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.

生鲜肉新鲜度新型快速表征技术研究进展

新鲜度不仅是影响生鲜肉品质分类的重要因素,还直接决定产品的货架期,因此构建生鲜肉新鲜度的表征体系至关重要,传统表征方法操作繁琐且所需时间长,不利于快速得到检测结果,难以满足当前需求;因此,快速准确的生鲜肉新鲜度表征技术始终是产业界的迫切需求和学界的研究热点。本文主要论述了目前表征生鲜肉新鲜度的新体系,包括感官仿生技术、智能响应技术和频谱分析技术等,重点阐述了各新型表征技术的研究进展、优势与缺点以及未来的突破方向,最后对该领域未来的发展趋势作出展望,以期为今后生鲜肉新鲜度表征技术的研发提供参考。

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。

植物基仿生肉产品相关标准现状与制修订建议

本文介绍当前国内相关植物基仿生肉制品标准的现状,分析讨论标准存在的问题与不足,综合标准现状、问题和植物基仿生肉产品发展的趋势,从标准级别、标准中的内容以及仿生肉特性的检测评价等多个方面,提出制修订相关标准的一些建议,以期对植物基仿生肉产品标准(群)的制定与统一提供参考,对行业未来的健康发展带来积极的意义。

仿生食品的研究概况

介绍了一种新型食品——仿生食品，旨在让人们对这种新型食品有个具体的认识。

一种高效的冷鲜肉新鲜度检测工具—电子鼻

仿生嗅觉技术采用的是多传感器融合技术,使用多种传感器对检测对象进行综合、全面分析。利用仿生嗅觉技术研制出的电子鼻产品,使用气敏传感器阵列为主要模块,是用于检测和区分简单或复杂气味信号以达到某种检测目的的新型设备。通过对各个气敏传感器观测数据的融合分析,获得与现实情况一致的检测结果。本文重点总结了近年来电子鼻技术在肉品新鲜度检测中的应用,对电子鼻技术的发展趋势和应用前景进行了展望。总结了商业电子鼻在国内的应用现状,提出了适用于电子鼻技术的肉品分析对象、数据分析手段,为研究人员进行仿生嗅觉研究提供有价值的参考信息。