The DOI matches its Crossref record; 33 of the 33 references it cites were found in a registry or an index.
Effects of Maillard‐reacted beef bone hydrolysate on the physicochemical properties of extruded meat alternatives
Abstract
Meat analogues are made from plant proteins using high-moisture extrusion processing, to have the same textural and structural properties as meat. However, meat analogues exhibit very weak aroma and are almost tasteless, which has resulted in limited market success. Maillard-reacted beef bone hydrolysate (MRP) provides important sensory aspects of heat-treated food products, by contributing to their appearance, texture, flavor, and aroma. Therefore, MRP added at different concentrations with the plant proteins before extrusion may produce meat alternatives with high aroma and taste quality while maintaining fibrous structure. This study investigated the effects of MRP at different concentrations (0%, 10%, 20%, 30%, and 40% wet weight) with plant proteins on the physicochemical properties of extruded meat alternatives. The textural, microstructural, chemical, and sensory properties of meat alternatives were studied, where meat alternatives consisting of 40% MRP showed the lowest degree of texturization and observed with multiple segmented layers accompanied with some fibrous microstructure. Results from protein solubility analysis suggested that a large proportion of aggregated proteins was associated with hydrogen bonds. Although the key force in the formation of fibrous structure in meat alternatives was disulphide bonds. Meat alternatives containing 20% MRP obtained highest sensory scores for appearance, meaty aroma, meaty taste, and overall acceptability. Overall results showed that the addition of MRP to produce meat alternatives changed the textural, structural, and sensory properties significantly. PRACTICAL APPLICATION: Maillard-reacted beef bone hydrolysate added into meat analogues to form meat alternatives with high aroma and taste quality while maintaining fibrous structure. The work demonstrated an opportunity for greater returns to the meat industry and the potential of hybrid products with less meat content.
Overview
Integrity signals
Registry
Cites
Statistics
Verification
Claims the paper makes
Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
In the citing paper
“Sensory evaluation by a group of 55 consumers revealed that 20% MRP was the optimal level for acceptance, resulting in the highest sensory scores for meaty aroma and meaty taste.”
From Role of Sensory Evaluation in Consumer Acceptance of Plant-Based Meat Analogs and Meat Extenders: A Scoping Review (2020) · cites this paper as [32]
In the citing paper
“The addition of MRP, under a certain concentration, helps to increase desirable “meat” flavors and increases acceptance compared to unflavored meat analog.”
From Role of Sensory Evaluation in Consumer Acceptance of Plant-Based Meat Analogs and Meat Extenders: A Scoping Review (2020) · cites this paper as [32]
In the citing paper
“while 0% MRP (the control) resulted in a weaker meaty taste and an undesirable pale brown color.”
From Role of Sensory Evaluation in Consumer Acceptance of Plant-Based Meat Analogs and Meat Extenders: A Scoping Review (2020) · cites this paper as [32]
In the citing paper
“yet, it demonstrates the use of hydrolyzed protein materials can enhance desirable flavor attributes, which is important in increasing overall acceptance of meat analogs.”
From Role of Sensory Evaluation in Consumer Acceptance of Plant-Based Meat Analogs and Meat Extenders: A Scoping Review (2020) · cites this paper as [32]
In the citing paper
“By contrast, addition of 40% MRP received the lowest scores in all attributes due to bitter taste and a burnt appearance”
From Role of Sensory Evaluation in Consumer Acceptance of Plant-Based Meat Analogs and Meat Extenders: A Scoping Review (2020) · cites this paper as [32]
In the citing paper
“Meat by-products such as beef bone hydrolysate can provide a “meaty” flavor to meat analogs in order to increase acceptance among non-vegetarian consumers.”
From Role of Sensory Evaluation in Consumer Acceptance of Plant-Based Meat Analogs and Meat Extenders: A Scoping Review (2020) · cites this paper as [32]
Citations
Cites
Flavour formation in meat and meat products: a review
Mottram, D. S. (1998) · Food Chemistry · doi:10.1016/s0308-8146(98)00076-4 · Cited by 1,409
Structuring processes for meat analogues
Dekkers, B. L., Boom, R. M., & van der Goot, A. J. (2018) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2018.08.011 · Cited by 751
Melanoidins produced by the Maillard reaction: Structure and biological activity
Wang, H.-Y., Qian, H., & Yao, W.-R. (2011) · Food Chemistry · doi:10.1016/j.foodchem.2011.03.075 · Cited by 719
Bourne, M. C. (2002) · Elsevier eBooks · doi:10.1016/b978-012119062-0/50001-2 · Cited by 578
Creating Proteins with Novel Functionality via the Maillard Reaction: A Review
Oliver, C. M., Melton, L. D., & Stanley, R. A. (2006) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408690590957250 · Cited by 495
Chiang, J. H., Loveday, S. M., Hardacre, A. K., & Parker, M. E. (2018) · Food Structure · doi:10.1016/j.foostr.2018.11.002 · Cited by 427
Self-citationLiu, K., & Hsieh, F. (2008) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf073343q · Cited by 363
Innovations in value-addition of edible meat by-products
Toldrá, F., Aristoy, M.-C., Mora, L., & Reig, M. (2012) · Meat Science · doi:10.1016/j.meatsci.2012.04.004 · Cited by 302
Texture and Chemical Characteristics of Soy Protein Meat Analog Extruded at High Moisture
Lin, S., Huff, H. E., & Hsieh, F. (2000) · Journal of Food Science · doi:10.1111/j.1365-2621.2000.tb15991.x · Cited by 300
System parameters and product properties response of soybean protein extruded at wide moisture range
Chen, F. L., Wei, Y. M., Zhang, B., & Ojokoh, A. O. (2009) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2009.07.014 · Cited by 299
Research works printed but not linked: 1
- Wild F., 2014, The evolution of a plant‐based alternative to meat, Agro FOOD Industry Hi Tech, 25, 45
Cited by
Sorted by citations
Functionality of Ingredients and Additives in Plant-Based Meat Analogues
Kyriakopoulou, K., Keppler, J. K., & van der Goot, A. J. (2021) · Foods · doi:10.3390/foods10030600 · Cited by 687
Fiorentini, M., Kinchla, A. J., & Nolden, A. A. (2020) · Foods · doi:10.3390/foods9091334 · Cited by 398
Plant Proteins for Future Foods: A Roadmap
Sim, S. Y. J., SRV, A., Chiang, J. H., & Henry, C. J. (2021) · Foods · doi:10.3390/foods10081967 · Cited by 352
Self-citationGiacalone, D., Clausen, M. P., & Jaeger, S. R. (2022) · Current Opinion in Food Science · doi:10.1016/j.cofs.2022.100919 · Cited by 260
A Critical Appraisal of the Evidence Supporting Consumer Motivations for Alternative Proteins
Tso, R., Lim, A. J., & Forde, C. G. (2020) · Foods · doi:10.3390/foods10010024 · Cited by 190
Recent development, challenges, and prospects of extrusion technology
Prabha, K., Ghosh, P., Abdullah, S., Joseph, R. M., Krishnan, R., Rana, S., & Pradhan, R. C. (2021) · Future Foods · doi:10.1016/j.fufo.2021.100019 · Cited by 145
Zhang, Z., Zhang, L., He, S., Li, X., Jin, R., Liu, Q., Chen, S., & Sun, H. (2022) · Food Reviews International · doi:10.1080/87559129.2021.2024223 · Cited by 128
Production of meat alternatives using live cells, cultures and plant proteins
Zhang, C., Guan, X., Yu, S., Zhou, J., & Chen, J. (2021) · Current Opinion in Food Science · doi:10.1016/j.cofs.2021.11.002 · Cited by 94
Edible Mushrooms as a Natural Source of Food Ingredient/Additive Replacer
Rangel‐Vargas, E., Rodríguez, J. A., Domínguez, R., Lorenzo, J. M., Sosa‐Morales, M. E., Andrés, S. C., Rosmini, M. R., Pérez‐Álvarez, J. Á., Teixeira, A. D. C., & Santos, E. M. (2021) · Foods · doi:10.3390/foods10112687 · Cited by 90
Recent Advances in the Processing and Manufacturing of Plant-Based Meat
Wang, Y., Cai, W., Li, L., Gao, Y., & Lai, K. (2023) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.2c07247 · Cited by 85
Cho, S. Y., & Ryu, G. (2021) · Food Science & Nutrition · doi:10.1002/fsn3.2414 · Cited by 75
Production of plant-based meat: functionality, limitations and future prospects
Imran, M., & Zhang, L. (2023) · European Food Research and Technology · doi:10.1007/s00217-023-04287-w · Cited by 77
Xia, B., Ni, Z., Hu, L., Elam, E., Thakur, K., Zhang, J., & Wei, Z. (2021) · Food Chemistry · doi:10.1016/j.foodchem.2021.130276 · Cited by 51
Meng, A., Chen, F., Zhao, D., Wei, Y., & Zhang, B. (2022) · Food Chemistry · doi:10.1016/j.foodchem.2022.133599 · Cited by 47
Jiang, W., Yang, X., & Li, L. (2024) · Current Research in Food Science · doi:10.1016/j.crfs.2024.100747 · Cited by 47
Park, J. W., Lee, S. H., Kim, H. W., & Park, H. J. (2023) · Meat Science · doi:10.1016/j.meatsci.2023.109203 · Cited by 38
Valorization of plant proteins for meat analogues design—a comprehensive review
Siddiqui, S. A., Khalifa, I., Yin, T., Morsy, M. K., Khoder, R. M., Salauddin, M., Farzana, W., Sharma, S., & Khalid, N. (2024) · European Food Research and Technology · doi:10.1007/s00217-024-04565-1 · Cited by 32
Hybrid plant-based meat alternatives structured via co-extrusion: A review
Villacís‐Chiriboga, J., Sharifi, E., Elíasdóttir, H. G., Huang, Z., Jafarzadeh, S., & Abdollahi, M. (2025) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2025.105013 · Cited by 25
Cho, S. Y., & Ryu, G. H. (2022) · Journal of Food Process Engineering · doi:10.1111/jfpe.14128 · Cited by 23
Xie, A., Sun, J., Wang, T., & Liu, Y. (2022) · Food Science and Biotechnology · doi:10.1007/s10068-022-01115-x · Cited by 22
Methods for Physically Structuring Meat Analogs: Challenges and Perspectives
Angonese, M., Sá, A. G. A., Motta, G. E., de Oliveira, D., Luccio, M. D., & Carciofi, B. A. M. (2022) · Food Reviews International · doi:10.1080/87559129.2022.2124416 · Cited by 19
Ketelings, L., Havermans, R. C., Kremers, S., & de Boer, A. (2023) · Current Developments in Nutrition · doi:10.1016/j.cdnut.2023.101960 · Cited by 21
Plant-Based Protein Flavor Maskers and Enhancers
Shen, P. (2024) · Springer eBooks · doi:10.1007/978-3-031-51808-9_13 · Cited by 16
Structuring chicken breast analogs via high moisture extrusion of dairy-plant proteins blends
Tan, H. R., Wong, Y. X., Sow, C. W. J., Halim, F. N. B. A., Chin, J. T. G., Taheri, A., & Du, J. (2024) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2024.137368 · Cited by 17
Optimizing conditions of electronic nose for rapid detection of flavor substances in Ningxiang Pork
Yang, F. W., Gao, H., Zhang, Y., Liao, Y., Zeng, Q., He, X., Xu, K., & He, J. (2021) · Journal of Food Process Engineering · doi:10.1111/jfpe.13758 · Cited by 14
Peptides From Animal and Fishery Byproducts: Uplifting the Functionality of Fifth Quarter
Verma, A. K., Umaraw, P., Kumar, P., Mehta, N. R., Sharma, N., Kumar, D., Sazili, A. Q., & Lee, S. (2025) · Food Science & Nutrition · doi:10.1002/fsn3.70140 · Cited by 11
Recent Developments in Sensory Assessment and Consumer Preference Techniques
Bareen, M. A., Prasannakumaran, K. M., & Sahu, J. K. (2025) · Food engineering series · doi:10.1007/978-3-031-75834-8_14 · Cited by 10
Structuring meat analogs by citrus fiber with reduced salt intake
Li, Y., Qian, C., Guo, J., Wang, J., & Yang, X. (2023) · Journal of Food Science · doi:10.1111/1750-3841.16690 · Cited by 10
Grace Cui Fang, N. G., Choy, M. J. Y., Tan, V. W. K., Theng, A. H. P., Ng, F. S. K., Ong, D. S. M., Ong, K. S., Lim, P. Y., Madathummal, M. C., Chong, P. H., et al. (2024) · International Journal of Food Science & Technology · doi:10.1111/ijfs.17341 · Cited by 8
Self-citationThe meat mimicry dilemma in the sensory acceptance of plant-based meat analogue: A systematic review
da Silva, B. D., Marques, J. M. D. C., & Conte‐Júnior, C. A. (2025) · Food and Humanity · doi:10.1016/j.foohum.2025.100734 · Cited by 7
Konrad, T., Ha, M., Ronquest‐Ross, L., Smyth, H. E., & Nadolny, J. M. (2024) · Journal of Food Science · doi:10.1111/1750-3841.17517 · Cited by 7
Sickel, L. H. K., Oterhals, Å., van der Goot, A. J., & Samuelsen, T. A. (2025) · LWT · doi:10.1016/j.lwt.2025.118311 · Cited by 5
Harnessing novel proteins for advancing plant-based meat analogs
Imran, M., Huang, B., Adil, M., Aleem, K., Waseem, M., Manzoor, M. F., Javed, M. R., Saleem, M., Shrestha, N. K., Karabulut, G., et al. (2025) · Journal of Food Composition and Analysis · doi:10.1016/j.jfca.2025.108778 · Cited by 5
Innovations in food extrusion technologies: Applications, advances, and future prospects-a review
Asif, M., Maqsood, S., Yousaf, S., Imran, M., Hosseini, E., & Nateghi, L. (2025) · Applied Food Research · doi:10.1016/j.afres.2025.101621 · Cited by 4
Is Plant Protein-Based Meat the Future? Exploring Recent Advances, Opportunities, and Challenges
Rana, Z. H., Mahmud, M. S., & Alam, M. K. (2025) · Food and Bioprocess Technology · doi:10.1007/s11947-025-04143-7 · Cited by 2
Chong, P. H., Choy, M. J. Y., Theng, H. P. A., Chiang, J. H., & Teo, P. S. (2026) · Future Foods · doi:10.1016/j.fufo.2026.100922 · Cited by 1
Self-citationLi, X., Dai, H., Mao, B., An, H., Bai, Y., & Kaur, L. (2026) · Foods · doi:10.3390/foods15050912 · Cited by 1
Ng, G. X. P., Theng, A. H. P., Ng, F. S. K., Ong, D. S. M., Ong, K. S., Lim, P. Y., Madathummal, M. C., & Chiang, J. H. (2023) · SSRN Electronic Journal · doi:10.2139/ssrn.4599467
Self-citationThe Production, Ingredients and Resulting Sensory Properties of Plant-Based Chicken Analogues
McSweeney, M. B. (2024) · Springer eBooks · doi:10.1007/978-3-031-69872-9_4
Mechanistic interplay between myofibrillar proteins and phospholipid during thermal degradation
Wang, Y., Li, C., Chen, X., Xu, B., & Xu, Y. (2025) · Food Chemistry · doi:10.1016/j.foodchem.2025.146093
Sensory aspects and oral processing of plant-based proteins
Boehm, M. W., Forster, R. A., Baier, S. K., Stokes, J. R., Smyth, H. E., Tahsin, N., & Carpenter, G. H. (2025) · Elsevier eBooks · doi:10.1016/b978-0-323-91725-4.00008-4
Applications of plant proteins in food systems
Hu, H., Khan, A., Khan, S. A., & Taha, A. (2026) · Elsevier eBooks · doi:10.1016/b978-0-443-33224-1.00011-4
Yang, X., Zhang, R., Li, Y., & Qin, Z. (2026) · Journal of Food Composition and Analysis · doi:10.1016/j.jfca.2026.109447
Suntornnond, R., Xu, S., Murugan, P., Yap, W. S., Ng, S. K., Sharma, A. K., & Choudhury, D. (2026) · Bioresource Technology · doi:10.1016/j.biortech.2026.136135
Metadata
- Authors
- Chiang, J. H., Hardacre, A. K., & Parker, M. E.
- Affiliations
- Riddet Institute (NZ)
- Massey University (NZ)
- Corresponding author
- Parker, Michael E.
- Venue
- Journal of Food Science
- Publisher
- Wiley
- Published
- 2020-02-09
- Volume
- 85
- Issue
- 3
- Pages
- 567-575
- ISSN
- 0022-1147 (ISSN-L)
- 1750-3841
- OpenAlex
- W3004464536
- Cited by
- 44
- References
- 33
- Citations by year
- 2026: 4 · 2025: 10 · 2024: 7 · 2023: 6 · 2022: 6 · 2021: 9 · 2020: 2
- FWCI
- 3.73
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of Food Science (publishedVersion)
- PubMed (publishedVersion)
- Funders
- Ministry of Business, Innovation and Employment (MAUX1402)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Meat and Animal Product Quality
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Keywords
- meat substitutes, plant proteins, Maillard reaction, flavor and aroma, fibrous microstructure, protein solubility, disulfide bonds, hydrogen bonding, texture, sensory acceptability
- MeSH terms
- Animals, Bone and Bones, Cattle, Flavoring Agents, Food Handling, Humans, Meat, Odorants, Plant Proteins, Protein Hydrolysates, Taste, Maillard Reaction
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
