Evaluation of Rheological and Sensory Characteristics of Plant-Based Meat Analog with Comparison to Beef and Pork

This study explored the physicochemical, textural, and sensorial properties of a meat analog (MA) as compared to beef and pork meats. Results illustrate that MA patties had lower moisture, fat, and protein content, as well as higher ash and crude fiber than beef and pork. Likewise, MA patties had a...

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Detalles Bibliográficos
Autores principales: Bakhsh, Allah, Lee, Se-Jin, Lee, Eun-Yeong, Hwang, Young-Hwa, Joo, Seon-Tea
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8564321/
https://www.ncbi.nlm.nih.gov/pubmed/34796325
http://dx.doi.org/10.5851/kosfa.2021.e50

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8564321/
https://www.ncbi.nlm.nih.gov/pubmed/34796325
http://dx.doi.org/10.5851/kosfa.2021.e50

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