Consumers’experiences and preferences for plant-based meat food:Evidence from a choice experiment in four cities of China

This paper examined consumers’experiences in and preferences for plant-based meat(PBM)food and their respective correlates,based on data from an online survey of 579 consumers in four major cities in China in early 2021.We first described consumers’experiences in consuming and purchasing PBM food and their correlates,and then analyzed consumer preferences using hypothetical choice experiment.The experiment offered consumers various options to purchase burgers made from PBM or animal-based meat(ABM),combined with different countries of origin(COO),taste labels,and prices.Our data showed that respondents hold overall positive attitudes toward PBM food;85 and 82%of respondents reported experience in eating and purchasing PBM food,respectively.More than half of them ate PBM food because they wanted to try new food(58%),or were interested in healthy food(56%).Income,religion,and dietary restrictions were significantly correlated with consumers’experiences in PBM food consumption.Results from the Random Parameter Logit Model based on the hypothetical choice experiment data showed that 79%of respondents chose PBM burgers and were willing to pay an average of 88 CNY for a PBM burger.We also found that 99.8 and 83%of respondents are willing to buy burgers made in China and those with a taste label,with a willingness to pay(WTP)of 208 and 120 CNY,respectively.The heterogeneity test revealed that females and those with at least a bachelor’s degree,higher income,religious beliefs,and dietary restrictions are more likely to buy PBM burgers than their counterparts.

Plant-based meat substitutes by high-moisture extrusion:Visualizing the whole process in data systematically from raw material to the products

High-moisture extrusion technology should be considered one of the best choices for producing plant-based meat substitutes with the rich fibrous structure offered by real animal meat products.Unfortunately,the extrusion process has been seen as a“black box”with limited information about what occurs inside,causing serious obstacles in developing meat substitutes.This study designed a high-moisture extrusion process and developed 10 new plant-based meat substitutes comparable to the fibrous structure of real animal meat.The study used the Feature-Augmented Principal Component Analysis(FA-PCA)method to visualize and understand the whole extrusion process in three ways systematically and accurately.It established six sets of mathematical models of the high-moisture extrusion process based on 8000 pieces of data,including five types of parameters.The FA-PCA method improved the R^(2) values significantly compared with the PCA method.The Way 3 was the best to predict product quality(Z),demonstrating that the gradually molecular conformational changes(Y^(n'))were critical in controlling the final quality of the plant-based meat substitutes.Moreover,the first visualization platform software for the high-moisture extrusion process has been established to clearly show the“black box”by combining the virtual simulation technology.Through the software,some practice work such as equipment installation,parameter adjustment,equipment disassembly,and data prediction can be easily achieved.

An investigation of the formulation and nutritional composition of modern meat analogue products

Meat analogues,or plant-based products that simulate the properties of traditional meat products,have secured a position in the conversation of protein foods.Rapid growth of the meat analogue industry is occurring in the global food marketplace in both the retail and food service sectors.The purpose of this review was to investigate the ingredients used in the formulation of modern meat analogues,evaluate the nutrient specifications of modern meat analogue products,and then form a comparison with traditional meat products.Based on this investigation,it was determined–firstly,the ingredients used in the formulation of modern meat analogue products make these products fit under the classification of ultra-processed foods;and secondly,the nutrient specifications of popular meat analogue products can effectively simulate the nutrient specifications of the meat products they are attempting to simulate.Therefore,based on these findings,modern meat analogue products can offer roughly the same composition of nutrients as traditional meat products,albeit with many different ingredients and a high level of further processing.

Research and Overview of Beyond Meat's Disruptive Innovation

In the past,meat is considered to be a luxury because of its high price that not everyone can afford,which only enjoyed on special days or festivals.However,it has become a daily necessity for life nowadays with the rapid economic development,an essential ingredient in every staple in the restaurant or home kitchen,and the main source supply for people to increase energy.Besides,as health education launched,"how to eat healthily"has become the most significant difficulty that needs to be solved for every family.There is no doubt that the market has been increasing and the demand for meat has been growing with the population growth all over the world.The market value of processed meat is expected to rise from 714 billion U.S.dollars in 2016 to over 1.5 trillion dollars by 2022.Poultry is the most popular kind of processed meat,with a 38 percent share of the global market and red meat,which includes pork and beef,takes up about a 33 percent share.From the official report of the worldwide meat market,the quality and the inflated price of meat have become the most concern of the majority people,who deem it as the primary source of protein and nutrition supply.

HACCP体系在休闲肉制品生产中的应用

HACCP体系在肉类食品生产过程中应用广泛,是保证肉制品安全的重要方法。以郑州爱迪有限公司爱迪台式烤香肠为例,运用5M1E分析法,找出肉制品加工过程中的质量安全问题,通过HACCP体系对十二个肉制品生产步骤进行危害分析,提出针对现存问题的优化措施。

利用模糊数学法优化孜然风味熏马肠休闲食品加工工艺

以新疆马肉为原料,通过滚揉、熏烤等工艺制作成熏马肠,通过选取色泽、质地、滋味和气味为评价指标,确定因素合理的权重,建立感官综合评分体系,采用正交试验法对孜然风味熏马肠休闲食品的加工工艺进行优化,并应用模糊数学感官评价法获得孜然风味熏马肠休闲食品的最佳加工工艺条件为:切片厚度9mm,孜然粉添加量5%,蔗糖添加量2.5%,腌制时间5h。

兔肉休闲食品加工技术研究进展

兔肉休闲食品是目前兔肉精深加工的主要产品形式。随着兔肉休闲食品的消费量增加,其加工技术存在的问题也日益凸显。文章从兔肉休闲食品加工关键工艺环节入手,综述了目前兔肉休闲食品加工技术存在的问题,以及未来相关技术的发展趋势,以期为兔肉休闲食品加工工艺开发和品质提升提供参考。

新型即食腊肠中“肉松”结构的形成工艺研究

以肉丝密度为评价指标,研究了新型即食腊肠中＂肉松＂结构形成工艺的主要影响因素,确定新型＂肉松型＂腊肠的最佳制作工艺为：6~8℃拌料3min、0~4℃腌制15h、85℃蒸煮60min、65℃烘烤6h,并对肉松结构的形成机理进行了初步分析与探讨。

湘味休闲肉制品的产品实例

重点介绍湘味休闲肉制品的工业化生产实例,从中可进一步了解和掌握此类产品工业化生产的关键工艺与技术。

湘味休闲肉制品的工业化生产

以大工业思路发展产业,重点论述了湘味休闲肉制品生产的工艺流程、设备选型及其过程控制。

休闲竹荪素肉的研制

以竹荪素肉为主要原料,研发一款口味独特、开袋即食的休闲产品。以感官评分为指标,通过单因素试验与正交试验确定最优休闲竹荪素肉制作工艺条件为卤制时间25 min,烘干时间25 min,调味油添加量20%,灭菌时间45 min。得到的产品油润有光泽、咸辣适度、弹性较好、有嚼劲、风味较浓郁,符合消费者对休闲食品的要求,为竹荪素肉多元化开发利用提供参考。

国内休闲肉制品现状与展望

阐述了国内休闲食品特别是休闲肉制品产业现状,并对未来趋势进行预测分析。

休闲大豆蛋白素肉保质期内品质变化研究

以休闲大豆蛋白素肉为研究对象,在常温下储藏270 d,利用感官评价、组分检测和质构仪等检测方法研究休闲大豆蛋白素肉保质期内品质变化。结果表明:随着常温放置时间的延长,其品质逐渐下降;0~150 d品质基本不变,营养成分和内部结构变化微小;210~270 d是品质显著变化阶段,水分、脂肪含量升高,蛋白质含量显著下降,碳水化合物含量不断下降;硬度和咀嚼性下降、黏聚性增大,回复性下降。实验表明,主要成分含量变化是引起组织结构变化的主要因素,硬度和咀嚼性是影响品质变化的关键指标。

仿生肉素食杏鲍菇休闲制品配方优化

为研究开发杏鲍菇休闲食品,以杏鲍菇粒、大豆拉丝蛋白、鸡蛋白粉及大豆油为主要原料,采用重组仿生技术,以感官评价为指标,通过单因素试验和响应面法确定仿生肉素食杏鲍菇休闲制品最佳配方。结果表明:4个因素对仿生肉素食杏鲍菇休闲制品综合值影响主次顺序为杏鲍菇粒>鸡蛋白粉>大豆油>大豆拉丝蛋白。仿生肉素食杏鲍菇休闲制品的最佳配方为杏鲍菇粒23%、大豆拉丝蛋白52%、鸡蛋白粉6%、大豆油12%,在该最优条件下生产仿生肉素食杏鲍菇休闲制品的响应面模型感官评定值为9.65,产品品质优。

无添加酱香风味植物基休闲素肉的配方开发

研究以大豆拉丝蛋白为主要原料,通过添加玉米发酵粉和高核苷酸型酵母抽提物等食品配料进行调味,得到一款无添加剂的酱香风味休闲素肉产品,并利用风味定量描述分析方法,对休闲素肉的颜色、香气和滋味进行了强度分析,另外采用消费者测试的感官分析方法对该休闲素肉样品进行消费者喜好性分析。结果显示:该无添加酱香素肉产品颜色、整体风味、鲜味和圆润感强度中等偏强,酱香和肉味的强度中等略偏弱;消费者对无添加休闲素肉的总体接受程度为可接受,对于样品的色泽、酱香、鲜味、肉味、圆润感和豆腥味等感官属性,均超过50%的消费者认为风味强度正好。