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重组肉类生产和市场机会的现代概念

Abdul Samad¹, Amm Nurul Alam¹, Swati Kumari¹

¹Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52828, Korea.

Food science of animal resources

|May 20, 2024

概括

重组肉 (RM) 产品提供健康益处,如减少脂肪和高纤维. 本综述探讨了RM质量,结合剂和加工,以实现可持续,经济的食品生产.

科学领域:

食品科学食品科学食品科学
肉类技术肉类技术
可持续的粮食系统可持续的粮食系统

背景情况:

由于消费者对更健康的选择的需求,重组肉 (RM) 产品越来越重要.
RM涉及肉类,副产品和植物蛋白质的结合,以模仿传统的肉类特性.
这些产品满足人们对低盐,低脂肪,富含抗氧化剂和高纤维的肉类替代品的偏好.

研究的目的:

审查重组肉 (RM) 产品,重点关注质量属性和保质期因素.
讨论RM的结合剂和加工技术的最新进展.
通过RM创新,突出可持续和经济的食品生产方法.

主要方法:

关于重组肉类 (RM) 加工的文献综述.
分析影响RM质量和保质期的因素.
对结合剂和加工技术的最新研究进行综合.

主要成果:

可以制定RM产品以满足健康意识的消费者对减少脂肪和盐,增加纤维的需求.
最佳的结合剂和加工技术对于RM产品质量至关重要.
通过利用未充分利用的肉制品,RM加工为环境带来了好处.

结论:

重组肉 (RM) 为开发更健康,可持续和经济可行的肉类产品提供了重大机会.
需要对结合剂和加工进行进一步的研究,以优化RM质量和市场潜力.
在肉类行业中,RM技术支持高效的资源利用和减少废物.

关键词:

混合肉混合肉混合肉市场情景市场情景处理技术加工技术处理技术重组的肉类是重组的肉类.感官质量的感觉质量

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