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Traditional Plant-based Meat Alternatives, Current, and Future Perspective: A Review KCI 등재
- 언어ENG
- URLhttps://db.koreascholar.com/Article/Detail/405322
pp.1-11
It is well known that the world population is increasing at an incredible pace; subsequently, worldwide food production without compromising the ecosystem is an enormous challenge for the global community. From the beginning of human civilization, meat plays a vital role in acquiring proteins and other nutrients. Despite the indispensable part of the meat in the human diet, it is also considered a critical factor in environmental alterations, greenhouse gas emissions, animal welfare, and land water usage. The excessive use of natural resources and extensive animal production causes greenhouse gas emissions, which triggered reduced meat consumption and the need for more novel meat alternatives. To overcome the extraordinary demand for red meat, the phenomena of meat alternatives or meat substitutes evolved. Subsequently, meat analogs express a higher trend with low cost, safe consumption, and meaty structure and texture. Meat substitutes are predominantly vegetable centered food products that comprise proteins from pulses, cereal, microorganisms, and other fillers and flavorings mediators. Moreover, Meat products with texturized vegetable protein, mushroom, wheat gluten, pulses are considered an excellent source of as a substitute for animal protein. Additionally, mycoprotein had an impressive profile, including higher protein, low fat, health-promoting agents, with good taste and texture. However, there remains a gap in research articles focusing on the regular consumption of meat substitutes. In the current review, an attempt has been made to summarize various types of meat substitutes, different protein sources, production preparation methods, nutritional, functional properties, including current and future perspectives of meat alternatives.
Introduction
Consumption History of Plant-based MeatAlternatives
1. Ancient times
2. Early 20th period
3. Mid to late 20th period
4. Early 21st period
Ingredients of Meat Analogs
1. Soy Protein
2. Legume protein
3. Cereal protein
4. Mycoprotein
5. Coloring agents
6. Flavors and other ingredients
Preparation and Processing of Meat Analog
Common Meat Substitutes
1. Soy meat/ Texture vegetable protein
2. Tofu
3. Tempeh
4. Wheat gluten / Seitan
5. Fibers from lupines
6. Sufu
7. Rice-based products
8. Algae
Animal Welfare
Nutritional and Health Aspects
Environmental Aspects of Meat Analogs
References
