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.

Rocchetti, G., Ferronato, G., Sarv, V., Kerner, K., Venskutonis, P., Lucini, L., Meat extenders from different sources as protein-rich alternatives to improve the technological properties and functional quality of meat products, <<CURRENT OPINION IN FOOD SCIENCE>>, 2023; 49 (N/A): 100967-N/A. [doi:10.1016/j.cofs.2022.100967] [https://hdl.handle.net/10807/223947]

Meat extenders from different sources as protein-rich alternatives to improve the technological properties and functional quality of meat products

Rocchetti, Gabriele
Primo
;
Lucini, Luigi
Ultimo
2023

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.
Inglese
Rocchetti, G., Ferronato, G., Sarv, V., Kerner, K., Venskutonis, P., Lucini, L., Meat extenders from different sources as protein-rich alternatives to improve the technological properties and functional quality of meat products, <<CURRENT OPINION IN FOOD SCIENCE>>, 2023; 49 (N/A): 100967-N/A. [doi:10.1016/j.cofs.2022.100967] [https://hdl.handle.net/10807/223947]
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/10807/223947
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