• Food Science of Animal Resources
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• v.44 no.1
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• pp.1-18
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• 2024

This study reviewed the current data presented in the literature on developing meat analogs using plant-, insect-, and protein-derived materials and presents a conclusion on future perspectives. As a result of this study, it was found that the current products developed using plant-, insect-, and mycoprotein-derived materials still did not provide the quality of traditional meat products. Plant-derived meat analogs have been shown to use soybean-derived materials and beta-glucan or gluten, while insect-derived materials have been studied by mixing them with plant-derived materials. It is reported that the development of meat analogs using mycoprotein is somewhat insufficient compared to other materials, and safety issues should also be considered. Growth in the meat analog market, which includes products made using plant-, insect-, and mycoprotein-derived materials is reliant upon further research being conducted, as well as increased efforts for it to coexist alongside the traditional livestock industry. Additionally, it will become necessary to clearly define legal standards for meat analogs, such as their classification, characteristics, and product-labeling methods.

• Mycobiology
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• v.33 no.2
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• pp.90-96
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• 2005

Sixty two out of the sixty four species of fungal isolates tested could produce both $exo-{\beta}1,4-gluconase\;(C_1)$ and $endo-{\beta}1,4-gluconase\;(C_x)$ on pure cellulose and rice straw as carbon source in Czapek's medium. Fifty-eight and fifteen species were able to grow at $25^{\circ}C$ and at $45^{\circ}C$, respectively. Eleven species could grow at both $25^{\circ}C$ and $45^{\circ}C$ while, four species appeared only at $45^{\circ}C$. The most cellulolytic species at $25^{\circ}C$ was Trichoderma koningii producing 1.164 $C_1$ (mg glucose/1 ml culture filtrate/1 hr) and 2.690 $C_x$ on pure cellulose, and 0.889 $C_1$, and 1.810 $C_x$ on rice straw, respectively. At $45^{\circ}C$, the most active thermotolerant species were Aspergillus terreus, followed by A. fumigatus. Talaromyces thermophilus was the highest active thermophilic species followed by Malbranchea sulfurea. Most of these species were also active in fermentation of rice straw at 25 and $45^{\circ}C$ (P<0.05). The most active ones were T. koningii, A. ochraceus and A. terreus, which produced 201.5, 193.1 and 188.1 mg crude protein/g dry straw, respectively.

• Animal Bioscience
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• v.36 no.10
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• pp.1465-1487
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• 2023

The purpose of this study was to investigate the recent development of meat analog, industrialization, and the related legal changes worldwide. Summarizing the current status of the industrialization of meat analog, studies on plant-based meat, mycoprotein, and edible insects were mainly conducted to investigate their sensory properties (texture, taste, flavor, and color resembling meat), nutritional and safety evaluations, acquisition method of meat alternatives, and commercialization. Cultured meat is mainly studied for developing muscle satellite cell acquisition and support techniques or materials for the formation of structures. However, these technologies have not reached the level for active industrialization. Even though there are differences in the food categories and labeling between countries, it is common to cause confusion or to relay false information to consumers; therefore, it is important to provide accurate information. In this study, there were some differences in the food classification and food definition (labeling) contents for each country and state depending on the product shape or form, raw materials, and ingredients. Therefore, this study can provide information about the current research available on meat alternatives, improve regulation, and clarify laws related to the meat analog industry, which can potentially grow alongside the livestock industry.

• Journal of Animal Science and Technology
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• v.62 no.2
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• pp.111-120
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• 2020

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.

• Food Science of Animal Resources
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• v.44 no.2
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• pp.356-371
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• 2024

Novel meat-inspired products, such as cell-cultivated meat and meat analogues, embrace environmental sustainability, food safety and security, animal welfare, and human health, but consumers are still hesitant to accept these products. The appearance of food is often the most persuasive determinant of purchasing decisions for food. Producing cultivated meat and meat analogues with similar characteristics to conventional meat could lead to increased acceptability, marketability, and profitability. Color is one of the sensorial characteristics that can be improved using color-inducing methods and colorants. Synthetic colorants are cheap and stable, but natural pigments are regarded as safer components for novel food production. The complexity of identifying specific colorants to imitate both raw and cooked meat color lies in the differences in ingredients and methods used to produce meat alternatives. Research devoted to improving the sensorial characteristics of meat analogues has noted various color-inducing methods (e.g., ohmic cooking and pasteurization) and additives (e.g., lactoferrin, laccase, xylose, and pectin). Additionally, considerations toward other meat components, such as fat, can aid in mimicking conventional meat appearance. For instance, the use of plant-based fat replacers and scaffolds can produce a marked sensory enhancement without compromising the sustainability of alternative meats. Moving forward, consumer-relevant sensorial characteristics, such as taste and texture, should be prioritized alongside improving the coloration of meat alternatives.