ReviewFoods (Basel, Switzerland)2020
Towards More Sustainable Meat Products: Extenders as a Way of Reducing Meat Content.
Review in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 39 papers.
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Who cites it
39 citing papers in PubMed.
- Reformulation of Emulsion-Type Pork Sausage Using Collagen and Plasma Proteins as Soy Protein Substitutes for Soy-Free Product Development.Gels (Basel, Switzerland) · 2026Article
- BiofortifiedMolecules (Basel, Switzerland) · 2026Review
- Modeling and Optimization ofFoods (Basel, Switzerland) · 2026Article
- Valorization of By-Products for Functional Ingredients in Meat and Meat Replacers: A Circular Bioeconomy Approach.Foods (Basel, Switzerland) · 2026Review
- Meat Analog Products: Current Worldwide Scenario and Future Perspectives in Consumption and Regulation.Foods (Basel, Switzerland) · 2026Review
- Unlocking the future of food with the new paradigm of plant-based proteins.Frontiers in nutrition · 2026Review
- Urban mushroom farming for future foods: safety considerations and nutritional benefits.Sustainable microbiology · 2026Review
- Impact of Soy Protein Concentrate and Storage on the Safety, Quality and Shelf Stability of Beef Patties.Food science & nutrition · 2026Article
- Physicochemical and Sensory Properties of Pork Patties with Partial Replacement of Lean Pork by Stalks ofFoods (Basel, Switzerland) · 2025Article
- Sensory Acceptance and Physicochemical Properties of Beef Meatballs Fortified With Apple (Food science & nutrition · 2025Article
- Nutritional and Technological Benefits of Pine Nut Oil Emulsion Gel in Processed Meat Products.Foods (Basel, Switzerland) · 2025Article
- From Gene to Plate: Molecular Insights into and Health Implications of Rice (International journal of molecular sciences · 2025Review
- Beef- and Pork-Based Dishes from Catering Services: Composition and In Vitro Digestion Effects on Digestibility and Lipid Oxidation.Foods (Basel, Switzerland) · 2025Article
- From Farms to Labs: The New Trend of Sustainable Meat Alternatives.Food science of animal resources · 2025Review
- Addition of Carrot Pomace to Enhance the Physical, Sensory, and Functional Properties of Beef Patties.Foods (Basel, Switzerland) · 2024Article
- Use of zinc sulfate for the development of zinc-fortified meat products from broiler meat.Journal of advanced veterinary and animal research · 2024Article
- Optimization of the Encapsulation of Vitamin D3 in Oil in Water Nanoemulsions: Preliminary Application in a Functional Meat Model System.Foods (Basel, Switzerland) · 2024Article
- Exploring the Phytochemical Compositions, Antioxidant Activity, and Nutritional Potentials of Edible and Medicinal Mushrooms.International journal of microbiology · 2024Review
- How Different Dimensions Shape the Definition of Meat Alternative Products: A Scoping Review of Evidence between 2000 and 2021.Current developments in nutrition · 2023Article
- Current Practices and Opportunities for More Sustainable Public Food Procurement: A Qualitative Study among Danish Municipalities and Regions.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The low efficiency of animal protein (meat products) production is one of the main concerns for sustainable food production. However, meat provides high-quality protein among other compounds such as minerals or vitamins. The use of meat extenders, non-meat substances with high protein content, to partially replace meat, offers interesting opportunities towards the reformulation of healthier and more sustainable meat products. The objective of this review is to give a general point of view on what type of compounds are used as meat extenders and how they affect the physicochemical and sensory properties of reformulated products. Plant-based ingredients (pulses, cereals, tubers and fruits) have been widely used to replace up to 50% of meat. Mushrooms allow for higher proportions of meat substitution, with adequate results in reduced-sodium reformulated products. Insects and by-products from the food industry are novel approaches that present an opportunity to develop more sustainable meat products. In general, the use of meat extenders improves the yield of the products, with slight sensory modifications. These multiple possibilities make meat extenders' use the most viable and interesting approach towards the production of healthier meat products with less environmental impact.
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Registered trials
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