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Meat extenders from different sources as protein-rich alternatives to improve the technological properties and functional quality of meat products

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dc.contributor.authorRocchetti, Gabriele
dc.contributor.authorFerronato, Giulia
dc.contributor.authorSarv, Viive
dc.contributor.authorKerner, Kristi
dc.contributor.authorVenskutonis, Petras R
dc.contributor.authorLucini, Luigi
dc.date.accessioned2023-11-17T07:43:06Z
dc.date.available2023-11-17T07:43:06Z
dc.date.issued2023
dc.description.abstractIn 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.eng
dc.description.abstractGabriele 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”.eng
dc.description.sponsorshipGabriele 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 re- search 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”.eng
dc.identifier.issn2214–7993
dc.identifier.publicationCurrent Opinion in Food Science 2023, 49:100967eng
dc.identifier.urihttp://hdl.handle.net/10492/8718
dc.identifier.urihttps://doi.org/10.1016/j.cofs.2022.100967
dc.publisherElsevier
dc.rights© 2022 Elsevier Ltd. All rights reserved.eng
dc.subjectmeateng
dc.subjectproteineng
dc.subjectmeat qualityeng
dc.subjectarticleseng
dc.titleMeat extenders from different sources as protein-rich alternatives to improve the technological properties and functional quality of meat productseng
dc.typeinfo:eu-repo/semantics/articleeng

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