Meat Analog: A Review

Abstract

The health-conscious consumers are in search of nutritious and convenient food item which can be best suited in their busy life. The vegetarianism is the key for the search of such food which resembles the meat in respect of nutrition and sensory characters, but not of animal origin and contains vegetable or its modified form, this is the point when meat analog evolved out and gets shape. The consumers gets full satisfaction by consumption of meat analog due to its typical meaty texture, appearance and the flavor which are being imparted during the skilled production of meat analog. The supplement of protein in vegetarian diet through meat alike food can be fulfilled by incorporating protein-rich vegetative food grade materials in meat analog and by adopting proper technological process which can promote the proper fabrication of meat analog with acceptable meat like texture, appearance, flavor, etc. The easily available vegetables, cereals, and pulses in India have great advantages and prospects to be used in food products and it can improve the nutritional and functional characters of the food items. The various form and functional characters of food items are available world over and attracts the meat technologists and the food processors to bring some innovativeness in meat analog and its presentation and marketability so that the acceptability of meat analog can be overgrown by the consumers.

Could consumption of insects, cultured meat or imitation meat reduce global agricultural land use?

“…It can be further prepared to approximate meat products in flavour and texture, e.g. with flavouring added to make it taste like chicken, beef, lamb, ham or sausage (Malav et al, 2015). Soy and tofu contain high levels of protein, while being low in fat (Sahirman and Ardiansyah, 2014).…”

“…texture, flavour and appearance) and the nutrient qualities, without using meat products. Soy based products, such as tofu or tempeh, are perhaps the most widely known imitation meats (Malav et al, 2015). Tofu is soybean curd, made from coagulated soy milk, and has been prepared and consumed in Asia for centuries.…”

Nutritional composition of common vegetarian food portions

“…In relation to other important nutrients, a portion of these legumes was considered as a source of calcium (14.4% of RNI), iron (36.5% of RNI) and zinc (32.5% of RNI). Although antinutritional substances reduce mineral bioavailability, they are sensitive to the cooking process (32).…”

“…Meat analogs are defined as foods which are structurally similar to meat but differ in nutrient composition (32). Vegans choose them in order to accomplish the satisfaction of meat consumption as well as to provide nutrition and health.…”

Functionality-driven fractionation the need for mild food processing

“…Here, we use fibrous protein structures, which could form the basis for meat analogs as an example to demonstrate a reverse engineering approach to develop ingredients. Soy flour is taken as starting material, because soy-based ingredients are used in many meat analog products currently on the market (Malav et al 2015;Boland et al 2013)). …”