| Fibrous meat analog (FMA) using oat fiber concentrate (OFC); pea protein isolate (PPI) | • FMAs were produced using a twin-screw laboratory extruder coupled with a long cooling die.• Various conditions can be selected to extrude FMAs (as shown below).• OFC levels: 25–75 of solids, temperature of long cooling die: 40°C–80°C, screw velocities: 300–500 rpm• Reverse osmosis water was the only liquid component supplied to the extruder (moisture content 60%), and the total feed rate was 85 g/min.• The FMAs were cut into pieces (20 cm long) at the exit, placed in polyethylene zip-lock bags, and stored at –20°C.• Contents of FMA: OFC 100, OFC:PPI 70:30, 50:50, 30:70, PPI 100% | High-moisture extrusion using twin-screw extruder and long cooling die | Adapted from Diaz et al. (2022) with CC-BY. |
| Low-moisture extruded meat using rice protein isolate (RPI); soy protein isolate (SPI) | • The blend compositions used to prepare the textured rice protein (TRP) samples are listed below: 1. TRP25: RPI: 14%, SPI: 44% 2. TRP50: RPI: 29%, SPI: 29% 3. TRP75: RPI: 44%, SPI: 14% 4. TRP100: RPI: 58%, SPI: 0%• The other amounts were fixed at corn starch: 29%, and wheat gluten: 13%.• Dough extruding by Parallel twin-screw extruder (HAAKE Process 11): two screws of 11 mm×440 mm (D×L). | Low-moisture extrusion using twin-screw extruder | Adapted from Lee et al. (2022) with CC-BY. |
| Low-fat frankfurters using pea protein; olive oil | • Replacing lean pork (meat) with pea protein by 25%–100%.• Replacing pork backfat with 40% or 100% olive oil.• The dough was mixed with a cutter while adding seasoning including ice to soy protein or meat. After that, olive oil or backfat and the remaining ice were added to make the particles uniform.• The dough was filled in a cellulose casing and steam-cooked in an oven. | Sausage-making procedure replacing meat and backfat | Revilla et al. (2022) |
| Fibrous meat analog using SPI | • SPI 25.9%, wheat gluten 13.0%, corn starch 1.9%, methyl cellulose 0.9%, red beet powder 1.3%, soybean oil 0.9%, salt 0.5%, and distilled water 55.6%.• Using a container with a thickness of 20 mm and a size of 111 mm×88 mm×60 mm as a mold, a square-shaped meat analog dough was molded during ohmic cooking, and an AC voltage of 60 Hz was applied across the sample. | Customized ohmic cooking system | Adapted from Jung et al. (2022) with CC-BY. |
| High-moisture extruded meat using PPI | • Pilot scale twin screw extruder: screw length/diameter ratio of 24:1• Barrel temperature profiles were controlled at 25°C, 60°C, 90°C, 145°C, 145°C, and 120°C along the extrusion direction and the cooling die temperature was controlled at 70°C. The extruder was intentionally stopped after the motor torque and die temperature had reached a steady state. The cooling die was quickly disassembled and the screws removed in 5 min. Samples of the feed zone (raw material), mixing zone, melt zone, die, cooling zone, and extrudates were collected as quickly as possible. | High-moisture extrusion using twin-screw extruder | Chen et al. (2022) |
| Vegan sausage using jackfruit; banana floret | •The immature jackfruit was soaked in water at 50°C for 10 min, and the banana florets were blanched for 5 min after removing the calyx, spine, and steam.• These were crushed, mixed, and added to a manual cold extrusion-based sausage stuffing gusset.• All three sausage formulations: S1: Raw jackfruit 60%, banana floret 0% S2: Raw jackfruit 0%, banana floret 60% S3: Raw jackfruit 30%, banana floret 30%• The other amounts were fixed at green peas isolate: 8%, and other ingredients: 32%. | Commercial sausage-making procedure | Keerthana Priya et al. (2022) |
| Plant-analog nugget (PPN) using pea protein; wheat protein | • Each meat analog was 100 g and was used with cold water 57 g, potato starch 18 g, vegetable oil 3.5 g, CaCl2 0.2 g, salt 0.3 g, baking powder 2.5 g, and methylcellulose 1.5 g.• Formulation of PPN analogues: PP17: Pea protein 17%, wheat protein 0% PP13: Pea protein 13%, wheat protein 4% PP8.5: Pea protein 8.5%, wheat protein 8.5% PP4: Pea protein 4%, wheat protein 13% PP0: Pea protein 0%, wheat protein 17%• Firstly, protein and methylcellulose were mixed for 3 min. Then, the dough was molded and steamed for 14 min at 100°C.• After the protein analog dough was fried, each protein analog was immediately frozen at –20°C for 48 h. | Emulsion molding | Yuliarti et al. (2021) |
| High-moisture meat analogs (HMMA) using pulse protein (pea isolate, pea protein, lentil protein, and fava bean protein) | • HMMA 53.28 g, chilled water 28.61 g, minced dried onion 0.90 g, egg white powder (non-whipping) 5.39 g, carrageenan 0.49 g, beef flavor 2.69 g, black pepper 0.20 g, natural flavor enhancer 0.45 g, lactic acid 0.45 g, citric acid 0.05 g, methylcellulose 1.24 g, and shortening at 6.26 g of the total 100 g.• Pulse protein recipes to produce HMMA (200 g):C1: Soybean concentration 138 g, soybean isolate 20 g T1: Pea isolate 126 g, pea protein 32 g T2: Pea isolate 126 g, lentil protein 32 g T3: Pea isolate 118 g, fava bean protein 40 g• The other amounts were fixed at wheat gluten: 30 g, and canola oil: 12 g• The barrel of the Wenger twin-screw extruder has 6 heads, and the recipe was supplied at a speed of 9 rpm. | High-moisture extrusion using twin-screw extruder | Adapted from Kim et al. (2021b) with CC-BY. |
| High-moisture extrusion using peanut protein powder | • Ingredients: Peanut protein powder, Carrageenan, sodium alginate, wheat starch• Pilot scale, co-rotating, and meshing biaxial food extruders were used.• The dry mixture was fed into the extruder at a constant rate of 6 kg/h. Feed moisture: 55% Screw velocities: 210 rpm Extruder barrel temperature: 60°C, 90°C, 155°C, 155°C, and 110°C (from zone 1 to zone 5, respectively). Cooling die temperature: 70°C | High-moisture extrusion using twin-screw extruder | Zhang et al. (2020) |
| Extruded meat analogs using soy protein concentrate (SPC), wheat gluten (WG) | • The extrusion formulation (%) w/w of non-water ingredients: 1: SPC 89: WG 0 2: SPC 79: WG 10 3: SPC 69: WG 20 4: SPC 59: WG 30• The other amounts were fixed at vegetable oil 5%, pumpkin powder 3%, wheat starch 2.7% and salt 0.3%.• FMA under 57% water content was extruded at a max barrel temperature, at a dry rate of 2.8 kg/h, and a water feed rate of 3.6 kg/h. | High-moisture extrusion using twin-screw extruder | Chiang et al. (2019) |
| Structured soy-based meat analogs using SPI, WG | • Meat analog structure formation: follow the flow direction (inner rotating cylinder → stationary outer cylinder), rotation rate, temperature, and process time. First step: Temperature was changed from 90°C to 110°C at 5°C intervals, rotation speed was 30 rpm, and process time was 15 min. Second step: Rotation speed was changed from 0 to 50 rpm in 5 rpm intervals, process time was 15 min, and temperature was 95°C. Third step: Temperature was 95°C, rotation speed was 30 rpm, and process time was changed from 5 min to 25 min in 5 min intervals. | Fibrous anisotropic and layered materials using a couette cell | Krintiras et al. (2015) |