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Meat analog as future food: a review

  • Ismail, Ishamri (Division of Applied Life Science (BK21+), Gyeongsang National University) ;
  • Hwang, Young-Hwa (Institute of Agriculture & Life Science, Gyeongsang National University) ;
  • Joo, Seon-Tea (Division of Applied Life Science (BK21+), Gyeongsang National University)
  • Received : 2019.12.03
  • Accepted : 2020.01.31
  • Published : 2020.03.31

Abstract

The definition of meat analog refers to the replacement of the main ingredient with other than meat. It also called a meat substitute, meat alternatives, fake or mock meat, and imitation meat. The increased importance of meat analog in the current trend is due to the health awareness among consumers in their diet and for a better future environment. The factors that lead to this shift is due to low fat and calorie foods intake, flexitarians, animal disease, natural resources depletion, and to reduce greenhouse gas emission. Currently, available marketed meat analog products are plant-based meat in which the quality (i.e., texture and taste) are similar to the conventional meat. The ingredients used are mainly soy proteins with novel ingredients added, such as mycoprotein and soy leghemoglobin. However, plant-based meat is sold primarily in Western countries. Asian countries also will become a potential market in the near future due to growing interest in this product. With the current advance technology, lab-grown meat with no livestock raising or known as cultured meat will be expected to boost the food market in the future. Also, insect-based products will be promising to be the next protein resource for human food. Nevertheless, other than acceptability, cost-effective, reliable production, and consistent quality towards those products, product safety is the top priority. Therefore, the regulatory frameworks need to be developed alongside.

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