Methods for Physically Structuring Meat Analogs: Challenges and Perspectives

Abstract

Extrusion is the standard process for producing meat alternatives. However, it is unsuitable for small scales, involves expressive energy expenditures, generates tasteless products, and degrades protein matrices. A systematic search of articles and patents identified strategies for alternatively elaborating anisotropic meat substitutes: spinning techniques; freezing-thawing; transglutaminase polymerization; additive manufacturing (3D-printing, lamination); konjac gum or gluten structuration; polysaccharides-proteins agglutination; coagulation with simultaneous shearing; and microwave cooking with simultaneous shearing. Main protein sources involve soy, pulses, mushrooms, non-meat animal proteins, and zein. Freezing-thawing, additive manufacturing, and microwave processing stand out as the most competitive techniques regarding sensory, nutritional, and economic aspects.