Comparison of Physical, Sensorial, and Microstructural Properties to Assess the Similarity Between Plant- and Animal-Based Meat Products

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F24%3A43881221" target="_blank" >RIV/62157124:16270/24:43881221 - isvavai.cz</a>

Result on the web

<a href="https://www.mdpi.com/2076-3417/14/24/11513" target="_blank" >https://www.mdpi.com/2076-3417/14/24/11513</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/app142411513" target="_blank" >10.3390/app142411513</a>

Result language

angličtina

Original language name

Comparison of Physical, Sensorial, and Microstructural Properties to Assess the Similarity Between Plant- and Animal-Based Meat Products

Original language description

The aim of this study was to compare the physical, sensorial, and microstructural properties of selected meat products with their plant-based alternatives to assess how closely the alternatives mimic the original products. Six meat analogue products, including Frankfurter sausage (SuA), steak (StA), Hungarian sausage (KA), minced meat (MA), salami (SaA), and burger (BA), were compared with their corresponding meat products (SuM, StM, KM, MM, SaM, and BM, respectively). The study measured colour indicators, texture parameters, sensory attributes, and microstructural properties. The redness values (a*) of the external surfaces of SuM and KM, as well as the hardness of MM, were similar to those of their alternative products, with no statistically significant differences (p &gt; 0.05). Sensory evaluation revealed similar ratings for two attributes: product similarity and overall appearance.However, significant differences were found in the descriptors for animal character and meat taste.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

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Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2024

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Applied Sciences-Basel

ISSN

2076-3417

e-ISSN

2076-3417

Volume of the periodical

14

Issue of the periodical within the volume

24

Country of publishing house

CH - SWITZERLAND

Number of pages

17

Pages from-to

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UT code for WoS article

001385529200001

EID of the result in the Scopus database

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