Meat analogues: Health promising sustainable meat substitutes

Crit Rev Food Sci Nutr. 2017 Mar 24;57(5):923-932. doi: 10.1080/10408398.2014.939739.


There is a scarcity of protein of high biological value due to rapid increase in the world population and limited natural resources. Meat is a good source of protein of high biological value but converting the vegetable protein into animal protein is not economical. There is a trend of production of healthy and delicious meat free food for satisfaction of vegetarian and personal well beings. This resulted in increasing use of low cost vegetable protein such as textured soy protein, mushroom, wheat gluten, pulses etc as a substitute for animal-protein. These simulated meat-like products, with similar texture, flavor, color, and nutritive value can be substituted directly for meat to all sections of the society.

Keywords: Meat analogues; product profile; sensory attributes; vegetable proteins.

Publication types

  • Review

MeSH terms

  • Agaricales / chemistry
  • Animals
  • Color
  • Consumer Behavior
  • Diet, Vegetarian*
  • Dietary Carbohydrates / analysis
  • Egg Proteins / chemistry
  • Gingiva / chemistry
  • Glutens / chemistry
  • Humans
  • Meat Products*
  • Nutritive Value
  • Plant Proteins, Dietary / chemistry*
  • Soybean Proteins / chemistry
  • Taste*


  • Dietary Carbohydrates
  • Egg Proteins
  • Plant Proteins, Dietary
  • Soybean Proteins
  • Glutens
  • glutenin