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Meat analogue

 
Artist: Mock Duck

Group Members:

Rick Enns, Ross Barrett, Tom Hazelitt, Spense Sutton, Steve Barrett, Lee Stevens, Glen Hendrickson, Joe Mock

Similar Artists:

The Cykle, Majic Ship, My Indole Ring, It's All Meat, The Plastic Cloud, Seeds of Time
  • Genres: Rock

Biography

During the mid- to late '60s, Mock Duck emerged as one of the most popular rock bands on the burgeoning music scene of Vancouver, BC. They were one of a plethora of Canadian bands (alongside peers such as Spring, Papa Bear's Medicine Show, the Seeds of Time, and Hydroelectric Streetcar) who packed local psychedelic ballrooms such as the Village Bistro, Retinal Circus, and Big Mothers in emulation of the San Francisco and Seattle scenes to the south. Although they never made much of an impression outside their local region, they were good enough to support visiting names of the day like Fleetwood Mac, B.B. King, Country Joe & the Fish, and the Steve Miller Band.

Like a whole generation of youngsters, Joe Mock picked up the guitar in the early '60s, spurred on by rock & roll. By 1966 he was good enough to play live, and subsequently formed the first incarnation of Mock Duck with Steve Barrett (drums), Spense Sutton (vibes), Tom Hazelitt (bass), and David Sinclair (guitar). At the time they were calling themselves Joe Mock & No Commercial Potential and were chiefly enamored of folk-rock, particularly Bob Dylan. The band played at the Afterthought, a venue where Jefferson Airplane and Country Joe would sometimes perform. They eventually changed their name to Mock Duck when Sutton's girlfriend, unhappy with yet another band practice, appended a frustrated, four-letter epithet to bandleader Mock's surname.

By the beginning of 1967, the first lineup dissolved and a second version of the band was formed when drummer Glen Hendrickson witnessed Mock performing a solo set and approached him with the possibility of starting a new band. With the addition of bassist Lee Stevens, Mock Duck became a trio and began making the rounds of the local psychedelic scene, which was significant enough by this time to lure artists such as the Doors and Mad River from the States. The trio worked into the next year before Stevens was replaced by Rick Enns and Ross Barrett was brought in on saxophone, flute, and keyboards. They began recording at the nascent R&D Studios, releasing two singles in 1968. The second, "Do Re Mi," received substantial airplay at regional radio stations, although not enough to make any inroads in America. By the end of 1969, this version Mock Duck also dissipated, and Mock formed one more band under the moniker, moving into a psychedelic R&B realm before calling it quits in 1970. ~ Stanton Swihart, All Music Guide
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Wikipedia: Meat analogue
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Hong Kong style tofu from Buddhist cuisine is prepared to have a flavor or texture similar to meat to provide a healthy and flavorful alternative.
A vegan faux-meat pie, containing soy protein and mushrooms, from an Australian bakery.

A meat analogue, also called a meat substitute, mock meat, faux meat, or imitation meat, approximates the aesthetic qualities (primarily texture, flavor, and appearance) and/or chemical characteristics of specific types of meat.

Generally, meat analogue is understood to mean a food made from non-meats, sometimes without dairy products. The market for meat imitations includes vegetarians, vegans, non-vegetarians seeking to reduce their meat consumption for health or ethical reasons, and people following religious dietary laws, such as Kashrut or Halal. Buddhist cuisine features the oldest known use of meat analogues.

Meat analogue may also refer to a meat-based, healthier and/or less-expensive alternative to a particular meat product, such as surimi.

Contents

Vegetarian meat, dairy, and egg analogues

Veggie burgers garnished with onion, ketchup, and cheddar.

Some vegetarian meat analogues are based on centuries-old recipes for seitan (wheat gluten), rice, mushrooms, legumes, tempeh, or pressed-tofu, with flavoring added to make the finished product taste like chicken, beef, lamb, ham, sausage, seafood, etc. Yuba is another soy-based meat analogue, made by layering the thin skin which forms on top of boiled soy milk.[1] Some more recent meat analogues include textured vegetable protein (TVP), which is a dry bulk commodity derived from soy, soy concentrate, mycoprotein-based Quorn, and modified defatted peanut flour.

Dairy analogues may be composed of processed rice, soy (tofu, soymilk, soy protein isolate), almond, cashew, gluten (such as with the first non-dairy creamers), nutritional yeast, or a combination of these, as well as flavoring to make it taste like milk, cheeses, yogurt, mayonnaise, ice cream, cream cheese, sour cream, whipped cream, buttermilk, rarebit, or butter. Many dairy analogues contain casein, which is extracted dried milk proteins, making them unsuitable for vegans.

Egg substitutes may be composed of tofu, tapioca starch, or similar products that recreate the leavening and binding effects of eggs in baked goods. Many people use fruit products such as banana paste or applesauce as egg analogues in baking.

Lab-grown animal tissue

Biologists have long researched methods for growing muscle tissue in laboratory conditions, and the technology is ready for commercial use. PETA has offered a $1 million prize to the first company that can bring lab-grown chicken meat to consumers by 2012.[2]

Surimi and similar meat-based meat analogues

Surimi, a processed hash of fish plus flavorings, is used to make products such as imitation crab meat. In some regions, "surimi" refers only to products made from fish, but elsewhere may refer to other products (e.g., turkey dogs produced from turkey in North America), which are then also called "surimi".

Examples of surimi include:

  • Surimi from fish, such as imitation crab, imitation shrimp, or imitation lobster
  • Surimi from turkey, such as hot dogs, brats, sausage, salami, lunch meats, loafs, burgers, bacon, ham, or ground
  • Other processed poultry products, such as emu, in the same forms described above for turkey.

Surimi products are often marketed as "imitation" meats (e.g., "imitation crab meat", "imitation shrimp").

See also

Notes

External links


 
 

 

Copyrights:

Artist. Copyright © 2009 All Media Guide, LLC. Content provided by All Music Guide ®, a trademark of All Media Guide, LLC. All rights reserved.  Read more
Wikipedia. This article is licensed under the Creative Commons Attribution/Share-Alike License. It uses material from the Wikipedia article "Meat analogue" Read more