Hypotheses concerning structuring of extruded meat analogs

Area of Science:

• Food Science and Technology
• Soft Matter Physics

Background:

• Plant-based meat analogs are increasingly important food products.
• High-moisture extrusion (HME) is a key manufacturing technology for these analogs.
• Understanding the underlying physicochemical phenomena in HME is crucial for product development.

Purpose of the Study:

• To review the physicochemical phenomena during the structuring of plant-based meat analogs via HME.
• To discuss hypotheses regarding the physics of functional tasks in HME.
• To identify knowledge gaps in the multiscale structure of meat analogs.

Main Methods:

• Literature review encompassing scientific publications on plant-based meat analogs.
• Inclusion of literature from soft matter physics.
• Analysis of relevant patent literature.

Main Results:

• Physicochemical phenomena during HME structuring are complex and not fully understood.
• Hypotheses regarding the physics of HME functional tasks are presented, drawing from diverse scientific fields.
• Many hypotheses require further experimental validation.

Conclusions:

• A comprehensive understanding of HME physics is needed to advance plant-based meat analog technology.
• Further research is necessary to fill knowledge gaps concerning the multiscale structure of meat analogs.
• This review aims to stimulate research into the fundamental science of meat analog production.