Meat scienceAnimalsChlorellaMeat ProductsCattleBiomass
Hybridisation of yearling beef mince with Chlorella biomass and nutritional yeast in patty and soft jerky model systems.
Renyu Zhang, Noby Jacob, Caroline Thum, Carolina E Realini, Mustafa M Farouk
Published: 202610.1016/j.meatsci.2025.109977
Abstract
This study determined the nutritional and technological effects of hybridising yearling beef mince with Chlorella biomass and nutritional yeast (C-Y blends with 0 %, 25 %, 50 %, 75 %, and 100 % Chlorella) at two meat substitution levels (20 % and 35…
Preview only. Read the full abstract at the source