Recent Advances in the Processing and Manufacturing of Plant-Based Meat

Abstract

Plant protein technology is a core area of biotechnology to ease the problem of human protein demand. Plant-based meat based on plant protein technology is a growing concern by global consumers in alleviating environmental pollution, cutting down resources consumption, and improving animal welfare. Plant-based meat simulates the texture, taste, and appearance of animal meat by using protein, lipid, carbohydrate, and other plant nutrients as the main substances. This review summarizes the main components of plant-based meat, processing technology, standard formula, market competition, and formula and texture of future research directions. According to the existing methods of plant-based meat fiber forming, the development process and characteristics of four production processes and equipment of plant-based meat spinning, extrusion, shearing, and 3D printing are emphatically expounded. The processing principles and methods of different processing technologies in plant-based meat production are summarized. The production process and equipment of plant-based meat will pay more attention to the joint production of various processes to improve the defects of plant-based meat production process.

From bytes to bites: Advancing the food industry with three‐dimensional food printing

“…Postprocessing steps change depending on the properties of the material 3D printed. To illustrate, mashed potatoes (Liu et al., 2020), pureed vegetables (Martínez‐Monzó et al., 2019), fruit concentrates (Azam et al., 2018), and gelatin (Ye et al., 2020) do not require extra processing after printing, while some materials (especially uncooked ones) such as chicken meat (Yang et al., 2015), noodles (Muthurajan et al., 2021), cookies (Pulatsu et al., 2022), crackers and cakes (Guénard‐Lampron et al., 2021), and plant‐based burgers (Wang et al., 2023) need additional postprocessing. The potential postprocessing steps after 3D printing include rapid cooling, frying, extrusion cooking, baking, and steaming (Caporizzi et al., 2019; Demei et al., 2022; Lipton et al., 2015).…”

Effects of Food Factors and Processing on Protein Digestibility and Gut Microbiota

“…A plant-based meat analogue is a vegetarian food composed mainly of ingredients from plants, such as protein, lipids, carbohydrates, as well as added vitamins, minerals, and additives . Cereals, legumes, oilseeds, nuts, and chia seeds are the major sources of plant proteins in the diet. − Alternatives to animal-derived proteins have been developed in the form of plant-based products that resemble burgers, sausages, nuggets, meatballs, and various other whole muscle items. , …”

An Overview of Ingredients Used for Plant-Based Meat Analogue Production and Their Influence on Structural and Textural Properties of the Final Product

“…Consequently, natural pigments have been developed [188,189] but they cannot be used directly from renewable sources because the incorporation of raw materials as coloring agents has many limitations (e.g., natural pigments are unstable at a high pressure and high temperature, chemically degrade when subjected to oxygen and lose their acceptance and functionality during storage) [188]. Nevertheless, natural colorants have remarkable antioxidant properties, suggesting that they could be used as nitrite replacers in meat products, as well as flavor and textural property enhancers [182,188].…”