ACHIEVING SUCCESS WITH MEAT ANALOGS

摘要

To achieve your aim, sometimes you need to be willing to trade off one benefit to the detriment of another. When it comes to developing palatable meat analogs, food scientists might find themselves frequently exercising this maneuver, with decisions on which elements to juggle and prioritize based not on generalities, but on specific end-product uses. With all the activity surrounding meat analogs during the past 10 years, one might think they were invented during the 1990s, then suddenly burst onto the supermarket scene. In fact, "modern" use of the products began in the 1960s, and the first Western documentation of a non-tofu soy protein isolate reportedly occurred in the 1903 article "On Vegetable Protein" by chemist Oskar Nagel, who communicated his findings to the Chemists' Club in New York (Shurtleff and Aoyagi, 2004).