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Crit Rev Food Sci Nutr. 2017 Mar 24;57(5):923-932. doi: 10.1080/10408398.2014.939739.

Meat analogues: Health promising sustainable meat substitutes.

Author information

1
a Department of Livestock Products Technology , College of Veterinary Science, Guru Angad Dev Veterianry and Animal Sciences University , Ludhiana , Punjab , India.
2
b State Animal Husbandry Department , Amritsar , Punjab , India.

Abstract

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.

KEYWORDS:

Meat analogues; product profile; sensory attributes; vegetable proteins

PMID:
25898027
DOI:
10.1080/10408398.2014.939739
[Indexed for MEDLINE]

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