Meat Analog: A Review

• Published in: Critical reviews in food science and nutrition Vol. 55; no. 9; pp. 1241 - 1245
• Main Authors: Malav, O. P, Talukder, S, Gokulakrishnan, P, Chand, S
• Format: Journal Article
• Language: English
• Published: United States Taylor & Francis 01.01.2015; Taylor & Francis Ltd
• Subjects: animals; appearance; cereals and pulse; Consumers; Diet; Diet, Vegetarian; flavor; Flavors; Flavours; Food Handling - methods; food industry; Food science; Foods; Functional Food - analysis; grains; Humans; India; Meat; Meat analog; meat analogs; meat consumption; meat production; Meat products; meaty texture; Nutrition; nutrition science; Nutritive Value; Plant Proteins, Dietary; protein supplement; Proteins; Searching; Sensory perception; Surface layer; Taste; Texture; Vegetable Products; Vegetables; vegetarian diet; Vegetarianism; India; protein supplement; appearance; meaty texture; cereals and pulse; vegetables; Meat analog
• DOI: 10.1080/10408398.2012.689381
• ISSN: 1549-7852; 1040-8398

The health-conscious consumers are in search of nutritious and convenient food item which can be best suited in their busy life. The vegetarianism is the key for the search of such food which resembles the meat in respect of nutrition and sensory characters, but not of animal origin and contains vegetable or its modified form, this is the point when meat analog evolved out and gets shape. The consumers gets full satisfaction by consumption of meat analog due to its typical meaty texture, appearance and the flavor which are being imparted during the skilled production of meat analog. The supplement of protein in vegetarian diet through meat alike food can be fulfilled by incorporating protein-rich vegetative food grade materials in meat analog and by adopting proper technological process which can promote the proper fabrication of meat analog with acceptable meat like texture, appearance, flavor, etc. The easily available vegetables, cereals, and pulses in India have great advantages and prospects to be used in food products and it can improve the nutritional and functional characters of the food items. The various form and functional characters of food items are available world over and attracts the meat technologists and the food processors to bring some innovativeness in meat analog and its presentation and marketability so that the acceptability of meat analog can be overgrown by the consumers.