PubMed Health⌕ Search

SEARCH · PubMed Health

Results for “Meat Substitutes”

Explore indexed PubMed citations for clinical trials, systematic reviews and public health research. Read source abstracts and follow each citation to its original PubMed record.

Quote a phrase for an exact phrase match. Source license links do not imply unrestricted reuse.

At least 73 records · Page 4Linked to original sources
PubMed2026

An overview of the use of proteomics and peptidomics to characterize alternative protein foods.

The global protein transition is accelerating the development of alternative protein foods, mainly derived from plants, insects, algae, fungi, and cellular agriculture. Ensuring the authenticity, safety, and nutritional adequacy of these emerging protein matrices requires molecular-level characterization beyond traditional compositional analyses. Proteomics and peptidomics have emerged as transformative analytical platforms capable of decoding the molecular signatures that define protein origin, structural integrity, digestibility, functionality, and health potential. The review comprehensively examines the application of proteomics, and peptidomics for profiling alternative protein foods. Further, the source authentication strategies based on species-specific protein and peptide biomarkers, detection of adulteration in complex matrices, and allergenicity assessment is discussed. Special attention is also given to nutritional proteomics with protein digestibility, gastrointestinal peptide release, and identification of bioactive sequences. SIGNIFICANCE: The importance of this review is that proteomics and peptidomics are becoming central in the management of the fast-growing environment of alternative protein foods, such as plant-based, insect, algal, fungal, and cultured meat products. It provides an explanation of the application of mass spectrometry-based processes to decode molecular signatures defining the origin of proteins, their structural integrity, digestibility, allergenicity, and bioactive properties, and thus directly contribute to safety, nutritional analysis, and authenticity of the product. Presentation of the article includes the integration of the knowledge of traditional muscle foods with alternative systems of proteins, where validated protein and peptide biomarkers are used in authentication, fraud detection, and allergy risk assessment in a wide variety of matrices. It also indicates the role of nutritional proteomics and peptidomics in informing the formulation strategy to promote digestibility and release of health-promoting peptides. In general, this review will guide scientists, the food industry, and regulatory bodies to use modern proteomic technologies in quality assurance, and decision-making, for the advancementof sustainable protein-based foods.

Proteomics↗
PubMedDate not supplied

Production of polyhydroxyalkanoates from agricultural waste and surplus materials.

To be competitive with common plastics, the production costs of polyhydroxyalkanoates (PHAs) have to be minimized. Biotechnological polymer production occurs in aerobic processes; therefore, only about 50% of the main carbon sources and even a lower percentage of the precursors used for production of co-polyesters end up in the products wanted. A second cost factor in normally phosphate-limited production processes for PHAs is the costs for complex nitrogen sources. Both cheap carbon sources and cheap nitrogen sources are available from agricultural waste and surplus materials and make a substantial contribution for minimizing PHA production costs. In this study, fermentations for PHA production were carried out in laboratory-scale bioreactors on hydrolyzed whey permeate and glycerol liquid phase from the biodiesel production using a highly osmophilic organism. Without any precursor, the organism produced a poly[3(hydroxybutyrate-co-hydroxyvalerate)] copolyester on both carbon sources. During the accumulation phases, a constant 3-hydroxyvalerate content of 8-10% was obtained at a total PHA concentration of 5.5 g/L (on hydrolyzed whey permeate) and 16.2 g/L (glycerol liquid phase). In an additional fermentation, an expensive nitrogen source was substituted by meat and bone meal beside the glycerol liquid phase as a carbon source, resulting in a final PHA concentration of 5.9 g/L.

Agriculture↗
PubMed1984

Turnover of very low-density lipoprotein-apoprotein B is increased by substitution of soybean protein for meat and dairy protein in the diets of hypercholesterolemic men.

The effect of dietary protein source on the kinetics of plasma very low-density lipoprotein (VLDL) (Sf 60 to 400) in hypercholesterolemic men was investigated. Using a crossover design, five subjects received sequentially either 1) a high polyunsaturated fat, low cholesterol control diet containing mixed protein from meat, dairy products, and plant sources or 2) an all-plant protein experimental diet in which the meat and dairy protein of the former diet was replaced by soybean protein and soy milk. There was no significant change in the mean values for fasting serum cholesterol and triglycerides over the 6-wk period of administration of the control versus experimental diets. The kinetics of VLDL (Sf 60 to 400) apolipoprotein B were studied at the end of each dietary period after reinjection of 125I-labeled autologous VLDL (Sf 60 to 400). The VLDL apolipoprotein B pool size was similar during the experimental and control protocols; however, the fractional catabolic rate was consistently higher during the experimental protocol (8.5 +/- 1.3 versus 6.5 +/- 1.2 day-1, p less than 0.01) and the production rate of apoprotein B was higher than control in four of five subjects (mean values 18.6 +/- 3 versus 12.6 +/- 1 mg/day/kg, respectively). Administration of an all-plant protein diet significantly increased the fractional turnover rate of VLDL apolipoprotein B, even when no changes in VLDL ago B pool size or VLDL lipid concentrations were observed.

Adult↗
PubMed1988

Quantity vegetarian meal patterns.

Production and service of quantity vegetarian meals requires skills that are used in most quantity food kitchens around the world. Menu planning with the vegetarian in mind requires the substitution of meat, fish, and poultry entrees with vegetable sources of protein. Variety of available alternatives is good in many locations; creativity in selecting alternatives contributes to excitement in meals and improved nutrition. Specific protein sources appropriate for quantity feeding include many ethnic foods as well as standard North American and Western European favorites that may require slight modifications. The computer plays a role in monitoring nutritional quality of menus served to customers. Other computer applications provide feedback for cost analysis and control of menu, inventory, and production planning. Research in production times of vegetarian entrees provides a basis for comparison of production times of menu items for cost analysis.

Diet↗
PubMed1978

Comparison of an intragastric method of estimating acid output with the pentagastrin test in normal and duodenal ulcer subjects.

Using Fordtran's technique but substituting the meat extract Oxo for the steak meal we investigated gastric acid secretion in eight control subjects and nine patients with chronic duodenal ulcer. Intragastric titration was performed using a double lumen tube measuring the pH in the stomach every three minutes and adjusting it to 5.5 throughout the test by infusing 0.3-M sodium bicarbonate. On a separate day a pentagastrin test was performed using a conventional gastric aspiration technique. In the eight control subjects the mean acid output after pentagastrin was 13.7 +/- 2.1 (SEM) mmol/h, whereas the mean hourly acid output measured by intragastric titration was 20.1 +/- 3.1. The greater response to Oxo than to pentagastrin in the controls (deltaAO = + 46%) was significant (P less than 0.01). This is in contrast with our duodenal ulcer patients whose mean hourly acid outputs were 22.7 +/- 4.4 and 23.0 +/- 4.4 mmol/h in response to pentagastrin and Oxo respectively (r = 0.95). The findings, while clearly at variance with those of Fordtran and Walsh (1973), are more in keeping with the concept of increased endogenous secretory drive in duodenal ulcer patients compared to normal subjects.

Animals↗
PubMed2006

[History of gelatin extraction process and debates of French academic commissions (XIXth century)].

Since Papin (XVII th century) gelatine was expected to be substituted for meat in poor peoples' food. Its nutritional value was studied by academic Commissions, from 1803 to 1841. The question has been given up after 1870 when the growth in agricultural yield owing to fertilizer use made food shortage vanish. In this paper, successive extraction methods are examined, and Chevreul's participation in the academic debates (XIX th century) is emphasized.

Food Handling↗
PubMed1990

Diet, atherosclerosis, and fish oil.

The principal goal of dietary prevention and treatment of atherosclerotic coronary heart disease is the achievement of physiological levels of the plasma total and LDL cholesterol, triglyceride, and VLDL. These goals have been well delineated by the National Cholesterol Education Program of the National Heart, Lung and Blood Institute and the American Heart Association. Dietary treatment is first accomplished by enhancing LDL receptor activity and at the same time depressing liver synthesis of cholesterol and triglyceride. Both dietary cholesterol and saturated fat decrease LDL receptor activity and inhibit the removal of LDL from the plasma by the liver. Saturated fat decreases LDL receptor activity, especially when cholesterol is concurrently present in the diet. The total amount of dietary fat is of importance also. The greater the flux of chylomicron remnants is into the liver, the greater is the influx of cholesterol ester. In addition, factors that affect VLDL and LDL synthesis could be important. These include excessive calories (obesity), which enhance triglyceride and VLDL and hence LDL synthesis. Weight loss and omega-3 fatty acids from fish oil depress synthesis of both VLDL and triglyceride in the liver. The optimal diet for the treatment of children and adults to prevent coronary disease has the following characteristics: cholesterol (100 mg/day), total fat (20% of calories, 6% saturated with the balance from omega-3 and omega-6 polyunsaturated and monounsaturated fat), carbohydrate (65% of calories, two thirds from starch including 11 to 15 gm of soluble fiber), and protein (15% of calories). This low-fat, high-carbohydrate diet can lower the plasma cholesterol 18% to 21%. This diet is also an antithrombotic diet, thrombosis being another major consideration in preventing coronary heart disease. Dietary therapy is the mainstay of the prevention and treatment of coronary heart disease through the control of plasma lipid and lipoprotein levels. The exact place of the omega-3 fatty acids from fish and fish oil remains to be defined. However, this much seems certain. Fish provides an excellent substitute for meat in the diet. Fish is lower in fat, especially saturated fat, and contains the omega-3 fatty acids. Fish oil may have promise as a therapeutic agent in certain hyperlipidemic states, especially the chylomicronemia of type V hyperlipidemia. Fish oil has logical and well-defined antithrombotic and anti-atherosclerotic activities since it depresses thromboxane A2 production and inhibits cellular proliferation responsible for the progression of atherosclerosis.(ABSTRACT TRUNCATED AT 400 WORDS)

Animals↗
PubMed1996

Influence of dietary fish on fatty acid composition of the erythrocyte membrane in coronary heart disease patients.

This study examines the effects of dietary fish oil on the fatty acid composition of the erythrocyte membrane in persons with coronary heart disease. Thirty men with myocardial infarction were studied during three consecutive periods, during which they consumed 1) their habitual diet, 2) a diet specially designed to prevent ischaemic cardiopathy, and 3) a diet rich in polyunsaturated fat, in which fish was substituted for meat. At the end of each diet, fatty acid concentrations in the erythrocyte membrane were measured, and a 48 h recall dietary questionnaire was used to determine the types of foods consumed. Despite the increase in the intake of (n-3) polyunsaturated fatty acids (PUFA), the fatty acid composition of the erythrocyte membrane failed to reflect the greater dietary supply of eicosapentaenoic acid, and showed increased concentrations of stearic (C16) and palmitic (C18) acid. The increase in dietary (n-3) polyunsaturated fatty acids markedly increased 22:4 (n-6), 22:5 (n-6), 22:5 (n-3) and 22:6 (n-3) fatty acids.

Adult↗
PubMed1971

Effect of soy proteins on the growth of Clostridium perfringens.

Proteins that are used to fabricate imitation foods such as synthetic meats were evaluated for stimulative or inhibitory effects on the growth of Clostridium perfringens. Growth rate and extent were measured in thioglycolate medium without dextrose. This liquid medium contains Trypticase (BBL) which served as the protein control. For comparison, various soy proteins, synthetic meats, beef, turkey, sodium caseinate, and combinations of each were substituted for Trypticase. Meat loaf systems were also employed to determine the effects of protein additives to meat under actual meat loaf conditions. Growth of C. perfringens type A, strain S40, was measured in the respective media at 45 C at a pH of 7.0 and an E(h) of below -300 mv. Viable populations were enumerated by agar plate techniques on Trypticase-sulfite-yeast-citrate-agar incubated anaerobically (90% N(2)-10% CO(2)) for 18 hr at 35 C. When compared to Trypticase, some soy proteins had stimulative effects on the growth of C. perfringens, whereas sodium caseinate and some soy proteins were inhibitory. In liquid medium in which meat or soy meat was the source of protein, there was a marked stimulation by beef, chicken, and soy beef. Soy chicken supported growth at a rate less than observed with Trypticase. Under actual meat loaf conditions, the addition of soy meat or protein additives to beef did not affect the growth of C. perfringens. The addition of protein additives to turkey meat loaves significantly enhanced the rate of growth of C. perfringens. The stimulative effects of some soy proteins are significant in relation to control of foodborne disease.

Animals↗
PubMed1982

Effect of soy protein on nonheme iron absorption in man.

The absorption of iron was measured from a hamburger in which half of the meat protein was substituted with various soy protein products (textured soy flour or defatted soy flour). Thge reduction of the meat content per se in the hamburgers reduced the percentage nonheme iron absorption by 25% from 11.2 to 8.4% The addition of defatted soy flour reduced the percentage absorption further from 8.4% to 5.2%. The amount of nonheme iron absorbed, however, was unchanged due to the high iron content of soy flour. A removal of phytates from soy flour did not increase the nonheme iron absorption. The total amount of iron absorbed, including the heme iron, is much lower when the content of meat was reduced by half in the soy-meat hamburgers. The addition of heme iron as blood to these hamburgers fully restored the total amount of iron absorbed to the level measured in hamburger meals prepared of meat only.

Absorption↗
PubMed1987

The future role of the veterinarian in the control of zoonoses.

Developments in the rearing and the health status of meat animals is presented. Attention is drawn to the increase in latent infections, most of which are zoonotic diseases. Such infections escape official ante-mortem and post-mortem inspection as it is presently conducted in industrialised countries, which still rely on the classical rules established by Robert von Ostertag. This examination is thus in need of reform. Proposals submitted to the EEC Commission consist of a stepwise inclusion of the major herds of meat animals in systematic health control aimed at effective control of zoonoses and thus improved consumer protection. It is thus expected that the importance of meat inspection on the basis of pathological-anatomical changes will decrease the importance of establishing the health status during the animal's lifetime will increase. Nevertheless, there will be no complete substitution of classical meat inspection because there are numerous changes in the meat specific to the individual animal which can be detected only by meat inspection, and must be detected if the concept of consumer protection is properly applied. The reform of meat inspection which has become necessary will entail a variety of new tasks for research.

Animals↗
PubMed1989

Cardiovascular disease risk factors in free-living men: comparison of two prudent diets, one based on lactoovovegetarianism and the other allowing lean meat.

In general, vegetarians have lower serum lipids and blood pressures than omnivores have. We tested the blood pressure and serum lipid lowering effects of two fat-modified diets differing primarily in their source of protein. Twenty-six men were randomized in an incomplete block design to two of three diets: a high-fat diet, a fat-modified lactoovovegetarian diet (LOV) and a diet in which 60% of plant protein in the LOV was replaced with lean meat (LM). Compared with the high-fat diet both prudent diets significantly lowered blood pressure, serum total cholesterol (TC), and LDL cholesterol but significantly increased serum triglycerides. The LOV diet had a significantly greater cholesterol-lowering effect than did the LM diet (10% vs 5% decrease) but blood pressure reductions were similar. The partial substitution of lean meat for plant protein in a fat-modified diet did not negate the overall cardiovascular-risk lowering of the lactoovovegetarian diet.

Adult↗
PubMed1995

Detection of irradiated chicken meat by analysis of lipid extracts for 2-substituted cyclobutanones using an enzyme linked immunosorbent assay.

The means to detect the irradiation of food has been investigated for many years. In recent times radiolytic products, termed 2-alkylcyclobutanones (2-CBs), have been identified as excellent markers of irradiation in lipid-containing foods. An ELISA test was developed, which was capable of detecting a number of these compounds in irradiated chicken meat. A polyclonal antiserum was raised to a 2-CB containing a terminal carboxyl group conjugated to a carrier protein. This antiserum was highly specific for cyclobutanones containing C10 and C12 side chains. During assay validation the limit of detection of the assay was calculated to be 0.064 microgram of 2-CB per gram of fat, within- and between-assay variations ranged from 6.7 to 18%. During experimental studies, chicken meat irradiated at doses ranging from 2.5 to 10 kGy were assayed and correctly identified as being treated. Quantitative comparisons between the ELISA and GC-MS revealed a good correlation (r2 = 0.93) between the two methodologies in concentrations of 2-CB detected in irradiated samples.

Animals↗
PubMed2006

Meat, fish, poultry and egg consumption in relation to risk of pancreatic cancer: a prospective study.

High meat consumption has been associated with increased risk of pancreatic cancer in several, although not all, case-control studies. However, prospective data on this relationship are sparse, and the results have been inconsistent. We prospectively evaluated meat, fish, poultry, and egg consumption in relation to pancreatic cancer incidence in a population-based cohort of 61,433 Swedish women. Diet was assessed with a food-frequency questionnaire at baseline (1987-1990) and again in 1997. Pancreatic cancers were ascertained through linkage to the Swedish Cancer Register. Cox proportional hazards models were used to estimate multivariate hazard ratios with 95% confidence intervals (CI). During the 941,218 person-years of follow-up, from 1987 through 2004, 172 incident cases of pancreatic cancer were diagnosed. Long-term red meat consumption (using data from both dietary questionnaires) was positively associated with risk of pancreatic cancer (p-trend = 0.01), whereas long-term poultry consumption was inversely (p-trend = 0.04) associated with risk. The multivariate hazard ratios for the highest versus the lowest category of consumption were 1.73 (95% CI = 0.99-2.98) for red meat and 0.44 (95% CI = 0.20-0.97) for poultry. There were no significant associations with processed meat, fish or egg consumption. Findings from this prospective study suggest that substituting poultry for red meat might reduce the risk of pancreatic cancer.

Cohort Studies↗