Food Science
豆类蛋白肉替代品中的安全-质量权衡
Safety–quality trade-offs in legume-protein meat analoguesThe study evaluates the simultaneous management of microbial safety (specifically Listeria monocytogenes growth) and food quality attributes (acrylamide levels and texture) in plant-based meat products. / 该研究评估了在植物基肉制品中同时管理微生物安全（特别是单核细胞增生李斯特菌的生长）和食品质量属性（丙烯酰胺水平和质地）。
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- 实际应用
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- Turkey Farm member
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- 农场主
- Last updated
- 2026-10-23 09:01:53
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Main parameters and performance indicators
Listeria monocytogenes growth rateAcrylamide concentrationTexture profile (hardness, cohesiveness)Protein source (Soy, Pea, Mung-bean)
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Related literature
ranked by community starsSafety–quality trade-offs in legume-protein meat analogues: Listeria monocytogenes growth, acrylamide, and texture in soy, pea, and mung-bean patties benchmarked against beefOpen source
Related products and links
Legume-protein meat analoguesSoy pattiesPea pattiesMung-bean patties
Creation and modification trail
1 recordsRecord title: Safety–quality trade-offs in legume-protein meat analogues.
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