Problem. To provide a meat substitute composition having texture and functional characteristics that are closer to those of real meat than conventional meat substitute compositions. Solution. Provided is a meat substitute composition containing a polypeptide that satisfies condition (1) or condition (2). The number of amino acid residues is 150 or more, the content of alanine residues is 12-40%, and the content of glycine residues is 11-55%. The sum of the content of residues of at least one type of amino acid selected from the group consisting of serine, threonine and tyrosine, the content of alanine residues and the content of glycine residues is 56% or more.

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