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Italian Journal of Animal Science Volume 22, 2023 - Issue 1

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Review Article

Meat and meat alternatives: where is the gap in scientific knowledge and technology?

Youling L. XiongDepartment of Animal and Food Sciences, University of Kentucky, Lexington, KY, USACorrespondence[email protected]
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Pages 482-496 | Received 02 Mar 2023, Accepted 03 May 2023, Published online: 16 May 2023

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https://doi.org/10.1080/1828051X.2023.2211988
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Giovanni Bittante. (2023) Biodiversity and genetics of beef quality, a review. Italian Journal of Animal Science 22:1, pages 867-884.
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Maja Benković, Ana Jurinjak Tušek, Tea Sokač Cvetnić, Tamara Jurina, Davor Valinger & Jasenka Gajdoš Kljusurić. (2023) An Overview of Ingredients Used for Plant-Based Meat Analogue Production and Their Influence on Structural and Textural Properties of the Final Product. Gels 9:12, pages 921.
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