Pulses for Production of Meat Analogues by High-Moisture Thermoplastic Extrusion, Technological and Nutritional Challenges: A Short Review

Abstract

Meat analogs represent a promising alternative to animal-derived meats, driven by growing environmental, nutritional, and sustainability demands. Producing these alternatives involves complex interactions among plant-based ingredients, processing technologies, and sensory factors. Pulses such as soy, lentil, and pea flours or isolates are common due to their high protein content but require advanced processing techniques to enhance functionality and remove antinutritional compounds. Extrusion remains a key method to achieve a fibrous texture similar to animal meat, although it involves sophisticated equipment, significant energy consumption, and elevated maintenance costs. Consumer acceptance also depends significantly on sensory attributes, including flavor and juiciness. Enhancing these attributes typically involves incorporating ingredients like soy heme, mushroom extracts, and plant lipids, which consequently elevate production costs. Additionally, optimizing nutritional profiles to overcome inherent plant protein deficiencies, particularly in essential amino acids, is crucial. Fortification strategies, incorporating iron, vitamin B12, and other micronutrients, are effective yet further increase costs. Despite economic and technological challenges, meat analogs provide significant environmental benefits, such as reduced greenhouse gas emissions and lower resource consumption compared to conventional livestock farming. Continuous growth in this sector, alongside technological advancements, promises cost reduction, potentially increasing consumer accessibility and affordability. Thus, meat analog production demonstrates a dynamic balance among technological feasibility, nutritional enhancement, cost management, and environmental sustainability, highlighting its potential to reshape dietary habits and transform the protein food industry.