Mock meat

Mock meat, also known as meat analogue, plant-based meat, vegan meat, or vegetarian meat, is a food product designed to mimic the characteristics of meat. It is typically made from plant materials such as soy, wheat, peas, and fungi. Mock meat is often consumed by vegetarians, vegans, and individuals who are reducing their meat consumption for health, environmental, or ethical reasons.

History

The concept of mock meat has been present in various cultures for centuries. In China, Buddhist monks have been making and consuming vegetarian meat substitutes made from seitan (wheat gluten) and tofu since the 10th century. In the West, the production of mock meat became more widespread in the 20th century with the rise of vegetarianism and veganism.

Production

Mock meat is typically produced by using protein from plants. The most common sources of plant protein used in the production of mock meat are soy, wheat, and peas. These proteins are processed and restructured to mimic the texture and flavor of meat. Some mock meats also use heme, an iron-containing molecule that gives meat its distinctive taste, which is produced through fermentation using genetically modified yeast.

Nutrition

Mock meats are often fortified with vitamin B12, iron, and zinc, nutrients that are typically found in animal products. They are also generally lower in saturated fat and cholesterol than their animal-based counterparts. However, mock meats can be high in sodium and may contain food additives.

Environmental Impact

The production of mock meat is generally considered to have a lower environmental impact than conventional meat production. It requires less land, water, and energy, and produces fewer greenhouse gas emissions. However, the environmental impact can vary depending on the specific production methods and ingredients used.

See Also

• Tofu
• Seitan
• Tempeh
• Beyond Meat
• Impossible Foods

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