A critical review focusing the effect of ingredients on the textural properties of plant‐based meat products

Abstract Plant‐based meat alternatives have been studied for decades, but have recently gained more attraction in the food industries and research communities. Concern about animal welfare, health, environment and moral beliefs acts as a driving force for the growth of plant‐based meat products. The most challenging task in the development of meat analog is to imitate the texture of conventional meat products. The fabrication of plant‐based meat product requires a wise selection and formulation of ingredients to perfectly mimic the fibrous structure of meat. Top‐down and bottom‐up approaches are the two most commonly used structuring techniques for the preparation of plant‐based meat products. Development of comminuted meat product is easy as compared with the whole‐muscle type plant‐based meat products. Several plant‐based ingredients such as texturized and non‐texturized proteins, fats, binding agents, flavoring and coloring agents accompanied with different processing techniques (extrusion, shear cell, wet spinning, electrospinning, and freeze structuring) are used in the preparation of meat analogs. This article aims to discuss the impact of ingredients on the textural properties of plant‐based meat products.