{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,28]],"date-time":"2026-04-28T17:24:22Z","timestamp":1777397062373,"version":"3.51.4"},"reference-count":68,"publisher":"MDPI AG","issue":"14","license":[{"start":{"date-parts":[[2025,7,8]],"date-time":"2025-07-08T00:00:00Z","timestamp":1751932800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Agendas Mobilizadoras para a Inova\u00e7\u00e3o Empresarial\u2014PRR I Aviso","award":["02\/C05-i01\/2022"],"award-info":[{"award-number":["02\/C05-i01\/2022"]}]},{"name":"Agendas Mobilizadoras para a Inova\u00e7\u00e3o Empresarial\u2014PRR I Aviso","award":["C644929456-00000040"],"award-info":[{"award-number":["C644929456-00000040"]}]},{"name":"Industrializa\u00e7\u00e3o e Inova\u00e7\u00e3o comercial para o AgroAlimentar","award":["02\/C05-i01\/2022"],"award-info":[{"award-number":["02\/C05-i01\/2022"]}]},{"name":"Industrializa\u00e7\u00e3o e Inova\u00e7\u00e3o comercial para o AgroAlimentar","award":["C644929456-00000040"],"award-info":[{"award-number":["C644929456-00000040"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Reducing meat consumption is a key strategy to mitigate environmental impact, lower the incidence of diet-related diseases, and promote sustainable food production. In response, the plant-based food market has grown significantly, motivated by demand for meat-like products. This study aimed to develop a meatless alternative to deli ham (MAD) free of chemical additives, adhering to clean label principles. A commercially available MAD product (Target MAD) was used as a benchmark. Based on its analysis, clean-label laboratory (Optimized CL formulation) and pilot-scale (CL MAD) prototypes were developed. These were evaluated for texture, rheology, color, sensory attributes, and physicochemical properties. The CL MAD demonstrated similar firmness to the Target MAD, while being 17% more cohesive and 50% less adhesive. Its mechanical spectra showed typical weak gel behavior, with G\u2032 higher than G\u2033. Color analysis indicated that the CL MAD was darker and less pink than the Target MAD. Nutritionally, it provided higher protein and lower fat content. Overall, this study successfully developed a clean-label meat-free alternative to deli ham that matches commercial textural standards while offering improved nutritional quality and eliminating chemical additives, meeting growing consumer demand for healthier and more sustainable foods.<\/jats:p>","DOI":"10.3390\/foods14142416","type":"journal-article","created":{"date-parts":[[2025,7,8]],"date-time":"2025-07-08T11:58:07Z","timestamp":1751975887000},"page":"2416","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Development of a Clean-Label Meat-Free Alternative to Deli Ham"],"prefix":"10.3390","volume":"14","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-0816-5200","authenticated-orcid":false,"given":"Lisiane","family":"Carvalho","sequence":"first","affiliation":[{"name":"LEAF\u2014Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal"}]},{"given":"Beatriz","family":"Caetano","sequence":"additional","affiliation":[{"name":"LEAF\u2014Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal"}]},{"given":"Capucine","family":"Godinot","sequence":"additional","affiliation":[{"name":"LEAF\u2014Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1118-3629","authenticated-orcid":false,"given":"Norton","family":"Komora","sequence":"additional","affiliation":[{"name":"LEAF\u2014Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal"}]},{"given":"Adriana","family":"Ferreira","sequence":"additional","affiliation":[{"name":"R&D Departament, Primor Charcutaria-Prima, S.A., Gavi\u00e3o, 4760-003 Vila Nova de Famalic\u00e3o, Portugal"}]},{"given":"C\u00e9lia","family":"Rocha","sequence":"additional","affiliation":[{"name":"Sense Test, Sociedade de Estudos de An\u00e1lise Sensorial a Produtos Alimentares Lda., 4400-345 Vila Nova de Gaia, Portugal"},{"name":"GreenUPorto\u2014Sustainable Agrifood Production Research Centre\/Inov4Agro, DGAOT, Faculty of Sciences, University of Porto, Campus de Vair\u00e3o, 4485-646 Vila do Conde, Portugal"}]},{"given":"Bruna","family":"Barbosa","sequence":"additional","affiliation":[{"name":"Sense Test, Sociedade de Estudos de An\u00e1lise Sensorial a Produtos Alimentares Lda., 4400-345 Vila Nova de Gaia, Portugal"},{"name":"GreenUPorto\u2014Sustainable Agrifood Production Research Centre\/Inov4Agro, DGAOT, Faculty of Sciences, University of Porto, Campus de Vair\u00e3o, 4485-646 Vila do Conde, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5266-1685","authenticated-orcid":false,"given":"Anabela","family":"Raymundo","sequence":"additional","affiliation":[{"name":"LEAF\u2014Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9384-7646","authenticated-orcid":false,"given":"Isabel","family":"Sousa","sequence":"additional","affiliation":[{"name":"LEAF\u2014Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2025,7,8]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"105057","DOI":"10.1016\/j.foodqual.2023.105057","article-title":"Consumers\u2019 Perception of Plant-Based Alternatives and Changes over Time. 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