RAW PLANT-BASED MEAT FROM PLANT-BASED MUSCLE FIBERS

Smart overview of the Invention

A new method for creating whole-cut plant-based meat that mimics the structure and texture of animal muscle has been developed. This innovative approach utilizes plant proteins and components to form muscle fascicles, which are made of plant-based muscle fibers. These fibers, along with the fascicles and muscles, are interconnected by a specialized extracellular matrix (ECM) consisting of three types: endomysium, perimysium, and epimysium.

Addressing the Demand for Plant-Based Alternatives

Growing concerns regarding animal welfare, environmental impact, and health issues related to traditional meat consumption have intensified the demand for plant-based meat products. A major challenge in this field is replicating the complex structure of animal meat that contributes to its unique sensory attributes. Various techniques have been explored, including high moisture extrusion and 3D printing, but they often fall short in recreating the desired texture and length of muscle fibers.

Key Features of the New Approach

The proposed technique focuses on assembling plant-based muscle fibers and binding them with plant-derived ECMs that closely resemble those found in animal muscles. The ECMs are designed to start as low-viscosity liquids for easy application, undergoing gelation to form a cohesive material that adheres effectively to the muscle fibers. This process enhances the mechanical properties, taste, and texture of the resulting product.

Efficient Production Process

The manufacturing process is energy-efficient, as it operates at room temperature without requiring high heat or freeze-thaw cycles. The approach allows for precise control over the arrangement of muscle fibers within fascicles, resulting in improved mouthfeel and a more authentic appearance of whole-cut meats. By utilizing a bottom-up structuring method, this innovation enables a closer mimicry of animal muscle characteristics.

Production Steps and Applications

The production involves two main phases: forming plant-based muscle fibers into fascicles and then assembling these fascicles into whole cuts. Each step is carefully designed to ensure that the final product achieves a raw appearance and texture comparable to traditional meat. The versatility of this method holds promise for creating various types of plant-based meats that cater to diverse consumer preferences.