Sensory characterization of yellow pea and ground chicken hybrid meat burgers using static and dynamic methodologies.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of food science"
DOI: 10.1111/1750-3841.16380
Abstract: To reduce animal protein consumption, new food products need to be created. Furthermore, there is a growing number of consumers who consciously act to reduce their meat consumption. Hybrid meat products (HMP) are a food… read more here.
Keywords: hybrid meat; using static; sensory properties; meat ... See more keywords
Hybrid meat products and co-creation: What do consumers say, feel and think?
Sign Up to like & getrecommendations! Published in 2023 at "Frontiers in Nutrition"
DOI: 10.3389/fnut.2023.1106079
Abstract: Introduction What consumers say about food and what kind of words they use to do so offers direct insights into their perceptions, preferences, reasoning, and emotions. Methods This study explores evaluations of hybrid meat products… read more here.
Keywords: hybrid meat; consumers say; meat; products creation ... See more keywords
3D Printing of Textured Soft Hybrid Meat Analogues
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DOI: 10.3390/foods11030478
Abstract: Meat analogue is a food product mainly made of plant proteins. It is considered to be a sustainable food and has gained a lot of interest in recent years. Hybrid meat is a next generation… read more here.
Keywords: meat analogues; hybrid meat; food; printing textured ... See more keywords
Understanding the Performance of Plant Protein Concentrates as Partial Meat Substitutes in Hybrid Meat Emulsions
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DOI: 10.3390/foods11213311
Abstract: Hybrid meat products are an excellent strategy to incorporate plant proteins into traditional meat formulations considering recent market trends focusing on the partial reduction in red meat content. In this work, we evaluated the effects… read more here.
Keywords: fava bean; hybrid meat; plant; meat ... See more keywords