Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXVIII, Issue 1
Written by Adina NICHITA, Mona Elena POPA
The present paper is based on a bibliographic study of over 100 articles published between 2001 and 2023 with general aim of the identification of the most causes that led to the need to replace meat of animal origin with meat analogues and/or cultured meat. The identification of new protein sources and the characterization of the nutritional profile, textural behaviour, sensorial attributes, etc. of meat analogues open new research horizons. The review of the most relevant studies on how to obtain plant-based meat analogues brings to the attention of researchers various pretreatments such as extrusion, hydrogenation, hydrolysis, as well as other technological challenges in improving the quality of plant-based meat analogues. Current research on the new food products development highlights the need regarding the risks and benefits analysis of plant-based and cultured meat analogues, which require in-depth studies in many directions.
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