Development of a Food Composition Having Meat Like Texture (Low Protein Meat Analogue)
نویسندگان
چکیده
منابع مشابه
A food matrix approach to meat product development 1
Practical implications for stakeholders: Increasing consumer awareness of health issu for change in the products available to them. T for meat products with reduced fat, salt and functional foods. Processed meat products represent complex s components. Processes and forces operating a the product. By improving our understanding of the impa ingredients on technological and sensory perfo ve...
متن کاملNutritional composition of red meat
Lean red meats are: • An excellent source of high biological value protein, vitamin B12, niacin, vitamin B6, iron, zinc and phosphorus • A source of long-chain omega-3 polyunsaturated fats, riboflavin, pantothenic acid, selenium and possibly also vitamin D • Mostly low in fat and sodium • Sources of a range of endogenous antioxidants and other bioactive substances including taurine, carnitine, ...
متن کاملDetermination of meat quality by texture analysis
We describe a method of determining meat quality using the concepts of ``marbling score'' and texture analysis. The marbling score is a measure of the distribution density of fat in the rib-eye region. In this system, we consider the marbling of meat as a texture pattern. We use a gray level cooccurrence matrix as a texture feature and make standard texture±feature vectors for each grade using ...
متن کاملManipulating meat quality and composition.
Meat quality describes the attractiveness of meat to consumers. The present paper focuses on two major aspects of meat quality, tenderness and flavour. Both aspects of quality can be influenced by nutrition, principally through its effects on the amount and type of fat in meat. In several countries, high levels of intramuscular fat (marbling fat), i.e. above 30 g/kg muscle weight in longissimus...
متن کاملThe Role of Dietary Fat to Produce Chicken Meat as a Functional Food: A Review
Production of chicken meat is an important branch of food industry. Generally, poultry meat farmers aim to produce birds with superior body weight and feed conversion ratio. However, in line with current developments, there are other parameters that must to be taken into account such as lower body fat deposition and improvement in the nutrient composition of products corresponding to consumer r...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Japan Journal of Food Engineering
سال: 2012
ISSN: 1345-7942,1884-5924
DOI: 10.11301/jsfe.13.55