plant-based meat is called meat analogue.it is also called meat mimetics and meat replacer. A meat alternative or meat substitute (also called plant-based meat, mock meat, or fake meat sometimes pejoratively), is a food product made from vegetarian or vegan ingredients, eaten as a replacement for meat. Meat alternatives typically approximate qualities of specific types of meat, such as mouthfeel, flavor, appearance, or chemical characteristics. Plant- and fungus-based substitutes are frequently made with soy (e.g. tofu, tempeh, and textured vegetable protein), but may also be made from wheat gluten as in seitan, pea protein as in the Beyond Burger, or mycoprotein as in Quorn.Meat and meat products are very complex structures that give them their characteristic texture, organoleptic values and nutritional value. In order to impart similar properties to meat analogues, it is necessary to use many different functional components in the formulation of these products. For example, the function of myofibrillar proteins is to build texture and to immobilise water in meat . Their function in meat analogues is performed by carbohydrate polymers. These include ingredients belonging to three groups: plant fibres, starches and polysaccharides and their derivatives. These ingredients are responsible for improving texture, binding water in the product and reducing syneresis. The most commonly used are pectins and polysaccharide gums of various origins, e.g., xanthan .

1. Submitted by
Kailas Yewale
PhD Scholar
1070922002
AnandAgriculture University
College of Food ProcessingTechnology & Bio Energy
MEAT ANALOGUE

2. The Definition
 meat analog refers to the replacement of the main ingredient with
other than meat.
 It also called a meat substitute, meat alternatives, fake or mock
meat, and imitation meat.

3. Why meat analogue
• Include excessive use of land and water resources,
• High risk of animal diseases,
 Negative impact on terrestrial and aquatic biodiversity,
 Emission of greenhouse gases and other environmental problems.
 Chances of zoonosis,
 Exposure to veterinary antibiotics
 Fatal diseases such as colorectal cancer and cardiovascular diseases

5. 1.Soybeans
Their protein concentrates mimic the fibers found in chicken or turkey breast. The
soy protein concentrate easily gives the meat analog fibrous hardness, chewiness,
and sensory mouthfeel.
2.Cereals
Amongst all cereals, wheat gluten is exclusively used in meat analog preparations
because of its viscoelastic properties and economic viability.
3.Lipids (fats/oil)
To prepare meat analogues, lipids (fats or oil) act as binding agents and provide
lubrication to the modern meat analogue. The addition of vegetable oil to fat gives
juiciness, tenderness, and particular flavor in a meat analogue which is a unique
attribute of a food recipe

6. 4.Algae
Recent use of microalgae (Spirulina and Chlorella) along with soy protein
concentrate and isolate that binds as a good gelling and foaming agent is well
reported in the literature.
5.New sources
• Single-cell proteins, derived from algae, fungi, and yeast are dried and used to
add aroma, emulsify, and nutritional quality to the food product. However, their
use is limited because of high nucleic acid content and slow protein
digestibility.
• The leaf vegetable proteins from Alfalfa, Tobacco, Mulberry bush, Grass, and
Sugarcane are used to extract proteins.
• Pseudocereals such as Amaranth and Quinoa grains are equally good as cereals
and legume seeds because of the high content of lysine, arginine, tryptophan,
and other sulfur-containing amino acids.
• Mycoprotein of some fungi is a good source of protein Table but they are using
it scarcely in meat analogue preparation

7.  Tofu
Derived from soybean
Originated in china
It contains a good amount of protein, calcium, and iron
 Tempeh
Derived from soybean
Originated in Indonesia
.Rhizopus oligoporus
 Seiten
chewy mass of proteinaceous gluten
The main ingredient is wheat flour
Traditional fermented meat alternatives

8.  Yuba
Traditional dish of Japanese
prepared from soybean
 Kinema
Bacillus species
Bhutan, Leh, Ladakh
prepared from soybean
 Risofu
Italy, tempeh
A blend of white brown rice
 Remis algen
Germany
Algae-based product
Mixed with other potential plant-based proteins

9. Commercially available vegetable protein products
(VPP)
 Food products produced by the reduction or removal from vegetable materials of
certain of the major non-protein constituents (water, oil, starch, and other
carbohydrates) in a manner to achieve a protein (N × 6.25) content of 40% or
more. The protein content is calculated on a dry weight basis excluding added
vitamins, minerals, and preservatives.
 Vegetable proteins are commercially available in four forms—Such as four,
concentrates, isolates, and textured protein.
 Plant proteins are versatile alternatives to animal proteins because of their
functional properties rather than nutritional property.

10. Plant-Based Meat Startups in India
 Good Dot a healthier option for protein. The food items that are
consumed are created by soya, pea, and wheat protein.
 Evo Foods plant-based liquid eggs, they do taste, smell, and look like normal
eggs that we consume. The liquid eggs are created by mung beans.
 Mister Veg the plant-based seafood and meat products for the customers.
 Greenest kebabs, meatballs, patties for burgers, and keema all of them are
plant-based but taste exactly like real meat.
 Vezlay Seekh kebabs, Shami kebabs, Rogan josh and not to forget their
Soya Vegget an exact replica in texture and taste of chicken nuggets
 Wakao juicy plant based meat
 Imagine Meats kebabs, nuggets, burgers and biryani.

11. Production methods
Spinning technique
Extrusion technique
Shear cell technique
Couette cell technique
Freeze structuring technique

12. Spinning technique
 This technique resembles the spinning production of textile
fibers.
 Electro-spin is an economical process where a blended
solution of protein with other polymers is prepared according
to solubility, viscosity, conductivity, and other components.
Once all conditions are matched, the polymeric solution forms
a Taylor cone and electrically spins to generate fine
thread/fibril, which on drying form entangled polymers that
can be collected out through the attached nozzle
 The advantages
affordable cost, uniformity of fibrils diameter and scalable
production
 The disadvantages
difficult to control the several parameters to electro-spin plant
proteins

13. Extrusion technique
 The extrusion techniques can be classified as a high-
moisture process or low-moisture process, based on the
water input in the extrusion unit to create a slice of meat
analogue.
 The processes can be summarized in three steps:
a. Pre-conditioning of the material outside the extruder,
b. Mixing/cooking inside the extruder barrel,
c. Cooling in the die
 Advantages
most economical, as the food quality
productivity are consistent throughout the food processing.
It is easy to operate and clean,
saves water and energy
 Disadvatages
changes in color due to the Maillard reaction,
caramelization, hydrolysis, and degradation of pigments.

15. Shear cell technique & Couette cell technique
 In the Shear cell device, the bottom cone spins whereas the top cone remains constant. The
processing temperature is regulated using a steamer or heating bath. The simple shear flow and heat
on the dough, produce well-defined fibrous structures, which are stable on cooling and do not get
deformed later on .
 Generally, the standard space (shearing zone) has a volume of 7 l and a 30 mm distance between
the two cylinders, heated simultaneously by steam and cooled using air or water.

16. Freeze structuring technique
 During this technique, protein texturization is achieved by the following steps:
a. Protein solution dispersion is frozen to produce ice crystals that are aligned
perpendicular to the cooling surface.
b. Creation of parallel zones by the formation of ice crystals, entrapping aligned protein
molecules.
c. The formulation ratio between the moisture and the protein content remains unaltered
in this process, generating an elongated fibrous structure.
d. The water/moisture is removed by freeze-drying, resulting in a dry mass of rigid fibrous
protein.
e. The gel network of fibrous protein can be rehydrated using an aqua solution of fats,
stabilizers, color, and favors.
Advantages
a satisfactory meat analogue with the right elasticity and hardness is produced.
Disadvatages
The main drawback is to monitor and optimize several freezing conditions at a given
point in time

17. Novel food technologies
 3D food printer
concentrate/isolate paste is filled in the cartridge that builds a structural layer of muscle tissue.

18. THANK YOU