The Quality of an Innovative Meat–Plant Paste with Increased Nutritional Value
Source abstract
Abstract
The purpose of the study was to develop an innovative meat–plant product in the form of a paste with increased nutritional value. Increased nutritional value was assessed based on the results of a nutritional analysis of a reference meat product and a reference plant product. The quality assessment took into account both physical and sensory characteristics. The results showed that the innovative meat–plant product was characterised by a reduced fat content (51.91%), saturated (82.17%) and monounsaturated fatty acids (68.87%), cholesterol (54.07%) and a reduction in calorie content (by 30.06%) compared to the reference meat product, while simultaneously increasing the proportion of polyunsaturated fatty acids (106.80%) and dietary fibre (129.05%). Compared to the reference plant product, the innovative meat–plant product was characterised by a higher protein content (104.05%) with a favourable amino acid profile and a reduction in calorie content (20.18%). Sensory evaluation confirmed the high desirability of the aroma and taste and the overall acceptability of the meat–plant product compared to reference products. The reformulation enabled the development of an innovative product with balanced nutritional and sensory properties, providing a valuable alternative to traditional meat products and classic plant paste.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Meat and Animal Product Quality · Agriculture Sustainability and Environmental Impact · Animal Nutrition and Physiology
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Department of Animal Production and Poultry Products Evaluation, Institute of Food Technology and Nutrition, Faculty of Technology and Life Sciences, University of Rzeszów, 35-959 Rzeszów, Poland
Jasiołka Meat Factory, ul. Kościuszki 21, 38-450 Dukla, Poland
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