Abstract
A meat analog, also called a meat substitute, mock meat, faux meat or imitation meat,
approximates certain aesthetic qualities and chemical characteristics of specific types of meat.
The consumption of vegetable proteins in food products has been increasing over the years
because of animal diseases, global shortage of animal protein, strong demand for wholesome
and religious (halal) food, and economic reasons. A meat-based diet requires a significantly
greater amount of environmental resources per calorie compared to a more grain-based diet i.e.
2 to 15 kg plant foods are needed to produce 1 kg of meat. Developing new food products that
are attractive to the consumers is a challenge. However, it is even more complex when these
new foods are meant as a substitute for products that are highly appreciated and accepted, like
meat. This challenge was accepted to develop new sustainable meat substitutes to reduce the
negative environmental impact of industrial-scale meat production for human consumption.
Soybean proteins, wheat gluten, cottonseed proteins, and other plant proteins have been used
for preparation of meat analogues successfully. Texturized vegetable proteins can substitute
meat products while providing an economical, functional and high-protein food ingredient or can
be consumed directly as a meat analogues. Meat analogues are successful because of their
healthy image (cholesterol free), meat-like texture, and low cost. Mycoprotein a meat analog is
fungal in origin and is used as a high-protein, low-fat, good texture and health-promoting food
ingredient. Texturized vegetable proteins and a number of mycoprotein based products are
accepted as analogues food. These are some constrains also in the production and
consumption of meat analogues. Further research however is required to optimize molecular,
nutritional, and functional properties of alternative protein sources to meat and to spread out the
current knowledge to encourage the beneficial effects of alternative protein sources, as outlined
in this review.
1
, CHAPTER I
INTRODUCTION
I. Background of Study
Meat are considered as the main source of protein and has the highest quality of
protein not only due to their nutritional characteristics but also due to their appealing
taste. On one hand, meat proteins have all the essential amino acids and also contribute
to the growth and development of food industry by imparting specific functionalities to
the product (Xiong, 2004). But on the other hand, researchers have been found that
meat can cause to many risk of diseases such as cancer, heart disease, stroke,
diabetes, infections, kidney diseases, and lung diseases. High intakes of heme irons that
are found in meat have been showed to be associated with cancer and cardiovascular
disease. Also, nitrates and nitrites that added to meat during curing process can produce
a carcinogenic chemical compound for the body. Therefore, researchers embody a
meat-substitute innovation known as meat analogue (Lawrie, 1985)
Meat analogue or as we known as meat substitute, mock meat, faux meat or
imitation meat, is a plant based alternatives to meat product. Meat analogues also refer
to a meat-based, healthier and/or less-expensive alternative to a particular meat
products. Generally, meat analogue is known as food that made from non-meat
ingredients, sometimes without dairy products, and available in different forms. Meat
analog mimics the chemical characteristics, and also the texture of meat (Sadler, 2004).
It has been made due to the animal diseases, global shortage of animal protein, strong
demand for wholesome and religious food (halal) and economic reasons. The function of
meat analog is to replace meat in the diet. The aims of meat analogues are not only the
vegetarian, but also non-vegetarians that are willing to reduce their meat consumption
for health reasons (Craig, 2010). Generally meat analogues are made from soy protein
or gluten. Some meat analogues are based on centuries-old recipes of wheat gluten,
rice, mushrooms, legumes, tempeh or tofu with flavouring added to mimic the taste of
meat such as beef, chicken, lamb, ham, sausage, seafood, etc (Riaz, 2005). There are
many health benefits of meat analogues such as protection of heart risk diseases, lower
blood cholesterol, reducing risk of stroke and cancer, and also increasing bone mass
(Sadler, 2004). Another advantage of meat analogues over meat is that they are a
source of fiber because they are made from plant or fungi source (Hurley and Liebman,
2006).
II. Problem Statement
Meat has already been known as the main source of protein, where all the
essential amino acids are contained therein. However, it is unfortunate because
researchers have proven that excessive of red meat consumption (more than 500g per
week) can cause many negative impacts for human body. Excessive of red meat
consumption, such as beef, pork, and lamb can increase the risk of bowel cancer.
Heme, which gives red color in meat, not only can help oxygen transport in muscle
tissue, which is good for human body, but also can promote the formation of potentially
carcinogenic N-nitroso compounds. This is the main reason why the Department of
2
A meat analog, also called a meat substitute, mock meat, faux meat or imitation meat,
approximates certain aesthetic qualities and chemical characteristics of specific types of meat.
The consumption of vegetable proteins in food products has been increasing over the years
because of animal diseases, global shortage of animal protein, strong demand for wholesome
and religious (halal) food, and economic reasons. A meat-based diet requires a significantly
greater amount of environmental resources per calorie compared to a more grain-based diet i.e.
2 to 15 kg plant foods are needed to produce 1 kg of meat. Developing new food products that
are attractive to the consumers is a challenge. However, it is even more complex when these
new foods are meant as a substitute for products that are highly appreciated and accepted, like
meat. This challenge was accepted to develop new sustainable meat substitutes to reduce the
negative environmental impact of industrial-scale meat production for human consumption.
Soybean proteins, wheat gluten, cottonseed proteins, and other plant proteins have been used
for preparation of meat analogues successfully. Texturized vegetable proteins can substitute
meat products while providing an economical, functional and high-protein food ingredient or can
be consumed directly as a meat analogues. Meat analogues are successful because of their
healthy image (cholesterol free), meat-like texture, and low cost. Mycoprotein a meat analog is
fungal in origin and is used as a high-protein, low-fat, good texture and health-promoting food
ingredient. Texturized vegetable proteins and a number of mycoprotein based products are
accepted as analogues food. These are some constrains also in the production and
consumption of meat analogues. Further research however is required to optimize molecular,
nutritional, and functional properties of alternative protein sources to meat and to spread out the
current knowledge to encourage the beneficial effects of alternative protein sources, as outlined
in this review.
1
, CHAPTER I
INTRODUCTION
I. Background of Study
Meat are considered as the main source of protein and has the highest quality of
protein not only due to their nutritional characteristics but also due to their appealing
taste. On one hand, meat proteins have all the essential amino acids and also contribute
to the growth and development of food industry by imparting specific functionalities to
the product (Xiong, 2004). But on the other hand, researchers have been found that
meat can cause to many risk of diseases such as cancer, heart disease, stroke,
diabetes, infections, kidney diseases, and lung diseases. High intakes of heme irons that
are found in meat have been showed to be associated with cancer and cardiovascular
disease. Also, nitrates and nitrites that added to meat during curing process can produce
a carcinogenic chemical compound for the body. Therefore, researchers embody a
meat-substitute innovation known as meat analogue (Lawrie, 1985)
Meat analogue or as we known as meat substitute, mock meat, faux meat or
imitation meat, is a plant based alternatives to meat product. Meat analogues also refer
to a meat-based, healthier and/or less-expensive alternative to a particular meat
products. Generally, meat analogue is known as food that made from non-meat
ingredients, sometimes without dairy products, and available in different forms. Meat
analog mimics the chemical characteristics, and also the texture of meat (Sadler, 2004).
It has been made due to the animal diseases, global shortage of animal protein, strong
demand for wholesome and religious food (halal) and economic reasons. The function of
meat analog is to replace meat in the diet. The aims of meat analogues are not only the
vegetarian, but also non-vegetarians that are willing to reduce their meat consumption
for health reasons (Craig, 2010). Generally meat analogues are made from soy protein
or gluten. Some meat analogues are based on centuries-old recipes of wheat gluten,
rice, mushrooms, legumes, tempeh or tofu with flavouring added to mimic the taste of
meat such as beef, chicken, lamb, ham, sausage, seafood, etc (Riaz, 2005). There are
many health benefits of meat analogues such as protection of heart risk diseases, lower
blood cholesterol, reducing risk of stroke and cancer, and also increasing bone mass
(Sadler, 2004). Another advantage of meat analogues over meat is that they are a
source of fiber because they are made from plant or fungi source (Hurley and Liebman,
2006).
II. Problem Statement
Meat has already been known as the main source of protein, where all the
essential amino acids are contained therein. However, it is unfortunate because
researchers have proven that excessive of red meat consumption (more than 500g per
week) can cause many negative impacts for human body. Excessive of red meat
consumption, such as beef, pork, and lamb can increase the risk of bowel cancer.
Heme, which gives red color in meat, not only can help oxygen transport in muscle
tissue, which is good for human body, but also can promote the formation of potentially
carcinogenic N-nitroso compounds. This is the main reason why the Department of
2
