Food and Fermentation Industries >

2020 , Vol. 46 >Issue 12: 299 - 305

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.023823

Advance in plant-based meat research

  • OU Yujia ,
  • ZHENG Mingjing ,
  • ZENG Hongliang ,
  • ZENG Shaoxiao ,
  • ZHENG Baodong
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  • 1(College of Food Science,Fujian Agriculture and Forestry University,Fuzhou 350002,China)
    2(China-Ireland International Cooperation Centre for Food Material Science and Structure Design,Fuzhou 350002,China)
    3(College of Food and Biological Engineering,Jimei University,Xiamen 361021,China)

Received date: 2020-03-02

  Online published: 2020-07-15

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Abstract

In 2019, artificial meat, a meat substitute, has become one of the top ten breakthrough technologies in the world. Plant-based meat is one of the research hotspots in the field of "artificial meat". In this review, artificial meat using plant protein as the material was mainly introduced. The processing technologies of plant protein meat and their principle were explained, the main factors affecting the quality of plant-based meat in processing and production were analyzed, the research progress of plant-based meat were reviewed, and the problems, as well as future development trends of plant-based meat, were summarized. This review could provide references for the research, development and production of plant-based meat.

Key words： artificial meat; plant-based meat; meat substitutes; extrusion technology; protein texturization

Cite this article

OU Yujia , ZHENG Mingjing , ZENG Hongliang , ZENG Shaoxiao , ZHENG Baodong . Advance in plant-based meat research[J]. Food and Fermentation Industries, 2020 , 46(12) : 299 -305 . DOI: 10.13995/j.cnki.11-1802/ts.023823

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