Meat Analogue

A meat analogue, also called a meat alternative, meat substitute, mock meat, faux meat, imitation meat, vegetarian meat, or vegan meat, approximates certain aesthetic qualities (e.g. texture, flavor, appearance) and/or chemical characteristics of specific types of meat.

Generally, meat analogue means a food made from vegetarian ingredients, and sometimes without animal products such as dairy. Many analogues are soy-based (e.g. tofu, tempeh) or gluten-based, but now may also be pea protein-based. The market for meat analogues includes vegetarians, vegans, non-vegetarians seeking to reduce their meat consumption, and people following religious dietary laws in Hinduism, Judaism, Islam, and Buddhism.

Tofu, a popular meat analogue made from soybeans, was invented in China during the Han dynasty. A document written by Tao Gu (903–970) describes how tofu was called "small mutton" and valued as an imitation meat. Meat analogues such as tofu and wheat gluten are associated with Buddhist cuisine in China and other parts of East Asia. In today's China, tofu is often prepared with pork, since the Han Chinese do not consider tofu to be a meat substitute. An example is ma po dofu . In Medieval Europe, meat analogues were popular during the Christian observance of Lent, when the consumption of meat from warm-blooded animals is forbidden.


Chipotle and imitation chicken quesadilla
Meat analogue may also refer to a meat-based and/or less-expensive alternative to a particular meat product, such as surimi.

An alternative modern technology is cultured meat grown in vitro from the muscle tissue of animals.


source:wikipedia