A review of research on plant‐based meat alternatives: Driving forces, history, manufacturing, and consumer attitudes
Published 2020 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
A review of research on plant‐based meat alternatives: Driving forces, history, manufacturing, and consumer attitudes
Authors
Keywords
-
Journal
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
Volume -, Issue -, Pages -
Publisher
Wiley
Online
2020-08-13
DOI
10.1111/1541-4337.12610
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Prevalence and characteristics of Livestock-Associated Methicillin-Resistant Staphylococcus aureus (LA-MRSA) isolated from chicken meat in the province of Quebec, Canada
- (2020) Jocelyn Bernier-Lachance et al. PLoS One
- Health, environmental, and animal rights motives for vegetarian eating
- (2020) Christopher J. Hopwood et al. PLoS One
- A Comprehensive Review of the Benefits of and the Barriers to the Switch to a Plant-Based Diet
- (2020) András Fehér et al. Sustainability
- Effects of extrusion types, screw speed and addition of wheat gluten on physicochemical characteristics and cooking stability of meat analogues
- (2019) Sasimaporn Samard et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Nasal Colonization of Humans with Occupational Exposure to Raw Meat and to Raw Meat Products with Methicillin-Susceptible and Methicillin-Resistant Staphylococcus aureus
- (2019) Christiane Cuny et al. Toxins
- A Review of Australian Animal Welfare Legislation, Regulation, Codes of Practice, and Policy, and Their Influence on Stakeholders Caring for Wildlife and the Animals for Whom They Care
- (2019) Bruce Englefield et al. Animals
- Can Plant-Based Meat Alternatives Be Part of a Healthy and Sustainable Diet?
- (2019) Frank B. Hu et al. JAMA-JOURNAL OF THE AMERICAN MEDICAL ASSOCIATION
- Converting Peanut Protein Biomass Waste into “Double Green” Meat Substitutes Using a High-Moisture Extrusion Process: A Multiscale Method to Explore a Process for Forming a Meat-Like Fibrous Structure
- (2019) Jinchuang Zhang et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Comparing structuring potential of pea and soy protein with gluten for meat analogue preparation
- (2019) Floor K.G. Schreuders et al. JOURNAL OF FOOD ENGINEERING
- Vegetarian Diets: Planetary Health and Its Alignment with Human Health
- (2019) Ujué Fresán et al. Advances in Nutrition
- Understanding the protein transition: The rise of plant-based meat substitutes
- (2019) M. Tziva et al. Environmental Innovation and Societal Transitions
- Extruded meat analogues based on yellow, heterotrophically cultivated Auxenochlorella protothecoides microalgae
- (2019) Martín P. Caporgno et al. Innovative Food Science & Emerging Technologies
- How effective are messages and their characteristics in changing behavioural intentions to substitute plant-based foods for red meat? The mediating role of prior beliefs
- (2018) Annukka Vainio et al. APPETITE
- If you build it, will they eat it? Consumer preferences for plant-based and cultured meat burgers
- (2018) Peter Slade APPETITE
- Red meat and colon cancer: A review of mechanistic evidence for heme in the context of risk assessment methodology
- (2018) Claire Kruger et al. FOOD AND CHEMICAL TOXICOLOGY
- The phase properties of soy protein and wheat gluten in a blend for fibrous structure formation
- (2018) Birgit L. Dekkers et al. FOOD HYDROCOLLOIDS
- Safety Evaluation of Soy Leghemoglobin Protein Preparation Derived From Pichia pastoris, Intended for Use as a Flavor Catalyst in Plant-Based Meat
- (2018) Rachel Z. Fraser et al. INTERNATIONAL JOURNAL OF TOXICOLOGY
- Towards More Sustainable Meat Alternatives: How Technical Parameters Affect the Sensory Properties of Extrusion Products Derived from Soy and Algae
- (2018) Stephanie Grahl et al. JOURNAL OF CLEANER PRODUCTION
- Understanding fiber formation in a concentrated soy protein isolate - Pectin blend
- (2018) Birgit L. Dekkers et al. JOURNAL OF FOOD ENGINEERING
- Meat consumption, health, and the environment
- (2018) H. Charles J. Godfray et al. SCIENCE
- Towards Farm Animal Welfare and Sustainability
- (2018) Henry Buller et al. Animals
- Emergence of African Swine Fever in China, 2018
- (2018) Xintao Zhou et al. Transboundary and Emerging Diseases
- Structuring processes for meat analogues
- (2018) Birgit L. Dekkers et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Towards understanding the mechanism of fibrous texture formation during high-moisture extrusion of meat substitutes
- (2018) J.L. Sandoval Murillo et al. JOURNAL OF FOOD ENGINEERING
- A model for composing meat replacers: Reducing the environmental impact of our food consumption pattern while retaining its nutritional value
- (2017) Klara Van Mierlo et al. JOURNAL OF CLEANER PRODUCTION
- Process conditions influencing wheat gluten polymerization during high moisture extrusion of meat analog products
- (2017) Valerie L. Pietsch et al. JOURNAL OF FOOD ENGINEERING
- Meat flavour in pork and beef – From animal to meal
- (2017) Margit D. Aaslyng et al. MEAT SCIENCE
- Motives of consumers following a vegan diet and their attitudes towards animal agriculture
- (2016) Meike Janssen et al. APPETITE
- The cancer risk related to meat and meat products
- (2016) Ian T. Johnson BRITISH MEDICAL BULLETIN
- Meat Analogs “Plant based alternatives to meat products: Their production technology and applications”
- (2016) Satish Kumar CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Contamination of meat products during smoking by polycyclic aromatic hydrocarbons: Processes and prevention
- (2016) E. Ledesma et al. FOOD CONTROL
- Consumer acceptance of insect-based alternative meat products in Western countries
- (2016) Rudy Caparros Megido et al. FOOD QUALITY AND PREFERENCE
- Shear-induced structuring as a tool to make anisotropic materials using soy protein concentrate
- (2016) Katarzyna J. Grabowska et al. JOURNAL OF FOOD ENGINEERING
- On the use of the Couette Cell technology for large scale production of textured soy-based meat replacers
- (2016) Georgios A. Krintiras et al. JOURNAL OF FOOD ENGINEERING
- Potential health hazards of eating red meat
- (2016) A. Wolk JOURNAL OF INTERNAL MEDICINE
- Is in vitro meat the solution for the future?
- (2016) Jean-François Hocquette MEAT SCIENCE
- Analysis and valuation of the health and climate change cobenefits of dietary change
- (2016) Marco Springmann et al. PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA
- How Muscle Structure and Composition Influence Meat and Flesh Quality
- (2016) Anne Listrat et al. TheScientificWorldJOURNAL
- How Muscle Structure and Composition Influence Meat and Flesh Quality
- (2016) Anne Listrat et al. Scientific World Journal
- Recent advances in the functionality of non-animal-sourced proteins contributing to their use in meat analogs
- (2016) Owen Griffith Jones Current Opinion in Food Science
- Consumers’ perceived barriers to following a plant-based diet
- (2015) Pasi Pohjolainen et al. British Food Journal
- Meat analogues: Health promising sustainable meat substitutes
- (2015) Pavan Kumar et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Occurrence of volatile and non-volatile N-nitrosamines in processed meat products and the role of heat treatment
- (2015) S.S. Herrmann et al. FOOD CONTROL
- Appropriateness, acceptance and sensory preferences based on visual information: A web-based survey on meat substitutes in a meal context
- (2015) Johanna E. Elzerman et al. FOOD QUALITY AND PREFERENCE
- Health Risks Associated with Meat Consumption: A Review of Epidemiological Studies
- (2015) Evelyne Battaglia Richi et al. INTERNATIONAL JOURNAL FOR VITAMIN AND NUTRITION RESEARCH
- Meat alternatives: life cycle assessment of most known meat substitutes
- (2015) Sergiy Smetana et al. INTERNATIONAL JOURNAL OF LIFE CYCLE ASSESSMENT
- Environmental impact of dietary change: a systematic review
- (2015) E. Hallström et al. JOURNAL OF CLEANER PRODUCTION
- Production of structured soy-based meat analogues using simple shear and heat in a Couette Cell
- (2015) Georgios A. Krintiras et al. JOURNAL OF FOOD ENGINEERING
- Carcinogenicity of consumption of red and processed meat
- (2015) Véronique Bouvard et al. LANCET ONCOLOGY
- Novel approaches to improving the chemical safety of the meat chain towards toxicants
- (2015) E. Engel et al. MEAT SCIENCE
- Animal welfare towards sustainability in pork meat production
- (2015) Antonio Velarde et al. MEAT SCIENCE
- “Meatless days” or “less but better”? Exploring strategies to adapt Western meat consumption to health and sustainability challenges
- (2014) Joop de Boer et al. APPETITE
- Effects of different rearing systems on meat production traits and meat fiber microstructure of Beijing-you chicken
- (2014) Dezhi Fu et al. ANIMAL SCIENCE JOURNAL
- Effect of Thermal Treatments on the Formation of Heterocyclic Aromatic Amines in Various Meats
- (2014) A. Raza et al. JOURNAL OF FOOD PROCESSING AND PRESERVATION
- Production of heterocyclic aromatic amines in meat: Chemistry, health risks and inhibition. A review
- (2014) Ubaid ur Rahman et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Animal welfare and society concerns finding the missing link
- (2014) Temple Grandin MEAT SCIENCE
- Global diets link environmental sustainability and human health
- (2014) David Tilman et al. NATURE
- Exploring meat substitutes: consumer experiences and contextual factors
- (2013) Johanna E. Elzerman et al. British Food Journal
- Meat Analog: A Review
- (2013) O. P. Malav et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Saturated fatty acid (SFA) status and SFA intake exhibit different relations with serum total cholesterol and lipoprotein cholesterol: a mechanistic explanation centered around lifestyle-induced low-grade inflammation
- (2013) Begoña Ruiz-Núñez et al. JOURNAL OF NUTRITIONAL BIOCHEMISTRY
- Animal welfare: An animal science approach
- (2013) H. Koknaroglu et al. MEAT SCIENCE
- Biomass use, production, feed efficiencies, and greenhouse gas emissions from global livestock systems
- (2013) M. Herrero et al. PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA
- Consumption of Bovine Spongiform Encephalopathy (BSE) Contaminated Beef and the Risk of Variant Creutzfeldt-Jakob Disease
- (2013) Chu-Chih Chen et al. RISK ANALYSIS
- Animal Welfare and Food Safety Aspects of Confining Broiler Chickens to Cages
- (2013) Sara Shields et al. Animals
- Flemish consumer attitudes towards more sustainable food choices
- (2012) Filiep Vanhonacker et al. APPETITE
- Dietary protein quality and malnutrition in Africa
- (2012) Hettie Carina Schönfeldt et al. BRITISH JOURNAL OF NUTRITION
- Can carbon footprint serve as an indicator of the environmental impact of meat production?
- (2012) Elin Röös et al. ECOLOGICAL INDICATORS
- Are meat substitutes liked better over time? A repeated in-home use test with meat substitutes or meat in meals
- (2012) Annet C. Hoek et al. FOOD QUALITY AND PREFERENCE
- Ice structuring proteins from plants: Mechanism of action and food application
- (2012) Majid Hassas-Roudsari et al. FOOD RESEARCH INTERNATIONAL
- Replacement of meat by meat substitutes. A survey on person- and product-related factors in consumer acceptance
- (2011) Annet C. Hoek et al. APPETITE
- Can we cut out the meat of the dish? Constructing consumer-oriented pathways towards meat substitution
- (2011) Hanna Schösler et al. APPETITE
- How NaCl raises blood pressure: a new paradigm for the pathogenesis of salt-dependent hypertension
- (2011) Mordecai P. Blaustein et al. AMERICAN JOURNAL OF PHYSIOLOGY-HEART AND CIRCULATORY PHYSIOLOGY
- Heme iron from meat and risk of adenocarcinoma of the esophagus and stomach
- (2011) Mary H. Ward et al. EUROPEAN JOURNAL OF CANCER PREVENTION
- Assessment of cattle welfare at a commercial slaughter plant in the northwest of Mexico
- (2011) Genaro C. Miranda-de la Lama et al. TROPICAL ANIMAL HEALTH AND PRODUCTION
- Nonmeat Protein Alternatives as Meat Extenders and Meat Analogs
- (2010) M.A. Asgar et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Saturated Fatty Acids and Risk of Coronary Heart Disease: Modulation by Replacement Nutrients
- (2010) Patty W. Siri-Tarino et al. Current Atherosclerosis Reports
- Consumer acceptance and appropriateness of meat substitutes in a meal context
- (2010) Johanna E. Elzerman et al. FOOD QUALITY AND PREFERENCE
- Prospectus of cultured meat—advancing meat alternatives
- (2010) Zuhaib Fayaz Bhat et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Auditing animal welfare at slaughter plants
- (2010) Temple Grandin MEAT SCIENCE
- Chemical safety of meat and meat products
- (2010) Sabine Andrée et al. MEAT SCIENCE
- Extrusion parameters and consumer acceptability of a peanut-based meat analogue
- (2009) Djaafar Rehrah et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- System parameters and product properties response of soybean protein extruded at wide moisture range
- (2009) Feng Liang Chen et al. JOURNAL OF FOOD ENGINEERING
- Comparing environmental impacts for livestock products: A review of life cycle assessments
- (2009) M. de Vries et al. Livestock Science
- Assessment of the microbiological safety of dried spices and herbs from production and retail premises in the United Kingdom
- (2008) S SAGOO et al. FOOD MICROBIOLOGY
Publish scientific posters with Peeref
Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.
Learn MoreCreate your own webinar
Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.
Create Now