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![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](https://image.slidesharecdn.com/yourbigidea-200410072055/85/Meat-Analogue-30-320.jpg)
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Meat Analogue
This document discusses meat analogues, including what they are, why they are produced, who eats them, and their potential benefits. It defines meat analogues as plant-based or cell-cultured products that mimic the texture, taste and nutritional value of animal meat. Key reasons for their production include lower costs and environmental impacts compared to meat. The document outlines various structuring techniques used to make meat analogues, such as extrusion and electrospinning, and popular products like tofu, tempeh, and TVP.
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Meat Analogue
- 1. Welcome Department of FoodTechnology
- 2. Looks Like Meat,Feels LikeMeat,Taste Like Meat: Meat Analogue Seminar Presentation:MTFT-17-01
- 3. Things to Know? What is Meat Analogue ? Why Meat Analogue ? Who eats it and what are its potential Benefits ? How is it made ?
- 4. What is MeatAnalogue ?. 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).
- 5. 2. Food Security. Thetotal 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)
- 6. Lorem ipsum Dolornec Ipsum dolor amet dolor ● Lorem ipsum dolor sit ● amet nec at adipiscing ● risus at dolor porta 1 Lorem ipsum dolor sit amet nec at adipiscing ● Lorem ipsum dolor sit ● amet nec at adipiscing ● risus at dolor porta 2 Lorem ipsum dolor sit amet nec at adipiscing ● Lorem ipsum dolor sit ● amet nec at adipiscing ● risus at dolor porta 3 Lorem ipsum dolor sit amet nec at adipiscing ● Donec risus dolor porta venenatis ● Pharetra luctus felis ● Proin vel tellus in felis volutpat ● Donec risus dolor porta venenatis ● Pharetra luctus felis ● Proin vel tellus in felis volutpat 75% ● Donec risus dolor porta venenatis ● Pharetra luctus felis ● Proin vel tellus in felis volutpat ● Donec risus dolor porta venenatis ● Pharetra luctus felis ● Proin vel tellus in felis volutpat 75% ● Donec risus dolor porta venenatis ● Pharetra luctus felis ● Proin vel tellus in felis volutpat ● Donec risus dolor porta venenatis ● Pharetra luctus felis ● Proin vel tellus in felis volutpat 75% Lorem ipsum dolor sit amet at nec at adipiscing03 ● Donec risus dolor porta venenatis ● Pharetra luctus felis ● Proin in tellus felis volutpat Lorem ipsum dolor sit amet at nec at adipiscing02 ● Donec risus dolor porta venenatis ● Pharetra luctus felis ● Proin in tellus felis volutpat Lorem ipsum dolor sit amet at nec at adipiscing01 ● Donec risus dolor porta venenatis ● Pharetra luctus felis ● Proin in tellus felis volutpat ● Donec risus dolor porta venenatis ● Pharetra luctus felis ● Proin vel tellus in felis volutpat ● Donec risus dolor porta venenatis ● Pharetra luctus felis ● Proin vel tellus in felis volutpat 75% ● Donec risus dolor porta venenatis ● Pharetra luctus felis ● Proin vel tellus in felis volutpat ● Donec risus dolor porta venenatis ● Pharetra luctus felis ● Proin vel tellus in felis volutpat 75% ● Donec risus dolor porta venenatis ● Pharetra luctus felis ● Proin vel tellus in felis volutpat ● Donec risus dolor porta venenatis ● Pharetra luctus felis ● Proin vel tellus in felis volutpat 75% 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
- 7. 4. Animal Sufferingand 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)
- 8. 5. Diseases andhealth 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).
- 9. 6. No Religiousrestrictions 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).
- 10. 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.
- 11. 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).
- 12. How is itmade.& Products of Meat Analogue.
- 13. Structuring Techniques. Bottom upStrategy Top Down Strategy 1.Meat Culturing 1.High moisture meat Extrusion 2. Mycoprotein 2.Dry Meat Extrusion. 3.Electro spinning
- 14. Meat Culturing. Cell fromAnimal 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)
- 15. Cont. (Environmental Change Institute OxfordUniversity)
- 16. Mycoprotein. Filamentous Fungus(Fusarium venenatum) Ina 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)
- 17. Comparison of essentialamino acid content of protein foods (g amino acid /100g) (Joshi et al,2015)
- 18. 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)
- 19. ElectroSpinning Equipnment Representative schemeof 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).
- 20.
- 21. High Moisture Extrusioncooking. (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)
- 22. Schematic of ahigh moisture extrusion cooking process line. Coperion K-Tron, Stuttgart, Germany, 2015
- 23. Process of proteincross-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).
- 24. Dry Extrusion cooking.(TwinScrew 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).
- 25. Products 1. Tofu (originJapan) 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)
- 26. 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)
- 27. 3. TVP (meatextender – 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)
- 28. 4. Fibrous soyprotein 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)
- 29. Conclusion. 1. New andimproved 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.
- 30. 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
- 31. 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 ÕVila 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.
- 32. 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)
- 33.