Strategies to improve meat-like properties of meat analogs meeting consumers' expectations

The microbial contaminants of plant-based meat analogues from the retail market

The aim of the study was to analyse the key microbial contaminants of plant-based meat analogues (PBMA) from retail. A total of 43 samples of PBMAs (12 frozen/31 chilled) in the "ready-to-cook" category, such as hamburgers, meatballs or breaded imitation steaks were purchased in retail stores in the Czech Republic in summer (n = 21) and autumn 2022 (n = 22). The detected indicator bacteria (total viable count, lactic acid bacteria, Enterobacteriaceae, yeasts, moulds) had relatively low values in the analysed PBMA samples and only rarely reached levels of 7 log CFU/g. E. coli, STEC and coagulase-positive staphylococci were not detected by isolation from plates in any of analysed samples. Mannitol positive Bacillus spp. were isolated from almost half of the analysed samples of the PBMA. B. cereus sensu lato was isolated from 3 samples by isolation from plates, and after enrichment in 35 samples (81 %). Clostridium perfringens could not be detected by isolation from plates, nevertheless after multiplication, it was detected in 21 % of samples. Analyses of PBMA samples revealed considerable variability in microbial quality. The presence of spore-forming bacteria with the potential to cause foodborne diseases is alarming. However, to evaluate the risks, further research focused on the possibilities of growth under different conditions of culinary treatment and preservation is needed.

Obtaining source material for cellular agriculture

Cellular Agriculture (CellAg) is an attractive concept for innovative technology with the intent to provide food and nutrition complementary to existing supply streams. The past decade has seen considerable progress in the field with advancement of cellular technology that delivers the initial building blocks for meaningful implementation. The availability of natural cell-based material that can serve as nutrient-filled source for human consumption at low cost is a critical challenge for the emerging cellular agriculture industry. Therefore, here the isolation of bovine myofibroblasts of the Black Angus breed has been pursued and accomplished together with its characterisation by using RNA sequencing and proteomics through western blotting. To transition CellAg from a concept to a game changing technology for the industry, multiple challenges need to be overcome. The field requires powerful initial material, i.e., dedicated cells that can proliferate and differentiate robustly at scale. The methodology described allows for the production of healthy cells, which have been unequivocally characterized as clonal representatives of a stable myofibroblast cell line using transcriptomics and proteomics validation. Stringent and rigorous live cell monitoring of a nascent cell line derived from healthy muscle tissue allowed for stable cell growth. In this research article, a simple and precise methodology is presented for creating a bovine myofibroblast cell line (Bov.mia). Our work puts forward a low-tech use of materials and expertise that is devoid of transgenic approaches, thus creating a reliable approach for lab-scale research.

State of the art, challenges, and future prospects for the multi-material 3D printing of plant-based meat

The emergence of innovative plant-based meat analogs, replicating the flavor, texture, and appearance of animal meat cuts, is deemed crucial for sustainably feeding a growing population while mitigating the environmental impact associated with livestock farming. Multi-material 3D food printing (MM3DFP) has been proposed as a potentially disruptive technology for manufacturing the next generation of plant-based meat analogs. This article provides a comprehensive review of the state of the art, addressing various aspects of 3D printing in the realm of plant-based meat. The disruptive potential of printed meat analogs is discussed with particular emphasis on protein-rich, lipid-rich, and blood-mimicking food inks. The printing parameters, printing requirements, and rheological properties at the different printing stages are addressed in detail. As food rheology plays a key role in the printing process, an appraisal of this subject is performed. Post-printing treatments are assessed based on the extent of improvement in the quality of 3D-printed plant-based meat analogs. The meat-mimicking potential is revealed through sensory attributes, such as texture and flavor. Furthermore, there has been limited research into food safety and nutrition. Economically, the 3D printing of plant-based meat analogs demonstrates significant market potential, contingent upon innovative decision-making strategies and supportive policies to enhance consumer acceptance. This review examines the current limitations of this technology and highlights opportunities for future developments.

Recent advances in scaffolding biomaterials for cultivated meat

The emergence of cultivated meat provides a sustainable and ethical alternative to traditional animal agriculture, highlighting its increasing importance in the food industry. Biomaterial scaffolds are critical components in cultivated meat production for enabling cell adhesion, proliferation, differentiation, and orientation. While there's extensive research on scaffolding biomaterials, applying them to cultivated meat production poses distinct challenges, with each material offering its own set of advantages and disadvantages. This review summarizes the most recent scaffolding biomaterials used in the last five years for cell-cultured meat, detailing their respective advantages and disadvantages. We suggest future research directions and provide recommendations for scaffolds that support scalable, cost-effective, and safe high-quality meat production. Additionally, we highlight commercial challenges cultivated meat faces, encompassing bioreactor design, cell culture mediums, and regulatory and food safety issues. In summary, this review provides a comprehensive guide and valuable insights for researchers and companies in the field of cultivated meat production.

Recent trends in design of healthier fat replacers: Type, replacement mechanism, sensory evaluation method and consumer acceptance

In recent years, with the increasing awareness of consumers about the relationship between excessive fat intake and chronic diseases, such as obesity, heart disease, diabetes, etc., the demand for low-fat foods has increased year by year. However, a simple reduction of fat content in food will cause changes in physical and chemical properties, physiological properties, and sensory properties of food. Therefore, developing high-quality fat replacers to replace natural fats has become an emerging trend, and it is still a technical challenge to completely simulate the special function of natural fat in low-fat foods. This review aims to provide an overview of development trends of fat replacers, and the different types of fat replacers, the potential fat replacement mechanisms, sensory evaluation methods, and their consumer acceptance are discussed and compared, which may provide a theoretical guidance to produce fat replacers and develop more healthy low-fat products favored by consumers.

From Palm to Plate: Unveiling the Potential of Coconut as a Plant-Based Food Alternative

This review investigates coconut as a sustainable and nutrient-rich plant-based alternative to traditional animal-based food sources. We have explored the nutritional profile, culinary versatility, particularly focusing on the use of coconut meat, milk, cream, and oil in diverse dietary contexts when consumed in balance. Comparative analysis with animal-derived products reveals the high content of medium-chain triglycerides (MCTs), essential vitamins, and minerals in coconut, contrasted with its lower protein content. Researchers have underscored the environmental sustainability of coconut, advocating for its role in eco-friendly food production chains. We have also addressed challenges like potential allergies, nutritional balance, sensory attributes, and consumer motivations for coconut-based products, in terms of understanding the market dynamics. In conclusion, this review positions coconut as a promising candidate within sustainable diet frameworks, advocating for further research to augment its nutritional value, sensory characteristics, and product stability, thereby facilitating its integration into health-conscious and eco-centric dietary practices.

Formation of small-granule starch oleogels based on capillary force: Impact of starch surface lipids on lubrication performance

Starch granule oleogels were prepared and their rheological properties were precisely tuned using the capillary bridging phenomenon. The addition of a small amount of water to an oily suspension of starch granules can lead to starch granule bridging and network formation, transitioning it from a fluid-like to a gel-like state. Small-granule starches with high specific surface area and interfacial area exhibited a greater number of liquid bridges and stronger starch granules interactions, making them more prone to forming structurally stable oleogel systems. By increasing the content of water and starch granule, the starch oleogels exhibited three distinct structural states: pendular state (water ≤ 3.28 %, starch ≤ 17.85 %), pendular bridging network (water: 4.92 %, starch: 24.59 %), and capillary aggregates (water ≥ 6.56 %, starch > 24.59 %). Furthermore, the influence of starch granule surface lipids on the lubrication performance of the oleogel system was investigated. Surface roughness increased after extraction of surface lipids, and the friction coefficient also showed a significant increase. Overall, capillary suspension system can potentially be used to design novel fat food products, and our findings have established the correlation between starch granule surface properties and sensory perception in food, providing valuable insights for adjusting the oral processing characteristics of food.

High-Moisture Extrusion of Plant Proteins: Fundamentals of Texturization and Applications

The growing demand for sustainable and healthy food alternatives has led to a significant increase in interest in plant-based protein products. Among the various techniques used in creating meat analogs, high-moisture extrusion (HME) stands out as a promising technology for developing plant-based protein products that possess desirable texture and mouthfeel. During the extrusion process, plant proteins undergo a state transition, causing their rheological properties to change, thereby influencing the quality of the final extrudates. This review aims to delve into the fundamental aspects of texturizing plant proteins using HME, with a specific focus on the rheological behavior exhibited by these proteins throughout the process. Additionally, the review explores the future of HME from the perspective of novel raw materials and technologies. In summary, the objective of this review is to provide a comprehensive understanding of the potential of HME technology in the development of sustainable and nutritious plant-based protein products.

In vitro digestion of beef and vegan burgers cooked by microwave technology: Effects on protein and lipid fractions

Commercial beef burgers and vegan analogues were purchased and, after a microwave treatment, they were submitted to an in vitro digestion (INFOGEST). Vegan cooked burgers showed similar protein content (16-17 %) but lower amounts of total peptides than beef burgers. The protein digestibility was higher in beef burgers. Peptide amounts increased during in vitro digestion, reaching similar amounts in both types of products in the micellar phase (bioaccessible fraction). The fat content in cooked vegan burgers was significantly lower than in beef burgers (16.7 and 21.2 %, respectively), with a higher amount of PUFAs and being the lipolysis activity, measure by FFA, less intense both after cooking and after the gastrointestinal process. Both types of cooked samples showed high carbonyl amounts (34.18 and 25.51 nmol/mg protein in beef and vegan samples, respectively), that decreased during in vitro digestion. On the contrary, lipid oxidation increased during gastrointestinal digestion, particularly in vegan samples. The antioxidant capacity (ABTS and DPPH) showed higher values for vegan products in cooked samples, but significantly decreased during digestion, reaching similar values for both types of products.

Industrial Research and Development on the Production Process and Quality of Cultured Meat Hold Significant Value: A Review

Cultured meat has been gaining popularity as a solution to the increasing problem of food insecurity. Although research on cultured meat started later compared to other alternative meats, the industry is growing rapidly every year, with developed products evaluated as being most similar to conventional meat. Studies on cultured meat production techniques, such as culturing new animal cells and developing medium sera and scaffolds, are being conducted intensively and diversely. However, active in-depth research on the quality characteristics of cultured meat, including studies on the sensory and storage properties that directly influence consumer preferences, is still lacking. Additionally, studies on the combination or ratio of fat cells to muscle cells and on the improvement of microbiota, protein degradation, and fatty acid degradation remain to be conducted. By actively investigating these research topics, we aim to verify the quality and safety of cultured meats, ultimately improving the consumer preference for cultured meat products.

Flavor of extruded meat analogs: A review on composition, influencing factors, and analytical techniques

Meat analogs are anticipated to alleviate environmental and animal welfare concerns as the demand for meat rises. High moisture extrusion is commonly employed to produce meat analogs, and its flavor could influence consumers' choice. To improve the development and market demand of extruded meat analogs, flavor precursors and natural spices have been used in high moisture extrusion process to directly improve the flavor profile of extruded meat analogs. Although there have been many studies on the flavor of high moisture extruded meat analogs, flavor composition and influencing factors have not been summarized. Thus, this review systematically provides the main pleasant and unpleasant flavor-active substances with 79 compounds, as well as descriptive the influence of flavor-active compounds, chemical reactions (such as lipid oxidation and the Maillard reaction), and fiber structure formation (based on extrusion process, extrusion parameters, and raw materials) on flavor of extruded meat analogs. Flavor evaluation of extruded meat analogs will toward multiple assessment methods to fully and directly characterize the flavor of extruded meat analogs, especially machine learning techniques may help to predict and regulate the flavor characteristics of extruded meat analogs.

Development of the lexicon, trained panel validation and sensory profiling of new ready-to-eat plant-based " meatballs" in tomato sauce

Background

Providing educational content for children and parents can promote healthy nutritional habits. During the TITAN project, a pilot digital contest where participants have to developed ready-to-eat meatballs in sauce, using only plant-based ingredients, will be tested. The objective of this study was to develop the lexicon needed to objectively assess the sensory profile of this product.

Methods

Eight judges were recruited and trained. Thirteen 1-hour sessions took place over three months. The steps followed were the selection of commercial reference, generation of descriptors, training of the panel, validation of the trained panel and product characterisation. The judges chose one commercial reference (using simple hedonic evaluation) to serve as a reference. The accepted intensity scale for the generated descriptors was from 0 (low intensity) to 9 (very intense). To test the first versions of the game, food product developers involved in the project, acted as participants, and used a mix of lentils, quinoa, and oats to enhance the commercial version. R-project software was used to analyse the performance of the panel and the sensory profiles.

Results

A glossary with 14 descriptors was generated. The discriminatory capacity of the panel was confirmed by examining the significance of the product effect (p < 0.05). The product-judge interaction was not significant (p > 0.05) for most of the evaluated attributes, indicating a good degree of panel agreement. Overall, the panel was considered reproducible after 9 sessions. Although the appearance, firmness, fragility and chewiness were considered similar to the reference, juiciness and taste (understood as meaty flavour) of the new product were deemed improved.

Conclusions

According to the panel, two of the most appreciated attributes associated with meat analogues, juiciness and taste, were improved compared to the commercial reference. Therefore, the first approach for further development of the contest/game was validated.

Recent advances in 3D printing properties of natural food gels: Application of innovative food additives

Recent advances in 3D printing technology have provided a new avenue for food manufacturing. However, one challenge in 3D printing food is the limited availability of printable materials that can mimic the properties of real food. This review focused on the various 3DFP methodologies, as well as the reinforcement of natural food gel for improving printing features in 3D printed food. Also covered is the use of hydrogel-based 3D printing in the development of 3D printed food. Different 3D printing techniques can be employed to print hydrogel-based inks, each with its advantages and limitations. 3D printing of food using hydrogel-based inks has potential for customized food products development. In summary, the utilization of hydrogel-based inks in 3D printing offers a promising avenue for the development of customized food products. Although there are still challenges to overcome, such as improving the printability and mechanical properties of hydrogel-based inks, the potential benefits of this technology make it an exciting area of research.

Cultured meat with enriched organoleptic properties by regulating cell differentiation

Research on cultured meat has primarily focused on the mass proliferation or differentiation of muscle cells; thus, the food characteristics of cultured meat remain relatively underexplored. As the quality of meat is determined by its organoleptic properties, cultured meat with similar sensory characteristics to animal-derived meat is highly desirable. In this study, we control the organoleptic and nutritional properties of cultured meat by tailoring the 2D differentiation of primary bovine myoblasts and primary bovine adipose-derived mesenchymal stem cells on gelatin/alginate scaffolds with varying stiffness. We assess the effect of muscle and adipose differentiation quality on the sensory properties of cultured meat. Thereafter, we fabricate cultured meat with similar sensory profiles to that of conventional beef by assembling the muscle and adipose constructs composed of highly differentiated cells. We introduce a strategy to produce cultured meat with enriched food characteristics by regulating cell differentiation with scaffold engineering.

Effects of the soy protein to wheat gluten ratio on the physicochemical and structural properties of Alaska pollock surimi-based meat analogs by high moisture extrusion

Surimi products have attracted much attention and are widely used in the food industry. Currently, the processing and exploitation of surimi products are mostly based on their gel characteristics. However, the abundant protein in surimi can be rearranged and integrated by high-temperature melting to generate a new surimi product with fibrous structures. In this study, meat analogs (new surimi product) were produced by high moisture extrusion (HME) using Alaska pollock surimi and plant protein (8:2), where the plant protein consisted of different ratios of soy protein and wheat gluten (9:1, 7:3, 5:5, 3:7 and 1:9). The product was marked as SSG because it was composed of Alaska pollock surimi, soy protein and wheat gluten. The structure and color results showed that the hardness and ΔE of SSG decreased, while the fibrous degree and lightness increased with increasing WG content. The observation of the macrostructure and microstructure also showed that the skeleton structure of SSG was more obvious with increasing WG addition, but the viscosity reflected a decreasing trend. Furthermore, an increase in the WG content raised the free water ratio and the total content of β-sheets, whereas the appropriate plant protein ratio reduced the SSG's thermal stability. In conclusion, Alaskan pollock surimi and the appropriate proportion of plant protein can form structurally stable meat analogs by high moisture extrusion.

Effects of Haematococcus pluvialis Addition on the Sensory Properties of Plant-Based Meat Analogues

Due to the increase in population and the deficiency of land resources, the cost of raising livestock is gradually increasing. Plant-based meat analogues (PBMAs) are considered excellent substitutes for animal meat. Our research investigated the effect of Haematococcus pluvialis (HP) on gluten-based soybean and wheat PBMA with contents of 1%, 3%, 5%, and 7%. Compared with the control group, HP significantly improved the color of the extrudates, showed visual characteristics similar to red meat, and achieved a soft texture and apparent rheological properties. The 7% HP had negative effects on the organizational degree and viscosity. In addition, the E-nose indicated that the different contents of HP changed the flavor of the extrudates. The extrudates with 3% and 5% HP were most similar to each other among all of the extrudates for volatile compounds, and the extrudates with 1% HP and 7% HP had significantly different flavors compared to the control group. Furthermore, 20 different volatile compounds were compared according to their retention indices and retention areas. The results showed that the proportions of alcohol, ester, terpenes, acid, and furan were increased. When the threshold was referenced, HP was considered to provide PBMAs with grassy and healing grain flavor properties. Therefore, the results proved that the addition of HP can improve PBMAs sensory properties.

Effects of proanthocyanidins and dialdehyde chitosan on the proliferation and differentiation of bovine myoblast for cultured meat production

Cultured meat technology intends to manufacture meat by cultivating muscle stem cells in vitro, which is an emerging methodology in meat production. However, the insufficient stemness of bovine myoblasts cultivated in vitro declined the ability of cell expansion and myogenic differentiation, which limited the production of cultured meat. Therefore, in this study, we introduced proanthocyanidins (PC, natural polyphenolic compounds) and dialdehyde chitosan (DAC, natural polysaccharides) to explore the effects of proliferation and differentiation of bovine myoblasts in vitro. The experiment results revealed that PC and DAC promoted cell proliferation by improving the transition from G1 to the S phase as well as cell division in G2. Meanwhile, the myogenic differentiation of cells was further boosted by the combined PC and DAC up-regulation of MYH3 expression. Moreover, the study revealed the synergistic effect of PC and DAC on enhancing the structural stability of collagen, and bovine myoblasts demonstrated excellent growth and dispersion ability on collagen scaffolds. It is concluded that both PC and DAC promote the proliferation and differentiation of bovine myoblasts, contributing to the development of cultured meat production systems.

A Prospective Review of the Sensory Properties of Plant-Based Dairy and Meat Alternatives with a Focus on Texture

Consumers are interested in plant-based alternatives (PBAs) to dairy and meat products, and as such, the food industry is responding by developing a variety of different plant-based food items. For these products to be successful, their textural properties must be acceptable to consumers. These textural properties need to be thoroughly investigated using different sensory methodologies to ensure consumer satisfaction. This review paper aims to summarize the various textural properties of PBAs, as well as to discuss the sensory methodologies that can be used in future studies of PBAs. PBAs to meat have been formulated using a variety of production technologies, but these products still have textural properties that differ from animal-based products. Most dairy and meat alternatives attempt to mimic their conventional counterparts, yet sensory trials rarely compare the PBAs to their meat or dairy counterparts. While most studies rely on consumers to investigate the acceptability of their products' textural properties, future studies should include dynamic sensory methodologies, and attribute diagnostics questions to help product developers characterize the key sensory properties of their products. Studies should also indicate whether the product is meant to mimic a conventional product and should define the target consumer segment (ex. flexitarian, vegan) for the product. The importance of textural properties to PBAs is repeatedly mentioned in the literature and thus should be thoroughly investigated using robust sensory methodologies.

Effect of Wheat Gluten and Peanut Protein Ratio on the Moisture Distribution and Textural Quality of High-Moisture Extruded Meat Analogs from an Extruder Response Perspective

Wheat gluten (WG) and peanut protein powder (PPP) mixtures were extruded at high moisture to investigate the potential application of this mixture in meat analog production. Multiple factors, including the water absorption index (WAI), water solubility index (WSI), rheological properties of the mixed raw materials, die pressure, torque and specific mechanical energy (SME) during high moisture extrusion, texture properties, color, water distribution, and water activity of extrudates were analyzed to determine the relationships among the raw material characteristics, extruder response parameters, and extrudate quality. At a WG ratio of 50%, the extrudates have the lowest hardness (2.76 kg), the highest springiness (0.95), and a fibrous degree of up to 1.75. The addition of WG caused a significant rightward shift in the relaxation time of hydrogen protons in the extrudates, representing increased water mobility and water activity. A ratio of 50:50 gave the smallest total color difference (ΔE) (about 18.12). When the added amount of WG was 50% or less, it improved the lightness and reduced the ΔE compared to >50% WG. Therefore, clarifying the relationship among raw material characteristics, extruder response parameters, and extruded product quality is helpful in the systematic understanding and regulation of the fiber textural process of binary protein meat analogs.

Production of mature myotubes in vitro improves the texture and protein quality of cultured pork

Cultured meat technology provides a promising strategy for the production of meat protein, which is an important nutrient in daily life. Currently, there is still a lack of systematic research on the basic determinants of the texture and protein quality of cultured meat. Here we first developed a chemically defined serum-free medium consisting of serum substitutes and the differentiation-promoting natural compound naringenin (NAR), which showed excellent efficacy in inducing differentiation of porcine satellite cells (PSCs) to generate mature myotubes in vitro. Then, cultured pork samples consisting of proliferating PSCs or differentiated myotubes were manufactured by culturing PSCs in different media with textured vegetable protein (TVP) scaffolds. By analyzing the appearance, texture, chemical composition, and amino acid ratio of these cultured pork samples, we found that the content and maturity of myotubes in cultured meat play an essential role in determining its quality as meat. These findings contribute to the commercial application and establishment of standards for cultured meat as a new protein food.

Development of meat analogs: Focus on the current status and challenges of regulatory legislation

Population growth and the rising enthusiasm for meat consumption in developing countries have increased the global demand for animal protein. The limited increase in traditional meat production, which results in high resource consumption, greenhouse gas emissions, and zoonotic diseases, has affected the sustainable supply of meat protein. The technological development and commercialization of meat analogs derived from plant and microbial proteins provide a strategy for solving the abovementioned problems. However, before these innovative foods are marketed, they should comply with regulations and standards to ensure food safety and consumer rights. This review briefly summarizes the global development status and challenges of plant- and fungi-based meat analog products. It focuses on the current status, characteristics, and disputes in the regulations and standards worldwide for plant- and fungi-based meat analogs and proposes suggestions for perfecting the regulatory system from the perspective of ensuring safety and supporting innovation. Although plant- and fungi-based meat analogs have had a history of safe usage as foods for a certain period around the world, the nomenclature and product standards are uncertain, which affects product innovation and global sales. Regulatory authorities should promptly formulate and revise regulations or standards to clarify the naming of meat analogs and product standards, especially the use of animal-derived ingredients and limits of nutrients (e.g., protein, fat, vitamins, and minerals) to continuously introduce start-up products to the market.

Fermentation for Designing Innovative Plant-Based Meat and Dairy Alternatives

Fermentation was traditionally used all over the world, having the preservation of plant and animal foods as a primary role. Owing to the rise of dairy and meat alternatives, fermentation is booming as an effective technology to improve the sensory, nutritional, and functional profiles of the new generation of plant-based products. This article intends to review the market landscape of fermented plant-based products with a focus on dairy and meat alternatives. Fermentation contributes to improving the organoleptic properties and nutritional profile of dairy and meat alternatives. Precision fermentation provides more opportunities for plant-based meat and dairy manufacturers to deliver a meat/dairy-like experience. Seizing the opportunities that the progress of digitalization is offering would boost the production of high-value ingredients such as enzymes, fats, proteins, and vitamins. Innovative technologies such as 3D printing could be an effective post-processing solution following fermentation in order to mimic the structure and texture of conventional products.

Investigating the Effect of Various Sous-Vide Cooking Conditions on Protein Structure and Texture Characteristics of Tilapia Fillet Using Synchrotron Radiation-Based FTIR

The effects of various sous-vide (SV) cooking conditions (50-60℃, 30-60 min) on physicochemical properties related to the texture characteristics, protein structure/degradation, and sensory acceptability of tilapia fillet (Oreochromis niloticus) were investigated. With an increasing temperature and processing time of SV cooking, protein degradation (of both myofibrils and connective tissue) was more pronounced, as evaluated by the decrease in water- and salt-soluble proteins, total collagen, as well as the changes in the ratio of secondary protein structures (α-helix, β-sheet, β-turn, etc.), which were determined by synchrotron-FTIR (SR-FTIR). These degradations were associated with the improvement of meat tenderness, as estimated by shear force and texture profile analyzer (TPA) results. Among all SV conditions, using 60 ℃ for 45 min seems to be the optimal condition for tilapia meat, since it delivered the best results for texture characteristics and acceptability (p < 0.05). Moreover, principal component analysis (PCA) results clearly demonstrated that the highest texture-liking score of this condition was well associated with the intensity of β-sheets, which seem to be the crucial component that affected the texture of SV-cooked tilapia more so than other parameters. The findings demonstrated the potential of SR-FTIR to decipher the biomolecular structure, particularly the secondary protein structure, of SV-cooked tilapia. This technique provided essential information for a better understanding of the changes in biomolecules related to the textural characteristics of this product.

Prospects for Plant-Based Meat: Current Standing, Consumer Perceptions, and Shifting Trends

Dietary habits have a substantial influence on both planet and individual health. High intake of animal products has significant negative effects on the environment and on human health; hence, a reduction in meat consumption is necessary. The transition towards plant-based meat (PBM) is one of the potential solutions for environmental and health issues. To achieve this goal, it is important to understand the dietary habits and demands of consumers. This review was designed with a focus on PBM alternatives, dietary shifts during the COVID-19 pandemic, the drivers of consumers' perceptions in various countries, and the measures that can promote the shift towards PBM. The PBM market is predicted to grow with rising awareness, familiarity, and knowledge in the coming years. Companies must focus on the categories of anticipated benefits to aid consumers in making the switch to a diet higher in PBM alternatives if they want to win over the target market.

Ingredients and Process Affect the Structural Quality of Recombinant Plant-Based Meat Alternatives and Their Components

Recombinant plant-based meat alternatives are a kind of product that simulates animal meat with complete structure by assembling plant-tissue protein and other plant-based ingredients. The market is growing rapidly and appears to have a promising future due to the broad culinary applicability of such products. Based on the analysis and summary of the relevant literature in the recent five years, this review summarizes the effects of raw materials and production methods on the structure and quality of specific components (tissue protein and simulated fat) in plant-based meat alternatives. Furthermore, the important roles of tissue and simulated fat as the main components of recombinant plant-based meat alternatives are further elucidated herein. In this paper, the factors affecting the structure and quality of plant-based meat alternatives are analyzed from part to whole, with the aim of contributing to the structural optimization and providing reference for the future development of the plant meat industry.