The unusual fibrous structure of high-moisture meat substitutes, which gives the items a meatlike look, is one of their most distinguishing features. It is feasible to produce goods with the appearance of complete muscle meat that resembles chicken or beef by varying the manufacturing settings. Fiber length, thickness, and orientation can all be regulated, but it takes a special set of extrusion circumstances to do so.
In the meat substitutes market, extrusion and processing play a significant role. Pea protein, soy protein, and wheat protein are all extracted throughout the processing process. Protein flour containing just 20% to 40% proteins and concentrate containing 46% to 60% proteins are produced using standard dry extraction procedures. However, new extrudable fat technology — purchased from Coasun – duplicates animal fat, enabling for more genuine fat textures, such as marbling, in plant-based meats.
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