Structure Design for Improving the Characteristic Attributes of Extruded Plant-Based Meat Analogues

Meat is a major source of high protein food for human beings, but livestock animals inevitably have negative consequences for environmental change. Plant proteins exhibit a promising potential to replace meat by developing plant-based meat analogues. The main challenge nowadays is how to endow the meat analogues with the similar attributes of real animal meats. The present work focuses on the structure design by improvement of the formulations and optimization of processing conditions using high moisture extrusion technology to create plant-based meat alternatives, and aims to clarify the relationship between the structure and formulation/processing. The major ingredients including proteins, polysaccharides, and their blends for the preparation of meat analogues are summarized since they are major structural components for the product identity and product differentiation, and have vital roles in fibrous structure formation of meat analogues. Extrusion variables, particularly the barrel temperature, the cooling die design and the moisture content of the feed are discussed as the quality of meat analogues could be tailored by extruder design and controlling.