Rapid global population growth has caused an increasing need for products containing protein. Meat products are the most common high-protein food source, but impact the environment, cause animal welfare issues, and raise public health concerns. Consumer health and food safety are paramount to the food industry. Both the scientists and food industry are actively seeking plant proteins to substitute for animal-sourced proteins. Plant proteins have a well-balanced amino acid composition, and exhibit great potential for replacing meat via the development of healthy, high-protein, low-saturated fat, cholesterol-free, and nutritionally similar meat-like products. Generally, meat analogue formulations are specially designed and processing conditions are optimized to obtain the texture and bite of real animal meat. This article focuses on plant-based meat analogues, and covers aspects regarding processing, products, quality, and nutritional and structural modifications. Product safety consciousness and consumer acceptance are also discussed. Challenges and perspectives for future research concerning nonmeat products are presented.

全球人口的快速增长导致对含有蛋白质的产品的需求不断增加。肉制品是最常见的高蛋白食物来源，但会影响环境、引起动物福利问题并引发公众健康问题。消费者健康和食品安全对食品行业至关重要。科学家和食品工业都在积极寻找植物蛋白来替代动物源蛋白。植物蛋白具有均衡的氨基酸组成，通过开发健康、高蛋白、低饱和脂肪、无胆固醇和营养相似的肉类产品，具有替代肉类的巨大潜力。通常，人造肉配方经过专门设计并优化加工条件，以获得真正动物肉的质地和咬合感。本文重点介绍植物性人造肉，涵盖加工、产品、质量、营养和结构改造等方面。还讨论了产品安全意识和消费者接受度。提出了非肉类产品未来研究的挑战和前景。