Microbial Spoilage of Plant-Based Meat Analogues

Plant-based meat analogues (i.e., plant-based alternatives or substitutes, vegan meats) are becoming more and popular. The quality of the available products is constantly increasing therefore their consumption also increasing. primary role to replace component in meals while appropriate nutrient content hedonic value will be provided as well. food safety aspects these newly emerging less investigated. aim this study compare microbial spoilage identical prepared with evaluate risk analogues. In work, raw protein materials were tested. Moreover, three pairs without microbiologically examined during a storage experiment. Microbial contaminants low sources. case hot meals, proliferation was faster samples containing analogue, especially if not cooled. slightly higher than meat-containing counterparts, attention needs paid preparation, processing, foods.