Search Results (490)

Germinated Andean lupin whole flour (GAL) is rich in protein, dietary fiber, essential amino acids, and bioactive compounds, representing a promising alternative for the development of sustainable plant-based foods. This study investigated the feasibility of partially replacing soy protein isolate (SPI) with GAL in high-moisture extruded meat analogues. A central composite design was applied to evaluate the effects of the GAL ratio (0:100–50:50) and feed moisture content (50–70%) on the technological properties of the extrudates. The Response Surface Methodology was used to model and optimize the process. The incorporation of GAL significantly affected the (p < 0.10) water solubility index (WSI), oil absorption capacity (OAC), cooking loss (CL), yellowness (b*), cohesiveness, and adhesiveness, generating predictive models with satisfactory goodness-of-fit (R² > 0.75). Increasing GAL levels increased the WSI from 6.21 to 18.79% and cooking loss from 1.01 to 3.84%, while reducing OAC from 239.42 to 166.57%, indicating substantial modifications in matrix organization and hydration behavior. Numerical optimization identified an optimal formulation containing 12% GAL, 88% SPI, and 65.5% feed moisture, with a desirability of 77.82%. Model validation showed relative deviations lower than 10% between predicted and experimental values. The optimized meat analogue exhibited high protein content (84.44%), favorable techno-functional properties, and improved nutritional quality, with higher levels of branched-chain amino acids (17.34 g·100 g⁻¹ protein), essential amino acids (33.32 g·100 g⁻¹ protein), and in vitro protein digestibility (90.1%) compared with the control formulation. Multivariate analyses confirmed that phenylalanine, histidine, methionine, and leucine were the main variables that discriminated between the protein sources and the extruded products. Overall, GAL demonstrated strong potential as a sustainable functional ingredient to produce nutritionally enhanced high-moisture meat analogues. Full article

Over a decade of research on media for cultured meat and seafood production has resulted in multiple highly efficient serum-free and chemically defined formulations for some species, but it has also identified challenges yet to be solved—especially for aquatic cell lines. Depending on the product and cell type, the approach to develop highly efficient, sustainable, and low-priced media can diverge greatly. In this review, we provide an in-depth overview of this complex research area to facilitate strategic decision-making for stakeholders. We evaluate the advantages and limitations of utilizing hydrolysates, growth factor mutants, growth factor alternatives, and stabilizers in serum-free media formulations published for cultured meat production, as well as ongoing research efforts on developing adequate media for cultured seafood. We critically analyze strategies aimed at reducing medium costs and enhancing sustainability of cultured meat and seafood production, including their food-compatibility assessment. We summarize topics that require further exploration, such as identification of species-specific growth factors—particularly for aquatic species; exploration of hydrolysates as a substitute for basal medium; waste medium recycling strategies; and the potential application of artificial intelligence (AI) and machine learning (ML) technologies to enhance these areas. Additionally, we consider possible emerging regulatory issues and their impact on media formulation development. Finally, key performance indicators for media formulations are proposed to guide future strategic and operational improvements regarding an economical and sustainable production process. Full article

Background/Objectives: Consumption of dairy products and plant-based dairy alternatives (PBDAs) can be examined within broader configurations of food-related orientations rather than as isolated product choices. This study aimed to identify food-related consumer segments based on food involvement, attention to on-pack product information, and sustainability-related food-choice orientations, and to characterise these segments in relation to reported consumption frequencies of dairy products, PBDAs, and meat, fish and legume dishes, as well as health-oriented food-choice criteria. Methods: A cross-sectional survey was conducted among 1508 Polish adults responsible or co-responsible for household food purchasing. Principal component analysis was used to identify underlying food-related dimensions, and the retained component scores were entered into a two-step cluster analysis. Differences between clusters were examined using chi-square tests and one-way ANOVA. Results: Six dimensions were retained: sustainable and ethical choices, meat reduction, food involvement, product-information importance, shopping-list use and food-waste avoidance. Five clusters were identified, reflecting distinct configurations of these dimensions. PBDA and legume-dish consumption were most frequent in the sustainability and meat-reduction-oriented cluster, although dairy products and meat remained part of the reported diet. High food involvement and label/quality attention co-occurred with a more conventional consumption pattern, whereas PBDA and legume-dish consumption were lowest in more conventional and lower-sustainability clusters. The low-engagement cluster showed a more selective pattern of PBDA and legume-dish consumption. Conclusions: This study identified five food-related consumer segments and showed that reported PBDA consumption was embedded in heterogeneous dietary patterns rather than functioning as a simple substitute for dairy products. These findings indicate that reported PBDA consumption is segment-dependent and cannot be assumed to reflect reduced dairy consumption or a consistently sustainability- or health-oriented dietary pattern. Full article

Background: Meat-based and meat analogue products are commonly consumed foods for protein nourishment across the globe. These food products are promising carrier media that can be targeted for the delivery of edible insect products as a strategy to overcome food neophobia. This systematic review aimed to evaluate the effect of edible insect enrichment on the nutritional, physicochemical, techno-functional, and acceptability of meat-based and meat analogue products for consumers. Methods: A systematic search for relevant articles was conducted on the databases PubMed, ScienceDirect, and Scopus on 5 November 2025. A total of 25 papers were included. Results: Edible insects and larvae from mealworms, crickets, grasshoppers, silkworm pupae, and superworms were commonly used to enrich meat-based and meat analogue products. Commonly reported meat products were sausages from pork and beef, pork patties, meat emulsion, and frankfurters. Soya flour was commonly used for meat analogue formulation. Conclusions: Acceptable edible insect incorporation is matrix-dependent, with conventional meat products generally tolerating low substitution levels (≈2.5–10%) before sensory and structural quality declines, whereas meat analogue systems can accommodate substantially higher inclusion (≈10–40% and, in some cases, up to ~60%). However, heterogeneity in formulations and sensory evaluation methods restricts direct comparison across studies. Full article

This study examined the effects of soy sauce-based marinades containing fruit extracts (pineapple, apple) and sugar on the physicochemical, amino acid, flavor, and sensory characteristics of pork bulgogi. Five marinades (sugar only, pineapple, apple, pineapple+sugar, apple+sugar (App+Sug)) were compared. Pineapple exhibited high sweetness, acidity, and protease activity, consequently enhancing essential amino acids but causing undesirable mushy texture due to excessive proteolysis. Meanwhile, apple enriched umami-related amino acids (Glu, Gln) and provided balanced organic acid and sugar profiles without structural degradation. HPLC confirmed pineapple was rich in sucrose and citric acid, while apple contained more fructose and malic acid. Fruit-containing marinades increased esters, alcohols, and Maillard compounds, while reducing lipid oxidation aldehydes, thereby contributing to improved aroma and oxidative stability. Sensory evaluation revealed App+Sug marinade achieved the highest scores in flavor, tenderness, chewiness, and overall preference, thus indicating synergistic effects of fruit acids and sugars. Conversely, pineapple-based marinades, despite strong tenderizing potential, were less palatable. Overall, App+Sug marinade provided the best balance of flavor, tenderness, and consumer acceptability, while pineapple requires controlled application to prevent excessive softening. Full article

Processed meat products represent a major challenge for proteomic species identification due to extensive thermal treatment and protein structural changes. In this study, species-specific peptides in pork, chicken, and bovine meat products were identified using a directed fragmentation-assisted de novo sequencing workflow that combines 4-formylbenzene-1,3-disulfonic acid (FBDA) peptide derivatization, dual-polarity data-independent mass spectrometry (DIA-MS), and Protein Acrobat de novo sequencing software. Comparative analysis of non-fractionated and strong cation exchange (SCX)-fractionated pork luncheon samples improved peptide and protein identification after fractionation, with 312 peptides and 115 protein groups detected exclusively in fractionated samples. Species-specific peptides were predominantly assigned to conserved muscle-related proteins, including myosin, troponin, and tropomyosin, while sequence variability enabled reliable species discrimination despite protein conservation across species. To evaluate applicability for food fraud detection, mixed meat samples containing 10% chicken in pork or bovine matrices were analyzed, reflecting potential economically motivated adulteration through substitution with lower-cost meat components. Several chicken-specific peptides remained detectable in both mixtures, demonstrating robustness of the FBDA-assisted peptide sequencing combined with SCX fractionation and DIA-MS for detection of adulteration in complex processed food matrices. These findings establish a mass spectrometry-driven orthogonal method to ELISA testing for fast, reliable and accurate metaproteome analysis of highly processed food. Full article

The use of agricultural by-products as feed is essential for sustainable animal husbandry. This study assessed the effects of substituting whole-plant corn silage with a mixed silage of cotton stalks and grape pomace on growth, serum biochemistry, and jejunal metabolomics in Suffolk rams. In this experiment, 135 rams (6-mo, 30.55 kg BW) were allocated to 0%, 50%, or 100% replacement (CG, EG50, EG100) and fed for 120 d after a 15-d adaptation. Compared with the CG, average daily gain improved by 27.3% and 17.5%, and feed conversion improved by 30.8% and 15.4% in EG50 and EG100 (p < 0.01). Compared with CG, the levels of BUN, TNF-α and IL-1β in serum of EG50 and EG100 were significantly decreased. The levels of IgG, IgM, IL-4, antioxidant enzymes and total antioxidant capacity were significantly increased (p < 0.05). Subsequently, the slaughter performance and jejunal content metabolome of CG and EG50 were further detected and analyzed. The results indicated that the live weight, eye area and muscle crude protein content of EG50 were extremely significantly higher than those of CG (p < 0.01). In jejunal contents, 31 differential metabolites (EG50 vs. CG) were enriched in ABC transporters, branched-chain amino acid biosynthesis, mineral absorption, purine and biotin metabolism, and glucagon signaling. In conclusion, substituting corn silage with the mixed silage promotes growth, improves antioxidant and immune status, reduces serum urea nitrogen, enhances muscle protein deposition (EG50), modulates intestinal nitrogen, purine, lipid, and carbohydrate metabolism (EG50), and supports sustainable meat sheep production. Full article

The incorporation of plant-based protein ingredients into processed meat products represents a promising strategy for reformulating meat products while addressing sustainability and resource efficiency concerns within the food industry. This study investigated the effect of sweet lupin flour incorporated at 2%, 4%, and 6% substitution levels on the quality characteristics of chicken meat sausages. Four batches were produced: a control (CB0%) and three lupin-enriched formulations (CLS2%, CLS4%, CLS6%), and evaluated for proximate composition, pH, water activity, colorimetric parameters, Warner–Bratzler shear force, and sensory acceptability. Lupin flour incorporation significantly modified all parameters, increasing ash, fat, carbohydrate, and energy content while moderately reducing moisture and protein. A progressive decrease in pH and water activity was observed alongside a colorimetric shift toward higher lightness and yellowness, with total color differences exceeding the visual perceptibility threshold of 5 at CLS4% and CLS6%. Shear force and work of cutting increased proportionally with substitution level, reflecting structural reinforcement of the protein matrix. Sensory evaluation confirmed that 2% substitution maintained overall acceptability within the positive range of the hedonic scale, while 4% remained acceptable but with some sensory decline, and the 6% received scores below the scale midpoint. These results suggest that lupin flour can be incorporated at up to 4%, while maintaining overall sensory scores within the positive range of the hedonic scale, supporting its potential as a plant-derived ingredient in the reformulation of poultry-based processed meat products. Full article

The study aimed to determine the effect of blue lupin seeds (BLS) and rapeseed meal (RM) as substitutes for soybean meal (SBM) in feed mixtures for growing pigs on the quality of meat and health-promoting indices, and the quality of a model meat product. The experiment was performed with 20 growing pigs. The animals were divided into two groups (C—SBM; E—17.5% BLS and approx. 6.0% RM). In the first fattening period, the share of SBM was 2.0%, and in the second fattening period, its share was completely eliminated. The conducted experiment demonstrates no adverse effect of the feed mixtures containing BLS and RM on the chemical and physical parameters of pork and the finished product, which indicates their practical usability as feedstuff materials in the feeding of pigs. The improvement in dietary quality of pork, manifested in the slightly lower positive value for the meat color index L*, decrease in TI values (p = 0.093), and increased DFA:OFA value (p = 0.167), makes BLS and RM viable components of feed mixtures. Additionally, we found higher n-3 PUFA content (p = 0.001) in the meat from animals from group E, as well as lower cooking losses (p = 0.001). The satisfactory results of chemical analyses and consumer assessment prove the advisability of the use of protein substitutes for SBM in fattener feeding. Full article

This study investigated the effects of Lactiplantibacillus plantarum SJ-4 inoculation, partial replacement of sodium chloride (NaCl) with potassium chloride (KCl) and calcium ascorbate (CaA), and their combined treatment on the fermentation quality of fermented pork sour meat. Microbial community and metabolomic analyses were further integrated to explore the potential mechanisms related to flavor formation and quality changes. The combined treatment (LP + K-Ca group) improved the flavor profile, increased the contents of volatile compounds and free amino acids, reduced several undesirable flavor-related compounds, and contributed to better fermentation quality. Compared with the control group (C), total free amino acids and essential amino acids in the LP + K-Ca group increased by 4.95% and 22.71%, respectively, while the contents of undesirable compounds such as 2-nonenal, hypoxanthine, and ketones decreased by 73.65%, 73.40%, and 9.58%, respectively. Key flavor-related microorganisms included Macrococcus, Staphylococcus, and Lactiplantibacillus. These microorganisms are intricately linked to metabolic products such as amino acids, fatty acids, and organic acids, which may provide important precursors for volatile flavor formation. Overall, the combined treatment of 40% NaCl replacement with 24% KCl and 16% CaA, together with 2% L. plantarum SJ-4 inoculation, showed potential for improving flavor formation and fermentation quality in salt-reduced sour meat based on partial NaCl replacement. Full article

Polysaccharide-based pre-emulsions offer a promising strategy for reducing saturated fat in emulsified meat products. In this study, a pre-emulsion stabilized by rice bran dietary fiber modified with alkaline hydrogen peroxide (MRF) was used to replace pork back fat in emulsified meat gels. Four model systems were prepared, varying in fat content (20% and 50%) and chopping intensity (low vs. high). MRF pre-emulsion significantly reduced fat globule size (e.g., D_[4,3] decreased by 18–34%, D_[3,2] by up to 83%) and improved shear stability, as reflected in the weaker frequency dependence of the storage modulus (G′). In high-chopping systems, MRF substitution increased gel elasticity but lowered hardness (by 25–30%), chewiness, and shear force (by 20–25%). Low-field NMR analysis revealed a partial shift from immobilized to free water, which raised cooking loss by 2–4 percentage points while enhancing perceived juiciness. Color measurements indicated that MRF effectively offset the loss of lightness typically associated with fat reduction. Both quantitative descriptive analysis (QDA) and temporal dominance of sensations (TDS) confirmed that MRF-substituted samples showed a markedly lower dominance of fatty sensation during the late oral processing stage (30–40% reduction in dominance rate), whereas the overall dynamic sensory profile remained similar to that of full-fat controls. Collectively, these results demonstrate that MRF, as a functional polysaccharide, stabilizes the system through hydration-induced swelling, hydrogen bonding with myofibrillar proteins, and the formation of a composite interfacial film around fat globules. These mechanisms enhance emulsion stability and successfully mimic the oral textural properties of animal fat, supporting the use of MRF as an effective polysaccharide-based fat replacer in reduced-fat meat products. Full article

Dietary transition is reshaping cropland demand and intensifying the challenge of matching food demand with land supply in rapidly urbanizing regions. This study examines how different dietary structure scenarios generate differentiated cropland demand, how these demands match with land supply under alternative development pathways, and how the land system responds when diet-driven demand is incorporated into land-use simulation. Using Jiangsu Province, China, as a case study, we developed a coupled diet–land simulation framework. On the demand side, five dietary structure scenarios—current, balanced, U.S., Japanese, and Greek—were constructed based on seven food categories, and their cropland demand in 2035 and 2050 was estimated using the cropland footprint approach and LSTM forecasting. On the supply side, the GeoSOS-FLUS model was used to simulate future land-use patterns under four development scenarios: natural development, cultivated land protection, ecological protection, and economic development. The cropland demand associated with each dietary scenario was then introduced into the land-use simulation process as an external demand constraint to identify land-system feedbacks and scenario differences. The results show that cropland demand differs markedly across dietary scenarios, forming a clear gradient from moderate-demand to high-demand diets. These differences are driven primarily by changes in the composition of key food categories, especially grains, livestock and poultry meat, plant oils, and fruits, rather than by proportional increases across all foods. In terms of supply–demand matching, the cultivated land protection scenario provides the strongest support for high-demand diets, whereas the natural development, ecological protection, and economic development scenarios are more compatible with moderate-demand dietary pathways. Once diet-driven demand is incorporated into land-use simulation, the land system shows clear sensitivity and strong scenario dependence. High-demand dietary scenarios intensify cropland compensation pressure and trigger structural reallocation among cultivated land and flexible land types. Under natural development, the response is mainly reflected in cropland expansion and grassland compression; under cultivated land protection and ecological protection, it is expressed more through substitutions among grassland, water bodies, and unused land; under economic development, the most prominent feedback is the competitive reallocation among cultivated land, construction land, and water bodies, with high dietary demand even constraining construction land expansion. Overall, the robustness of cropland supply–demand matching depends not only on the scale of dietary demand but also on how different dietary pathways interact with development-oriented land-use structures. Full article

This study investigated the interactive effects of silage type (corn silage, CS vs. sweet sorghum silage, SS) and nitrogen source (soybean meal, SM vs. slow-release urea, SRU) on lamb meat quality. Results indicated that silage type minimally affected basic chemical composition, although CS-fed lambs exhibited higher ether extract content. Compared to CS, the SS group displayed higher redness (a*) and enhanced antioxidant capacity. SRU improved meat tenderness by reducing Warner-Bratzler Shear Force (WBSF) by 20.40%, with limited effects on other quality traits. Notably, fatty acid profiles and health indices (IA, IT, HH, and HPI) were significantly modulated by the silage × nitrogen interaction. Specifically, the SS diet increased polyunsaturated fatty acids (e.g., LA, EPA, DHA) and achieved a 25.44% higher fish lipid quality (FLQ) value. Crucially, while SRU substitution in the SS diet showed no adverse effects on health value, it detrimentally affected these indices in the CS diet. In conclusion, sweet sorghum silage enhances meat quality and offers superior health benefits, and while SRU improves tenderness, its application requires caution in CS-based diets due to potential negative impacts on nutritional value. Full article

This study aimed to identify the main food processing by-products used in the development of new meat products. An integrative review was conducted based on original scientific articles available in the Lilacs, Medline, Web of Science, Scopus, and Scielo databases published between 2014 and 2024. After applying predefined inclusion and exclusion criteria based on publication period, document type, and relevance to the study objectives, 35 studies were selected from the 2182 records initially identified. Among these, 16 (45.7%) investigated ingredient substitution in meat products, with 9 (25.7%) specifically addressing fat replacement using vegetable agro-industrial by-products. Burger patties were the most frequently evaluated product (54.3%; n = 19), followed by sausages (34.3%; n = 12) and meatballs or ground meat preparations (8.6%; n = 3), while one study evaluated both burgers and sausages (2.9%; n = 1). Studies have demonstrated the effectiveness of by-products from fruit and vegetable processing in meat products, particularly in reducing fat and enriching fiber. Their incorporation can improve the nutritional, sensory, and technological properties of meat products, reducing the need for synthetic additives. Therefore, their use represents a sustainable and promising strategy, contributing to circular economy practices, product innovation, and reduced environmental impact. Full article