http://isae.in/journal-of-agricultural-engineering-JAE Journal of Agricultural Engineering ISAE Vol. 58 (2): April-June, 2021 doi: 10.52151/jae2021581.1741 Production Methodologies of Meat Analogues: A Review Girija J.1, Kamalasundari S.2, Hemalatha G.3 and Umamaheswari T.4 1P.G. Student (Food Science and Nutrition), 2Assistant Professor (Food Science and Nutrition), Department of Food Policy and Public Health Nutrition,3Professor and Head (Food Science and Nutrition), 4Assistant Professor (Agricultural Microbiology), Department of Food Science and Nutrition, Community Science College and Research Institute, Madurai. Corresponding author email address: [email protected] Article Info ABSTRACT Manuscript received: Meat is a non-vegetarian food and is considered as a good source of quality nutrients. March, 2020 Though meat protein provide the required content of good quality protein for the body, Revised manuscript accepted: they are also associated with higher cholesterol and fat content, which prove to be a April, 2021 leading cause of serious health issues. This became the primary reason for increase in a shift in demands for plant-based protein source foods. The other reason is environmental impact of animal derived products. Meat analogues are plant-based good quality protein source of food that tastes like meat protein, and texture resemble that of meat. These plant-based meat analogues have some amount of anti-nutrients and allergic compounds, but they can be successfully removed by employing certain processing methods and resemble meat in its functionality properties. This approach of mimicking the plant- based foods to resemble meat involves understanding of the biochemical composition and three-dimensional structure of meat, and replicating those qualities using plant-based Keywords: Plant-based ingredients. In the current scenario, the best suitable methods of manufacturing meat meat alternative, promoting analogue are by extrusion and structuring techniques. The meat analogues satisfy the vegetarianism, meat analogue need of meat for both vegetarians and non-vegetarians. This review attempts to outline manufacturing techniques, the different manufacturing processes of meat analogue using plant-based foods, and to applications analyse the best suitable method. Meat has a distinct position in the food basket and of illness each year (Post, 2014; Grewal et al., 2014). has been widely consumed by the humans since pre- With the growing health concern of people across the historic era due to readily available source of energy, globe, the importance of health promoting foods is high quality proteins, palatability as well as images of increasing steadily that had created awareness among strength and power (Latvala et al., 2012). As a global the consumers to find meat alternatives (Aikinget al., average, per capita meat consumption has increased 2006). Animal-derived products also have challenges in to around 40 kg of meat during the year 2018 from 20 a sustainable manner. Plant-based eating is recognised kg during the year 2006. It is expected that increasing as not only nutritionally sufficient, but also as a way population, urbanization, industrialization, education to reduce the risk in all other health aspects. Meat and rise in income would cause 72 % higher demands analogues are the plant-based protein source foods that of meat consumption by the year 2030 (Godfray et al., taste like meat protein and texture resembling meat in 2010). Many researchers quote that consumption of its functionality in terms of physical properties and 120 g red meat/day or 30 g processed meat/day would sensory attributes. significantly raise the relative risk of colorectal cancer (Larsson and Wolk, 2006). The food borne pathogens Developing new meat analogues that are attractive found in meats, such as Salmonella, Campylobacter to the consumers is a challenge (Joshi et al., 2015). and E. coli are responsible for millions of episodes However, in the current scenario of technological April-June, 2021 Production Methodologies of Meat Analogues: A Review advancements, an acceptable and appreciable substitute taste identical to animal meat but are designed to be for meat products can be produced. There are several texturally similar and serve the same purpose as meat strategies to mimic the texture of meat (Narsaiah et al., in prepared foods (e.g., TVP). Since it is typically 2013), which depends on the type of meat product that used as an ingredient, functional plant-based meat may one wants to mimic. Meat products can be categorized require special formulation, just similar to how animal into ground, comminuted and whole muscle meat meat is prepared, flavoured, or tenderized for a specific products. The processed meat analogues should be able purpose. The important role of functional plant-based to mimick the original meat products. meat is replacing animal meat for reducing health claims. The main aim is to create plant-based meat from A review focussing on common forms of meat plant protein that retain their shape, texture, and flavour analogues, different protein sources used for meat through freezing, thawing, and cooking in a full range analogues, structuring and manufacturing techniques of prepared products. Certain plant and fungal foods of meat analogues from fibrous plant protein materials, can also replace animal meat as the focus of a meal by current research and future trends in meat analogue providing a whole-food product with a savoury taste processing is presented. and the mouthfeel of meat. The less processed foods, such as jackfruit, pulses, and certain mushrooms are Meat Analogue often naturally fibrous or high in protein. The list of Analogue can be defined as a compound that is ingredients used for the preparation of meat analogue structurally similar to another, but differs slightly and their purposes is given in Table 2. in composition. Meat analogue is the food which is structurally similar to meat but differs in composition. Recent researches were more focused on innovative Meat analogue, also called a meat substitute, mocks meat analogues from mushroom, pulses, and fruits meat or imitate meat approximates the aesthetic with good sensory attributes (texture, colour, flavour) qualities (primarily texture, flavour, and appearance) which is very important for acceptance of any and/or chemical characteristics of specific types of innovative product. Samard et al. (2019) compared meat (Sadler, 2004). This meat analogue is a healthier the texture characteristics of TVP among different and/or less expensive alternative to a particular meat protein products viz., isolated soy protein (ISP), isolated product due to its appearance and odour very much mung bean protein (IMBP), isolated peanut protein similar to meat (Kumar et al., 2017). Though many (IPNP), isolated pea protein (IPP), and wheat gluten vegetarian foods are available, but the variety for meat (WG) which were texturized by intermediate moisture analogue is very less. The most preferred meat analogue extrusion method. The result revealed that ISP and IPP is Texturized Vegetable Proteins (TVP). Generally, based TVPs displayed more sponge, like structure than meat analogues are made from soy-protein or gluten. the other proteins. This might be due to increasing Vegetable proteins sources are listed in Table 1. amounts of sulphur‐containing amino acids (Cystine and Methionine) of ISP, IPP and WG after extrusion. Sensory characteristics of different meat analogues The lowest essential amino acids content (Glutamic Functional plant-based meat ingredients, such as and Aspartic acid) was found in WG‐based TVP. The proteins and binding agents, are not intended to amount of loss was dependent on the intensity of Table1. Major non-meat protein sources suitable for meat analogue Sl . No. Type of protein Source Product Reference 1. Beta-conglycinin Soybean TVP, Tempeh, Tofu, Kinema Sun et al. (2008) 2. Glycinin, Vicilin Legumes Burmese tofu from chickpea Kang et al. (2007), Sharima et al. (2018) 3. Legumin, Albumins, Oil seeds TVP Marcone (1999); Anjum Globulins, Glutelins et al. (2011) 4. Gluten, Gliadins, Wheat, rye, barley Seitan Green and Glutenins Cellier (2007) 5. Mycoprotein Fusarium venenatum Quorn Denny et al. (Filamentous fungus) (2008) 138 Girija J, Kamalasundari S, Hemalatha G and Umamaheswari T JAE : 58 (2) Table 2. Major Ingredients of meat analogue and their purpose Ingredient and usage level Purpose Water - (50-80 %) Ingredient distribution, consistency of final product Textured vegetable proteins: Water binding, Soy-protein, wheat protein – (10-25 %) Texture/ mouth feel, Non texturized proteins: Appearance Egg white, whey protein- (4-20 %) Fat/ oil - (0-15 %) Flavour, texture/ mouth feel, colour Flavours/ spices - (3-10 %) Flavour: savoury, meaty, roasted, fatty, serumy, Flavour enhancement (e.g. salt) Binding agents: Wheat gluten, egg whites, gums and Texture, water binding, can determine production and hydrocolloids, enzymes, starches - (1-5 %) processing conditions Colouring agents: caramel colours, malt extracts - (0-0.5 %) Appearance/eye appeal extrusion process which determines the texture of the Maillard reaction. Wild et al., 2014 Maillard reaction meat analogue as quoted by Osen et al. (2015). occurs during heat treatment of almost every food, and bio-converts amino acids and sugars into various Anila and Suma (2018) developed TVP based on odorants, tastants and colorants as quoted by Chen et jackfruit bulb flour, seed flour and gluten in