Meat extenders from different sources as protein-rich alternatives to improve the technological properties and functional quality of meat products
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Kuupäev
2023
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Kirjastaja
Elsevier
Abstrakt
In the last years, animal proteins from meat and meat-derived
products have represented one of the main concerns to achieve a
sustainable food production. Within this perspective, the partial
replacement of meat with nonmeat substances having a high-
protein content, offers interesting opportunities to reformulate
more sustainable meat products characterized also by potential
health-promoting properties. Therefore, starting from these
background conditions, this short review critically summarizes
recent findings on extenders from different origins, namely pulses,
plant-based ingredients, plant by-products, and unconventional
sources, as valuable possibility to improve the technological
profile and functional quality of meat, together with providing a
focus on their ability to affect the sustainability of meat products.
Gabriele Rocchetti acknowledges the project PON REACT EU DM 1062/ 21 (57-G-999-13) funded by the Ministero dell'Università e della Ricerca (MUR). This study was also supported by the European Union’s Horizon 2020 research and innovation program project ERA Chair for Food By- Products Valorisation Technologies of Estonian University of Life Sciences —VALORTECH (grant agreement No 810630), and by the Estonian Ministry of Education and Research program “Support for research and development on resource valorization”, ResTA focus theme “Food: Innovative valorisation of food and food ingredients” research project, and RESTA28 “Valorization of cereal and oilseed crops”.
Gabriele Rocchetti acknowledges the project PON REACT EU DM 1062/ 21 (57-G-999-13) funded by the Ministero dell'Università e della Ricerca (MUR). This study was also supported by the European Union’s Horizon 2020 research and innovation program project ERA Chair for Food By- Products Valorisation Technologies of Estonian University of Life Sciences —VALORTECH (grant agreement No 810630), and by the Estonian Ministry of Education and Research program “Support for research and development on resource valorization”, ResTA focus theme “Food: Innovative valorisation of food and food ingredients” research project, and RESTA28 “Valorization of cereal and oilseed crops”.
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Märksõnad
meat, protein, meat quality, articles