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

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...

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Veröffentlicht in:Current opinion in food science 2023-02, Vol.49, p.100967, Article 100967
Hauptverfasser: Rocchetti, Gabriele, Ferronato, Giulia, Sarv, Viive, Kerner, Kristi, Venskutonis, Petras R, Lucini, Luigi
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Sprache:eng
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Zusammenfassung: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. •Meat extenders are promising ingredients to formulate alternative meat products.•Pulses, cereals, tubers, fruits, and by-products are the most exploited meat extenders.•Technological and sensory properties must be carefully evaluated when using meat extenders.
ISSN:2214-7993
2214-8000
DOI:10.1016/j.cofs.2022.100967