ALTERNATIVES TO MEAT PROTEIN
DOI:
https://doi.org/10.30888/2663-5712.2022-15-01-013Keywords:
Meat, protein, flavor, soy, caseinate, moisture, mineral residue, carbohydratesAbstract
In the past, non-muscle proteins in meat products were used mainly for technological or economic reasons. The addition of milk proteins to canned sausages or the use of blood plasma are good examples of the use of non-muscle proteins to give products theMetrics
References
Nohr, D. and H.K. Biesalski, `Mealthy` food: meat as a healthy and valuable source of micronutrients. Animal, 2007. 1(02): p. 309-316.
Cravens, W.W., Plants and Animals as Protein Sources. Journal of Animal Science, 1981. 53(3): p. 817-826.
Arneth, W., Die ernährungsphysiologischeBedeutung von Fleisch, in KulmbacherReihe Band 18 - Chemie des LebensmittelsFleisch 2003, BundesanstaltfürFleischforschung: Kulmbach. p. 178 - 212.
Smil, V., Eating Meat: Evolution, Patterns, and Consequences.Population and Development Review, 2002. 28(4): p. 599-639.
Winkelmayer, R., P. Paulsen, and R. Binder, Ethische undökologischeAspekte der Gewinnung von LebensmittelntierischerHerkunft,Teil 1: Ethik und Evolutionsbiologie. Fleischwirtschaft, 2011. 91(6): p.102 - 104.
Steinfeld, H., et al., Livestock´s long shadow: Environmental Issues and Options. . 2006, Food and Agriculture Organization of the United Nations (FAO): Rom. p. 390S
Wittenberg, K. Meat and the Enviroment - Future directions. in 58th International Congress of Meat Science and Technology. 2012. Montreal, Canada.
Ilea, R., Intensive Livestock Farming: Global Trends, Increased Environmental Concerns, and Ethical Solutions. Journal of Agricultural and Environmental Ethics, 2009. 22(2): p. 153-167.
Egbert, W.R. and C.T. Payne, Plant Proteinsin Ingredients in Meat Products: Properties, Functionality and Applications. 2009, Springer New York. p. 111-129.
Asgar, M.A., et al., Nonmeat Protein Alternatives as Meat Extenders and Meat Analogs. Comprehensive Reviews in Food Science and Food Safety, 2010. 9(5): p. 513-529.
Riaz, M.N., Texturized soy protein as an ingredient, in Proteins in food processing, R.Y. Yada, Editor. 2004, Woodhead Publishing Limited: Cambridge, London. p. 517 - 557.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2022 Authors
This work is licensed under a Creative Commons Attribution 4.0 International License.
