Skip to main content
SpringerLink
Log in
Book cover

Plant Protein Foods pp 171–196Cite as

Plant-Based Protein Meat Analogues

  • Chapter
  • First Online:

  • 2319 Accesses

Abstract

Plant-based meat analogues are products that mimic the appearance, flavour, mouthfeel, fibrous texture, and chemical characteristics of meat products but made from plant origins. The production of plant-based meat analogues uses less resources (e.g., electricity, water, and land) and generates less pollution (e.g., greenhouse gas emission) than meat production, and hence meat analogue production is more environmentally sustainable than the conventional meat production.

The principle of making plant-based meat analogues is transforming globular plant proteins into linear muscle-like texturized proteins. Extrusion (low- or high-moisture), shear cell (cone-on- cone or cylinder-in-cylinder), and freeze structuring are three technologies currently employed to produce plant-based meat analogues. Soy, pea, and wheat proteins are main sources of plant-based meat analogues. Novel materials such as algae, jackfruit by-product, oilseeds and so on are also drawing researchers’ attention as ingredients for producing diversified plant-based meat analogue products.

This is a preview of subscription content, log in via an institution.

Chapter
USD   29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD   149.00
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD   199.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info
Hardcover Book
USD   199.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Learn about institutional subscriptions

References

  • Berghout J (2021) Shear cell technology: towards a next generation of meat analogues. Food Technology unpublished lecture slides. Wageningen University & Research. https://www.wur.nl/nl/Publicatie-details.htm?publicationId=publication-way-353834313139

  • Berrazaga I, Micard V, Gueugneau M, Walrand S (2019) The role of the anabolic properties of plant- versus animal-based protein sources in supporting muscle mass maintenance: a critical review. Nutrients 11:1825–1845

    CAS  PubMed Central  Google Scholar 

  • Bleakley S, Hayes M (2017) Algal proteins: extraction, application, and challenges concerning production. Foods 6:33. https://doi.org/10.3390/foods6050033

    Article  CAS  PubMed Central  Google Scholar 

  • Bohrer BM (2019) An investigation of the formulation and nutritional composition of modern meat analogue products. Food Sci Human Wellness 8:320–329

    Google Scholar 

  • Borders C (2007) Making meat analogues from soy. Funct Ingredient 61:24–26

    Google Scholar 

  • Boukid F (2021) Plant-based meat analogues: from niche to mainstream. Eur Food Res Technol 247:297–308

    CAS  Google Scholar 

  • Caporgno MP, Bocker L, Müssner C, Stirnemann E, Haberkorn I, Adelmann H, Handschin S, Windhab EJ, Mathys A (2020) Extruded meat analogues based on yellow, heterotrophically cultivated Auxenochlorella protothecoides microalgae. Innov Food Sci Emerg Technol 59:1–10

    Google Scholar 

  • Cavalier-Smith T (2007) Evolution and relationships. In: Brodie J (ed) Unravelling the algae: the past, present, and future of algal systematics. CRC Press, Boca Raton, p 21

    Google Scholar 

  • Cheftel JC, Kitagawa M, Quéguiner C (1992) New protein texturization processes by extrusion cooking at high moisture levels. Food Rev Intl 8(2):235–275

    CAS  Google Scholar 

  • Chiang JH, Loveday SM, Hardacrea AK, Parkera ME (2019) Effects of soy protein to wheat gluten ratio on the physicochemical properties of extruded meat analogues. Food Struct 19:1–8

    Google Scholar 

  • Consolacion FI, Jelen P (1986) Freeze texturization of proteins: effect of the alkali, acid and freezing treatments on texture formation. Food Microstruct 5(1):33–39

    Google Scholar 

  • Dekkers BL, Boom RM, Goot AJVD (2018) Structuring processes for meat analogues. Trends Food Sci Technol 81:25–36

    CAS  Google Scholar 

  • Egbert R, Borders C (2006) Achieving success with meat analogs. Food Technol 60:28–34

    Google Scholar 

  • Fellows PJ (2009) Food processing technology: principles and practices, 3rd edn. Woodhead Publishing Limited, Cambridge

    Google Scholar 

  • FoodData Central (2021) U.S. Department of Agriculture. https://fdc.nal.usda.gov/. Accessed 6 Sept 2021

  • Frias J, Giacomino S, Peñas E, Pellegrino N, Ferreyra V, Apro N, Carrión MO, Vidal-Valverde C (2011) Assessment of the nutritional quality of raw and extruded Pisum sativum L. var. laguna seeds. LWT Food Sci Technol 44:1303–1308

    CAS  Google Scholar 

  • Grahl S, Palanisamy M, Strack M, Meier-Dinkel L, Toepfl S, Morlein D (2018) Towards more sustainable meat alternatives: how technical parameters affect the sensory properties of extrusion products derived from soy and algae. J Clean Prod 198:962–971

    Google Scholar 

  • Guy R (2001) Extrusion cooking technologies and applications (Eds). Boca Raton, FL: Woodhead Publishing Limited and CRC Press LLC

    Google Scholar 

  • Hamid MA, Tsia FLC, Okit AAB, Xin CW, Cien HH, Harn LS, Patrick PN, Samirin S, Azizi WAAW, Irfanian A, Yee CF (2020) The application of Jackfruit by-product on the development of healthy meat analogue. Earth Environ Sci 575:012001

    Google Scholar 

  • Hashizume K, Kakiuchi K, Koyama E, Watanabae T (1971) Denaturation of soybean protein by freezing. Part I. Agric Biol Chem 35:449–459

    CAS  Google Scholar 

  • He R, He HY, Chao D, Ju X, Aluko R (2014) Effects of high pressure and heat treatments on physicochemical and gelation properties of rapeseed protein isolate. Food Bioprocess Technol 7:13441353

    Google Scholar 

  • He J, Evans NM, Liu HZ, Shao SQ (2020) A review of research on plant-based meat alternatives: driving forces, history, manufacturing, and consumer attitudes. Compr Rev Food Sci Food Saf 19:2639–2656

    PubMed  Google Scholar 

  • Hy-Vee (2021). https://www.hy-vee.com/. Accessed 31 Aug 2021

  • Joshi VK, Kumar S (2015) Meat Analogues: plant based alternatives to meat products-A review. Int J Food Ferment Technol 5:107–119

    Google Scholar 

  • Kemp SE, Ng M, Hollowood T, Hort J (2018) Introduction to descriptive analysis. In: Kemp SE, Hort J, Hollowood T (eds) Descriptive analysis in sensory evaluation. John Wiley & Sons Ltd., West Sussex

    Google Scholar 

  • Kitcharoenthawornchai N, Harnsilawat T (2015) Characterization of meat analogue nugget: effect of textured vegetable protein. Food Appl Biosci J 3(2):121–129

    Google Scholar 

  • Kolakowski E, Wianecki M, Bortnowska G, Jarosz R (1997) Trypsin treatment to improve freeze texturization of minced bream. J Food Sci 62(4):737–752

    CAS  Google Scholar 

  • Krintiras GA, Göbel J, Jan van der Goot A, Stefanidis GD (2015) Production of structured soy-based meat analogues using simple shear and heat in a Couette Cell. J Food Eng 160:34–41

    CAS  Google Scholar 

  • Krintiras GA, Diaz JG, Van Der Goot AJ, Stankiewicz AI, Stefanidis GD (2016) On the use of the Couette Cell technology for large scale production of textured soy-based meat replacers. J Food Eng 169:205–213

    CAS  Google Scholar 

  • Kumar P, Sharma BD, Kumar RR, Kumar A (2012) Optimization of the level of wheat gluten in analogue meat nuggets. Indian J Vet Res 21(1):54–59

    Google Scholar 

  • Kumar P, Chatli MK, Mehta N, Singh P, Malav OP, Verma AK (2017) Meat analogues: health promising sustainable meat substitutes. Crit Rev Food Sci Nutr 57:923–932

    CAS  PubMed  Google Scholar 

  • Kyriakopoulou K, Dekkers B, Goot AJVD (2019) Plant-based meat analogues. In: Galanakis CM (ed) Sustainable meat production and processing. Elsevier Inc., pp 103–126

    Google Scholar 

  • Lugay JC, Kim MK (1978) Freeze alignment: a novel method for protein texturization. Utilization of Protein Resources, pp 177–187

    Google Scholar 

  • Maskan M, Altan A (2012) Advances in food extrusion technology. Taylor & Francis Group, Boca Raton

    Google Scholar 

  • Nadeeshani H, Hassouna A, Lu J (2021) Proteins extracted from seaweed Undaria pinnatifida and their potential uses as foods and nutraceuticals. Crit Rev Food Sci Nutr. https://doi.org/10.1080/10408398.2021.1898334

  • Nosworthy MG, Franczyk A, Zimoch-Korzycka A, Appah P, Utioh A, Neufeld J, House JD (2017) Impact of processing on the protein quality of pinto bean (Phaseolus vulgaris) & buckwheat (Fagopyrum esculentum Moench) flours and blends, as determined by in vitro and in vivo methodologies. J Agric Food Chem 65(19):3919–3925

    CAS  PubMed  Google Scholar 

  • Okano Y (2018) Scanning electron microscopy. In: The Surface Science Society of Japan (ed) Compendium of surface and interface analysis. Springer, Singapore. https://doi-org.subzero.lib.uoguelph.ca/10.1007/978-981-10-6156-1_91

    Google Scholar 

  • Osen R, Toelstede S, Wild F, Eisner P, Schweiggert-Weisz U (2014) High moisture extrusion cooking of pea protein isolates: raw material characteristics, extruder responses, and texture properties. J Food Eng 127:67–74

    CAS  Google Scholar 

  • Palanisamy M, Topfl S, Aganovic K, Berger RG (2018) Influence of iota carrageenan addition on the properties of soya protein meat analogues. LWT Food Sci Technol 87:546–552

    CAS  Google Scholar 

  • Rehrah D, Ahmedna M, Goktepe I, Yu JM (2009) Extrusion parameters and consumer acceptability of a peanut-based meat analogue. Int J Food Sci Technol 44:2075–2084

    CAS  Google Scholar 

  • Renkema JMS, Knabben JH, M. & Vliet, T. (2001) Gel formation by β-conglycinin and glycinin and their mixtures. Food Hydrocoll 15:407–414

    CAS  Google Scholar 

  • Riaz M (2011) Texturized vegetable proteins. In: Phillips GO, Williams PA (eds) Handbook of food proteins. Elsevier, Amsterdam, pp 395–418

    Google Scholar 

  • Samard S, Gu B, Ryu G (2019) Effects of extrusion types, screw speed and addition of wheat gluten on physicochemical characteristics and cooking stability of meat analogues. J Sci Food Agric 99:4922–4931

    CAS  PubMed  Google Scholar 

  • Schreuders FKG, Dekkers BL, Bodnár I, Erni P, Boom RM, van der Goot AJ (2019) Comparing structuring potential of pea and soy protein with gluten for meat analogue preparation. J Food Eng 261:32–39

    Google Scholar 

  • Shurtleff W, Aoyagi A (2014) History of meat alternatives (965 CE to 2014): extensively annotated bibliography and sourcebook. Soyinfo Center, Lafayette

    Google Scholar 

  • Singh S, Singh N (2013) Relationship of polymeric proteins and empirical dough rheology with dynamic rheology of dough and gluten from different wheat varieties. Food Hydrocoll 33(2):342–348

    CAS  Google Scholar 

  • Smetana S, Mathys A, Knoch A, Heinz V (2015) Meat alternatives: life cycle assessment of most known meat substitutes. Int J Life Cycle Assess 20:1254–1267

    CAS  Google Scholar 

  • Sreeitthiyawet W, Oupathumpanont O, Charoenthaikij P (2019) Selection of suitable formula for manufacturing meat analogue supplemented with white kidney bean flour and jerusalem artichoke flour. Malaysian Appl Biol J 48(4):83–88

    Google Scholar 

  • Sun XD, Arntfield SD (2011) Dynamic oscillatory rheological measurement and thermal properties of pea protein extracted by salt method: effect of pH and NaCl. J Food Eng 105:577–582

    CAS  Google Scholar 

  • Sun XD, Arntfield SD (2012) Molecular forces involved in heat-induced pea protein gelation: effects of various reagents on the rheological properties of salt-extracted pea protein gels. Food Hydrocoll 28:325–332

    CAS  Google Scholar 

  • Sun P, Li D, Li Z, Dong B, Wang F (2008) Effects of glycinin on IgE-mediated increase of mast cell numbers and histamine release in the small intestine. J Nutr Biochem 19:627–633

    CAS  PubMed  Google Scholar 

  • Sun CX, Ge J, He J, Gan RY, Fang YP (2021) Processing, quality, safety, and acceptance of meat analogue products. Engineering 7(5):674–678

    Google Scholar 

  • Tehrani MM, Ehtiati A, Azghandi SS (2017) Application of genetic algorithm to optimize extrusion condition for soy-based meat analogue texturization. J Food Sci Technol 54(5):1119–1125

    Google Scholar 

  • Vatansever S, Tulbek MC, Riaz MN (2020) Low- and high-moisture extrusion of pulse proteins as plant-based meat ingredients: a review. Cereal Food World 65:1–11

    Google Scholar 

  • Vegetarischer Versand.de (2021) Maris Vegane Algen-Currywurst. https://www.vegetarischerversand.de/maris-remis-algen-wurst-curry-vegan-art-801.html. Accessed 4 Sept 2021

  • Wi G, Bae J, Kim H, Cho Y, Choi M (2020) Evaluation of the physicochemical and structural properties and the sensory characteristics of meat analogues prepared with various non-animal based liquid additives. Foods 9:1–19

    Google Scholar 

  • Wieser H (2007) Chemistry of gluten proteins. Food Microbiol 24(2):115–119

    CAS  PubMed  Google Scholar 

  • Yadav P, Ahlawat SS, Jairath G, Rani M, Bishnoi S (2015) Studies on physico-chemical properties and shelf life of developed chicken meat analogue rolls. Haryana Vet 54:25–28

    Google Scholar 

  • You GY, Yong HI, Yu MH, Jeon KH (2020) Development of meat analogues using vegetable protein: a review. Korean J Food Sci Tech 52(2):167–171

    Google Scholar 

  • Yuliarti O, Kovis TYK, Yi NJ (2021) Structuring the meat analogue by using plant-based derived composites. J Food Eng 288:1–6

    Google Scholar 

  • Zilic S (2013) Wheat gluten: composition and health effects. In: Walter DB (ed) Gluten: sources, composition and health effects (Chapter IV). Nova Science Publishers, New York

    Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Food Science, University of Guelph, Guelph, ON, Canada

    Xiang Li & Loong-Tak Lim

  2. College of Engineering and Physical Sciences, University of Guelph, Guelph, ON, Canada

    Annamalai Manickavasagan & Amanat Ali

Authors
  1. Xiang Li
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Annamalai Manickavasagan
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Loong-Tak Lim
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Amanat Ali
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Annamalai Manickavasagan .

Editor information

Editors and Affiliations

  1. College of Engineering and Physical Sciences, University of Guelph, Guelph, ON, Canada

    Annamalai Manickavasagan

  2. Department of Food Science, University of Guelph, Guelph, ON, Canada

    Loong-Tak Lim

  3. College of Engineering and Physical Sciences, University of Guelph, Guelph, ON, Canada

    Amanat Ali

Rights and permissions

Reprints and permissions

Copyright information

© 2022 The Author(s), under exclusive license to Springer Nature Switzerland AG

About this chapter

Check for updates. Verify currency and authenticity via CrossMark

Cite this chapter

Li, X., Manickavasagan, A., Lim, LT., Ali, A. (2022). Plant-Based Protein Meat Analogues. In: Manickavasagan, A., Lim, LT., Ali, A. (eds) Plant Protein Foods. Springer, Cham. https://doi.org/10.1007/978-3-030-91206-2_6

Download citation

Publish with us

Policies and ethics

Search

Navigation