Published in Scientific Papers. Series D. Animal Science, Vol. LXVI, Issue 1
Written by Veronica-Denisa LUNGU, Daniela IANIŢCHI, Marius MAFTEI, Paula POŞAN, Nela DRAGOMIR, Camelia HODOŞAN, Iulian VLAD
Plant derivatives are high biological value products, with sensory properties appreciated by consumers, which are easily obtained, relatively cheap and can be successfully used as meat analogues. Additionally, some plant derivatives result as waste from the vegetable products industry and can be successfully valorized in meat compositions for their content in vitamins, antioxidants, unsaturated fats, minerals or fibers. Consequently, when used in the meat industry, they can improve the structural, sensory and nutritional characteristics of the finished products. Due to their high fiber content, they can be successfully used to increase yields, but also to reduce the potential caloric value of meat products, with positive effects on health. The paper aims to analyze scientific research referring to the use of plant derivatives as meat analogues and their effects.
[Read full article] [Citation]
