ReviewFoods (Basel, Switzerland)2021
Methods for Testing the Quality Attributes of Plant-Based Foods: Meat- and Processed-Meat Analogs.
Review in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 28 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
28 citing papers in PubMed.
- Technofunctional Properties and Proteomic Profiling of Sesame Cake Protein Isolates Obtained by Green Extraction Methods and Treated with Cold Plasma.Molecules (Basel, Switzerland) · 2026Article
- Enhancement of nutrition and flavor in the yellow suspension of a mutant strain ofFood chemistry: X · 2026Article
- Estimating Fibrosity Scores of Plant-Based Meat Products from Images: A Deep Neural Network Approach.Foods (Basel, Switzerland) · 2026Article
- Correlating Molecular and Textural Properties of Raw Soy-Based and Beef Burgers Using TD-NMR and TPA.Journal of food science · 2026Article
- Evaluation of Quality and Storage Characteristics of Freeze-Dried Powdered Mycelium Sausages According to Packaging Methods.Foods (Basel, Switzerland) · 2025Article
- Sensory Acceptance and Physicochemical Properties of Beef Meatballs Fortified With Apple (Food science & nutrition · 2025Article
- Azodicarbonamide, Hydrogen Peroxide, and l-Ascorbic Acid Aid in the Modification of Protein Texture During High-Moisture Meat Analog Extrusion Processing.Journal of food science · 2025Article
- TD-NMR Structural Profiling of Meat and Plant-Based Meat Analog Burgers.Journal of food science · 2025Article
- Development of emulsion gels as animal fat analogs: The impact of soybean and coconut oil concentration on rheological and microstructural properties.Food chemistry: X · 2025Article
- Biaxial testing and sensory texture evaluation of plant-based and animal deli meat.Current research in food science · 2025Article
- Meat analogues: The relationship between mechanical anisotropy, macrostructure, and microstructure.Current research in food science · 2025Article
- Plant-based Meat Analogs: Perspectives on Their Meatiness, Nutritional Profile, Environmental Sustainability, Acceptance and Challenges.Current nutrition reports · 2024Review
- Effect of Pea Protein Isolate-Soybean Meal Ratio on Fiber Structure and Texture Properties of High-Moisture Meat Analogs.Foods (Basel, Switzerland) · 2024Article
- Characterization of Plant-Based Meat Treated with Hot Air and Microwave Heating.Foods (Basel, Switzerland) · 2024Article
- Optimizing Screw Speed and Barrel Temperature for Textural and Nutritional Improvement of Soy-Based High-Moisture Extrudates.Foods (Basel, Switzerland) · 2024Article
- Comparison of Physical and Compositional Attributes between Commercial Plant-Based and Dairy Yogurts.Foods (Basel, Switzerland) · 2024Article
- Agro-industrial waste to microbial sophorolipids: Innovations and impacts on the food industry.Current research in microbial sciences · 2024Review
- Understanding Protein Functionality and Its Impact on Quality of Plant-Based Meat Analogues.Foods (Basel, Switzerland) · 2023Article
- How Different Dimensions Shape the Definition of Meat Alternative Products: A Scoping Review of Evidence between 2000 and 2021.Current developments in nutrition · 2023Article
- Properties of Texturized Vegetable Proteins from Edible Mushrooms by Using Single-Screw Extruder.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The modern food system is seeing a change in consumption patterns provoked by several drivers-including ethical, health, and environmental concerns-that are increasing the sales of meat analog foods. This change is accompanied by increased research and development activities in the area of plant-based meats. The aim of the present review is to describe methods that are being employed by scientists to analyze and characterize the properties of meat alternatives and to propose standardized methods that could be utilized in the future. In particular, methods to determine the proximate composition, microstructure, appearance, textural properties, water-holding properties, cooking resilience, and sensory attributes, of plant-based meat are given. The principles behind these methods are presented, their utility is critically assessed, and practical examples will be discussed. This article will help to guide further studies and to choose appropriate methods to assess raw materials, processes, products, and consumption behavior of meat analogs.
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Registered trials
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