The meat of the matter: plant-based meat analogue versus traditional meat product nutritional quality  

作　　者：Arshia Shireen Amanda J.Wright 

机构地区：[1]Department of Human Health and Nutritional Sciences,University of Guelph,Guelph N1G 2W1,Canada

出　　处：《Food Science and Human Wellness》2024年第6期3110-3125,共16页食品科学与人类健康（英文）

基　　金：supported by Mitacs through the Mitacs Business Strategy Internship.

摘　　要：Plant-based meat analogues(PBMA)are formulated to mimic the sensory characteristics of traditional meat products(TMP)using vegetarian ingredients and are increasingly popular with the trend towards plantbased diets,even among meat-eating consumers.This narrative review compared the nutritional quality of PBMA and TMP to broaden the discussion on the suitability of simulated meat products to substitute TMP,while exploring other attributes for their comparison.The complexity of PBMA and TMP means they are not entirely interchangeable.Importantly,PBMA health effects extend beyond their basic nutrient content and quality.Postprandial metabolism and satiety,for example,can be affected by product formulation,ingredient interactions,and thermomechanical processing involved in producing organoleptically acceptable PBMA.There are specific opportunities for low-sodium PBMA products to contribute to a healthy shift toward plantbased diets.In conclusion,PBMA cannot be assumed to be healthier than TMP.They should be designed with comprehensive consideration of composition and processing to ensure they support consumers who are adopting plant-based diets in realizing the theoretical health benefits.

关 键 词：Plant-based meat analogue Meat alternative Plant protein Nutritional quality Processed foods 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程] TS201.4[轻工技术与工程—食品科学与工程]