The Satiating Effect of Extruded Plant Protein Compared with Native Plant and Meat Protein in a Ragú "Bolognaise" Meal: A Randomized Cross-Over Study.

Protein increases satiety by, among other things, increasing the content of certain amino acids in the blood. Plant proteins generally have a lower digestibility than meat proteins. The digestibility increases after extrusion; thereby, extrusion potentially also increases the satiating effect.

Protein content and amino acid composition in the diet of Danish vegans: a cross-sectional study.

Background: A growing proportion of the population are replacing their dietary animal protein with plant protein. A particular example of this trend is the vegan diet, which excludes all food items of animal origin. However, the DIAAS score for individual plant proteins is generally lower than that of animal proteins due to an unbalanced amino acid composition and lower bioavailability.

Protein blends and extrusion processing to improve the nutritional quality of plant proteins.

Plant proteins have low protein nutritional quality due to their unbalanced indispensable amino acid (IAA) profile and the presence of antinutritional factors (ANFs) that limit protein digestibility. The blending of pulses with cereals/pseudocereals can ensure a complete protein source of IAA. In addition, extrusion may be an effective way to reduce ANFs and improve protein digestibility.

11- to 13-Year-Old Children's Rejection and Acceptance of Unfamiliar Food: The Role of Food Play and Animalness.

Promoting children's healthy food behavior is important in reducing the risk of developing obesity; it is therefore relevant to investigate methods to promote healthy food choices. This study's aim was to investigate differences in rejection-acceptance mechanisms related to unfamiliar foods depending on the inclusion of tactile exercises prior to cooking and food origin. Participant observation was applied in a school setting.

Health versus environmental benefits: Does additional information influence consumer acceptance of pulse-based spreads?

Despite the known health benefits and the potential for substituting less environmentally sustainable consumed foods such as meat, the current intake of pulses in developed countries remains less than recommended. Barriers are related to sensory characteristics and lack of knowledge about preparation, while drivers of environmental benefits are intangible. The aim of this study was to investigate the effect of additional information about health or environmental benefits of pulses on the acceptance of novel pulse-based products from chickpeas, black beans, and faba beans.

Texturized Vegetable Protein as a Source of Protein Fortification of Wheat Buns.

Increasing interest in plant-based proteins is particularly relevant in the food service sector. For specific groups, e.g.

Eat what you want and when you want. Effect of a free choice menu on the energy and protein intake of geriatric medical patients.

Background: Geriatric medical patients are often at nutritional risk when admitted to hospital. More flexible meal service concepts may prove successful in improving nutritional intake.

Aim: To evaluate whether the Free Choice Menu (FCM), a new room service resembling meal service concept, improves energy and protein intake in a population of geriatric medical patients compared with the traditional concept of serving meals from a trolley with a fixed menu (trolley).

Introducing Tempeh as a New Plant-Based Protein Food Item on the Danish Market.

Decreasing meat consumption has resulted in a need for new high-quality protein sources. Tempeh is relatively unknown in Denmark and might be capable of meeting this need. The aim of the study was to describe the success criteria for introducing locally produced tempeh and to investigate the sensory quality of three types of tempeh.

Meat quality in the Danish pig population anno 2018.

The level of meat quality was assessed in a random sample of the Danish pig population. No PSE was found in m. semimembranosus, and, depending on the definition of PSE, no pigs or only 2% of the pigs were categorised as having PSE in the M.

Significant variation in the management of cull sows before transport for slaughter: results from a survey of Danish pig farmers.

Background: Approximately 50% of sows are slaughtered each year, but management of cull sows is not well described.

Methods: We aimed to describe how cull sows are sent to slaughter using a questionnaire survey emailed to 885 Danish pig farmers, including questions about the use of pick-up facilities (either a designated pen used for reasons of biosecurity and practicality, in a special part of the barn, where pigs are kept in the last hours before being loaded onto a commercial truck, or a stationary vehicle kept outside the buildings and used for the same purpose) and evaluation of fitness for transport.

Results: A total of 360 farmers answered all questions, constituting a homogeneous group of middle-aged, experienced males.

The use of smoke as a strategy for masking boar taint in sausages and bacon.

Smoke has often been recommended as a masking agent for boar taint. However, guidelines on how much smoke is necessary have not been established. We compared different smoking parameters in bacon (smoking times) and sausages (smoking times and use of liquid smoke).

Consumer acceptance of minced meat patties from boars in four European countries.

A consumer study was performed in four EU countries to further clarify the acceptability of meat with boar taint. In Denmark, France, Italy and Poland, a total of 476 female consumers evaluated 8 meat patties from boars with varying levels of skatole (0.10-0.

The gender background of texture attributes of pork loin.

The tenderness of pork loins from castrates, entire males and females was quantified with sensory analysis and measurement of instrumental texture during ageing. Furthermore, the effects of intramuscular fat (IMF), collagen content and solubility, hot carcass weights and meat percentages on tenderness were examined. Meat from castrates was significantly (p=0.

The Satiating Properties of Pork are not Affected by Cooking Methods, Sousvide Holding Time or Mincing in Healthy Men-A Randomized Cross-Over Meal Test Study.

Low temperature long time (LTLT) sous-vide cooking may modify meat proteins in a way that could promote satiety. We investigated the effects of (1) cooking method (LTLT 58 °C vs. oven 160 °C), (2) LTLT holding time (17 h vs.

Addition of Rye Bran and Pea Fiber to Pork Meatballs Enhances Subjective Satiety in Healthy Men, but Does Not Change Glycemic or Hormonal Responses: A Randomized Crossover Meal Test Study.

The development of high-protein, fiber-rich foods targeting appetite control could be an efficient tool in obesity prevention. We investigated whether ad libitum energy intake (EI), appetite, and metabolic markers in a meal context were affected by ) fiber addition (rye bran and pea fiber) to pork meatballs, ) the food matrix of the fiber (fiber meatballs compared with fiber bread), or ) the protein source (animal compared with vegetable protein patties). In a crossover design, 40 healthy men [mean ± SD: body mass index (BMI; in kg/m), 22.

Meat flavour in pork and beef - From animal to meal.

An intense meat flavour is greatly appreciated by consumers. Meat flavour is generated during the cooking process through a complex series of chemical reactions between precursors, intermediate reaction products and degradation products. The content and nature of the precursors present in the meat are affected by several factors including genetics, feed, handling of the live animals and subsequent handling of the meat.

Distribution of skatole and androstenone in the pig carcass correlated to sensory characteristics.

Reliable sorting and optimised use of boar-tainted pig carcasses are dependent on knowledge of the distribution of skatole and androstenone and the corresponding sensory characteristics. In this study, skatole and androstenone were measured in the neck fat and in six different meat cuts from 14 entire male pigs. There was a strong correlation between the content of skatole in the neck fat and in the meat cuts, though the concentration of skatole in the meat cuts was much lower than in the neck fat.

Meatballs with 3% and 6% dietary fibre from rye bran or pea fibre - Effects on sensory quality and subjective appetite sensations.

This study investigated dose-response effects of rye bran and pea fibre added to meatballs on sensory quality and subjective appetite sensations. Pea fibre or rye bran was added to meatballs in doses ranging from 3g to 6g dietary fibre per 100g. In a sensory profile, a trained panel (n=9) evaluated the meatballs in terms of odour, appearance, texture and flavour attributes.

Perceived importance and responsibility for market-driven pig welfare: Literature review.

This review explores barriers and opportunities for market-driven pig welfare in Europe. It finds, first, that consumers generally rank animal welfare as important, but they also rank it low relative to other societal problems. Second, consumers have a wide range of concerns about pig welfare, but they focus especially on naturalness.

Russian and Chinese consumers' acceptability of boar meat patties depending on their sensitivity to androstenone and skatole.

The aim of this work was to study the sensitivity of Chinese and Russian female consumers to androstenone and skatole and to identify their preference for pork patties from entire male pigs compared with those from castrated pigs. One-hundred-twenty women in each country were enrolled. The sensitivity of the consumers to both compounds was tested using smell strips and triangular tests.

Improved animal welfare, the right technology and increased business.

Animal welfare is receiving increasing attention from the authorities, the public and NGOs. For this reason, the improvement of animal welfare and animal handling systems is of the utmost importance for the meat industry. Technological developments have led to more animal friendly systems that handle animals on the day of slaughter, and these developments will be even more important as consideration for animal welfare and sustainability is no longer just a trend but a licence to operate.

The effect of skatole and androstenone on consumer response towards fresh pork from m. longissimus thoracis et lumborum and m. semimembranosus.

Consumer liking was assessed for boneless chops (m. longissimus thoracis et lumborum) and schnitzels (m. semimembranosus) from castrates and entire male pigs with an androstenone content of up to 9.

The effect of skatole and androstenone on consumer response towards streaky bacon and pork belly roll.

Consumer liking was assessed for streaky bacon and pork belly roll from entire male pigs with an androstenone (AND) content of up to 9.4 ppm and a skatole (SKA) content of up to 0.92 ppm in the back fat and castrates.

Welfare measurements of finishing pigs on the day of slaughter: a review.

Animal welfare on the day of slaughter is of increasing concern to the authorities and consumers alike, creating a need not only to optimize the welfare of the animals but also to document the level of welfare. The day of slaughter is composed of a variety of stages, initiated when the pigs leave the home pen and including pick-up facilities, transport, lairage, stunning and sticking. At each of these stages, the animals are exposed to different stressors that, both individually and in interaction with one another, can compromise welfare.