Browse > Article
http://dx.doi.org/10.9721/KJFST.2020.52.2.167

Development of meat analogues using vegetable protein: A review  

You, Gwang Yeon (Research Group of Food Processing, Korea Food Reserch Institute)
Yong, Hae In (Research Group of Food Processing, Korea Food Reserch Institute)
Yu, Min Hee (Research Group of Food Processing, Korea Food Reserch Institute)
Jeon, Ki Hong (Research Group of Food Processing, Korea Food Reserch Institute)
Publication Information
Korean Journal of Food Science and Technology / v.52, no.2, 2020 , pp. 167-171 More about this Journal
Abstract
This study investigates the development of meat analogues using vegetable proteins. Over the years, the consumption of meat analogues has increased because of environmental and religious concerns. Vegetable protein sources, especially soy, wheat, and peanuts, are commonly used as meat analogues. However, the texture of vegetable proteins does not resemble that of traditional meat. Thus, a number of studies have been conducted to improve the texture of vegetable protein-based meat analogues. The interest and demand for meat analogues, especially for recently released vegetable protein-based meat analogues, is expected to increase in the near future.
Keywords
meat analogue; textured vegetable protein; vegetable protein; vegan;
Citations & Related Records
Times Cited By KSCI : 6  (Citation Analysis)
연도 인용수 순위
1 Cho SY, Ryu GH. Quality characteristics and manufacturing process of extruded texturized vegetable protein. Food Ind. Nutr. 23: 25-32 (2018)
2 Garnett T. Livestock-related greenhouse gas emissions: impacts and options for policy makers. Environ. Sci. Policy 12(4): 491-503 (2009)   DOI
3 Green PHR, Cellier C. Celiac disease. N. Engl. J. Med. 357: 1731-1743 (2007)   DOI
4 Markets and markets. Meat substitutes market by type(tofu & tofu ingredients, tempeh, textured vegetable protein (TVP), seitan, and quorn), source (soy, wheat, and mycoprotein), category(frozen, refrigerated, and shelf-stable) and region. 2018: 4461023. p. 134. Markets and Markets. (2018)
5 Hamerschlag K. A meat eater's guide to climate change+health: What you eat matters meat eaters guide. Available from: https://static.ewg.org/reports/2011/meateaters/pdf/report_ewg_meat_eaters_guide_to_health_and_climate_2011.pdf. Accessed July. 2011.
6 Hur SJ, Yoon Y, Jo C, Jeong JY, Lee KT. Effect of dietary red meat on colorectal cancer risk-A Review. Compr. Rev. Food Sci. F. 18: 1812-1824 (2019)   DOI
7 Jeong YJ, Jo C. The application of meat alternatives and ingredients for meat and processed meat Industry. Food Sci. Anim. Resour. 7: 2-9 (2018)
8 Joshi VK, Kumar S. Meat analogues: Plant based alternatives to meat products-A review. Int. J. Food Ferment. Technol. 5: 107-119 (2015)   DOI
9 Cho JH, Kim HR, Kim ID, Lee JD, Shin DH. Characteristics of soybean meat products prepared using different soybean cultivars. Food Service Ind. J. 10: 7-24 (2014)
10 Kang IH, Srivastava P, Ozias-Akins P, Gallo, M. Temporal and spatial expression of the major allergens in developing and germinating peanut seed. Plant Physiol. 144(2): 836-845 (2007)   DOI
11 Korea meat distribution export association. Annual domestic consumption of meat. Available from: http://www.kmta.or.kr/kr/data/stats_spend.php. Accessed 2017.
12 Kim EB, Kim EJ, Lee HN, Lee MK, Oh JS, Kim SO, Lee SY. The quality characteristics of soy cutlets using textured soy protein treated with different enzymes. J. Korean Soc. Food Cult. 23: 507-513 (2008)
13 Kim MR, Yang JE, Chung LN. Study on sensory characteristics and consumer acceptance of commercial soy-meat products. J. Korean Soc. Food Cult. 32: 150-161 (2017)   DOI
14 Kim TK, Yong HI, Kim YB, Kim HW, Choi YS. Edible insects as a protein source: A review of public perception, processing technology, and research trends. Food Sci. Anim. Resour. 39: 521-540 (2019)   DOI
15 Lee HY, Shin YM, Hwang CE, Lee BW, Kim HT, Ko JM, Back, IY, An MJ, Choi JS, Seo WT, Cho KM. Production of soybean meat using Korean whole soybean and it's quality characteristics and antioxidant activity. J. Agric. Life Sci. 48:139-156 (2014)
16 Korea meat processing association. Production and sales of meat products processed by year (2000-2018). Available from: http://www.kmia.or.kr/article/Accessed Oct. 4, 2017.
17 Kumar P, Chatli MK, Mehta N, Singh P, Malav OP, Vermaa AK. Meat analogues: Health promising sustainable meat substitutes. Crit. Rev. Food Sci. Nutr. 57: 923-932 (2017)   DOI
18 Lee HS, Duffey KJ, Popkin BM. South Korea's entry to the global food economy: shifts in consumption of food between 1998 and 2009. Asia Pac. J. Clin. Nutr. 21: 618-129 (2012)
19 Lin S, Huff HE, Hsieh F. Extrusion process parameters, sensory characteristics, and structural properties of a high moisture soy protein meat analog. J. Food Sci. 67: 1066-1072 (2002)   DOI
20 Maurice TJ, Stanley DW. Texture-structure relationships in texturized soy protein IV influence of process variables on extrusion texturization. Can. Inst. Food Sci. Technol. 11: 1-6 (1978)   DOI
21 McNeill S, Van Elswyk ME. Red meat in global nutrition. Meat Sci. 92: 166-173 (2012)   DOI
22 Mcmindes MK, Godinez E, Mueller I, Orcutt M, Altemueller PA. Protein composition and its use in restructured meat and food products. US Patent 8,529,976 (2010)
23 Pereira PMDCC, Vicente AFDRB. Meat nutritional composition and nutritive role in the human diet. Meat Sci. 93: 586-592 (2013)   DOI
24 Sonesson UlF, Jennifer D, Friederike Z. Food production and emissions of greenhouse gases: An overview of the climate impact of different product groups. Swedish Institute for Food and Biotechnology. Sweden. pp. 1-18 (2010)
25 Phetteplace HW, Johnson DE, Seidl AF. Greenhouse gas emissions from simulated beef and dairy livestock systems in the United States. Nutr. Cycling Agroecosyst. 60: 99-102 (2001)   DOI
26 Samard S, Ryu GH. A comparison of physicochemical characteristics, texture, and structure of meat analogue and meats. J. Sci. Food Agric. 99: 2708-2715 (2019)   DOI
27 Samuel J. Livestock's long shadow: environmental issues and options. Available from: http://www.fao.org/3/a0701e/a0701e.pdf. Accessed July. 2006.
28 Tilman D, Clark M. Global diets link environmental sustainability and human health. Int. J. Sci. Nat. 515: 518-522 (2014)
29 Yeo MJ, Kim YP. Trend and estimation of the ecological footprint from the consumption of bovine meat in Korea. Korea Environ. Impact Assess. 25: 280-295 (2016)   DOI
30 Alexander P, Brown C, Arneth A, Dias C, Finnigan J, Moran D, Rounsevell MD. Could consumption of insects, cultured meat or imitation meat reduce global agricultural land use? Glob. Food Sec. 15: 22-32 (2017)   DOI
31 Asgar MA, Fazilah A, Huda N, Bhat R, Karim AA. Nonmeat protein alternatives as meat extenders and meat analogs. Compr. Rev. Food. Sci. F. 9: 513-529 (2010)   DOI
32 Bonny SPF, Gardner GE, Pethick D, Hocquette JF. What is artificial meat and what does it mean for the future of the meat industry? J. Integr. Agric. 14: 255-263 (2015)   DOI
33 Bohrer BM. An investigation of the formulation and nutritional composition of modern meat analogue products. Food Sci. Hum. Wellness 8: 320-329 (2019)   DOI
34 Chiang JH, Simon ML, Allan KH, Michael EP. Effects of soy protein to wheat gluten ratio on the physicochemical properties of extruded meat analogues. Food Struct.-Neth. 19: 100-102 (2019)
35 Bruinsma J. World agriculture: towards 2015/2030: an FAO study. Routledge. (2017)
36 Chen FL, Wei YM, Zhang B, Ojokoh AO. System parameters and product properties response of soybean protein extruded at wide moisture range. J. Food Eng. 96: 208-213 (2010)   DOI