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| A Review of Recent Progress on Plant-Based Meat: Raw Materials, Processing Technologies, and Product Properties |
| DAI Xinxin |
| School of Hotel Management, Guangzhou Huashang Vocational College, Guangzhou 511300, China |
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Abstract With the development of the economy and society and the improvement of people’s living standards, the nutritious, healthy, green and sustainable diet has been recognized by more and more people. Compared with traditional meat, plant-based meat has the advantages of rich nutrition, green sustainability and saving factors of production. So it becomes a typical representative of future food. This review illustrates the concept of plant-based meat and the need for its development, and elaborates on the raw materials and key technologies (for texture formation) used for the production of plant-based meat and the key properties of plant-based meat products. Finally, the challenges and future research directions for plant-based meat are discussed. This review is expected to provide a reference for the future research and development of plant-based meat.
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WANG Wei, WEN Yu, ZHANG Rui, BAI Ting, ZHANG Jiamin, JI Lili, WU Zhoulin, TANG Chun, GAO Ying. Effect of Sodium Bicarbonate on the Characteristics and Quality of Meat Products: A Review[J]. Meat Research, 2023, 37(6): 51-56. |
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2023, Vol. 37 
