiannon M. Mesler, Jennifer Chernishenko, Cara MacInnis
Food Quality and Preference.2023; 107: 104830. CrossRef Enriched Pea Protein Texturing: Physicochemical Characteristics and Application as a Substitute for Meat in Hamburgers
Irene Peñaranda, María Dolores Garrido, Purificación García-Segovia, Javier Martínez-Monzó, Marta Igual
Foods.2023; 12(6): 1303. CrossRef High Inter- and Intra- Diversity of Amino Acid Content and Protein Digestibility Disclosed in Five Cool Season Legume Species with a Growing Market Demand
Elsa Mecha, Mara Lisa Alves, Andreia Bento da Silva, Ana Bárbara Pereira, Diego Rubiales, Maria Carlota Vaz Patto, Maria Rosário Bronze
Foods.2023; 12(7): 1383. CrossRef Effects of Marinades Prepared from Food Industry By-Products on Quality and Biosafety Parameters of Lamb Meat
Paulina Zavistanaviciute, Jolita Klementaviciute, Dovile Klupsaite, Egle Zokaityte, Modestas Ruzauskas, Vilija Buckiuniene, Pranas Viskelis, Elena Bartkiene
Foods.2023; 12(7): 1391. CrossRef Keeping the Knives Sharp: Socioeconomic Innovation in the Artisan Sector of Butchery in Italy
Michele Filippo Fontefrancesco, Andrea Costa
Societies.2023; 13(4): 80. CrossRef Black soldier fly larvae (Hermetia illucens) as a meat replacer in a burger patty
L.W. Bessa, E. Pieterse, J. Marais, L.C. Hoffman
Journal of Insects as Food and Feed.2023; 9(9): 1211. CrossRef Nutritional Quality and Biological Application of Mushroom Protein as a Novel Protein Alternative
Francis Ayimbila, Suttipun Keawsompong
Current Nutrition Reports.2023; 12(2): 290. CrossRef Antioxidant Properties of Cranberry Leaves and Walnut Meal and Their Effect on Nutritional Quality and Oxidative Stability of Broiler Breast Meat
Arabela Elena Untea, Iulia Varzaru, Mihaela Saracila, Tatiana Dumitra Panaite, Alexandra Gabriela Oancea, Petru Alexandru Vlaicu, Iulian Alexandru Grosu
Antioxidants.2023; 12(5): 1084. CrossRef Fake meat or meat with benefits? How Dutch consumers perceive health and nutritional value of plant-based meat alternatives
Linsay Ketelings, Eline Benerink, Remco C. Havermans, Stef P.J. Kremers, Alie de Boer
Appetite.2023; 188: 106616. CrossRef Addressing Clean Label Trends in Commercial Meat Processing: Strategies, Challenges and Insights from Consumer Perspectives
Elena S. Inguglia, Zuo Song, Joseph P. Kerry, Maurice G. O’Sullivan, Ruth M. Hamill
Foods.2023; 12(10): 2062. CrossRef Meat Consumption, Sustainability and Alternatives: An Overview of Motives and Barriers
Maria Font-i-Furnols
Foods.2023; 12(11): 2144. CrossRef 아메리카왕거저리 유충의 마이크로웨이브 건조에 따른 품질 특성에 미치는 영향
예지 김, 영우 최, 태경 김, 민철 강, 재훈 이, 지윤 차, 윤상 최
Korean Journal of Food and Cookery Science.2023; 39(2): 93. CrossRef Physicochemical properties of cricket (Gryllus bimaculatus) gel fraction with soy protein isolate for 3D printing-based meat analogue
Hyong Kyong Nam, Tae Wan Kang, In-Woo Kim, Ra-Yeong Choi, Hyun Woo Kim, Hyun Jin Park
Food Bioscience.2023; 53: 102772. CrossRef How Different Dimensions Shape the Definition of Meat Alternative Products: A Scoping Review of Evidence between 2000 and 2021
Linsay Ketelings, Remco C. Havermans, Stef P.J. Kremers, Alie de Boer
Current Developments in Nutrition.2023; 7(7): 101960. CrossRef Livestock Farmers’ Attitudes towards Alternative Proteins
Chloe Crawshaw, Jared Piazza
Sustainability.2023; 15(12): 9253. CrossRef Quitting livestock farming: transfarmation pathways and factors of change from post-livestock farmers’ accounts
Nicolas Salliou
Frontiers in Sustainable Food Systems.2023;[Epub] CrossRef Characterization of plant-based meat alternatives blended with anthocyanins, chlorophyll, and various edible natural pigments
Allah Bakhsh, Changjun Cho, Kei Anne Baritugo, Bosung Kim, Qamar Ullah, Attaur Rahman, Sungkwon Park
International Journal of Food Properties.2023; 26(1): 1546. CrossRef Termites as human foods—A comprehensive review
Shahida Anusha Siddiqui, Ito Fernando, Yuniar Rizky Saraswati, Teguh Rahayu, Iskandar Azmy Harahap, Qifa Yao, Andrey Nagdalian, Andrey Blinov, Mohd Asif Shah
Comprehensive Reviews in Food Science and Food Safety.2023; 22(5): 3647. CrossRef The effect of mycoprotein intake on biomarkers of human health: a systematic review and meta-analysis
Maria Shahid, Allison Gaines, Daisy Coyle, Roberta Alessandrini, Tim Finnigan, Gary Frost, Matti Marklund, Bruce Neal
The American Journal of Clinical Nutrition.2023; 118(1): 141. CrossRef Bovine muscle satellite cells in calves and cattle: A comparative study of cellular and genetic characteristics for cultivated meat production
Bosung Kim, Deunsol Ko, Seong Ho Choi, Sungkwon Park
Current Research in Food Science.2023; 7: 100545. CrossRef Enabling the foodservice industry to transition consumers toward plant-based meat alternatives: A behavioral reasoning perspective
Eun-Hee Seo, Ha-Won Jang, Meehee Cho
International Journal of Hospitality Management.2023; 114: 103559. CrossRef Tea polyphenols coated sodium alginate-gelatin 3D edible scaffold for cultured meat
Xiaohong Chen, Linzi Li, Lin Chen, Wei Shao, Yan Chen, Xiaojing Fan, Yaping Liu, Changbo Tang, Shijie Ding, Xinglian Xu, Guanghong Zhou, Xianchao Feng
Food Research International.2023; 173: 113267. CrossRef Unlocking the potential of stem cells: Their crucial role in the production of cultivated meat
Dong-Kyung Lee, Minsu Kim, Jinsol Jeong, Young-Seok Lee, Ji Won Yoon, Min-Jeong An, Hyun Young Jung, Cho Hyun Kim, Yelim Ahn, Kwang-Hwan Choi, Cheorun Jo, Chang-Kyu Lee
Current Research in Food Science.2023; 7: 100551. CrossRef Development of Alternative Protein Sources in Terms of a Sustainable System
Paweł Sobczak, Józef Grochowicz, Patrycja Łusiak, Wioletta Żukiewicz-Sobczak
Sustainability.2023; 15(16): 12111. CrossRef Safety and Nutritional Risks Associated with Plant-Based Meat Alternatives
Diana Bogueva, David Julian McClements
Sustainability.2023; 15(19): 14336. CrossRef Sensory properties and consumer acceptance of plant-based meat, dairy, fish and eggs analogs: a systematic review
Marta Appiani, Camilla Cattaneo, Monica Laureati
Frontiers in Sustainable Food Systems.2023;[Epub] CrossRef The potentials and challenges of using fermentation to improve the sensory quality of plant-based meat analogs
Hosam Elhalis, Xin Yi See, Raffael Osen, Xin Hui Chin, Yvonne Chow
Frontiers in Microbiology.2023;[Epub] CrossRef Comparative Evaluation of Polysaccharide Binders on the Quality Characteristics of Plant-Based Patties
Jong-Hyeon Han, Dong-Hyun Keum, Seong-Joon Hong, Yea-Ji Kim, Sung-Gu Han
Foods.2023; 12(20): 3731. CrossRef Trends and Technological Challenges of 3D Bioprinting in Cultured Meat: Technological Prospection
Willams Barbosa, Paulo Correia, Jaqueline Vieira, Ingrid Leal, Letícia Rodrigues, Tatiana Nery, Josiane Barbosa, Milena Soares
Applied Sciences.2023; 13(22): 12158. CrossRef Young consumers’ perceptions of and preferences for alternative meats: an empirical study in Japan and China
Shuo Huang, Takuro Uehara
Frontiers in Sustainable Food Systems.2023;[Epub] CrossRef Role of plant protein on the quality and structure of meat analogs: A new perspective for vegetarian foods
Md. Anisur Rahman Mazumder, Worawan Panpipat, Manat Chaijan, Kalidas Shetty, Saroat Rawdkuen
Future Foods.2023; 8: 100280. CrossRef Designing Highly Aligned Cultured Meat with Nanopatterns-Assisted Bio-Printed Fat Scaffolds
Sangbae Park, Yeonggeol Hong, Sunho Park, Woochan Kim, Yonghyun Gwon, Kyoung-Je Jang, Jangho Kim
Journal of Biosystems Engineering.2023; 48(4): 503. CrossRef Edible mushrooms: A sustainable novel ingredient for meat analogs
Umesh Singh, Pooja Tiwari, Sneha Kelkar, Dikshita Kaul, Abhay Tiwari, Mandira Kapri, Satyawati Sharma
eFood.2023;[Epub] CrossRef Foodborne Pathogen Dynamics in Meat and Meat Analogues Analysed Using Traditional Microbiology and Metagenomic Sequencing
Francesco Bonaldo, Baptiste Jacques Philippe Avot, Alessandra De Cesare, Frank M. Aarestrup, Saria Otani
Antibiotics.2023; 13(1): 16. CrossRef 푸드테크 적용을 위한 세포배양 식품 기술 분석 연구
재훈 이, 민철 강, 민경 박, 태경 김, 희영 이, 윤상 최
Korean Journal of Food and Cookery Science.2023; 39(6): 417. CrossRef Panorama and ambiguities of cultured meat: an integrative approach
Alice Munz Fernandes, Odilene de Souza Teixeira, Jean Philippe Revillion, Ângela Rozane Leal de Souza
Critical Reviews in Food Science and Nutrition.2022; 62(20): 5413. CrossRef Drying-induced restructured jerky analog developed using a combination of edible insect protein and textured vegetable protein
Tae-Kyung Kim, Hae In Yong, Ji Yoon Cha, Sun-Young Park, Samooel Jung, Yun-Sang Choi
Food Chemistry.2022; 373: 131519. CrossRef Textured wheat and pea proteins for meat alternative applications
Clodualdo C. Maningat, Tanya Jeradechachai, Michael R. Buttshaw
Cereal Chemistry.2022; 99(1): 37. CrossRef Bioprocessing technology of muscle stem cells: implications for cultured meat
Xin Guan, Jingwen Zhou, Guocheng Du, Jian Chen
Trends in Biotechnology.2022; 40(6): 721. CrossRef Synergistic effects of laccase and pectin on the color changes and functional properties of meat analogs containing beet red pigment
Kiyota Sakai, Yukihide Sato, Masamichi Okada, Shotaro Yamaguchi
Scientific Reports.2022;[Epub] CrossRef Proteins isolates and hydrolysates: structure‐function relation, production, bioactivities and applications for traditional and modern high nutritional value‐added food products
Narpinder Singh
International Journal of Food Science & Technology.2022; 57(9): 5567. CrossRef Cost-effectiveness of animal protein consumption in Turkey
Mehmet Ferit Can, Hayriye Yeşim Can
Ciência Rural.2022;[Epub] CrossRef Effect of pH and temperature on fibrous structure formation of plant proteins during high-moisture extrusion processing
Anni Nisov, Markus Nikinmaa, Emilia Nordlund, Nesli Sozer
Food Research International.2022; 156: 111089. CrossRef Is “cultured meat” a viable alternative to slaughtering animals and a good comprise between animal welfare and human expectations?
Sghaier Chriki, Marie-Pierre Ellies-Oury, Jean-François Hocquette
Animal Frontiers.2022; 12(1): 35. CrossRef Novel Protein Sources for Applications in Meat-Alternative Products—Insight and Challenges
Marcin A. Kurek, Anna Onopiuk, Ewelina Pogorzelska-Nowicka, Arkadiusz Szpicer, Magdalena Zalewska, Andrzej Półtorak
Foods.2022; 11(7): 957. CrossRef Trends in safety management of cultured meat and their potential
considerations
Hyun Jung Lee, Hyun Young Jung, Chang-Kyu Lee, Sungkwon Park, Cheorun Jo
Food and Life.2022; 2022(1): 1. CrossRef Exploring factors determining German consumers’ intention to eat meat alternatives
N. Marcus, J. Klink-Lehmann, M. Hartmann
Food Quality and Preference.2022; 100: 104610. CrossRef Factors affecting consumer attitudes to fungi-based protein: A pilot study
Dana Chezan, Orla Flannery, Ajay Patel
Appetite.2022; 175: 106043. CrossRef Flavor challenges in extruded plant‐based meat alternatives: A review
Yaqin Wang, Fabio Tuccillo, Anna‐Maija Lampi, Antti Knaapila, Marjo Pulkkinen, Susanna Kariluoto, Rossana Coda, Minnamari Edelmann, Kirsi Jouppila, Mari Sandell, Vieno Piironen, Kati Katina
Comprehensive Reviews in Food Science and Food Safety.2022; 21(3): 2898. CrossRef Investigating the motivations driving meat analogue purchase among middle-income consumers in Mbombela, South Africa
C. Z. Tsvakirai, N. M. Zulu
Agrekon.2022; 61(2): 138. CrossRef Scalable Biofabrication: A Perspective on the Current State and Future Potentials of Process Automation in 3D-Bioprinting Applications
Nils Lindner, Andreas Blaeser
Frontiers in Bioengineering and Biotechnology.2022;[Epub] CrossRef The Impacts of Different Pea Protein Isolate Levels on Functional, Instrumental and Textural Quality Parameters of Duck Meat Batters
Xueshen Zhu, Beibei Tan, Ke Li, Shaohua Liu, Ying Gu, Tianlan Xia, Yun Bai, Peng Wang, Renlei Wang
Foods.2022; 11(11): 1620. CrossRef Cyclodextrins produced by cyclodextrin glucanotransferase mask beany off-flavors in plant-based meat analogs
Kiyota Sakai, Yukihide Sato, Masamichi Okada, Shotaro Yamaguchi, Przemysław Łukasz Kowalczewski
PLOS ONE.2022; 17(6): e0269278. CrossRef Plant-based meat analogs: A review with reference to formulation and gastrointestinal fate
Anum Ishaq, Shafeeqa Irfan, Arooba Sameen, Nauman Khalid
Current Research in Food Science.2022; 5: 973. CrossRef Meat Analogues: Types, Methods of Production and Their Effect on Attributes of Developed Meat Analogues
Awanish Singh, Nandan Sit
Food and Bioprocess Technology.2022; 15(12): 2664. CrossRef Influence of meat batter addition in ground beef on structural properties and quality parameters
Lisa M. Berger, Monika Gibis, Franziska Witte, Nino Terjung, Jochen Weiss
European Food Research and Technology.2022; 248(10): 2509. CrossRef A Narrative Review of Alternative Protein Sources: Highlights on Meat, Fish, Egg and Dairy Analogues
Miguel Lima, Rui Costa, Ivo Rodrigues, Jorge Lameiras, Goreti Botelho
Foods.2022; 11(14): 2053. CrossRef Relationship between Personal Values and Intentions to Purchase Plant-Based Meat Alternatives: Application of the Dual Concern Theory
Ha-Won Jang, Meehee Cho
International Journal of Environmental Research and Public Health.2022; 19(14): 8673. CrossRef Techniques, challenges and future prospects for cell-based meat
Anmariya Benny, Kathiresan Pandi, Rituja Upadhyay
Food Science and Biotechnology.2022; 31(10): 1225. CrossRef Meat analogues: an assessment of plant-based protein options and the
parameters of their success: a mini review
Mari Leland, Allison Trigg, Yuan H. Brad Kim
Food and Life.2022; 2022(2): 51. CrossRef Understanding the future meat consumers
Maria Font-i-Furnols, Luis Guerrero
Meat Science.2022; 193: 108941. CrossRef Towards responsible production, consumption and food security in China: A review of the role of novel alternatives to meat protein
Ying Zhu, Toritseju Begho
Future Foods.2022; 6: 100186. CrossRef Synergistic effect of lactoferrin and red yeast rice on the quality characteristics of novel plant-based meat analog patties
Allah Bakhsh, Eun-Yeong Lee, Amr M. Bakry, Dhanushka Rathnayake, Yu-Min Son, Seon-Won Kim, Young-Hwa Hwang, Seon-Tea Joo
LWT.2022; 171: 114095. CrossRef Development of plant-based burgers using gelled emulsions as fat source and beetroot juice as colorant: Effects on chemical, physicochemical, appearance and sensory characteristics
Carmen Botella-Martínez, Manuel Viuda-Martos, Jose A. Fernández-López, Jose A. Pérez-Alvarez, Juana Fernández-López
LWT.2022; 172: 114193. CrossRef Decolorization and detoxication of plant-based proteins using hydrogen peroxide and catalase
Kiyota Sakai, Masamichi Okada, Shotaro Yamaguchi
Scientific Reports.2022;[Epub] CrossRef Consumer Attitudes and Acceptability of Wheat Pancakes with the Addition of Edible Insects: Mealworm (Tenebrio molitor), Buffalo Worm (Alphitobius diaperinus), and Cricket (Acheta domesticus)
Aleksandra Mazurek, Agnieszka Palka, Magdalena Skotnicka, Stanisław Kowalski
Foods.2022; 12(1): 1. CrossRef Muscle stem cell isolation and in vitro culture for meat production: A methodological review
Kwang‐Hwan Choi, Ji Won Yoon, Minsu Kim, Hyun Jung Lee, Jinsol Jeong, Minkyung Ryu, Cheorun Jo, Chang‐Kyu Lee
Comprehensive Reviews in Food Science and Food Safety.2021; 20(1): 429. CrossRef Taking a lesson from the COVID-19 pandemic: Preventing the future outbreaks of viral zoonoses through a multi-faceted approach
Dariusz Halabowski, Piotr Rzymski
Science of The Total Environment.2021; 757: 143723. CrossRef Food synthetic biology-driven protein supply transition: From animal-derived production to microbial fermentation
Yanfeng Liu, Xiaomin Dong, Bin Wang, Rongzhen Tian, Jianghua Li, Long Liu, Guocheng Du, Jian Chen
Chinese Journal of Chemical Engineering.2021; 30: 29. CrossRef Effects of High Hydrostatic Pressure on Technical Functional
Properties of Edible Insect Protein
Tae-Kyung Kim, Hae In Yong, Min-Cheol Kang, Samooel Jung, Hae Won Jang, Yun-Sang Choi
Food Science of Animal Resources.2021; 41(2): 185. CrossRef Trends and ideas in technology, regulation and public acceptance of cultured meat
Xin Guan, Qingzi Lei, Qiyang Yan, Xueliang Li, Jingwen Zhou, Guocheng Du, Jian Chen
Future Foods.2021; 3: 100032. CrossRef A Consumer Segmentation Study for Meat and Meat Alternatives in Switzerland
Franziska Götze, Thomas A. Brunner
Foods.2021; 10(6): 1273. CrossRef Starch and protein recovery from brewer’s spent grain using hydrothermal pretreatment and their conversion to edible filamentous fungi – A brewery biorefinery concept
Mohsen Parchami, Jorge A. Ferreira, Mohammad J. Taherzadeh
Bioresource Technology.2021; 337: 125409. CrossRef Digestibility and gastrointestinal fate of meat versus plant-based meat analogs: An in vitro comparison
Hualu Zhou, Yuying Hu, Yunbing Tan, Zhiyun Zhang, David Julian McClements
Food Chemistry.2021; 364: 130439. CrossRef GIDA TEKNOLOJİSİNDE YENİLİKÇİ YAKLAŞIMLAR
Merve AYDIN, Derya ARSLAN DANACIOĞLU, Selman TÜRKER
Helal ve Etik Araştırmalar Dergisi.2021; 3(1): 19. CrossRef Improved functional properties of meat analogs by laccase catalyzed protein and pectin crosslinks
Kiyota Sakai, Yukihide Sato, Masamichi Okada, Shotaro Yamaguchi
Scientific Reports.2021;[Epub] CrossRef Application of cell culture technology and genetic engineering for production of future foods and crop improvement to strengthen food security
Rachma Wikandari, Manikharda, Susanne Baldermann, Andriati Ningrum, Mohammad J. Taherzadeh
Bioengineered.2021; 12(2): 11305. CrossRef Technologies and perspectives for achieving carbon neutrality
Fang Wang, Jean Damascene Harindintwali, Zhizhang Yuan, Min Wang, Faming Wang, Sheng Li, Zhigang Yin, Lei Huang, Yuhao Fu, Lei Li, Scott X. Chang, Linjuan Zhang, Jörg Rinklebe, Zuoqiang Yuan, Qinggong Zhu, Leilei Xiang, Daniel C.W. Tsang, Liang Xu, Xin Ji
The Innovation.2021; 2(4): 100180. CrossRef Meat Analogues in the Perspective of Recent Scientific Research: A Review
Klaudia Kołodziejczak, Anna Onopiuk, Arkadiusz Szpicer, Andrzej Poltorak
Foods.2021; 11(1): 105. CrossRef
|