Meat Analogues: Types, Methods of Production and Their Effect on Attributes of Developed Meat Analogues.

Population explosion and low purchasing power of people in developing nations are a reason for low affordability of sources of high biological value proteins like animal meat. Also, producing healthy and delicious meat-free food in order to satisfy vegetarians and promote personal health is becoming common. Vegetable proteins such as textured soy protein, mushroom, wheat gluten, and pulses are increasingly being used to replace animal protein sources. This paper attempts to describe the various types of meat analogues that are commercially produced and are available in the market nowadays. The different meat analogue products and their protein sources have been discussed in detail along with a few novel ones like single-cell proteins from bacteria. Recent studies regarding the different approaches for production of meat analogues have been discussed with examples. 3D printing of the meat analogues has also been covered in the review keeping in mind its wide applicability for producing a range of meat analogues. Another distinctive area of meat analogue production focused on this review is the effect of various techniques on the different attributes of meat analogues. The effects of production methods on the attributes of meat analogues like texture, colour, flavour, cutting force, cooking yield, water, and oil absorption index have been discussed keeping in mind the diversity of the nature of the meat analogues. [ABSTRACT FROM AUTHOR]