Plant-based meat yields higher share of absorbable protein than traditional meat: study
Laboratory tests show higher protein bioavailability in five plant-based products than in their chicken counterparts; researchers caution further studies needed to assess health benefits
A recent study revealed that plant-based meat contains a higher proportion of absorbable protein compared to conventional meat, according to research conducted at the CSIR–Institute of Himalayan Bioresource Technology (CSIR-IHBT) and the Good Food Institute (GFI) India. The study, which involved testing five cooked plant-based products, including two burger patties, a nugget, and two seekh kebabs, showed higher bioavailability percentages than their chicken counterparts.
The plant-based kebabs scored 80.8% and 86.1%, while chicken products had a lower percentage at 38.8%. Similarly, the nugget scored 61.2% compared to 43.4% for chicken, and the patties registered approximately 57% and 58% against 21.2% for chicken. These findings do not necessarily imply that plant-based meat is healthier, but they do indicate that it is nutritively comparable to traditional meat, as "healthier" is a subjective term, explained Dr. Padma Ishwarya, a senior scientist at GFI India.
The study utilized an in vitro method that simulated digestion in a laboratory, replicating the process in a controlled environment. Samples underwent a two-minute salivary phase, followed by a stomach phase with digestive enzymes at pH 2 to 3, and concluded with an intestinal phase. The method adhered to the INFOGEST protocol, an internationally harmonized approach, and used an ultrafiltration membrane designed to mimic the human intestine's pore size.
Whatever passed through the membrane was considered bioavailable, and only free amino acids were measured.
The team plans to expand the research and conduct tests in multiple laboratories to ensure the method's reproducibility and standardization. While the study focused exclusively on protein content, an earlier analysis in 2024 of around 120 plant-based products in the Indian market found that saturated fat and sodium levels were comparable to those of animal-derived products, suggesting potential opportunities for further reduction.
Written by urgent.news from The Hindu - Sci-Tech's reporting — not their text. Machine-written — may contain errors; check the original before relying on it.
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