TY - JOUR
T1 - Meat extenders from different sources as protein-rich alternatives to improve the technological properties and functional quality of meat products
AU - Rocchetti, Gabriele
AU - Ferronato, Giulia
AU - Sarv, Viive
AU - Kerner, Kristi
AU - Venskutonis, Petras R
AU - Lucini, Luigi
PY - 2023
Y1 - 2023
N2 - In the last years, animal proteins from meat and meat-derived products have represented one of the main concerns to achieve a sustainable food production. Within this perspective, the partial replacement of meat with nonmeat substances having a high-protein content, offers interesting opportunities to reformulate more sustainable meat products characterized also by potential health-promoting properties. Therefore, starting from these background conditions, this short review critically summarizes recent findings on extenders from different origins, namely pulses, plant-based ingredients, plant by-products, and unconventional sources, as valuable possibility to improve the technological profile and functional quality of meat, together with providing a focus on their ability to affect the sustainability of meat products.
AB - In the last years, animal proteins from meat and meat-derived products have represented one of the main concerns to achieve a sustainable food production. Within this perspective, the partial replacement of meat with nonmeat substances having a high-protein content, offers interesting opportunities to reformulate more sustainable meat products characterized also by potential health-promoting properties. Therefore, starting from these background conditions, this short review critically summarizes recent findings on extenders from different origins, namely pulses, plant-based ingredients, plant by-products, and unconventional sources, as valuable possibility to improve the technological profile and functional quality of meat, together with providing a focus on their ability to affect the sustainability of meat products.
KW - meat extenders
KW - shelf-life
KW - meat extenders
KW - shelf-life
UR - http://hdl.handle.net/10807/223947
U2 - 10.1016/j.cofs.2022.100967
DO - 10.1016/j.cofs.2022.100967
M3 - Article
SN - 2214-7993
VL - 49
SP - 100967-N/A
JO - Current Opinion in Food Science
JF - Current Opinion in Food Science
ER -