Chapter 9 - Plant-based meat analogue

Abstract

Development of plant-based meat alternatives such as chicken and beef that mimics the fibrous structure and textural properties as animal meat is challenging. The ingredients and processing conditions are the two most important factors to achieve the desired structure of plant-based meat. This study reviews on the driving forces for the plant-based meat development, the techniques, and ingredients used to create the meat structure as well as the type of meat analog products available in the current market. Finally, the main factors attribute to structuring the fibrous character of meat analog are discussed. Understanding the intended product concept with the correct techniques and the ingredients used will stimulate the development of meat analogues that fulfill the values and demands of consumers.