Meat extenders from different sources as protein-rich alternatives to improve the technological properties and functional quality of meat products

Abstract

In the last years, animal proteins from meat and meat-derived products have represented one of the main concerns to achieve a sustainable food production. Within this perspective, the partial replacement of meat with non-meat substances having a high protein content, offers interesting opportunities to reformulate more sustainable meat products characterized also by potential health-promoting properties. Therefore, starting from these background conditions, this short review critically summarizes recent findings on extenders from different origins, namely pulses, plant-based ingredients, plant by-products, and unconventional sources, as valuable possibility to improve the technological profile and functional quality of meat, together with providing a focus on their ability to affect the sustainability of meat products. • Meat extenders are promising ingredients to formulate alternative meat products. • Pulses, cereals, tubers, fruits, and by-products are the most exploited meat extenders. • Technological and sensory properties must be carefully evaluated when using meat extenders.