Role of plant protein on the quality and structure of meat analogs: A new perspective for vegetarian foods

Meat is typically considered as a significant source of high-quality protein along with other nutritional advantages and sensory characteristics. However, production and consumption of meat have been linked to human health issues such as an increased risk of zoonoses, chronic illness, and air pollution-related health issues. Plant proteins (PP) may replace meat to generate carbon efficient meat analogs (MA) products that are both nutritionally and structurally comparable to meat. Food scientists are currently investigating alternative PP raw materials including pulses to prepare MAs because of their high nutritional content, including essential amino acids, vitamins, minerals, dietary fiber, as well as their low-calorie count. MAs such as emulsion type sausages, burgers and patties and steak-like meats, which are prepared using extrusion, shear cell technology, and freeze structuring are available in the markets. However, scientists are still working on bioavailability and consumer acceptance of MAs despite having high fiber and less or no cholesterol. This review discusses different sources of PP, types of MAs available in the market, the effect of different PP on the structure and quality of MAs, nutritional aspects, and challenges, bioavailability, and consumer acceptance of MAs.