Jump to Main Content
Meat analogues: Health promising sustainable meat substitutes
- Kumar, Pavan, Chatli, M. K., Mehta, Nitin, Singh, Parminder, Malav, O. P., Verma, Akhilesh K.
- Critical reviews in food science and nutrition 2017 v.57 no.5 pp. 923-932
- animal proteins, color, flavor, meat, meat analogs, meat substitutes, mushrooms, natural resources, nutritive value, protein sources, soy protein, texture, textured vegetable protein, vegetable protein, vegetarian diet, wheat gluten
- There is a scarcity of protein of high biological value due to rapid increase in the world population and limited natural resources. Meat is a good source of protein of high biological value but converting the vegetable protein into animal protein is not economical. There is a trend of production of healthy and delicious meat free food for satisfaction of vegetarian and personal well beings. This resulted in increasing use of low cost vegetable protein such as textured soy protein, mushroom, wheat gluten, pulses etc as a substitute for animal-protein. These simulated meat-like products, with similar texture, flavor, color, and nutritive value can be substituted directly for meat to all sections of the society.