Meat products are those in which the fresh meats have been subjected to one or more processing procedures, including comminution, dehydration, fermentation, curing or cooking, among others. (M. Gagaoua, H. Boudechicha, Ethnic meat products of the North-African and Mediterranean countries: an overview. Journal of Ethnic Foods (2018), 10.1016/j.jef.2018.02.004)
A meat substitute, also called a meat analogue, approximates certain aesthetic qualities (primarily texture, flavor and appearance) or chemical characteristics of a specific meat. Substitutes are often based on soybeans (such as tofu and tempeh), gluten, or peas. (https://en.wikipedia.org/wiki/List_of_meat_substitutes)
