Table 1.
Treatment and formulation of plant-based meat analogs.
| Ingredients % Concentration (MC) |
Treatments | ||||||||
|---|---|---|---|---|---|---|---|---|---|
| Control (Beef) | C-TVP | T-ISP | |||||||
| 1.5% | 3% | 4% | 1.5% | 3% | 4% | 1.5% | 3% | 4% | |
| Lean beef C-TVP T-ISP |
82.1 | 80.82 | 80.00 | 76.08 | 74.90 | 74.13 | 70.08 | 74.90 | 74.13 |
| Methylcellulose | 1.5 | 3.00 | 4.00 | 1.50 | 3.00 | 4.00 | 1.50 | 3.00 | 4.00 |
| Garlic powder | 2.28 | 2.25 | 2.22 | 2.28 | 2.25 | 2.22 | |||
| Yeast extract | 2.28 | 2.25 | 2.22 | 2.28 | 2.25 | 2.22 | |||
| Black pepper | 1.52 | 1.50 | 1.49 | 1.52 | 1.50 | 1.49 | |||
| Mushroom | 2.28 | 2.25 | 2.22 | 2.28 | 2.25 | 2.22 | |||
| Salt | 1.14 | 1.11 | 1.11 | 1.14 | 1.11 | 1.11 | |||
| Beef back fat | 16.4 | 16.18 | 16.00 | ||||||
| Coconut oil Canola oil |
3.80 3.80 |
3.75 3.75 |
3.71 3.71 |
3.80 3.80 |
3.75 3.75 |
3.71 3.71 |
|||
| Beet juice | 3.04 | 3.00 | 2.96 | 3.04 | 3.00 | 2.96 | |||
| Molasses | 1.52 | 1.50 | 1.49 | 1.52 | 1.50 | 1.49 | |||
| Umami seasoning | 0.76 | 0.74 | 0.74 | 0.76 | 0.74 | 0.74 | |||
C-TVP: Commercial textured vegetable protein. T-ISP: Textured isolate soy protein. MC: Methylcellulose.