Assessment of Protein Quality and Digestibility in Plant-Based Meat Analogues
Sara Cutroneo,
Barbara Prandi,
Nicoletta Pellegrini
et al.
Abstract:In this first work, commercial steak-like (n = 3) and cured meat (n = 3) analogues with different legume and cereal formulations were studied and compared to their animal-based (n = 3) counterparts. Plant-based products showed lower protein content than meat controls but a good amino acidic profile even though the sum of essential amino acids of plant-cured meats does not fulfill the requirements set by the Food and Agriculture Organization for children. A comparable release of soluble proteins and peptides in… Show more
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