인문학
사회과학
자연과학
공학
의약학
농수해양학
예술체육학
복합학
DBpia AI
AI 에이전트
AI 아이디어
AI 리더
AI 뷰어
Citeasy
크롬 서지관리 다운로드
지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
초록·키워드
The unprecedented surge of developing meat analogues and other alternative protein products in the past few years has occurred amidst numerous technological challenges. The creation of fibril structure and flavour from non-muscle proteinaceous sources to mimic fresh and processed meat requires a clear understanding of the fundamental differences between muscle and alternative proteins. Currently, plant-based meat alternatives are dominating the alternative market; mycoprotein-based products have also gained a market share, while algae and insects are other emerging sources of alternative proteins. Both traditional and novel processing technologies and innovative ingredient formulations are being developed to transform nonmuscle proteins into fibrous or particle structures that microscopically resemble muscle. However, the production of meat analogues generally entails ultra-processing and ultra-formulation, which could compromise nutritional value and safety. Therefore, to sustain the alternative protein market, scientists and entrepreneurs must methodically examine and understand inherent differences that separate alternative proteins from muscle proteins. An intuitive knowledge base is essential to designing new approaches to overcome technical challenges. In doing so, food scientists and entrepreneurs must be keenly cognisant that animal meat products are unique; the quality and sensorial attributes of meat can only be simulated but not replicated.
인공지능 문자 인식 모델을 통해 추출된 텍스트로, 일부 오타나 오류가 포함될 수 있으나 지속적으로 개선 중입니다.
오류를 발견하셨다면 해당 부분을 드래그한 후 ' 를 통해 신고해주세요.
오류를 발견하셨다면 해당 부분을 드래그한 후 ' 를 통해 신고해주세요.
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