- A meat analogue, also referred to as a meat alternative, imitation meat, meat substitute, mock meat, faux meat, vegetarian meat, or vegan meat, approximates sure aesthetic qualities (such as texture, flavour, appearance) or chemical traits of particular kinds of meat.
- Usually, meat analogue means food produced from vegetarian components, and generally without animal products such as dairy.
- Many analogues are soy-based (e.g., tofu, tempeh) or gluten-based; however, now can also be produced from pea protein.
- The goal market for meat analogues contains vegetarians, vegans, non-vegetarians looking to scale back their meat utilization, and people following religious dietary laws in Hinduism, Judaism, Islam, and Buddhism.
- Meat analogues find elevating the interest of many customers who’re searching for indulgent, healthy, low environmental influence, moral, cost-effective, and/or new food products.
- Excessive moisture extrusion cooking permits the manufacturing of fresh, premium meat analogues, which are texturally like muscle meat from plant or animal proteins.
- The appearance and eating sensation are much like cooked meat, whereas excessive protein content material provides similar nutritional value.
- Soy protein isolates or soy bean flour and gluten are normally used as the foundation for most meat analogues that are accessible on the market. Soy protein isolate is an extremely pure type of soy protein with a minimum protein content material of 90%.
- The mechanism of extracting the protein from the soybeans begins with the decortication of the seeds or dehulling. The seeds are then conducted with solvents such as hexane so as to extract the oil from them.
- The oil-free soy bean meal is then suspended in water and conducted with alkali to dissolve the protein, whereas leaving behind the carbohydrates. The alkaline solution is then conducted with acidic substances so as to precipitate the protein before being washed and dried.
- The elimination of fats and carbohydrates leads to a product that has a comparatively neutral taste. Soy protein can also be considered as a “full protein” because it comprises all the important amino acids which are essential for appropriate human development and growth.
- Lipids are combined to the meat analogue in the type of liquid or semi-liquid glyceride shortening from synthesis or different sources such as crops or animals.
- The glycerides may potentially comprise unsaturated or saturated long-chain acyl radicals starting from 12 to around 22 carbon atoms. As a result of the target market of meat analogues, plant-based lipid sources such as soybean oil, canola oil, olive oil, and others alike are normally used.
- Whereas lipids don’t contribute to the structure of the meat analogue, it’s essential in expanding the palatability and broadening the claim of the product throughout the consumer base.
- Tofu, a preferred meat analogue, was invented in China by the Han dynasty (206 BC–220 AD). Drawings of tofu production have been found in a Han dynasty tomb. Prior to the influx of Buddhism, China was predominantly a meat consuming tradition.
- The vegetarian dietary laws of Buddhism drove to the advancement of meat analogues as a substitute for the meat-based platters that the Chinese were not able to consume as Buddhists.
Meat analogues such as tofu and wheat gluten are nonetheless related to Buddhist cuisine in China and other parts of East Asia.
- There was an elevated interest in meat analogues throughout the late nineteenth century and the first half of the 20th century. Prior to 1950, interest in meat analogues came from vegetarians looking for alternate options to meat protein for moral causes and common meat-eaters who were confronted with food shortages throughout World War I and World War II.
Types of Meat Analogues:
- Textured Vegetable Protein-
Textured vegetable proteins (TVP) are usually, these fabricated vegetable products that can be utilized to exchange meat completely in a food serving. These textured plant proteins resemble meat in chewiness and taste. Nevertheless, the transition from animal protein to plant protein could be possible solely in a gradual, smooth and orderly trend by using excessive protein mixture, isolated protein and concentrated proteins from plant sources.
Quorn is the brand name for a line of foods made from mycoprotein (Fusarium venenatum). Quorn products take the type of faux chicken patties, nuggets, and cutlets, in addition to imitation ground beef. It springs from a single-celled fungus grown in massive fermentation vats which is processed and textured to provide food which could be easily mistaken for meat.
Tofu derived from soybeans is probably the most extensively acknowledged meat alternative. It is an excellent supply of protein, calcium, and iron. It’s normally accessible in block form. ‘Tofu’ prepared by coagulation of soymilk by CaSO4 or MgCl2 comprises about 8% of total proteins, 4-5% lipids and about 2% of carbohydrates on a fresh weight foundation.
Out of indigenous fermented foods present today. Tempeh has been one of the most broadly accepted mold-modified fermented products. Tempeh is a preferred fermented food in Indonesia, rich in nutrients and bioactive substances. Tempeh is produced from soybeans which have been soaked and cooked to soften them. Like sourdough bread, tempeh requires a starter culture/inoculum (Rhizopus oligoporus), which is added to the cooked beans.
Seitan is usually referred to as “wheat meat” or “wheat gluten,” is one other widespread vegetarian meat substitute. It consists of the protein elements gliadin and glutenin that are isolated from wheat by rinsing the wheat dough till the starch and bran elements have been washed out, leading to a chewy mass.
1. What is alternative meat made of?
Soy meat alternatives, also called “meat analogues,” are made primarily from soy proteins, wheat gluten and may contain carbohydrates. A few meat alternatives are derived from tofu. Flavours and spices are typically added to enhance sensory qualities.
2. Is cheese a good substitute for meat?
Many turn to dairy, particularly cheese, as their default protein, which can certainly make for nutrient-packed and delicious meals. To eat healthfully with less meat, it’s important to include more plant protein: nuts, seeds, beans, lentils, peas and whole grains.
3. Which meat is not red meat?
In culinary terms, only flesh from mammals or fowl (not fish) is classified as red or white. In nutritional science, on the other hand, red meat is defined as any meat that has more of the protein myoglobin than white meat. White meat is defined as non-dark meat from fish or chicken (excluding the leg or thigh).
4. Is seitan healthier than tofu?
You can see that seitan is actually a bit higher in protein and lower in fat than tofu. Naturally, tofu is a bit higher in fat and thus lower in total protein. You can buy low fat or higher fat versions of each. Seitan is an awesome high protein source of lean veggie protein.