Research on Processing Technology and Quality Control of Plant-based Artificial Meat

Abstract

With the continuous growth of the global population, the demand for meat products is also increasing, and the consumption of traditional meat products is increasing, accompanied by increasing emphasis on dietary health, all of which further exacerbates the pressure on resources and the environment. Plant-based meat alternatives, as a new type of food that can replace traditional meat products, the development and progress of its technology are expected to solve these problems. This paper mainly systematically reviewed the protein modification technology and fiber structure simulation technology and simply showed the research status and prospect of plant-based meat processing technology through of the relevant principles of the three physical and chemical modification technologies and 3D printing technology. In addition, this paper also systematically introduces the technical process to improve the chewiness and juiciness of artificial meat products, such as adjusting extrusion parameters and speed, adding plant oil microcapsules and so on. In this paper, through the discussion of the processing technology of artificial meat and quality control research, it is expected to provide reference ideas for the future research direction and scale development path of the relevant fields.