Methods for Testing the Quality Attributes of Plant-Based Foods: Meat- and Processed-Meat Analogs
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Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
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Department of Food Material Science, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany
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Authors to whom correspondence should be addressed.
Academic Editor: M. Azad Emin
Foods 2021, 10(2), 260; https://doi.org/10.3390/foods10020260
Received: 23 December 2020
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Revised: 21 January 2021
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Accepted: 23 January 2021
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Published: 27 January 2021
(This article belongs to the Special Issue Latest Advances in Plant-Based Food Processing to Improve the Sustainability in the Food Supply Chain)
The modern food system is seeing a change in consumption patterns provoked by several drivers—including ethical, health, and environmental concerns—that are increasing the sales of meat analog foods. This change is accompanied by increased research and development activities in the area of plant-based meats. The aim of the present review is to describe methods that are being employed by scientists to analyze and characterize the properties of meat alternatives and to propose standardized methods that could be utilized in the future. In particular, methods to determine the proximate composition, microstructure, appearance, textural properties, water-holding properties, cooking resilience, and sensory attributes, of plant-based meat are given. The principles behind these methods are presented, their utility is critically assessed, and practical examples will be discussed. This article will help to guide further studies and to choose appropriate methods to assess raw materials, processes, products, and consumption behavior of meat analogs.
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Keywords:
vegan meat; protein; fiber; sustainability; anisotropy; laos
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MDPI and ACS Style
McClements, D.J.; Weiss, J.; Kinchla, A.J.; Nolden, A.A.; Grossmann, L. Methods for Testing the Quality Attributes of Plant-Based Foods: Meat- and Processed-Meat Analogs. Foods 2021, 10, 260. https://doi.org/10.3390/foods10020260
AMA Style
McClements DJ, Weiss J, Kinchla AJ, Nolden AA, Grossmann L. Methods for Testing the Quality Attributes of Plant-Based Foods: Meat- and Processed-Meat Analogs. Foods. 2021; 10(2):260. https://doi.org/10.3390/foods10020260
Chicago/Turabian StyleMcClements, David J., Jochen Weiss, Amanda J. Kinchla, Alissa A. Nolden, and Lutz Grossmann. 2021. "Methods for Testing the Quality Attributes of Plant-Based Foods: Meat- and Processed-Meat Analogs" Foods 10, no. 2: 260. https://doi.org/10.3390/foods10020260
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