Research progress of plant-based meat products

Authors

DOU Kang-ning, Luohe Medical College, Luohe, Henan 462002 , China ；Henan Province EngineeingResearch Center of Nutritional and Health, Luohe, Henan 462002 , China
ZHAO Yong-gan, Luohe Medical College, Luohe, Henan 462002 , China ；Henan Province EngineeingResearch Center of Nutritional and Health, Luohe, Henan 462002 , China
JIN Shao-ju, Luohe Medical College, Luohe, Henan 462002 , China ；Henan Province EngineeingResearch Center of Nutritional and Health, Luohe, Henan 462002 , China
LI Chao-min, Luohe Medical College, Luohe, Henan 462002 , China ；Henan Province EngineeingResearch Center of Nutritional and Health, Luohe, Henan 462002 , China
DENG Tong-xing, Luohe Medical College, Luohe, Henan 462002 , China ；Henan Province EngineeingResearch Center of Nutritional and Health, Luohe, Henan 462002 , China
ZHAO Zhi-jun, Luohe Medical College, Luohe, Henan 462002 , China ；Henan Province EngineeingResearch Center of Nutritional and Health, Luohe, Henan 462002 , China

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.

Publication Date

12-15-2022

First Page

230

Last Page

235

DOI

10.13652/j.spjx.1003.5788.2022.90205

Recommended Citation

Kang-ning, DOU; Yong-gan, ZHAO; Shao-ju, JIN; Chao-min, LI; Tong-xing, DENG; and Zhi-jun, ZHAO (2022) "Research progress of plant-based meat products," Food and Machinery: Vol. 38: Iss. 11, Article 37.
DOI: 10.13652/j.spjx.1003.5788.2022.90205
Available at: https://www.ifoodmm.cn/journal/vol38/iss11/37

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