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Nutritional and Sensory Properties of Meat Analogues: A Current Overview and Future Considerations
Nutritional and Taste Qualities of Plant-Based Meat Alternatives: Current Knowledge and Future Directions
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Abstract
Meat analogues (MAs) are developing as potential alternatives amid growing concerns about meat production's sustainability.
- The global population increase raises challenges for the future supply of traditional meat.
- Meat analogues, particularly plant-based options, are recognized as viable alternatives to conventional meat.
- Research is ongoing into the nutritional values, sensory qualities, and consumer acceptance of various MAs.
- Current literature provides limited comparative analyses of the chemical composition of different types of MAs.
- This review aims to systematically compare the advantages and limitations of MAs in relation to consumer demands.
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