Vol. 12, Issue 6 (2023)

Author(s):
Sneha A

Abstract:
This paper attempts to describe the meat analogues that are commercially produced and are available in the market nowadays. The global demand for Plant- based meat and its by-products continuous to increase. The different meat analogue products and their protein sources, the history and the production of plant-based meat were discussed in detail are fascinating topics. Recent studies regarding the different approaches for production of meat analogues have been discussed with examples. 3D printing of the meat analogues has also been covered in the review keeping in mind its wide applicability for producing a range of meat analogues. Another distinctive area of meat analogue production focused on this review is the effect of various techniques on the different attributes of meat analogues. The effects of production methods on the attributes of meat analogues like texture, color, favor, cutting force, cooking yield, water, and oil absorption index have been discussed. This aims to address issues associated with the environmental impact, animal welfare and sustainability challenges of conventional animal farming for meat production.