Production of plant-based artificial meat and determination of some physicochemical properties of artificial meats

Depending on the population growth rate, there is an increase in the need for food. If the amount of production is not enough to meet the consumption need, the increasing population will face many threats. Causes such as excessive resource consumption, climate changes, environmental pollution and misapplications are already damaging the food and water resources of the future. We need to reduce the risks posed by human beings, bring them within safe limits, ensure sustainability in food, and strengthen our social and physical infrastructure in the face of changes in the climate. In particular, studies that will protect water resources and meet the food demand in sufficient quantities have increased considerably today. At the beginning of the studies, artificial meat (in vitro) studies come to the fore in order to produce alternative protein sources, as animal husbandry causes rapid consumption of scarce resources. In this study, the historical process of artificial meat, which is an alternative protein source, production costs, production methods, its place in food technology and the advantages and disadvantages associated with it, consumer concerns were evaluated. In addition, as an alternative to the consumption of animal meatballs, 6 different herbal meatball recipes have been prepared to meet the protein needs. Vegan and gluten-free products, created with 6 different recipes containing vegetable protein, were taken into sensory analysis by a group of twenty people. In addition, pH test, dry matter determination, ash determination were made on the products in the laboratory environment and the results were evaluated and comparisons were made. According to the results of the evaluation, the average cooking efficiency of the meatballs was found between 69,33% and 77,87 %. While the pH analysis average values of the cooked samples were found between pH 6,12 and 6,84 the average of the ash analysis analysis values were found between 1,57 and 2,4. Dry matter average values were found in the range of 52% and 77%. According to the results of the sensory analysis made by the panelists, Beluga lentil meatballs received the most general appreciation, and bean meatballs received the least appreciation. In addition, the scores of vegetable-based meatballs with artificial meat alternative grain additives were around 7, showing statistical data that vegetable-based meatballs not only have rich nutritional content, but also benefit from food sensory properties.