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PLANT BASED MEAT

Plant-Based Meat



Figure 1

Source: Google Image


Abstract

Our notion of meat has undergone a redefinition in recent years. New technology in science for producing meat involves the use of plants as in concern with the increasing population of the world and with the social ethics related to animals. The health benefits of consuming plant-based meat will be dealt with in this article.


Keywords

Plant-based Meat, textured vegetable protein, vegan food, soy protein, Gluten Protein


Introduction

Plant-based meat is analogous to animal-derived meat. As meat is considered a very good source of proteins but meat is not sustainable. To counter the demand of such a large population and for future needs, the market had turned toward plant proteins such, as pulses, wheat gluten, and soy protein which are processed as plant-based meat by changing its texture, flavour, and nutritional characteristics of meat. They have almost the same nutritional values as animal-source meats. Plant-based meat does not cause the health problem that is caused by eating animal-derived meat.

Plant Based meat is prepared by changing the consistency, taste, and colour of the ingredients of plants and it contains almost 50 to 80% water, non-textured proteins, additives for flavour enhancement, binding agents, and colouring agents. Mushrooms, lentils and soy protein, wheat gluten were all treated with meat-like flavour additives making a finished product that gives the feel of meat. It involves textured vegetable protein (TVP).


Plant-based meat is rich in proteins. Edible fungi and algae are used recently as protein sources in meat alternatives. Also, cereals, oil seeds, legumes, beans flour soy flour and soy protein, wheat Gluten are used in utilizing protein to manufacture meat alternatives. Soy proteins are widely used as a protein due to their characteristics and properties such as water holding, fat absorption, and gelling agent. So, for people, that are sensitive to gluten or soy it’s imperative to read the labels on plant-based meat products to prevent allergies.



The health benefit of favouring plant-based meat in the diet is that it reduces the risk of cardiovascular diseases, and types of cancer lower cholesterol reduce fat intake, and improves blood sugar control.

Plant-based meat products:

· Seitan- It is a substituted meat made from wheat Gluten and has a savoury flavour and chewy texture that is used in sandwiches and pasta dishes. It is found in the market in form of cubes or strips, thin slices that are ready to use.

· Soy-based foods – soy is originally plant-based meat and tends to have mild flavours and texture so it is used in meat-based dishes. Example: Soybeans, Tofu

· Jack fruit-It is a tropical fruit found in Asia, Africa, and America. It has a green, bumpy rind and soft, stringy inner flesh with edible seeds. Because of its consistency and mild Flavour, jackfruit flesh is often used in place of meat dishes such as pulled pork. It is low in calories.


As it offers several benefits it has some downsides, some highly processed food products contain very alert amounts of sodium which is not good for our heart example -Beyond Meat and Impossible burgers. Plant-based Meat food product contains additive such as sugar, salt, and oils. And contains processed sugar like maltose and fructose and also trans fats and hydrogenated oils which is harmful to human health in excess amount.


Conclusions

The meat alternative is a better option as firstly it prevents the sacrifice of animals for their meat, is environmentally friendly, and secondly, there are very nutritive and less harmful than animal-derived meat. So in today’s world, not only vegan people but non-vegetarians are also appealing to plant-based meat. That’s a positive indication that more people are choosing Plant meat over animal meat.


References


by HETAL GOR

Department of Biochemistry and Biotechnology

St.Xavier’s College


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