Prospects of artificial meat: Opportunities and challenges around consumer acceptance

Meat Analogues in the Perspective of Recent Scientific Research: A Review

“…The extruded protein phase is precipitated and solidified. Wetspinning results in fibres of approximately 20 μm thickness [ 8 , 43 ]. Due to the use of many chemical reagents, this technique generates large amounts of waste, which in turn limits its use [ 26 ].…”

“…The result is the transformation of the protein solution into very thin fibres that are attracted to the ground electrode. The electrospinning technique has been used in the production of nanofibres but is a promising tool in the production of meat analogues from whole muscle [ 8 , 43 ]. Three-dimensional printing, otherwise known as fused deposition modelling (FDM), is also an innovative technique for producing meat analogues [ 44 ].…”

“…It is based on the concept of flow-induced structuring in which intensive shearing of the plant material takes place. The texturing process takes place in cone-in-cone or Couette cell devices, with the use of a Couette cell being particularly promising in terms of yield and the possibility of increasing the scale of production [ 42 , 43 ].…”

“…Consumption of plant-based protein products has a documented history dating back to antiquity. The oldest known alternatives to meat are tofu and tempeh [ 17 , 43 ]. These are soy products originating from Asian countries that became widely available in Western countries in the 1960s [ 10 , 31 ].…”

“…The increased interest in plant-based diets and the growing demand for protein products as an alternative to meat contributed to the development of textured plant protein in the second half of the 20th century. Textured vegetable protein is obtained by extruding defatted soybean meal, soy protein concentrates or wheat gluten [ 43 , 46 ]. The name textured vegetable protein originally protected by a trademark has over time become a term for an entire product category.…”