Research progress of plant-based meat products

Abstract

The concept, raw materials, technology, texture, sensory, nutrition, market, patent and safety of plant-based meat products were reviewed, and the achievements and shortcomings of the development of plant-based meat products were summarized. It is indicated that the next researching should be done from the protein types of raw materials, protein molecular modification, texturized protein production technology, genetic engineering technology transformation, etc.

Keywords

• plant-based meat products
• plant protein
• texturized protein
• taste
• animal meat