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What is Plant-Based Meat Analog Comparison about?

This study evaluated the physicochemical, textural, and sensory characteristics of a plant-based meat analog (MA) compared to beef and pork. Results indicated that MA patties had lower moisture, fat, and protein content, but higher ash and crude fiber, with sensory evaluations showing MA scored higher in appearance and firmness. The findings suggest that MA exhibits some similarities to traditional meats in terms of certain properties, highlighting its potential as a meat alternative.

Author

luciaespinozavi

Language

EN