ReviewFoods (Basel, Switzerland)2021
Meat Analogues in the Perspective of Recent Scientific Research: A Review.
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 39 papers, 1 of them a synthesis that pooled it.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
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.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
39 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Mapping the evidence of novel plant-based foods: a systematic review of nutritional, health, and environmental impacts in high-income countries.Nutrition reviews · 2025Pooled it
- High-Moisture Extrusion of Plant-Based Meat Analogues: Challenges and Opportunities.Foods (Basel, Switzerland) · 2026Review
- The future of meat: innovations in production within an expanding and sustainable food system.Food science of animal resources · 2026Review
- Effects of extrusion technology on flavor, texture and microstructure of soy-based high-moisture meat analogs and identification of characteristic aroma components.Food chemistry: X · 2026Article
- Effect of Textured Plant Protein Granulation and Presence of Dried Plant Ingredients on Physicochemical Properties of Soy-Based Burger.Molecules (Basel, Switzerland) · 2026Article
- Consumers' psychological constructs regarding hybrid meat products: A scoping review protocol.PloS one · 2026Article
- Sustainability Views and Intentions to Reduce Beef Consumption: An International Web-Based Survey.Foods (Basel, Switzerland) · 2025Article
- Impact of Pumpkin Seed, Brown Rice, Yellow Pea, and Hemp Seed Proteins on the Physicochemical, Technological, and Sensory Properties of Green Lentil Cookies.Foods (Basel, Switzerland) · 2025Article
- Characterization of Plant-Based Raw Materials Used in Meat Analog Manufacture.Foods (Basel, Switzerland) · 2025Article
- Exploring Sustainable Future Protein Sources.Food science of animal resources · 2025Review
- A Review on the Application of Animal-Based Materials Using Three-Dimensional (3D) Printing and Protein Restructuring Technologies.Food science of animal resources · 2025Review
- Transforming plant proteins into plant-based meat alternatives: challenges and future scope.Food science and biotechnology · 2024Review
- Gastrointestinal fate of proteins from commercial plant-based meat analogs: Silent passage through the stomach, oxidative stress in intestine, and gut dysbiosis in Wistar rats.Journal of food science · 2024Article
- Hybrid and Plant-Based Burgers: Trends, Challenges, and Physicochemical and Sensory Qualities.Foods (Basel, Switzerland) · 2024Review
- Plant-Based Meat Analogues: Exploring Proteins, Fibers and Polyphenolic Compounds as Functional Ingredients for Future Food Solutions.Foods (Basel, Switzerland) · 2024Review
- Assessing the Protein Quality, In Vitro Intestinal Iron Absorption and Human Faecal Microbiota Impacts of Plant-Based Mince.Nutrients · 2024Article
- Article
- Industrially Produced Plant-Based Food Products: Nutritional Value and Degree of Processing.Foods (Basel, Switzerland) · 2024Article
- Determinants of Consumers' Acceptance and Adoption of Novel Food in View of More Resilient and Sustainable Food Systems in the EU: A Systematic Literature Review.Foods (Basel, Switzerland) · 2024Review
- Exploring the Role and Functionality of Ingredients in Plant-Based Meat Analogue Burgers: A Comprehensive Review.Foods (Basel, Switzerland) · 2024Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors.
Funding
Abstract
There are many reasons why consumers and food producers are looking for alternatives to meat and meat products, which includes the following: health, environmental or ethical aspects. This study reviews recent scientific reports on meat analogues. The scope of the review includes the following: formulation and nutritional value; health safety and legal regulations; manufacturing and processing technologies including the latest developments in this area; product availability on the food market; and consumer attitudes towards meat analogues. The analysis of the literature data identified technological challenges, particularly in improving consumer acceptability of meat analogues. Among the risks and limitations associated with the production of meat analogues, the following were identified: contamination from raw materials and the risk of harmful by-products due to intensive processing; legal issues of product nomenclature; and consumer attitudes towards substituting meat with plant-based alternatives. The need for further research in this area, particularly on the nutritional value and food safety of meat analogues, was demonstrated.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.