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Analogues of Meat from Plants and Animals: Comparison of Their Nutritional Profiles and In Vitro Digestion

Anthony Nicole

This article provides a comparative analysis of the nutritional profiles and in vitro digestion characteristics of meat and plant-based meat analogues. As the demand for meat alternatives grows, understanding the similarities and differences between these products is crucial for consumers and researchers.

In terms of nutritional profiles, meat products are known for their high protein content and varying levels of fats, including both saturated and unsaturated fats. Plant-based meat analogues rely on protein-rich sources such as soy, peas, or wheat gluten to mimic the protein content of meat. They often contain vegetable oils and tend to have lower saturated fat levels than meat. Some plant-based options may also include added carbohydrates or fortified micronutrients to enhance their nutritional value [1].

In vitro digestion studies provide insights into how these products are broken down and absorbed in the human digestive system. Animal-based meats are generally more digestible due to lower fiber content and the presence of intramuscular fat. Plant-based meat analogues can vary in digestibility based on their ingredients, with protein sources like soy or pea being highly digestible, while certain fibers and plant proteins may be less digestible or fermentable [2].

Further research and in vivo studies are needed to assess the long-term health effects and physiological responses associated with consuming meat and plant-based alternatives. Understanding the nutritional profiles and digestion characteristics of these products is crucial for making informed dietary choices and developing more sustainable and healthier food options.