Journal of Food Nutrition and Health

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Opinion Article - Journal of Food Nutrition and Health (2022) Volume 5, Issue 4

Meat analogues: Types, methods of production and their effect on attributes of developed meat analogues.

Populace blast and low buying force of individuals in non-industrial countries are a justification behind low reasonableness of wellsprings of high organic worth proteins like creature meat. Additionally, delivering solid and heavenly sans meat food to fulfil veggie lovers and advance individual wellbeing is becoming normal. Vegetable proteins like finished soy protein, mushroom, wheat gluten, and heartbeats are progressively being utilized to supplant creature protein sources. This paper endeavours to depict the different kinds of meat Analogues that are financially delivered and are accessible in the market these days.

Author(s): Amin Mousavi

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