Some plant-based steaks and cold cuts are lacking in protein, researchers find
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Meat products (top left, veal; bottom left, bresaola) tend to contain more proteins and amino acids than their plant-based alternatives (right). Credit: Adapted from Journal of Agricultural and Food Chemistry 2024, DOI: 10.1021/acs.jafc.3c08956
Many plant-based meats have seemingly done the impossible by recreating animal products ranging from beef to seafood. But beyond just the taste and texture, how do these products compare to the real thing in nutritional value? A small-scale study published in Journal of Agricultural and Food Chemistry shows that while some "plant steaks" and "plant cold cuts" might be comparable to meats on some fronts, their amino acid content and protein digestibility fall short.
Meat-free burgers or ground beef mimics might come to mind first, but the options for plant-based alternatives have expanded to include whole cuts of meat resembling steaks and chicken breasts, as well as sliced cold cuts like salami or bresaola—a type of cured beef. While these newer products haven't been studied as extensively as burger-style products, they are becoming more widespread and popular among consumers.
