Table 2.

Use of cereals, tubers and fruits as meat substitutes (extenders).

Ingredient(s) Used	Meat Product	Meat Substitution (%)	Effect on Properties	References
Blend of potato, soy protein, oat meal, barley flour, whey protein concentrate	Restructured spent hen	23.5–25.5	Sensory properties not affected and higher yield. Softer texture and increased chroma values	[57]
Dried pumpkin pulp and seed	Beef patties	2.8–6.9	Increased water-holding capacity (WHC), lower redness, no changes in texture and sensory	[58]
Olive cake powder	Beef patties	2.6–7.9	Lower sensory scores, higher protein and yield, increased yellowness	[59]
Different blends of fibre, carrageenan and pork rind	Beef and chicken sausage	35–50	Decreased hardness, similar flavour to control but loss of general sensory quality, with the exception of a few blends	[60]
Rice flour	Dehydrated chicken ring meat	10	Sensory properties not affected, higher yield, lower iron	[34]
Barnyard millet flour	Dehydrated chicken ring meat	10	Higher yield, multiplied iron content, lower meat flavour	[34]
Blend of lentil flour, sorghum, potato and water chestnut flour	Restructured chicken meat blocks	15	Higher yield, similar texture properties, lower sensory scores	[61]
Plum puree	Beef patties	5.1–15.4	10% substitution best sensory results with no detrimental effects on physicochemical properties	[52]
Corn flour	Quail meat rolls	3–9	Higher yield, sensory not affected at 6%, lower protein	[37]
Several cereals, tubers and plants	Meat cubes	10	Pearl millet, carrot and cabbage showed highest-ranking scores in sensory properties	[62]
Melon flour from kernels	Beef sausages	10–40	Higher yield, no changes in sensory attributes up to 20% substitution. Lower TBARS values.	[63,64]
Sorghum flour	Chicken patties	5	Lower TBARS at end of storage, sensory properties not significantly different	[65]
Barley flour	Chicken patties	10	Lower TBARS at end of storage, sensory properties not significantly different	[65]
Pressed rice flour	Chicken patties	5	Lower TBARS at end of storage, sensory properties not significantly different	[65]