Tenderness in meat and meat alternatives: Structural and processing fundamentals.
Sign Up to like & getrecommendations! Published in 2025 at "Comprehensive reviews in food science and food safety"
DOI: 10.1111/1541-4337.70033
Abstract: The demand for meat alternatives based on ingredients sourced from nonanimal materials with equivalent quality of muscle tissue is increasing. As more consumers switch to meat alternatives, a growing body of research has investigated the… read more here.
Keywords: meat; meat meat; tenderness meat; alternatives structural ... See more keywords