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논문 기본 정보
- 자료유형
- 학술대회자료
- 저자정보
- 발행연도
- 2021.10
- 수록면
- 319 - 319 (1page)
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Recently, alternative meats are supplied by manufacturing from plant/microbial proteins. Besides, novel methods through cellular culture are approached by many researchers and developers.
No matter how it was sourced from, consumer demands for alternative meats with meat-like texture, flavor and appearance have increased. In other words, fibrous structure or tissue similar to that of an animal"s muscle is expected. Such a fibrous tissue should be remained even by rehydration required during cooking. In addition, such as water retention and fat adsorption properties similar to those of meat need to be implemented, and all flavors, spices and coloring substances should be retained in the tissue. Therefore,^_@span style=color:#999999 ^_# ... ^_@/span^_#^_@a href=javascript:; onclick=onClickReadNode('NODE10668407');fn_statistics('Z354','null','null'); style='color:#999999;font-size:14px;text-decoration:underline;' ^_#전체 초록 보기^_@/a^_#
No matter how it was sourced from, consumer demands for alternative meats with meat-like texture, flavor and appearance have increased. In other words, fibrous structure or tissue similar to that of an animal"s muscle is expected. Such a fibrous tissue should be remained even by rehydration required during cooking. In addition, such as water retention and fat adsorption properties similar to those of meat need to be implemented, and all flavors, spices and coloring substances should be retained in the tissue. Therefore,^_@span style=color:#999999 ^_# ... ^_@/span^_#^_@a href=javascript:; onclick=onClickReadNode('NODE10668407');fn_statistics('Z354','null','null'); style='color:#999999;font-size:14px;text-decoration:underline;' ^_#전체 초록 보기^_@/a^_#
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