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Item Plant-based meat analogues and hybrid meats produced by high-moisture extrusion and high-temperature shear processing : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology at Massey University, Palmerston North, New Zealand. EMBARGOED until 15 November 2027.(Massey University, 2024-11-12) Mao, BoningPlant-based meat analogues (PBMAs) are primarily made from plant proteins as the foundational ingredients, which undergo thermomechanical processing (TMP) techniques to mimic the fibrous texture and flavour of meat but face issues such as a lack of fibrous structure, low digestibility and deficiencies in essential amino acids. High-moisture extrusion (HME) is the primary processing technique for preparing fibrous meat analogues. This study developed a novel high-temperature shear processing (HTSP) method for producing uniformly consistent hybrid meat analogues and PBMAs. A systematic comparison was conducted between meat analogues prepared via HME and HTSP, focusing on the impact of these TMP on protein conformational changes at the molecular level. It was found that these two techniques distinctly affect the secondary and tertiary conformations of soy, pea, and rice proteins. This study also found that the hybrid meat analogues demonstrated improved protein digestibility and bioavailability compared to PBMAs.Item Development of a new meat analogue from soy protein-meat blends : a thesis presented in partial fulfilment of the requirements for the degree of Master of Food Technology at Massey University, Riddet Institute, Palmerston North, New Zealand. EMBARGOED until 1 March 2027.(Massey University, 2019) Mao, BoningMeat analogues are plant protein-based products with similar sensory attributes to meat products. These products are increasingly prevalent, because they not only have high protein and less fat content, but they also have a fibrous nature that contributes to meat-like sensory attributes. Currently, meat analogues are mainly produced by high moisture extrusion using vegetable proteins, such as soy proteins and wheat gluten, because of their ability to form meatlike texturised fibre under thermal and mechanical stress conditions. This study focused on the development of a novel meat analogue with a high shear mixer by using soy protein isolate (SPI)–beef trimmings (BT) blends. It was assumed that the nutritional value, texture and flavour of traditional plant-based meat analogues will be improved by the addition of BT. This high shear mixer is a lab-scale mixer equipped with a shear and high pressure-temperature system, and it has potential to be a novel device for the production of food with a meat-like fibrous structure. Compared with high moisture extrusion, this high shear mixer requires less energy for rotation and heating. In addition, there are several factors (e.g., such as particle size, meat type, mixing time and fat content) that affect the texture of products during extrusion cooking.--Shortened abstract
