Show simple item record

dc.contributor.authorPintado, Tatiana
dc.contributor.authorDelgado-Pando, Gonzalo
dc.date.accessioned2020-11-03T16:30:00Z
dc.date.available2020-11-03T16:30:00Z
dc.date.issued2020-08-03
dc.identifier.citationPintado, T.; Delgado-Pando, G. Towards More Sustainable Meat Products: Extenders as a Way of Reducing Meat Content. Foods 2020, 9, 1044. https://doi.org/10.3390/foods9081044en_US
dc.identifier.urihttp://hdl.handle.net/11019/2349
dc.descriptionpeer-revieweden_US
dc.description.abstractThe low efficiency of animal protein (meat products) production is one of the main concerns for sustainable food production. However, meat provides high-quality protein among other compounds such as minerals or vitamins. The use of meat extenders, non-meat substances with high protein content, to partially replace meat, offers interesting opportunities towards the reformulation of healthier and more sustainable meat products. The objective of this review is to give a general point of view on what type of compounds are used as meat extenders and how they affect the physicochemical and sensory properties of reformulated products. Plant-based ingredients (pulses, cereals, tubers and fruits) have been widely used to replace up to 50% of meat. Mushrooms allow for higher proportions of meat substitution, with adequate results in reduced-sodium reformulated products. Insects and by-products from the food industry are novel approaches that present an opportunity to develop more sustainable meat products. In general, the use of meat extenders improves the yield of the products, with slight sensory modifications. These multiple possibilities make meat extenders’ use the most viable and interesting approach towards the production of healthier meat products with less environmental impact.en_US
dc.language.isoenen_US
dc.publisherMDPI AGen_US
dc.relation.ispartofseriesFoods;1044
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectmeat extendersen_US
dc.subjectmeat productsen_US
dc.subjectmeat substitutesen_US
dc.subjectsustainabilityen_US
dc.subjectplant-based proteinsen_US
dc.subjectinsectsen_US
dc.subjectby-productsen_US
dc.subjectpulsesen_US
dc.subjectmushroomsen_US
dc.titleTowards More Sustainable Meat Products: Extenders as a Way of Reducing Meat Contenten_US
dc.typeArticleen_US
dc.identifier.doihttps://doi.org/10.3390/foods9081044
dc.source.volume9
dc.source.issue8
dc.source.beginpage1044
refterms.dateFOA2020-11-03T16:30:00Z
dc.source.journaltitleFoods


Files in this item

Thumbnail
Name:
foods-09-01044.pdf
Size:
361.2Kb
Format:
PDF
Description:
main article

This item appears in the following Collection(s)

Show simple item record

https://creativecommons.org/licenses/by/4.0/
Except where otherwise noted, this item's license is described as https://creativecommons.org/licenses/by/4.0/