Meat hybrids–An assessment of sensorial aspects, consumer acceptance, and nutritional properties

Baune, Marie-Christin; Broucke, Keshia; Ebert, Sandra; Gibis, Monika; Weiß, Jochen; Enneking, Ulrich; Profeta, Adriano; Terjung, Nino; Heinz, Volker

doi:10.3389/fnut.2023.1101479

Cited by 20 publications

(6 citation statements)

References 39 publications

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“…Low sensory quality is an important barrier to consumer acceptance of plant-based and meat-analogue hybrid products. A strong meat taste, meat-like colour, and moist texture have been proven to increase the acceptance of meat-vegetable and artificial meat hybrid products 28 .…”

Section: Sensory Characteristicsmentioning

confidence: 99%

Karakteristik Fisik dan Sensoris Daging Tiruan Berbasis Kedelai dan Glukomanan untuk Intervensi Gizi Obesitas

Purnawijayanti,

Pujiastuti,

Wijayanti

2024

AMNT

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Latar Belakang: Konsumsi makanan dengan komposisi rendah kalori, rendah lemak namun tinggi protein dan serat dapat menjadi pilihan untuk menangani obesitas. Protein kedelai kualitasnya tinggi mendekati protein hewani serta memiliki tekstur yang memungkinkan untuk dikembangkan menjadi berbagai produk makanan berbasis kedelai. Glukomanan merupakan salah satu jenis serat makanan yang telah diaplikasikan dalam formulasi minuman maupun sediaan kapsul untuk mengatasi obesitas. Sifat meruah (bulking) glukomanan dan kepadatan energinya yang rendah, mendukung pengurangan berat badan dengan mengurangi kandungan energi dari nutrisi lain dan meningkatkan rasa kenyang. Dalam penelitian ini dikembangkan produk tiruan daging berbasis kedelai dan glukomanan dengan kalori dan lemak rendah namun tinggi protein dan serat dan aplikasinya dalam intervensi gizi obesitas. Tujuan: Mengembangkan daging tiruan berbasis kedelai dan glukomanan yang dapat digunakan untuk intervensi gizi obesitas; Mengetahui karakteristik fisik dan sensoris daging tiruan berbasis kedelai dan glukomanan Metode: Penelitian eksperimental dilaksanakan dengan rancangan acak lengkap dengan 4 rasio proporsi (%) isolat protein kedelai-glukomanan dalam formula daging tiruan ( 30:0, 29:1, 27:3 dan 25:5) dan 3 ulangan perlakuan. Bahan tambahan berupa air, jamur tiram, wheat gluten dan bubuk kaldu digunakan dalam jumlah yang sama pada semua perlakuan. Data yang dikumpulkan meliputi data uji fisik (daya ikat air dan susut masak), serta data uji sensoris meliputi kenampakan, tekstur, citarasa aftertaste dan kesukaan keseluruhan. Data uji fisik dianalisis dengan Analisis Varian atau Kruskal Wallis sesuai kategori datanya. Data uji sensoris dianalisis dengan Analisis varian dilanjutkan pengujian post hoc Duncan Multiple Range Test. Hasil: Hasil penelitian menunjukkan proporsi isolat protein kedelai-glukomanan tidak berpengaruh terhadap kapasitas pengikatan air dan susut masak daging tiruan. Kapasitas pengikatan air daging tiruan berkisar antara 12,44 sampai 34,61%, dan susut masaknya antara 2,17 sampai 4,44%. Karakteristik sensoris daging tiruan dalam hal kenampakan, citarasa dan tekstur menunjukkan bahwa daging tiruan skornya antara tidak menyerupai (skor 2) dan agak menyerupai (skor 3) daging ayam. Proporsi isolat protein kedelai-glukomanan berpengaruh pada kenampakan dan tekstur daging tiruan, namun tidak berpengaruh pada citarasa, aftertaste dan tingkat kesukaan daging tiruan. Skor aftertaste daging tiruan antara kuat dan agak kuat, dengan sensasi langu khas kedelai. Skor kesukaan daging tiruan antara tidak suka dan agak suka. Kesimpulan: Daging tiruan untuk intervensi gizi obesitas dapat dikembangkan dengan menggunakan kedelai dan glukomanan; Diperlukan penelitian lebih lanjut untuk memperbaiki karakteristik sensoris daging tiruan agar serupa dengan daging asli

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Section: Sensory Characteristicsmentioning

confidence: 99%

Karakteristik Fisik dan Sensoris Daging Tiruan Berbasis Kedelai dan Glukomanan untuk Intervensi Gizi Obesitas

Purnawijayanti,

Pujiastuti,

Wijayanti

2024

AMNT

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“…In this context, interest in the social impact of this technology in various fields-including political economy, institutional design, ethics, religious issues, and regional food and agricultural cultures-has been increasing ( Van der Weele and Driessen, 2013;Stephens et al, 2018;Treich, 2021;Chriki et al, 2022;Newman et al, 2023). Many surveys on consumer attitudes towards cultured meat have attempted to clarify the determinants of consumer acceptance (Wilks and Phillips, 2017;Bryant and Barnett, 2020;Siegrist and Hartmann, 2020;Gousset et al, 2022;Hocquette et al, 2022;Pakseresht et al, 2022;Baune et al, 2023;Kouarfaté and Durif, 2023;Liu et al, 2023a). Although studies on the social impact of cultured meat have excessively focused on consumer acceptance (Stephens et al, 2018), the interaction between the emergence of cultured meat technology and cultural practices seems less controversial.…”

Section: Introductionmentioning

confidence: 99%

The cultural construction of cellular agriculture food: through the lens of the whole-parts framework for meat

Hibino,

Minari,

Takahashi

et al. 2024

Front. Sustain. Food Syst.

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This essay presents a critical perspective on the nature of what is referred to as “cultured meat” in the public sphere by revisiting the concept of meat in cultural practice. We propose a perspective that focuses on and further investigates whether cultured meat is meat, examining the interaction between the emergence of cellular agriculture technologies and cultural practices. First, we review the production processes of cellular agriculture for meat, comparing this to the processes used to produce conventional meat. Second, we discuss how meat has been embedded in cultural practices, focusing on meat-related activities, and propose that a whole-parts relationship is critical for constructing the meaning of meat in cultural contexts. Third, several key issues raised in the social debate on cultured meat are addressed within the whole-parts framework. Cultured meat requires a complete bottom-up process in producing objects, indicating that the concept of cultured meat is not necessarily aligned with the concept of existing meat, as previously suggested from the perspective of producing conventional meat. In this perspective, we proceed to further investigation the meaning of meat in cultural constructions, wherein the relationship between the whole body and meat as a part of it is important. Thus, cultured meat can be considered a nonmeat under the whole-parts framework for meat. This insight can provisionally and speculatively update some of the ethical, legal, and social issues of cultured meat as well as products based on cellular agriculture technologies.

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“…To meet the growing demand for meat in the coming years, there is a need for more resources for meat processing technology. Thus, to fulfill this meat demand, various alternatives are developed, including cultured meat ( Post et al, 2020 ), hybrid cultured meat ( Alam et al, 2024 ), hybrid meat (HBM; Baune et al, 2023 ), and plant-based meat ( Kumari et al, 2024 ).…”

Section: Introductionmentioning

confidence: 99%

Modern Concepts of Restructured Meat Production and Market Opportunities

Samad,

Alam,

Kumari

et al. 2024

Food Sci Anim Resour

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Restructured meat (RM) products are gaining importance as an essential component of the meat industry due to consumers’ interest in health benefits. RM products imply the binding or holding of meat, meat by-products, and vegetable proteins together to form a meat product with meat’s sensory and textural properties. RM products provide consumers with diversified preferences like the intake of low salt, low fat, antioxidants, and high dietary fiber in meat products. From the point of environmental sustainability, RM may aid in combining underutilized products and low-valued meat by adequately utilizing them instead of dumping them as waste material. RM processing technique might also help develop diversified and new hybrid meat products. It is crucial to have more knowledge on the quality issues, selection of binding agents, their optimum proportion, and finally, the ideal processing techniques. It is observed in this study that the most crucial feature of RM could be its healthy products with reduced fat content, which aligns with the preferences of health-conscious consumers who seek low-fat, low-salt, high-fiber options with minimal synthetic additives. This review briefly overviews RM and the factors affecting the quality and shelf life. Moreover, it discusses the recent studies on binding agents in processing RM products. Nonetheless, the recent advancements in processing and market scenarios have been summarized to better understand future research needs. The purpose of this review was to bring light to the ways of sustainable and economical food production.

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Meat hybrids–An assessment of sensorial aspects, consumer acceptance, and nutritional properties

Cited by 20 publications

References 39 publications

Karakteristik Fisik dan Sensoris Daging Tiruan Berbasis Kedelai dan Glukomanan untuk Intervensi Gizi Obesitas

Karakteristik Fisik dan Sensoris Daging Tiruan Berbasis Kedelai dan Glukomanan untuk Intervensi Gizi Obesitas

The cultural construction of cellular agriculture food: through the lens of the whole-parts framework for meat

Modern Concepts of Restructured Meat Production and Market Opportunities

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