Preparation of Whole-Cut Plant-Based Pork Meat and Its Quality Evaluation with Animal Meat

Low-moisture (20~40%) and high-moisture (40~80%) textured vegetable proteins (TVPs) can be used as important components of plant-based lean meat, while plant-based fat can be characterized by the formation of gels from polysaccharides, proteins, etc. In this study, three kinds of whole-cut plant-bas...

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Detalles Bibliográficos
Autores principales: Liu, Haodong, Zhang, Jinchuang, Chen, Qiongling, Hu, Anna, Li, Tongqing, Guo, Feng, Wang, Qiang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10297619/
https://www.ncbi.nlm.nih.gov/pubmed/37367132
http://dx.doi.org/10.3390/gels9060461

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10297619/
https://www.ncbi.nlm.nih.gov/pubmed/37367132
http://dx.doi.org/10.3390/gels9060461

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