Abstract
Population explosion and low purchasing power of people in develo** nations are a reason for low affordability of sources of high biological value proteins like animal meat. Also, producing healthy and delicious meat-free food in order to satisfy vegetarians and promote personal health is becoming common. Vegetable proteins such as textured soy protein, mushroom, wheat gluten, and pulses are increasingly being used to replace animal protein sources. This paper attempts to describe the various types of meat analogues that are commercially produced and are available in the market nowadays. The different meat analogue products and their protein sources have been discussed in detail along with a few novel ones like single-cell proteins from bacteria. Recent studies regarding the different approaches for production of meat analogues have been discussed with examples. 3D printing of the meat analogues has also been covered in the review kee** in mind its wide applicability for producing a range of meat analogues. Another distinctive area of meat analogue production focused on this review is the effect of various techniques on the different attributes of meat analogues. The effects of production methods on the attributes of meat analogues like texture, colour, flavour, cutting force, cooking yield, water, and oil absorption index have been discussed kee** in mind the diversity of the nature of the meat analogues.
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Source: Post (2012)
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No data are associated with the present work.
Abbreviations
- 3D:
-
Three dimensional
- AI:
-
Anisotropy index
- DI:
-
De-ionized
- DS:
-
Dietary supplement
- DTT:
-
Dithiothreitol
- EDTA:
-
Ethylenediaminetetraacetic acid
- EHEC:
-
Ethyl hydroxy-ethyl cellulose
- GDL:
-
Glucono-delta-lactone
- GHGE:
-
Green-house gas emission
- GRAS:
-
Generally recognized as safe
- HDL:
-
High density lipoprotein
- HME:
-
High moisture extrusion
- HMMA:
-
High moisture meat analogue
- HPC:
-
Hemp protein concentrate
- IVPD:
-
In vitro protein digestibility
- LCA:
-
Life cycle analysis
- LDL:
-
Low density lipoprotein
- MC:
-
Methyl-cellulose
- OSA:
-
Octenyl succinic anhydride
- PB:
-
Phosphate buffer
- PD:
-
Protein digestibility
- PPN:
-
Pea protein nugget
- RNA:
-
Ribo-nucleic acid
- RPM:
-
Rotations per minute
- SCP:
-
Single cell protein
- SDS:
-
Sodium dodecyl sulphate
- SEM:
-
Scanning electron microscope
- SPI:
-
Soy protein isolate
- TPP:
-
Texturized peanut protein
- TSP:
-
Textured soy protein
- TVP:
-
Textured vegetable protein
- WAI:
-
Water absorption index
- WG:
-
Wheat gluten
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Awanish Singh: writing—original draft and reviewing; Nandan Sit: concept, resources, reviewing, and editing.
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Novelty Impact Statement
A growing body of evidence implies that meat consumption has detrimental effects on health and the environment, which makes it imperative to encourage shifting away from animal-based diets to more plant-based ones. By providing vegans, vegetarians, and meat-lovers with meat alternatives and meat analogues, this can be achieved while satisfying their dietary needs and sensory appeal.
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Singh, A., Sit, N. Meat Analogues: Types, Methods of Production and Their Effect on Attributes of Developed Meat Analogues. Food Bioprocess Technol 15, 2664–2682 (2022). https://doi.org/10.1007/s11947-022-02859-4
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DOI: https://doi.org/10.1007/s11947-022-02859-4