Scientific projects

Plant proteins taking the role of meats

Nowadays it is commonly accepted that reduction of meat consumption and consumption of plant-based nutriments may significantly reduce the emission of greenhouse gases. In order to reach the above-mentioned aims, it is necessary either to change the eating habits or to reduce or to substitute the meat content of our meals.

In our research we will investigate how meat products can be replaced by plant proteins. When we intend to substitute assortments of meats, one of the principal aims is to ensure appropriate protein intake, while the other main aspect is to maintain the appropriate taste and consumer’s experience.

For producing meat substitutes of plant origin, chiefly cereals and legumes are used. The main basic material in the production of meat alternatives is some plant protein. Characteristics of proteins depend on the type of the protein (chemical composition, amino acid sequence, secondary or higher structure), furthermore, on the environmental factors, like pH, temperature, ionic strength, etc. Owing to these facts several methods can be available for producing meat substitutes from plant protein.

The aim of our research and development activity is to elaborate processes with the combination of in the catering industry widely used kitchen technological processes (steaming, cooking, sous vide, frying) by which meat substitutes of excellent quality can be produced in appropriate amount and quality.