1403319 Alternative Food Innovation

Meat contains significant amounts of ...........................and is highly nutritious.

• Moisture

• Protein

• Fat

• Iron

Which one is NOT the major effect of livestock problem leading to finding new protein resources?

• Excessive land utilization

• Large energy consumption

• Excessive soil and water consumption

• All are correct

Which one is the health-related risks due to the red meat consumption?

• Colon cancer

• Present of pathogenic microbes

• Animal hormone contamination

• All are correct

Which one is NOT issue for the meat production?

• Food security

• Animal welfare

• Environmental

• Over meat supply

The most effective way to reduce meat consumption is......

• Consumer awareness education

• Reducing meat in diet

• Replace meat with plant-based

• All are correct

Which one is the most correct for "meat analogue"?

• products that have certain properties like animal meat

• a compound which despite its structural similarity to meat

• the same structure as meat but differ slightly in composition

• All are correct

What is the main role of lipid in meat analogue?

• Nutrition

• Water binding

• Mouthfeel

• Structure

If we want meat analogue more consistency and binding to water, which ingredient should be used?

• Plant protins

• Lipids

• Polysaccharides

• Fortification ingredients

Which one is NOT coloring agents for meat analogue?

• Lycopene

• Beet juice extract

• Leghaemoglobin

• Yeast extract

All of the given are the most common raw material source for meat analogue, EXCEPT....

• Insect

• Gluten

• Soy bean

• Peanut