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 2...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.展开更多
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 extrusi...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.展开更多
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 ...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.展开更多
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 r...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.展开更多
应用广域照射(wide area illumination,WAI)拉曼光谱技术与簇类独立软模式(soft independent modeling of class analogy,SIMCA)法,结合多元散射校正(multiplicative scatter correction,MSC)和光谱仪降噪和波长标定(spectrometer noise...应用广域照射(wide area illumination,WAI)拉曼光谱技术与簇类独立软模式(soft independent modeling of class analogy,SIMCA)法,结合多元散射校正(multiplicative scatter correction,MSC)和光谱仪降噪和波长标定(spectrometer noise reduction and wavelength calibration,SNRWC)降噪技术,建立鸭、羊、猪3种原料肉及掺假羊肉的定性识别模型。结果表明:经MSC与SNRWC处理后,鸭、羊、猪3种原料肉之间及羊肉、掺假羊肉之间的主成分分析结果具有明显的聚类趋势,在此基础上建立SIMCA定性分类模型,对不同产地的37个原料肉样品种属进行定性鉴别,识别正确率达100%;对4个掺假羊肉和5个未掺假羊肉样品识别正确率也为100%。因此,拉曼光谱分析技术结合有效的数据前处理方法及化学计量学方法可对鸭、羊、猪原料肉种属及掺假羊肉进行鉴别。与常规方法相比,该检测过程快速、方便,并且无需样品前处理。展开更多
基金support from the National Natural Science Foundation of China(71861147003,71925009,72141014).
文摘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.
基金supported by the National Natural Science Foundation of China(31901608)the National Key Research and Development Plan of China(2021YFC2101402)the Science and Technology Innovation Project of Chinese Academy of Agricultural Sciences(CAAS-ASTIP-2022-IFST)。
文摘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.
文摘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.
文摘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.
文摘应用广域照射(wide area illumination,WAI)拉曼光谱技术与簇类独立软模式(soft independent modeling of class analogy,SIMCA)法,结合多元散射校正(multiplicative scatter correction,MSC)和光谱仪降噪和波长标定(spectrometer noise reduction and wavelength calibration,SNRWC)降噪技术,建立鸭、羊、猪3种原料肉及掺假羊肉的定性识别模型。结果表明:经MSC与SNRWC处理后,鸭、羊、猪3种原料肉之间及羊肉、掺假羊肉之间的主成分分析结果具有明显的聚类趋势,在此基础上建立SIMCA定性分类模型,对不同产地的37个原料肉样品种属进行定性鉴别,识别正确率达100%;对4个掺假羊肉和5个未掺假羊肉样品识别正确率也为100%。因此,拉曼光谱分析技术结合有效的数据前处理方法及化学计量学方法可对鸭、羊、猪原料肉种属及掺假羊肉进行鉴别。与常规方法相比,该检测过程快速、方便,并且无需样品前处理。
