Meat Analogue

Welcome
Department of Food Technology

Looks Like Meat,Feels
Like Meat,Taste Like
Meat: Meat Analogue
Seminar Presentation:MTFT-17-01

Things to Know ?
What is Meat Analogue ?
Why Meat Analogue ?
Who eats it and what are its potential Benefits ?
How is it made ?

What is Meat Analogue ?.
Faux meat,mock meat,imitation meat.
Texture Mouth-feeling,Taste, and
Nutritional value similar to Animal meat products.
(Florian Wild, 2016)
Why Meat Analogue ?
1.Cost Advantage.
Less natural resources Utilization
(Kumar et al, 2015).
10Kg grain fed beef require 100kg feed of cereal grains(Lindemans 10 % law)
(Brown, 2007).

2. Food Security.
The total livestock population 512.05 million
Decreased by about 3.33% over the previous census
1. More Bellies to Fill.
2. Meat analogue cheap alternative.
(19 LIVESTOCK CENSUS-2014 ALL INDIA REPORT Govt of India)

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Beef,
Lamb Meat,
Meat from animal source
1-2 days at (RT) 1- 2 days at (RT)
5 days at ( Ref) 5 days at ( Ref)
4 months ( Sealed 4 months ( Sealed
and Freezed) and Freezed
Poultry meat Seafood
2 days at (RT) 1-2 days at (RT)
4 days at ( Ref) 3-4 days at ( Ref)
9 months ( Sealed 2 months ( Sealed
and Freezed and Freezed
(Michelle Lucas,2016)
HmHMMA HMMA
Soy Protein, Pea Protein
3 days at (RT) 3 days at (RT)
5 days at ( Ref) 5 days at ( Ref)
6-18 months 6-18 months
Freezed Freezed
Florian
Wild(2016)
High Moisture Meat
Analogue (50-70%
MC)
3 days at (RT) 5 days at (RT)
5 days at ( Ref) 10 days at (
Ref)
3-5 months 10 months
Freezed Freezed
Seitan TVP(Chunks)
10 days at (RT) 12
months in
Few weaks at ( Ref) HDPE bag
6-10 months Under Aseptic
Freezed Condition
Low Moisture Meat
Analogue (9-30%MC)
Tofu Tempeh
3.Longer Shelf LIfe

4. Animal Suffering and Cruelty.
1. Brutal slaughtering methods.
(Bhat et al, 2014)
1. Per capita consumption of meat increased from 104 kg /year-137 kg/ year in US in
2014
10 billion terrestrial animals were Slaughtered in 2014 in US.
(FAO, 2014)
1. 66 B animals are Slaughtered/ year arround the world/year.
(Welin, 2013)

5. Diseases and health concern
1. Mad cow disease, Chicken Flu,Foot and Mouth Diseases,Anthrax,Q Fever.
2. CVD,Diabetes,Constipation.
3. 70 million people gets sick because of contaminated meat in the world.
(Alexander,2011)
Meat Analogue Eliminates the Presence and spread of these deadly Diseases
(Bhat et al 2015).

6. No Religious restrictions and social taboos.
1. No ritual method of slaughter
Halal, Jhatka, Jewish, etc
2. No ethical reasons.
(Bhat et al, 2014).
7. Extinction and endangered species
1. Legal or illegal encroachment of the forest land
2. Conversion of ¼ th Forest land to Livestock in Central America
(Myers et al, 2005).
3. Deforestation for grazing livestock
4. Desire For Exotic Meat/Meat of Wild Animals/luxurious exotic meat also a
big Threat to extinction of Species
(Bhat et al,2015).

Who eats it ?
1. Consumers who are looking for a healthy and balanced nutrition,
2. Consumer conscious about animal welfare, sustainability, and ethics,
3. Convenience-oriented consumers,
4. Indulgence and innovation-oriented consumers,
5. Cost-conscious consumers.

Potential Benefits.
1. Affordable
2. Available to Low Income Family as Protein Replacement.
3. Diseases free.
4. Meat analogue has no cholesterol at all.
(Kumar 2016)
Water retaining property during cooking, reheating,freezing, and thawing resulting in less
loss of Characteristics( Taste,Texture, And Juiceness etc)
(Riaz, 2005).

How is it made.&
Products of Meat
Analogue.

Structuring Techniques.
Bottom up Strategy Top Down Strategy
1.Meat Culturing 1.High moisture meat
Extrusion
2. Mycoprotein 2.Dry Meat Extrusion.
3.Electro spinning

Meat Culturing.
Cell from Animal Skeletal muscle
In a Culture Reactor Ambient Conditions
Addition of Standard Serum With necessary nutrients(amino acids,lipids, vitamins and salts)
Electric fields for Alignment of proteins into fibre.
( 2-3 cm long and less than 1 mm thick fibe)
After 3 weeks meat can be harvested.
(Kosnik et al. 2003;Bhat 2015;Boland et al. 2003)

Cont.
(Environmental Change
Institute Oxford University)

Mycoprotein.
Filamentous Fungus(Fusarium venenatum)
In a Culture Reactor Time-Temperature and Ph are Strictly Maintained
Continuous fermentation Process
RNA is Degraded into Monomers by heat Treatment which diffuses out of the cells.
Centrifugation( Paste with 20 % solids by weight)
Formation and Texturising
(Wiebe, 2004;Knoch, & Heinz, 2015)

Comparison of essential amino acid content of protein foods (g amino acid /100g)
(Joshi et al,2015)

Electro spinning.
Protein polymers (20% by weight in Ethanol)
Time-Temperature and Ph are Strictly Maintained
Passed through a needle in electro spinner with electric potential.
Charge Accumulation on the protein results in the formation of large fibre structure.
Formation and Texturising
(Denker et al,2018)

ElectroSpinning Equipnment
Representative scheme of electrospinning equipment showing the spiral-shaped path of a jet using a grounded rotating device as a collector; b)
Photograph of electrospinning process of a protein fibre blend with the addition of electrolyte using a grounded metal plate as a collector.(Segala et al
2015).

High Moisture Extrusion cooking. (Twin Screw Extruder)
1. Moisture content above 50%-70%.
2. Minimum Requirement.
Protein Content 10-15 %, Fat 2-3 % Dietary fibers 6 g
(Brisset,2011)
Temperature is kept above 110 -160 degree centigrade.
Operating pressure 70-350 psi.
(Florian Wild,2016)
Storage condition. Freeze Instantly because of High Moisture Content.
Change in Taste, Color and Loss of added Flavor during Processing.
(Wibke et al, 2016)

Schematic of a high moisture extrusion cooking process line. Coperion K-Tron, Stuttgart, Germany, 2015

Process of protein cross-linking.
Step 1.Proteins start swelling, dissolving, and unfolding.
Step 2.Denaturation of Native Protein.
Step 3.Formation of Intermolecular Covalent bonds.
Step 4.Disulphide linkage.(Sulfhydryl Functional Group becomes accessible).(disulphide isomerase Enzyme)
(Wild 2016;Onwulata et al, 2003;Wild and Osen,
2012;Osen et al., 2015).

Dry Extrusion cooking.(Twin Screw Extruder)
Moisture content below 30%.
Heating, and Mechanical deformation under low pressure and torque.
Temperature is kept above 110 -160 degree centigrade.
Operating pressure 40-250 psi.
(Florian Wild,2016)
More Change in Taste, Color and Loss of added Flavor during Processing than HMEC.
(Riaz et al,2011).

Products
1. Tofu (origin Japan)
Made from Soybean(glycine max) Protein
HQP (35-40%) 15% to 20% fat, 30% carbohydrate, and 10% to 30% moisture
(Golbitz and Jordan, 2006)
Rich in fiber, Fe, Ca, Zn, and B vitamins
(Fukushima, 1994)

2. Tempeh (Indonesia)
Fermented (Rhizopus oligosporus) product made from soybeans.
(Astuti et al. 2000).
Texture similar to a mushroom.
(Nout and Rombouts, 1990).
HQP (35-40%)
15% to 20% fat, 30% carbohydrate, and 10% to 30% moisture
(Golbitz and Jordan, 2006)
Also Rich in fiber, Fe, Ca, Zn, and B 12 vitamins
(Kumar, 2016)

3. TVP (meat extender – chunk style)
Made from Defatted Soy Flour.
Single/Twin Screw Extruder.
Meat like Texture on Reabsorption of Water.(60–65% moisture).
Colors are added.
Protein dispersibility index 20-70 %
(American Soybean Association)
Soy flour should have Protein disulphide isomerase Enzyme and a protein level of 50%.
(Wilkinson et al,2004)
% Moisture, max. (Dry) 9%
% Protein minimum 53%-70%
% Fat (pet. ether), max 1%
% Total dietary fiber 15%-18%
% Carbohydrates 20%-30%
Calories (per 100 gm) 270
(Riaz et al,2011)

4. Fibrous soy protein based meat Analogue.
Single Screw Extruder
Special Die Diameter.
Formula. 70% soy isolates+30%wheat Starch. (Malav et al,2013)
Mimics the Chicken Breast.
% Moisture, max. (Dry) 6-9%
% Protein minimum 50%-70%
(Riaz,2011)
5. Seitan
Made From Wheat Gluten
Mimics Duck Meat.
(Kumar, 2016)

Conclusion.
1. New and improved methods are needed to be developed to mimic animal meat.
2. Food scientists are taking care of the animal welfare and the environment.
3. Prevention from high risk infectious animal diseases and nutrition related
diseases
4. Meat analogue holds good promise to provide cheap and alternative HQP.
5. Meat analogue industry is going to increase from 3B$- 7B$ industry in next 5
years.

Refercences.
Ahlawat, Satyavir. (2015). Studies On Physico-Chemical Properties And Shelf Life Of Developed Chicken Meat Analogue Rolls.
Analogue Products. New York: Crc Press
Bhat, Z. F. (2011). Bioengineered Meat-A Future Inescapable Harvest. Lap Lambert Academic
Bhat, Z. F. (2011). Bioengineered Meat-A Future Inescapable Harvest. Lap Lambert Academic Publishing Gmbh & Co. Kg, Germany,
Isbn 978-3-8443-1133-4.
Bhat, Z. F., Bhat, H. F., And Pathak, V. (2014). Prospects For In Vitro Cultured Meat- A Future Harvest. In: Principles Of Tissue
Engineering, Fourth Edition, Lanza, R., Langer, R.And Vacanti, J. P., Elsevier Publication, Pp-1663-1678.
Bhat, Z. F., Bhat, H. F., And Pathak, V. (2014). Prospects For In Vitro Cultured Meat- A Future Harvest. In: Principles Of Tissue
Engineering, Fourth Edition, Lanza, R., Langer, R., And Vacanti, J. P., Elsevier Publication, Pp-1663-1678.
Brisset, A., 2011. Fibrous Proteins For Well-Being. Clextrusion 20, 14–15.
Dekkers, B.L., Boom, R.M., Jan Van Der Goot, A., Structuring Processes For Meat Analogues, Trends In Food Science & Technology
(2018), Doi: 10.1016/J.Tifs.2018.08.011.
Fao (2009). The State Of Food And Agriculture-Livestock In The Balance. Rome, Food And Agriculture Organisation.
Florian Wild (2016) 'Manufacture Of Meat Analogue Through High Moisture Extrusion', In Germany: Elsevier,
Http://Dx.Doi.Org/10.1016/B978-0-08-100596-5.03281-9
Journal Of Life Cycle Assessment, 20(9),1254–1267. Http://Doi.Org/10.1007/S11367-015-0931-6
Myers., Norman., And Kent, J. (2005). The New Atlas Of Plant Management. Berkeley And Los Angeles, University Of California
Press.
Fibrous Microstructures During The Processing Of Plant-Based Meat Analogues]. Fraunhofer-Institute For Process Engineering And
Packaging Ivv, Freising, Germany

Refercences.
Onwulata, C.I., Konstance, R.P., Cooke, P.H., Farrell, H.M., 2003. Functionality Of Extrusion – Texturized Whey Proteins. J. Dairy
Sci. 86, 3775–3782
Publishing Gmbh & Co. Kg, Germany, Isbn 978-3-8443-1133-4.
Riaz Mn. (2004). Texturized Soy Protein As An Ingredient. In: Yada Ry, Editor. Proteins In Food Processing. England: Woodhead
Publishing Limited. P 517–57
Riaz, M. (2005). Soy Applications In Food: Textured Soy Protein Utilization In Meat And Meat
Satish Kumar Msc (2016): Meat Analogs “Plant Based Alternatives To Meat Products: Their Production Technology And
Applications”, Critical Reviews In Food Science And Nutrition, Doi: 10.1080/10408398.2016.1196162
Segala, Karen & Nista, Silvia & Cordi, Lãvia & Trindade Marques Bizarria, Maria & De Ã•Vila Jãºnior, Josã© & Adriana Kleinubing,
Sirlene & Cristina Cruz, Deborah & Brocchi, Marcelo & Maria Ferrareso Lona, Liliane & Eduardo Durã¡N Caballero, Nelson &
Innocentini-Mei, Lucia. (2015). Silver Nanoparticles Incorporated Into Nanostructured Biopolymer Membranes Produced By
Electrospinning: A Study Of Antimicrobial Activity. Brazilian Journal Of Pharmaceutical Sciences. 51. 911-921. 10.1590/S1984-
82502015000400017.
Smetana, S., Mathys, A., Knoch, A., & Heinz, V. (2015). Meat Alternatives: Life Cycle Assessment Of Most Known Meat Substitutes.
The International
The German Federal Ministry Of Education And Research).
V.K Joshi,Satish Kumar (2015) 'Meat Analogue:Plant Based Alternative To Meat Products-A Review', International Journal Of Food
Fermentation Technology, 5(2), Pp. 107-119.
Welin, S. (2013). Introducing The New Meat. Problems And Prospects. Nordic J. Appl. Ethics 7:24-37.
Wibke, S.U., Pouvreau, L.R., Curran, J., Van De Velde, F., De Kok, P.M.T., 2016. Flavor Aspects Of Pulse Ingredients. Cereal
Chemstry, Posted Online On 29 Nov 2016. Http://Dx.Doi. Org/10.1094/Cchem-06-16-0161-Fi.

Refercences.
OWiebe, M. G. (2004). Quorntm Myco-Protein - Overview Of A Successful Fungal Product. Mycologist, 18(1), 17–20.
Http://Doi.Org/10.1017/S0269915x04001089
Wild, F., Osen, R., 2012. Bestimmung Der Bildungsmechanismen Faseriger Mikrostrukturen Bei Der Herstellung Pflanzlicher
Fleischsurrogate [Determination Of Formation Reactions
Wilkinson B, Gilbert Hf (Jun 2004). "Protein Disulfide Isomerase". Biochimica Et Biophysica Acta. 1699 (1–2): 35–44
Www.Foodnetwork.Ca/Kitchen-Basics/Blog/Food-Safety-The-Shelf-Life-Of-Meats-And-Seafood/32570/ (By: Michelle Lucas
Larvingmarch 11, 2016 | 9:41 Am)

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