title: Meat analogues: Health promising sustainable meat substitutes.
abstract: 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.
authors.affiliation: a Department of Livestock Products Technology , College of Veterinary Science, Guru Angad Dev Veterianry and Animal Sciences University , Ludhiana , Punjab , India.
authors.forename: Pavan
authors.initials: P
authors.lastname: Kumar
authors.affiliation: a Department of Livestock Products Technology , College of Veterinary Science, Guru Angad Dev Veterianry and Animal Sciences University , Ludhiana , Punjab , India.
authors.forename: M K
authors.initials: MK
authors.lastname: Chatli
authors.affiliation: a Department of Livestock Products Technology , College of Veterinary Science, Guru Angad Dev Veterianry and Animal Sciences University , Ludhiana , Punjab , India.
authors.forename: Nitin
authors.initials: N
authors.lastname: Mehta
authors.affiliation: a Department of Livestock Products Technology , College of Veterinary Science, Guru Angad Dev Veterianry and Animal Sciences University , Ludhiana , Punjab , India.
authors.forename: Parminder
authors.initials: P
authors.lastname: Singh
authors.affiliation: b State Animal Husbandry Department , Amritsar , Punjab , India.
authors.forename: O P
authors.initials: OP
authors.lastname: Malav
authors.affiliation: a Department of Livestock Products Technology , College of Veterinary Science, Guru Angad Dev Veterianry and Animal Sciences University , Ludhiana , Punjab , India.
authors.forename: Akhilesh K
authors.initials: AK
authors.lastname: Verma
mesh_terms: D000363:Agaricales / Q000737:chemistry; D000818:Animals; D003116:Color; D003258:Consumer Behavior; D014676:Diet, Vegetarian; D004040:Dietary Carbohydrates / Q000032:analysis; D004527:Egg Proteins / Q000737:chemistry; D005881:Gingiva / Q000737:chemistry; D005983:Glutens / Q000737:chemistry; D006801:Humans; D008461:Meat Products; D009753:Nutritive Value; D014674:Plant Proteins, Dietary / Q000737:chemistry*; D030262:Soybean Proteins / Q000737:chemistry; D013649:Taste
chemical_list: D004040:Dietary Carbohydrates; D004527:Egg Proteins; D014674:Plant Proteins, Dietary; D030262:Soybean Proteins; D005983:Glutens; C037302:glutenin
keywords: Meat analogues; product profile; sensory attributes; vegetable proteins