Research Topic: plant-based meat

The Color-Developing Methods for Cultivated Meat and Meat Analogues: A Mini-Review

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This review examines how scientists are improving the color of lab-grown and plant-based meat to make them look more like traditional meat. Both natural ingredients like beet juice and paprika, as well as specialized cooking techniques, can help achieve the desired red meat color. The research shows that combining multiple coloring methods works better than using a single ingredient, and natural colorants are becoming preferred over synthetic dyes due to health concerns.

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Research on Development and Challenges of Forest Food Resources from an Industrial Perspective—Alternative Protein Food Industry as an Example

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This research examines how forest resources can provide alternative proteins to address global food security challenges. Scientists reviewed innovations in edible insects, plant-based foods, fermented microbes, and lab-grown meat, finding promising potential but significant hurdles remaining in cost, consumer acceptance, and regulations. The study emphasizes that successful commercialization requires coordinated advances across technology, economics, culture, and policy rather than breakthroughs in any single area.

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Effects of ultrasound-assisted extraction and transglutaminase treatment on the physicochemical properties of protein from Stropharia rugosoannulata

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Researchers developed improved methods to extract and modify protein from Stropharia rugosoannulata mushrooms to make them better for use in plant-based meat products. Using ultrasound waves and an enzyme called transglutaminase, they were able to increase the protein yield and improve how well the protein can hold water and oil. These modifications enhanced the mushroom protein’s ability to work as a meat substitute in food products.

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