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Substituts à la viande : formulations et analyse comparée. 1ère partie : les apports protéiques

Philippe Cayot 1 
1 PCAV - Physico-Chimie de l'Aliment et du Vin
PAM - Procédés Alimentaires et Microbiologiques [Dijon]
Abstract : The nutritional quality of animal products is often overlooked in our consumers' imaginations. Sustainability for example, must take into account sustainability for humans, starting with meeting their nutritional needs as naturally as possible. For starters, the protein intake, in quantity per 100 g of edible food (usually cooked), greatly exceeds those of vegan equivalents, whether they are meat analogues made from vegetable proteins or vegetarian dishes reputed to be sources of protein (chickpeas, hummus, lentils, tofu etc.). In addition, it is clear that animal products are protein sources of high nutritional quality (DIAAS  80) unlike vegetarian equivalents (DIAAS  80). Animal proteins are more easily digestible before the arrival of the food bolus in the large intestine - colon (The DIAAS Digestible Ileon Amino Acid Score is now the only protein quality criterion recognized by the FAO and WHO) and the intake of essential amino acids are more important. The combination of proteins from legumes and cereals, complementary in theory in their contributions of essential amino acids, is not satisfactory, however, for a quality supply for humans (DIAAS <100 very generally).
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Submitted on : Monday, May 23, 2022 - 9:41:57 AM
Last modification on : Monday, November 21, 2022 - 3:53:17 AM


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  • HAL Id : hal-03675326, version 1


Philippe Cayot. Substituts à la viande : formulations et analyse comparée. 1ère partie : les apports protéiques. Viandes et Produits Carnés, 2021, 3735, pp.1-10. ⟨hal-03675326⟩



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