Meat analogue research and development focuses on the production of sustainable products that recreate conventional meat in its physical sensations (texture, appearance, taste, etc.) and nutritional aspects. Minced products, like burger patties and nuggets, muscle-type products, like chicken or steak-like cuts, and emulsion products, like Frankfurter and Mortadella type sausages, are the major categories of meat analogues. In this review, we discuss key ingredients for the production of these novel products, with special focus on protein sources, and underline the importance of ingredient functionality. Our observation is that structuring processes are optimized based on ingredients that were not originally designed for meat analogues applications. Therefore, mixing and blending different plant materials to obtain superior functionality is for now the common practice. We observed though that an alternative approach towards the use of ingredients such as flours, is gaining more interest. The emphasis, in this case, is on functionality towards use in meat analogues, rather than classical functionality such as purity and solubility. Another trend is the exploration of novel protein sources such as seaweed, algae and proteins produced via fermentation (cellular agriculture).

Functionality of Ingredients and Additives in Plant-Based Meat Analogues

Increasing awareness of inefficient meat production and its future impact on global food security has led the food industry to look for a sustainable approach. Meat products have superior sensorial perception, because of their molecular composition and fibrous structure. Current understanding in the science of food structuring has enabled the utilization of alternative or nonmeat protein ingredients to create novel structured matrices that could resemble the textural functionality of real meat. The physicochemical and structural changes that occur in concentrated protein systems during thermomechanical processing lead to the creation of a fibrous or layered meat-like texture. Phase transitions in concentrated protein systems during protein-protein, protein-polysaccharide, protein-lipid, and protein-water interactions significantly influence the texture and the overall sensory quality of meat analogs. This review summarizes the roles of raw materials (moisture, protein type and concentration, lipids, polysaccharides, and air) and processing parameters (temperature, pH, and shear) in modulating the behavior of the protein phase during the restructuring process (structure-function-process relationship). The big challenge for the food industry is to manufacture concept-based (such as beef-like, chicken-like, etc.) meat analogs with controlled structural attributes. This information will be useful in developing superior meat analogs that fulfill consumer expectations when replacing meat in their diet.

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12721

Meat analogs: Protein restructuring during thermomechanical processing

High moisture extrusion of wheat gluten: Relationship between process parameters, protein polymerization, and final product characteristics

The modern food system is seeing a change in consumption patterns provoked by several drivers—including ethical, health, and environmental concerns—that are increasing the sales of meat analog foods. This change is accompanied by increased research and development activities in the area of plant-based meats. The aim of the present review is to describe methods that are being employed by scientists to analyze and characterize the properties of meat alternatives and to propose standardized methods that could be utilized in the future. In particular, methods to determine the proximate composition, microstructure, appearance, textural properties, water-holding properties, cooking resilience, and sensory attributes, of plant-based meat are given. The principles behind these methods are presented, their utility is critically assessed, and practical examples will be discussed. This article will help to guide further studies and to choose appropriate methods to assess raw materials, processes, products, and consumption behavior of meat analogs.

/pdf/methods-for-testing-the-quality-attributes-of-plant-based-5gkqooq1jw.pdf

Methods for Testing the Quality Attributes of Plant-Based Foods: Meat- and Processed-Meat Analogs.

High-moisture extruded protein fiber formation toward plant-based meat substitutes applications: Science, technology, and prospect

Effects of alkali on protein polymerization and textural characteristics of textured wheat protein.

The invention discloses a method for preparing wheat texturized fiber protein by twin-screw high-moisture extrusion. The method comprises the following steps: (1) providing raw materials which contain uniformly mixed wheat protein, starch and a texturizing agent; (2) inputting the raw materials into a solid feeder of a twin-screw extrusion system and carrying out secondary stirring and mixing, inputting the mixture into a cavity of the twin-screw extrusion system and mixing the mixture and water, and then extruding; and (3) drying the product obtained in the step (2) and cooling so as to obtain the wheat texturized fiber protein. The invention also provides wheat texturized fiber protein prepared by the above method. By adopting different screw-thread sets to change extrusion engagement mode of the screw, effect degrees of gluten protein are different so as to achieve finer and denser fiber effects. Supplemented with the texturizing agent, low texturizing degree, long rehydration time and poor rehydration effect of existing texturized fiber protein products can be overcome, and finally a wheat texturized fiber protein product with high fibrosis degree and high quality is obtained.

Method for preparing wheat texturized fiber protein by twin-screw high-moisture extrusion and wheat texturized fiber protein

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Effects of alkali on protein polymerization and textural characteristics of textured wheat protein.

Method for preparing wheat texturized fiber protein by twin-screw high-moisture extrusion and wheat texturized fiber protein