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BACKGROUND: Construction of meat analogs based on pea protein isolate (PPI) alone by high moisture extrusion (HME) is diffocult as a result of the lack of anisotropic structures. In the present study, 0%–15% of whey protein (WP) was introduced to PPI to make hybrid blends, which were used to construct HME extrudates. RESULTS: WP enhanced the hardness, adhesive, cohesiveness and gumminess of the extrudates and facilitated the formation of a distinct anisotropic structure of PPI. The fibrous degrees of the extrudates containing 10% and 15% WP were around 1.50. The addition of WP, which has more ‐SH groups, increased the disulfide bonds and hydrogen bonding in the extrudates, leading to a denser cross‐linked structure. Particle size distribution and Fourier transform infrared analysis showed that WP induced more compact structured aggregates and more β‐sheet structures in the extrudates. Furthermore, the higher hydration capacity of WP may also help form a dilute melt and generate a more pronounced plug flow, assisting the formation of fiber structures of PPI. CONCLUSION: The present study demonstrates that WP is a potential modifier, which could be used to improve the structure of PPI‐based meat analogs. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Nowadays, consumption habits are changing for different reasons, and animal products are being replaced by plant‐based analogs. Some of these analogs are classified as ultra‐processed foods (UPFs) according to NOVA criteria (food classification system). Within this scenario, little is known about consumers' sensory response regarding these new products. One main challenge of plant‐based UPFs is imitating both the sensory characteristics and the hedonic experience of meat consumption. Although numerous studies explore the sensory profile of ultra‐processed vegan products, we found no comparisons between the sensory profiles of plant‐based analogs and their corresponding meat products. The present study aimed to compare the dynamic sensory profiles, specifically focusing on flavor and texture attributes, of animal‐based food (beef and chicken meat) and their corresponding commercial ultra‐processed plant‐based meat analogs (seitan and Mediterranean chick'n pieces) and to establish the adequacy of the intensity of certain sensory characteristics (attributes) and their impact on the acceptability of meat analogs. This was conducted using the time‐intensity technique with fourteen trained panelists and just about right scales with 59 consumers, evaluating the acceptability of the products with a 7‐point hedonic scale. The dynamic perception results for the analogs significantly differed from those of beef and chicken, specifically showing higher intensity in "nonmeat" attributes such as gumminess, mushroom flavor, vegetable flavor, and spiciness. The attributes that characterize the chicken analog are more suitable than the attributes that characterize seitan. The acceptability of seitan was not significantly influenced by the attribute suitability results. However, poor juiciness showed a significant penalty on its acceptance for the chicken analog. These identified differences highlight the need to evaluate and adjust the sensory characteristics of plant‐based products that attempt to imitate traditional meat products. Practical Application: The time‐intensity technique was effective in identifying differences in the consumption experience between meat and the respective plant‐based analogs. Inadequate taste and texture characteristics can decrease the acceptability of the analogs. The identification of these characteristics is crucial for the food industry to understand consumer preferences regarding meat substitutes. [ABSTRACT FROM AUTHOR]

As consumer demand for meat analogs continues to grow, various plant proteins are being explored for their production. This study uses isolated mung bean protein (IMBP) to replace isolated soy protein (ISP), investigating the effects of IMBP content (0%, 10%, 20%, 30%, 40%, and 50%) on the physicochemical and textural properties of high-moisture meat analogs (HMMAs) and exploring the potential of IMBP in the development and production of meat analogs. The results show that IMBP can bind water and cause protein denaturation, thus requiring more time and higher temperatures to be formed compared to HMMAs without IMBP. Additionally, increasing the IMBP content improves the gelling ability, thereby increasing the input of specific mechanical energy. As the IMBP content increases, the fibrous structure of the HMMA also increases. When the IMBP content reaches 40–50%, the most meat-like fibrous structure is observed. The water-holding capacity, water absorption capacity, springiness, and cohesiveness are negatively correlated with the IMBP content, while the oil absorption capacity is positively correlated with it. The integrity index and nitrogen solubility index show opposite trends with the increase in the IMBP content. When the IMBP content is 50%, the springiness and chewiness are the lowest, and the cutting strength is also the lowest, but the sample has a rich fibrous content, indicating that the HMMA with 50% IMBP content is soft and juicy. In conclusion, IMBP has the potential to be a substitute for ISP in the production of HMMAs. [ABSTRACT FROM AUTHOR]

The escalating environmental impact of traditional livestock farming, particularly beef production, has spurred the search for sustainable meat alternatives. This study introduces a novel Plant-Based Tissue Engineering (PBTE) approach, to replicate the complex structure and sensory experience of whole-muscle cuts of meat using plant-based ingredients. Leveraging principles of tissue engineering and advanced food manufacturing technologies, PBTE deconstructs meat into its fundamental components: muscle, fat, and connective tissue, and reconstructs them using a combination of plant proteins, fats and polysaccharide materials. The muscle component is reassembled to mimic the anisotropic fibrous structure of beef, while the fat component is engineered through lipid encapsulation within a hydrocolloid matrix. Advanced manufacturing techniques, including additive manufacturing and robotics, are utilized for precise spatial configuration and assembly of these components. Our findings demonstrate that PBTE can effectively replicate the mechanical integrity, texture, and sensory attributes of traditional meat, presenting a promising alternative that could significantly reduce the environmental footprint of meat production. This approach aligns with the principles of Soft Matter in the manipulation of artificial structures and materials for mimicking naturally occurring designs, such as whole cut meat foods. It also holds substantial potential for revolutionizing the alternative protein industry by catering to a broader consumer base, including flexitarians and meat-eaters. [ABSTRACT FROM AUTHOR]

There is growing consumer and food industry interest in plant protein-based foods. However, quality evolution of plant protein-based meat analog (MA) is still a rarely studied subject. In this study, wheat and rice flour-based batter systems were used to coat plant protein-based MA, and were partially fried (at 180 °C, 1 min) in canola oil, subsequently frozen (at −18 °C) and stored for 7 days. Microwave heating (MH), infrared heating (IH), air frying (AF) and deep-fat frying (DFF) processes were employed on parfried frozen MA products, and their quality evolution was investigated. Results revealed that the fat content of MH-, IH- and AF-treated products was significantly (p < 0.05) lower than DFF-treated counterparts. Batter coatings reduced fat uptake in DFF of MA-based products. Both the batter formulations and cooking methods impacted the process parameters and quality attributes (cooking loss, moisture, texture, color) of MA-based coated food products. Moreover, the post-cooking stability of moisture and textural attributes of batter-coated MA-based products was impacted by both the batter formulations and cooking methods. Glass transition temperature (Tg) of MA-based products' crust ranged from −20.0 °C to −23.1 °C, as determined with differential scanning calorimetry. ATR-FTIR spectroscopy and scanning electron microscopy analysis revealed that surface structural–chemical evolution of MA-based products was impacted by both the coating formulations and cooking methods. Overall, AF has been found as a suitable substitute for DFF in terms of studied quality attributes of meat analog-based coated products. [ABSTRACT FROM AUTHOR]

Polysaccharides have been used in the production of plant-based meat analogs to replicate the texture of real meat. However, there has been no study that comprehensively compares the effects of different polysaccharides, and a limited number of polysaccharides have been evaluated. Thus, we aimed to identify the most suitable polysaccharide and concentration for plant-based patties. Plant-based patties were manufactured by blending different concentrations (0%, 1%, and 2%) of six polysaccharides with other ingredients, and the quality characteristics and sensory properties were evaluated. The L* values of plant-based patties reduced during the cooking process resembled the color change of beef patty (BP). In particular, a 2% κ-carrageenan-added patty (Car-2) exhibited the lowest L* value among the plant-based patties, measured at 44.05 (p < 0.05). Texture parameters exhibited high values by adding 2% κ-carrageenan and locust bean gum, which was close to BP. In the sensory evaluation, Car-2 showed higher scores for sensory preferences than other plant-based patties. Based on our data, incorporating 2% κ-carrageenan could offer a feasible way of crafting plant-based meat analogs due to its potential to enhance texture and flavor. Further studies are required to evaluate the suitability of polysaccharides in various types of plant-based meat analogs. [ABSTRACT FROM AUTHOR]

The purpose of this study was to investigate the recent development of meat analog, industrialization, and the related legal changes worldwide. Summarizing the current status of the industrialization of meat analog, studies on plant-based meat, mycoprotein, and edible insects were mainly conducted to investigate their sensory properties (texture, taste, flavor, and color resembling meat), nutritional and safety evaluations, acquisition method of meat alternatives, and commercialization. Cultured meat is mainly studied for developing muscle satellite cell acquisition and support techniques or materials for the formation of structures. However, these technologies have not reached the level for active industrialization. Even though there are differences in the food categories and labeling between countries, it is common to cause confusion or to relay false information to consumers; therefore, it is important to provide accurate information. In this study, there were some differences in the food classification and food definition (labeling) contents for each country and state depending on the product shape or form, raw materials, and ingredients. Therefore, this study can provide information about the current research available on meat alternatives, improve regulation, and clarify laws related to the meat analog industry, which can potentially grow alongside the livestock industry. [ABSTRACT FROM AUTHOR]

In this study, we investigated the effects of proteins on the properties of soy protein concentrate‐based meat analogs under high‐moisture extrusion conditions. The rheological properties of soy protein concentration‐sodium alginate (SPC‐SA) and soy protein isolate‐SPC‐SA (SPI‐SPC‐SA), pea protein isolate‐SPC‐SA (PPI‐SPC‐SA), and zein‐SPC‐SA were evaluated, and the texture properties, microstructure, water absorption, and cooking properties of the resulting protein–meat analogs were characterized after addition of the protein raw materials. Results obtained indicated that the raw material containing 30% SPI had the best viscoelasticity, and the hardness and chewiness of resulting meat analog analogs were the highest when 30% SPI was added, along with the largest volume and best water absorption after cooking. The degree of texturization and toughness of meat analogs were the highest when PPI and zein were 30 and 50%, respectively. Results from this study showed that the texture properties of soy protein concentrate‐based meat analogs were improved by adding proteins to raw material, thus providing a theoretical basis for further development of soy protein concentrate‐based meat analogs. [ABSTRACT FROM AUTHOR]

The effect of carvacrol added to patties stored at 4 °C for 14 days, previously pressurized and vacuum-cooked (HPP-SVCOOK), was investigated. Three formulations were prepared (veal, plant-based product, and hybrid product). An emulsion made with olive and linseed oils was added. The physicochemical and microbiological qualities were assessed. Microbial tests indicated negligible growth of spoilage organisms in treated patties. No significant effect of carvacrol on the microbial loads of patties was noticed. Sulfite-reducing clostridia and Enterobacteriaceae were absent in the treated patties, whereas, in the treated veal and hybrid samples, 3 and 2 units of log cfu/g reduction for lactic acid bacteria and molds and yeasts were noted, respectively. On day 7 of storage, veal patties exhibited a significant reduction (p < 0.05) in the L* (53.9–49.3), hardness (32.3–21.4 N), springiness (0.8–0.7 N), cohesiveness (0.49–0.46), and chewiness (12.2–7.1) and a hike in the a* value (5.3–9.4). No significant changes in L* (59.1–58.6), a* (8.57–8.61), hardness (11.6–10.6 N), or cohesiveness (0.27–0.26) were observed in plant-based patties over the storage times, whereas reductions in springiness (0.5–0.4), chewiness (1.9–1.3), and b* (26.6–29.1) were noted in them. In hybrid patties, the L* (53.9–52.5) and b* values (24.9–24.3) were consistent but had a significant decrease in a* value (5.9–3.5) along the days of storage under study. The texture parameters of the hybrid patties altered were similar to those of veal patties during the 14-day storage time. In all samples, pH decreased with storage time. HPP-SVCOOK was effective on rendering safe and shelf-stable, ready-to-eat patties regardless of their matrix formulation. The addition of carvacrol had limited effects on the textural qualities of the HPP-SVCOOK products. Future studies need to be undertaken to assess the treated patties' consumer acceptability and sensory profile. The study provides the basis for the development of novel meat-based and plant-based products that are microbiologically safe, with minimum physicochemical alterations during storage. [ABSTRACT FROM AUTHOR]

This study identified the effect of the type and concentration of vegetable oil on the quality of meat analogs and analyzed the differences in their physiochemical characteristics. Various vegetable oils, such as castor oil, orange oil, palm oil, shortening, and margarine, were added to meat analogs. The meat analog was prepared by adding 10, 20, 30, 40, and 50 g of each vegetable oil based on 100 g of textured vegetable protein. The cooking loss, water content, liquid-holding capacity, texture, and antioxidant content of the meat analogs were assessed, and a sensory evaluation was performed. The meat analog with orange oil had a higher water content than the others, regardless of the amount of added oil, and it had a relatively high liquid-holding capacity. The DPPH(2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity of the meat analog with orange oil was higher than that of the others. The sensory evaluation also showed a decrease in soy odor and an increase in juiciness. Therefore, adding orange oil improves the preference, juiciness, soy odor, and quality of meat analogs. Our results demonstrate that orange oil has positive effects on the productivity of meat analogs and can help to improve meat analog consumption. [ABSTRACT FROM AUTHOR]

Background: With the change in consumers' lifestyles, the global demand for meat analogs is growing rapidly. However, soy has many drawbacks as a raw material to produce meat analogs, such as its allergy potential (glycinin and β‐conglycinin) and some unpredictable alterations in genetic DNA, proteins, and biochemical processing due to genetic modification. This paper aims to study the physicochemical and textural properties of meat analogs obtained under different pea protein contents and extrusion types to explore the potential of applying pea protein to meat analogs. Results: High‐moisture meat analog (HMMA) is superior to low‐moisture meat analog (LMMA) based on the physical properties (integrity index and nitrogen solubility index) and texture properties (texture profile analysis and cutting strength). The higher the amount of pea protein added, the higher the degree of sample texturization. At low‐moisture extrusion cooking (LMEC), higher isolated pea protein content is accompanied by lower water holding capacity and higher texturization. Hydrophobic interactions play a slightly greater role than disulfide bonds in stabilizing the protein structure of the extrudates. The type of extrusion significantly affected the free sulfhydryl and disulfide bond content of the extrudate, while the source of raw material has an important relationship with protein solubility and free sulfhydryl content. Dodecyl sulfated gel electrophoresis (SDS‐PAGE) showed that most of the protein subunits remained after extrusion. Conclusions: Extrusion types and isolated pea protein contents showed significant effects on the properties of meat analogs, and isolated pea protein has great potential for application in the production of meat analogs. [ABSTRACT FROM AUTHOR]

This study determined the effects of physicochemical and microbial properties of emulsion as a fat replacer in meat analogs during freezing storage. Meat analogs were prepared with different fat replacers: vegetable oil (O) for control, oil in water emulsion (E), and non-emulsified oil in water emulsion (EC) for emulsion control. After that, meat analogs were stored for 0.5, one, three, and six months at −18 °C and −60 °C. The results showed that the drip loss of all samples was not significantly different (p > 0.05). However, the liquid holding capacity of EC and E was significantly higher than that of O (p < 0.05). Additionally, the microstructures of meat analogs of E and EC were smaller with denser pore sizes than O. This explains the significantly lower hardness of E and EC compared to O (p < 0.05). Overall, E showed superior physiochemical and sensory quality. During the storage, the stability of chemical properties, such as volatile basic nitrogen and thiobarbituric acid reactive substances, showed no significant changes (p > 0.05). Moreover, the microbial studies (total viable counts and Escherichia coli count) suggested that meat analogs did not deteriorate during the preparation and storage. Thus, this study suggests that emulsion-type fat replacers influence meat analogs' physicochemical and sensorial properties. However, these properties are not influenced by the storage temperature and duration. [ABSTRACT FROM AUTHOR]

There is a growing demand to produce high quality-meat analog based on plant -based protein.. producing meat analog which is rich in tenderness and juiciness is one of the recent challenges in this field. In this survey, flaxseed protein concentrate was used at levels (0, 1, 2, 4, and 5%) as a novel ingredient to develop plant -based meat during the high moisture extrusion in combination with pea protein isolate and the physicochemical properties, The functional, textural, and sensory characteristic of the produced meat analogs were investigated. The results showed that the addition of flaxseed protein concentrate had a significant effect on the amount of protein, carbohydrate, fat, and pH in the samples (p˂0.05) and improved the functional properties such as increasing cooking yield(%) and reducing expressible moisture(%). textural parameters and brightness and redness parameters of the sample were significantly reduced by the addition of flaxseed protein concentrate (p˂0.05). The use of flaxseed protein concentrate significantly increased (p˂0.05).the taste and overall acceptance of the control sample(T1) respectively from 3 and 3, 4 to 4.8 and 4.6 in T5 sample. [ABSTRACT FROM AUTHOR]

Alternative meat products provide help to reduce the consumption of meat; however, consumers are concerned with the nutritional quality of the novel and traditional plant-based burgers. The objective is to analyse the nutritional profile of commercially available burgers in the U.S. in the categories of beef, imitation, and veggie. We generated a database of burger products by investigating Mintel and company websites, which resulted in the inclusion of imitation (n = 28), veggie (n = 89), and conventional beef (n = 41) burgers. We analysed the nutritional composition (serving size, kcal, macro and micronutrients, vitamins, and minerals) across the three burger types. Beef burgers provided significantly more calories, fat (total fat, saturated fat, trans fat, and cholesterol), and protein while providing less sodium and fibre compared to alternative burgers. As consumers begin to make conscious decisions to reduce meat consumption, either for health or sustainability reasons, they need to be aware that these products are not nutritionally equivalent. [ABSTRACT FROM AUTHOR]

Many people are increasingly interested in a vegetarian or vegan diet. Looking at the research and the available options in the market, there are two generations of products based on typical proteins, such as soy or gluten, and newer generation proteins, such as peas or faba beans, or even proteins based on previously used feed proteins. In the review, we present the characteristics of several proteins that can be consumed as alternatives to first-generation proteins used in vegan foods. In the following part of the work, we describe the research in which novel protein sources were used in terms of the product they are used for. The paper describes protein sources such as cereal proteins, oilseeds proteins coming from the cakes after oil pressing, and novel sources such as algae, insects, and fungus for use in meat analog products. Technological processes that can make non-animal proteins similar to meat are also discussed, as well as the challenges faced by technologists working in the field of vegan products. [ABSTRACT FROM AUTHOR]

To investigate the effect of process parameters during high-moisture extrusion on system parameter (specific mechanical energy, SME) and product physical properties, blend of soy protein isolate, wheat gluten, and corn starch (50:40:10 w/w) was extruded using co-rotating twin screw extruder equipped with cooling die at 55 and 65% feed moisture, 150 and 170 °C barrel temperature, 150 and 200 rpm screw speed. The hardness and chewiness of products increased as all the extrusion process parameters became low. Among the tested range of process parameters in this study, a combination of high moisture (65%), high barrel temperature (170 °C), and low screw speed (150 rpm) generated the low SME input (less energy consumption) with high texturization degree of meat analogs. Layer and fibrous structure formation of the samples were influenced by variations in process parameters, primarily feed moisture and barrel temperature. [ABSTRACT FROM AUTHOR]

This study investigated the effects of microbial transglutaminase (TG) and sodium alginate (AL) on the water-binding, textural and oil absorption properties of soy patties as a representative meat analog. The addition of TG increased all textural parameters and decreased the expressible moisture of the product. Alternately, AL showed the high water-binding properties of soy patties but caused a decrease in the textural parameters of the product. Both TG and AL were effective in reducing oil absorption during the frying of the product, particularly TG, which was more effective than AL. Therefore, the results indicated that TG and AL were involved in the quality modification of soy-based meat analogs, and palatable eating quality was obtained by combining optimal levels of the two binding agents. [ABSTRACT FROM AUTHOR]

The purpose of the study was to understand the mechanism of microstructural changes in vegetable‐based meat analogs coated with different batter formulations. A meat analog (substrate) was developed by using vegetable proteins, coated with batters formulated from different combinations of wheat and rice flours, predried at various durations, and subsequently fried. The effect of batter formulation, predrying time, and frying time on spaces occupied by air (porosity, SOA), moisture (SOM), and fat (SOF) in the core region (the meat analog) was studied. The SOA, SOM, and SOF ranged between 8.28–32.72%, 16.73–58.31%, and 16.73–58.31%, respectively. All three fractions of pores in the meat analog were significantly influenced by predrying and frying times; however, batter formulation did not show any significant influence. Batter formulation did not show any significant influence on moisture and fat content within the meat analog. Fat content was not influenced by frying time; and only 90 min predrying made a difference. [ABSTRACT FROM AUTHOR]

Ready-to-eat (RTE) products elaborated from beef and meat analog, previously marinated (teriyaki and beer), were subjected to sous vide cooking at different combinations of temperature (70ºC and 80ºC) and time (60, 90 and 120 min for beef; 90, 120 and 150 min for meat analog). The sous vide cooking at 80ºC led to less cooking losses. The shear force values were approximately 50% lower in meat analog samples than in beef samples. The L* and a* value and sensory properties related to odor and color were similar in meat and meat analog products. [ABSTRACT FROM AUTHOR]

The health-conscious consumers are in search of nutritious and convenient food item which can be best suited in their busy life. The vegetarianism is the key for the search of such food which resembles the meat in respect of nutrition and sensory characters, but not of animal origin and contains vegetable or its modified form, this is the point when meat analog evolved out and gets shape. The consumers gets full satisfaction by consumption of meat analog due to its typical meaty texture, appearance and the flavor which are being imparted during the skilled production of meat analog. The supplement of protein in vegetarian diet through meat alike food can be fulfilled by incorporating protein-rich vegetative food grade materials in meat analog and by adopting proper technological process which can promote the proper fabrication of meat analog with acceptable meat like texture, appearance, flavor, etc. The easily available vegetables, cereals, and pulses in India have great advantages and prospects to be used in food products and it can improve the nutritional and functional characters of the food items. The various form and functional characters of food items are available world over and attracts the meat technologists and the food processors to bring some innovativeness in meat analog and its presentation and marketability so that the acceptability of meat analog can be overgrown by the consumers. [ABSTRACT FROM PUBLISHER]

High-moisture extrusion is a common process to impart an anisotropic, meat-like structure to plant proteins, such as wheat gluten. The addition of oil during the process promises to enhance the sensory properties of the meat analogs. In this study, the influence of oil on extrusion-relevant parameters as well as the structure-related characteristics of extruded wheat gluten was investigated. Oil was added directly to the extruder at different contents (0, 2, 4, 6%) and addition points (front/end of the extruder barrel). Process conditions, complex viscosity, Young's modulus and oil phase morphology were determined as a function of oil content and oil addition point. With increasing oil content, material temperature, die pressure, and complex viscosity decreased. The addition of oil at the end of the extruder barrel reduced this effect compared to the addition of oil in the front part of the extruder. It was observed that the extrudate's tensile strength is a function of material temperature, resulting in an increase in tensile strength with increasing material temperature. The oil was dispersed in the gluten matrix as small droplets with irregular shape. As the oil content increased, the size of the oil droplets increased, while the addition of oil at the end of the extruder resulted in a decrease in droplet size. [ABSTRACT FROM AUTHOR]

Growing demand for sustainable food has led to the development of meat analogs to satisfy flexitarians and conscious meat-eaters. Successful combinations of functional ingredients and processing methods result in the generation of meat-like sensory attributes, which are necessary to attract non-vegetarian consumers. Sensory science is a broader research field used to measure and interpret responses to product properties, which is not limited to consumer liking. Acceptance is evaluated through hedonic tests to assess the overall liking and degree of liking for individual sensory attributes. Descriptive analysis provides both qualitative and quantitative results of the product's sensory profile. Here, original research papers are reviewed that evaluate sensory attributes of meat analogs and meat extenders through hedonic testing and/or descriptive analysis to demonstrate how these analytical approaches are important for consumer acceptance. Sensory evaluation combined with instrumental measures, such as texture and color, can be advantageous and help to improve the final product. Future applications of these methods might include integration of sensory tests during product development to better direct product processing and formulation. By conducting sensory evaluation, companies and researchers will learn valuable information regarding product attributes and overall liking that help to provide more widely accepted and sustainable foods. [ABSTRACT FROM AUTHOR]

Plant materials that are used for the production of extruded meat analogs are often nutritionally incomplete and also contain antinutrients, thus there is a need to explore alternative plant proteins and pre-treatments. This study demonstrates application of phytase and fermentation to a pea-oat protein blend with a good essential amino acid profile and subsequent texturization using extrusion cooking. Enzymatic treatment reduced the content of antinutrient phytic acid by 32%. Extrusion also degraded phytic acid by up to 18%, but the effect depended on the material. Differences in physicochemical, sensorial, and textural properties between untreated and phytase-treated extruded meat analogs were small. In contrast, fermented material was more difficult to texturize due to degradation of macromolecules; physicochemical and textural properties of extrudates were markedly different; sensory analysis showed enhancement of flavor, but also detected an increase in some unwanted taste attributes (bitterness, cereal and off-taste). Phytic acid was not degraded by fermentation. Analysis of volatile compounds showed extrusion eliminated volatiles from the raw material but introduced Maillard reaction products. Overall, phytase treatment and fermentation demonstrated the potential for application in extruded meat analogs but also highlighted the necessity of optimization of process conditions. [ABSTRACT FROM AUTHOR]

The article "Water Footprint of Meat Analogs: Selected Indicators According to Life Cycle Assessment," Water 2019 11: 728 by Fresán et al. analyzes the water footprints (WFs) of 39 meat analogs and their associated eutrophication and ecotoxicity potential. We have several questions and concerns about the WFs presented in this study, which in some cases are an order of magnitude larger than those reported for similar products in other published works. Additionally, at least some of the WFs of other meat analogs and conventional meats—to which the authors compare their results—appear to misrepresent the cited literature. We encourage the authors to provide clarification on how the WF values for meat analogs are so much higher than those reported in other studies and to verify the comparison values reported from other sources. [ABSTRACT FROM AUTHOR]