Many people are increasingly interested in a vegetarian or vegan diet. Looking at the research and the available options in the market, there are two generations of products based on typical proteins, such as soy or gluten, and newer generation proteins, such as peas or faba beans, or even proteins based on previously used feed proteins. In the review, we present the characteristics of several proteins that can be consumed as alternatives to first-generation proteins used in vegan foods. In the following part of the work, we describe the research in which novel protein sources were used in terms of the product they are used for. The paper describes protein sources such as cereal proteins, oilseeds proteins coming from the cakes after oil pressing, and novel sources such as algae, insects, and fungus for use in meat analog products. Technological processes that can make non-animal proteins similar to meat are also discussed, as well as the challenges faced by technologists working in the field of vegan products.

In this review, the application of computational fluid dynamics (CFD) simulations in analyzing thermal processes within food technology is explored. The focus is on understanding heat transfer, fluid flow, and temperature distribution during various food processing methods, such as baking, frying, pasteurization, and cooling. Detailed insights that are often challenging to obtain through experimental methods alone are provided by CFD simulations, allowing for the optimization of process parameters to enhance product quality and safety. It is demonstrated that CFD can effectively model complex thermal phenomena, providing valuable data on temperature gradients and flow patterns. These simulations assist in the designing of more efficient processing equipment, improving energy consumption, and ensuring uniform heat treatment, which is crucial for maintaining the nutritional and sensory attributes of food products. Furthermore, the integration of CFD in the food industry leads to significant advancements in product development, reducing the time and cost associated with experimental trials. Future research should focus on refining these models for greater accuracy and exploring their application in emerging food processing technologies.

The aim of this study was to analyse the correlation between basic meat composition (water, protein, fat, and connective tissue contents), pH value, and physical parameters (texture and colour, drip loss) of selected beef muscles. Five different muscles (LTH, SEM, SET, PSM, TRI) from 20 carcasses were examined. Measurements of the basic meat composition were conducted using a near infrared spectrometry method, colour parameters in L*a*b system, and texture parameters. Drip loss correlated strongly negatively with the pH value. Depending on the muscle type, the correlation ranged -0.601≤r≤-0.282, whereas drip loss correlated moderately positively with connective tissue content. The most significant positive correlation (r≈0.67) between hardness, tenderness, and fat content was noted in the SEM. Colour parameters strongly depended on pH values (-0.831≤r_L*≤-0.338; - 0.828≤r_a*≤-0.542; -0.912≤r_b*≤-0.719) and to a lesser extent on the content of connective tissue.

Cold conditions are obligatory for mushrooms storage. However, in most cases, the cold chain is interrupted at various stages. Thus, is of great importance to propose a packaging system capable of inhibiting the detrimental effect of high temperature on mushrooms’ quality. The study evaluates the effect of high oxygen atmosphere (80% O₂) in conjunction with films of different levels of microperforations (polysulfon (PSF) films, low: PSF_1000, PSF_2000; medium: PSF_3500; and high: PSF_7000) on antioxidant capacity, volatile compounds profile, sensory acceptance, and quality of mushrooms stored at 20 °C. Results showed that high O₂ atmosphere inhibits the respiration rate of mushrooms. Application of high O₂ atmosphere and film of high level of microperforations preserved desired color and profile of volatile compounds, ensured consumers color and overall acceptance. In turn, the single effect of the perforation level of the applied film was observed for antioxidant capacity, weight loss, vitamin C, malonylodialdehyde (MDA), and phenolics content. Packaging in low microperforated films led to the least amount of phenolics, highest MDA content, and poor antioxidant capacity in mushrooms. In turn, packaging with films of a medium level of perforation contributed to the highest vitamin C and phenolic content. There was no effect of treatment on texture, maturity index, protein content, and percentage of open capped mushrooms.