Kaur, LovedeepMao, Boning2025-01-302025-01-302024-11-12https://mro.massey.ac.nz/handle/10179/72448Plant-based meat analogues (PBMAs) are primarily made from plant proteins as the foundational ingredients, which undergo thermomechanical processing (TMP) techniques to mimic the fibrous texture and flavour of meat but face issues such as a lack of fibrous structure, low digestibility and deficiencies in essential amino acids. High-moisture extrusion (HME) is the primary processing technique for preparing fibrous meat analogues. This study developed a novel high-temperature shear processing (HTSP) method for producing uniformly consistent hybrid meat analogues and PBMAs. A systematic comparison was conducted between meat analogues prepared via HME and HTSP, focusing on the impact of these TMP on protein conformational changes at the molecular level. It was found that these two techniques distinctly affect the secondary and tertiary conformations of soy, pea, and rice proteins. This study also found that the hybrid meat analogues demonstrated improved protein digestibility and bioavailability compared to PBMAs.© The Authorplant-based meat analogues, hybrid meat analogues, high-moisture extrusion, high-temperature shear processing, protein conformational changes, protein digestibilityMeatMeat substitutesProteins in human nutritionSoy proteins300602 Food chemistry and food sensory science