Comparison of the Quality of Selected Meat Products and Their Plant-Based Analogs
The aim of this study was to compare the quality of selected meat products, i.e. frankfurters, Polish kabanos sausages, and salami, with their plant-based (vegetarian) analogs. Five items from five different product batches were analyzed in each examined product category. The analyzed items were v...
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2023-04-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://journal.pan.olsztyn.pl/Comparison-of-the-Quality-of-Selected-Meat-Products-and-Their-Plant-Based-Analogs,162504,0,2.html |
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| author | Tomasz Daszkiewicz Mariusz Florek Monika Wodzak Dorota Kubiak Ewa Burczyk |
| author_facet | Tomasz Daszkiewicz Mariusz Florek Monika Wodzak Dorota Kubiak Ewa Burczyk |
| author_sort | Tomasz Daszkiewicz |
| collection | DOAJ |
| description | The aim of this study was to compare the quality of selected meat products, i.e. frankfurters, Polish kabanos sausages, and salami, with their plant-based (vegetarian) analogs. Five items from five different product batches were analyzed in each examined product category. The analyzed items were vacuum-packaged in bags to standardize the parameters of the compared products, and their quality was evaluated before the use-by date declared by the manufacturer. Meat products had higher dry matter and lipid contents. Salami contained more protein, whereas frankfurters and kabano s sausages contained less protein than their respective analogs. Moreover, traditional kabanos sausages had a higher pH than their vegetarian alternatives. Indicators of the nutritional value of lipids and pH of vegetarian frankfurters and salami were higher than those of their meat counterparts. In turn, lipids of vegetarian kabanos sausages had lower ratios of unsaturated to saturated fatty acids, monounsaturated to saturated fatty acids and hypocholesterolemic to hypercholesterolemic fatty acids than traditional kabano s sausages. Among the color parameters, redness ( a *), yellowness ( b *) and chroma ( C *) of plant-based meat analogs were higher compared to those of meat products. These results indicate that the names of plant-based analogs, which make a direct reference to the corresponding traditional meat products, can be misleading for consumers who expect products with similar quality attributes. |
| format | Article |
| id | doaj-art-c00cfc29295f464ead84df66431da355 |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2023-04-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-c00cfc29295f464ead84df66431da3552025-02-03T06:48:52ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072023-04-0173210911910.31883/pjfns/162504162504Comparison of the Quality of Selected Meat Products and Their Plant-Based AnalogsTomasz Daszkiewicz0https://orcid.org/0000-0001-5344-5490Mariusz Florek1https://orcid.org/0000-0003-0941-1714Monika Wodzak2https://orcid.org/0009-0000-5168-0390Dorota Kubiak3https://orcid.org/0000-0002-8855-6446Ewa Burczyk4https://orcid.org/0000-0002-8308-8372Department of Commodity Science and Processing of Animal Raw Materials, University of Warmia and Mazury in Olsztyn, Oczapowskiego 5, 10-719 Olsztyn, PolandDepartment of Quality Assessment and Processing of Animal Products, Faculty of Animal Sciences and Bioeconomy, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, PolandDepartment of Commodity Science and Processing of Animal Raw Materials, University of Warmia and Mazury in Olsztyn, Oczapowskiego 5, 10-719 Olsztyn, PolandDepartment of Commodity Science and Processing of Animal Raw Materials, University of Warmia and Mazury in Olsztyn, Oczapowskiego 5, 10-719 Olsztyn, PolandDepartment of Commodity Science and Processing of Animal Raw Materials, University of Warmia and Mazury in Olsztyn, Oczapowskiego 5, 10-719 Olsztyn, PolandThe aim of this study was to compare the quality of selected meat products, i.e. frankfurters, Polish kabanos sausages, and salami, with their plant-based (vegetarian) analogs. Five items from five different product batches were analyzed in each examined product category. The analyzed items were vacuum-packaged in bags to standardize the parameters of the compared products, and their quality was evaluated before the use-by date declared by the manufacturer. Meat products had higher dry matter and lipid contents. Salami contained more protein, whereas frankfurters and kabano s sausages contained less protein than their respective analogs. Moreover, traditional kabanos sausages had a higher pH than their vegetarian alternatives. Indicators of the nutritional value of lipids and pH of vegetarian frankfurters and salami were higher than those of their meat counterparts. In turn, lipids of vegetarian kabanos sausages had lower ratios of unsaturated to saturated fatty acids, monounsaturated to saturated fatty acids and hypocholesterolemic to hypercholesterolemic fatty acids than traditional kabano s sausages. Among the color parameters, redness ( a *), yellowness ( b *) and chroma ( C *) of plant-based meat analogs were higher compared to those of meat products. These results indicate that the names of plant-based analogs, which make a direct reference to the corresponding traditional meat products, can be misleading for consumers who expect products with similar quality attributes.http://journal.pan.olsztyn.pl/Comparison-of-the-Quality-of-Selected-Meat-Products-and-Their-Plant-Based-Analogs,162504,0,2.htmlmeat productplant-based meat analogquality |
| spellingShingle | Tomasz Daszkiewicz Mariusz Florek Monika Wodzak Dorota Kubiak Ewa Burczyk Comparison of the Quality of Selected Meat Products and Their Plant-Based Analogs Polish Journal of Food and Nutrition Sciences meat product plant-based meat analog quality |
| title | Comparison of the Quality of Selected Meat Products and Their Plant-Based Analogs |
| title_full | Comparison of the Quality of Selected Meat Products and Their Plant-Based Analogs |
| title_fullStr | Comparison of the Quality of Selected Meat Products and Their Plant-Based Analogs |
| title_full_unstemmed | Comparison of the Quality of Selected Meat Products and Their Plant-Based Analogs |
| title_short | Comparison of the Quality of Selected Meat Products and Their Plant-Based Analogs |
| title_sort | comparison of the quality of selected meat products and their plant based analogs |
| topic | meat product plant-based meat analog quality |
| url | http://journal.pan.olsztyn.pl/Comparison-of-the-Quality-of-Selected-Meat-Products-and-Their-Plant-Based-Analogs,162504,0,2.html |
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