1. Extrusion process (the machine called “extruder”) can be used to produce meat analog both dried (texture vegetable protein : TVP) and wet (high moisture meat analog) meat analogs and this process is commercial scale available
2. The high moisture meat analog extruder comprises of main parts; feed hopper, barrel with screw inside, water pump and specials die which so calls long cooling die
3. Meat like fibrous structure formations of high moisture extrusion meat analog start occur at the last zone of the extruder barrel then clearly occur at long cooling die
4. Main ingredients are soy protein, gluten, lupin protein and pea protein. There are some researches tried to use alternative ingredients such as hemp protein or microalgae
5. The factors that impact on high moisture meat analog properties are interaction of recipe,extrusion condition and extruder type