Plant-Based Meat Product Development: Patty and Nugget

Abstract

Plant-based meat popularity has been trending in these past couple of years. This trend can be aributed to a growing awareness of plant-based diets' environmental impact and potenal health benefits. The trend also affects the development of plant-based meat products in various countriers This study aimed to develop plant-based products in the form of paes and nuggets and compare them with competors. The protein and fat content were the nutrional values being analyzed. The protein analysis uses the Kjeldahl method, while the fat analysis uses the Soxhlet method. The result shows that the trial product has similar to higher protein content though it also has higher fat content than competors. Though the trial products have higher fat content, the percentage of saturated and unsaturated fat is equal, so there’ll be no significant effect on human health. A healthy plant-based meat product has high protein and low-fat content. Though there aren’t any standards yet on the amount of protein and fat content in PBM products, it couldn’t be determined which product is healthier.