ReviewFoods (Basel, Switzerland)2022
Quality Characteristics of Meat Analogs through the Incorporation of Textured Vegetable Protein: A Systematic Review.
Review in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 22 papers.
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
22 citing papers in PubMed.
- Survey on the Global Technological Status for Forecasting the Industrialization Timeline of Cultured Meat.Foods (Basel, Switzerland) · 2025Review
- Plant-Based Analogs: Potential Chemical Risks & Mitigation Strategies.Journal of food science · 2025Review
- Plant-Based Burgers Made with Green Banana Biomass (GBB) Associated with Teff and Chickpea Derivatives.Foods (Basel, Switzerland) · 2025Article
- From microbial proteins to cultivated meat for alternative meat-like products: a review on sustainable fermentation approaches.Journal of biological engineering · 2025Article
- Polish Consumers' Attachment to Meat: Food and Plant-Based Meat Alternative Choices.Nutrients · 2025Article
- Effect of Extrusion Conditions on the Characteristics of Texturized Vegetable Protein from a Faba Bean Protein Mix and Its Application in Vegan and Hybrid Burgers.Foods (Basel, Switzerland) · 2025Article
- Exploring Sustainable Future Protein Sources.Food science of animal resources · 2025Review
- From Farms to Labs: The New Trend of Sustainable Meat Alternatives.Food science of animal resources · 2025Review
- Cell-Based Meat Safety and Regulatory Approaches: A Comprehensive Review.Food science of animal resources · 2025Review
- Plant-based Meat Analogs: Perspectives on Their Meatiness, Nutritional Profile, Environmental Sustainability, Acceptance and Challenges.Current nutrition reports · 2024Review
- Current challenges of alternative proteins as future foods.NPJ science of food · 2024Review
- Effects of Incorporating Caramel, Carrot, and Tomato Powder on the Quality Characteristics of Soy Protein-Based Meat Patties.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
- Advancements in Sustainable Plant-Based Alternatives: Exploring Proteins, Fats, and Manufacturing Challenges in Alternative Meat Production.Journal of microbiology and biotechnology · 2024Review
- Mitigation of cold stress in Nile tilapia (Oreochromis niloticus) through dietary lipids supplementation: a preliminary network meta-analysis.Fish physiology and biochemistry · 2024Review
- Article
- Trends in Hybrid Cultured Meat Manufacturing Technology to Improve Sensory Characteristics.Food science of animal resources · 2024Review
- Production and Analytical Aspects of Natural Pigments to Enhance Alternative Meat Product Color.Foods (Basel, Switzerland) · 2023Article
- Effects of Dietary Glutamine Supplementation on Heat-Induced Oxidative Stress in Broiler Chickens: A Systematic Review and Meta-Analysis.Antioxidants (Basel, Switzerland) · 2023Review
- Protein-glutaminase improves water-/oil-holding capacity and beany off-flavor profiles of plant-based meat analogs.PloS one · 2023Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Meat analogs produced through extruded products, such as texture vegetable protein (TVP) with the addition of various plant-based ingredients are considered the products that have great potential for replacing real meat. This systematic review was conducted to summarize the evidence of the incorporation of TVP on the quality characteristics of meat analogs. Extensive literature exploration was conducted up to March 2022 for retrieving studies on the current topic in both PubMed and Scopus databases. A total of 28 articles published from 2001 to 2022 were included in the data set based on specific inclusion criteria. It appears that soy protein is by far the most used extender in meat analogs due to its low cost, availability, and several beneficial health aspects. In addition, the studies included in this review were mainly conducted in countries, such as Korea, the USA, and China. Regarding quality characteristics, textural parameters were the most assessed in the studies followed by physicochemical properties, and sensory and taste attributes. Other aspects, such as the development of TVP, the difference in quality characteristics of texturized proteins, and the usage of binding agents in various meat analogs formulations are also highlighted in detail.
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.