In the last years, animal proteins from meat and meat-derived products have represented one of the main concerns to achieve a sustainable food production. Within this perspective, the partial replacement of meat with nonmeat substances having a high-protein content, offers interesting opportunities to reformulate more sustainable meat products characterized also by potential health-promoting properties. Therefore, starting from these background conditions, this short review critically summarizes recent findings on extenders from different origins, namely pulses, plant-based ingredients, plant by-products, and unconventional sources, as valuable possibility to improve the technological profile and functional quality of meat, together with providing a focus on their ability to affect the sustainability of meat products.
Meat extenders from different sources as protein-rich alternatives to improve the technological properties and functional quality of meat products
Ferronato G.Writing – Original Draft Preparation
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2023-01-01
Abstract
In the last years, animal proteins from meat and meat-derived products have represented one of the main concerns to achieve a sustainable food production. Within this perspective, the partial replacement of meat with nonmeat substances having a high-protein content, offers interesting opportunities to reformulate more sustainable meat products characterized also by potential health-promoting properties. Therefore, starting from these background conditions, this short review critically summarizes recent findings on extenders from different origins, namely pulses, plant-based ingredients, plant by-products, and unconventional sources, as valuable possibility to improve the technological profile and functional quality of meat, together with providing a focus on their ability to affect the sustainability of meat products.File | Dimensione | Formato | |
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2023_COFS_Meat extenders from different sources as protein-rich alternatives to improve the technological properties and functional quality of meat products.pdf
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