3,268
Views
2
CrossRef citations to date
0
Altmetric
Review Article

Meat and meat alternatives: where is the gap in scientific knowledge and technology?

Pages 482-496 | Received 02 Mar 2023, Accepted 03 May 2023, Published online: 16 May 2023

References

  • Ahmed PO, Miller MF, Lyon CE, Vaughters HM, Reagan JO. 1990. Physical and sensory characteristics of low-fat fresh pork sausage processed with various levels of added water. J Food Sci. 55(3):625–628.
  • Bakhsh A, Lee SJ, Lee EY, Sabikun N, Hwang YH, Joo ST. 2021. A novel approach for tuning the physicochemical, textural, and sensory characteristics of plant-based meat analogues with different levels of methylcellulose concentration. Foods. 10(3):560.
  • Basak S, Annapure US. 2022. Recent trends in the application of cold plasma for the modification of plant proteins – a review. Future Foods. 5:100119.
  • Baune MC, Broucke K, Ebert S, Gibis M, Weiss J, Enneking U, Profeta A, Terjung N, Heinz V. 2023. Meat hybrids–an assessment of sensorial aspects, consumer acceptance, and nutritional properties. Front Nutr. 10:1101479.
  • Becker EW. 2007. Micro-algae as a source of protein. Biotechnol Adv. 25(2):207–210.
  • Bertsch P, Böcker L, Mathys A, Fischer P. 2021. Proteins from microalgae for the stabilization of fluid interfaces, emulsions, and foams. Trends Food Sci Technol. 108:326–342.
  • Böcker L, Bertsch P, Wenner D, Teixeira S, Bergfreund J, Eder S, Fischer P, Mathys A. 2021. Effect of Arthrospira platensis microalgae protein purification on emulsification mechanism and efficiency. J Colloid Interface Sci. 584:344–353.
  • Bolger Z, Brunton NP, Lyng JG, Monahan FJ. 2017. Comminuted meat products–consumption, composition, and approaches to healthier formulations. Food Rev Int. 33(2):143–166.
  • Brzonkalik K, Herrling T, Syldatk C, Neumann A. 2011. The Influence of different nitrogen and carbon sources on mycotoxin production in Alternaria alternata. Int J Food Microbiol. 147(2):120–126.
  • Buss D. 2023. Rebuilding plant-based meat. Food Technology Magazine, February 1, 2023.
  • Caporgno MP, Böcker L, Müssner C, Stirnemann E, Haberkorn I, Adelmann H, Handschin S, Windhab EJ, Mathys A. 2020. Extruded meat analogues based on yellow, heterotrophically cultivated Auxenochlorella protothecoides microalgae. Innov Food Sci Emerg Technol. 59:102275.
  • Chen X, Feng Y, Zhang H, Chen Z. 2010. Review of the nutritive value of edible insects. Edible insects and other invertebrates in Australia: future prospects. In: Durst PB, Johnson DV, Leslie RN, Shono K, editors. Forest insects as food: humans bite back. Food and Agriculture Organization of the United Nations Regional Office for Asia and the Pacific, Bangkok, Thailand. p. 85–92.
  • Choudhury D, Tseng TW, Swartz E. 2020. The business of cultured meat. Trends Biotechnol. 38(6):573–577.
  • Claus JR, Hunt MC, Kastner CL. 1990. Effects of substituting added water for fat on the textural, sensory, and processing characteristics of bologna. J Muscle Foods. 1(1):1–21.
  • Colosimo R, Mulet-Cabero AI, Warren FJ, Edwards CH, Finnigan TJ, Wilde PJ. 2020. Mycoprotein ingredient structure reduces lipolysis and binds bile salts during simulated gastrointestinal digestion. Food Funct. 11(12):10896–10906.
  • Cordelle S, Redl A, Schlich P. 2022. Sensory acceptability of new plant protein meat substitutes. Food Qual Prefer. 98:104508.
  • Davidovich-Pinhas M, Barbut S, Marangoni AG. 2014. Physical structure and thermal behaviour of ethylcellulose. Cellulose. 21(5):3243–3255.
  • Davis SG, Harr KM, Farmer KJ, Beyer ES, Bigger SB, Chao MD, Tarpoff AJ, Thomson DU, Vipham JL, Zumbaugh MD, et al. 2021. Quality of plant-based ground beef alternatives in comparison with ground beef of various fat levels. Meat Muscle Biol. 5(38):1–15.
  • Dawczynski C, Schubert R, Jahreis G. 2007. Amino acids, fatty acids, and dietary fibre in edible seaweed products. Food Chem. 103(3):891–899.
  • Dekkers BL, Boom RM, van der Goot AJ. 2018. Structuring processes for meat analogues. Trends Food Sci Technol. 81:25–36.
  • Derbyshire E, Wright DJ, Boulter D. 1976. Legumin and vicilin, storage proteins of legume seeds. Phytochemistry. 15(1):3–24.
  • Dreher J, Blach C, Terjung N, Gibis M, Weiss J. 2020. Formation and characterization of plant‐based emulsified and crosslinked fat crystal networks to mimic animal fat tissue. J Food Sci. 85(2):421–431.
  • Dwivedi BK, Brockmann MC. 1975. Meat flavour. Crit Rev Food Sci Nutr. 5(4):487–535.
  • [EFSA] European Food Safety Authority. 2021. Edible insects: the science of novel food evaluations; [cited 2023 Apr 6]. https://www.efsa.europa.eu/en/news/edible-insects-science-novel-food-evaluations.
  • Fernando S. 2021. Production of protein-rich pulse ingredients through dry fractionation: a review. LWT Food Sci Technol. 141:110961.
  • Fu Y, Chen T, Chen SH, Liu B, Sun P, Sun H, Chen F. 2021. The potentials and challenges of using microalgae as an ingredient to produce meat analogues. Trends Food Sci Technol. 112:188–200.
  • Fussell M, Contillo A, Druehl H, Rodriguez NR. 2021. Essential amino acid density: differences in animal-and plant-based dietary patterns designed for older women. Nutr Today. 56(2):70–75.
  • Grasso S, Goksen G. 2023. The best of both worlds? Challenges and opportunities in the development of hybrid meat products from the last 3 years. LWT Food Sci Technol. 173:114235.
  • Hadnađev M, Dapcevic-Hadnađev T, Pojic M, Saric B, Misan A, Jovanov P, Sakac M. 2017. Progress in vegetable proteins isolation techniques: a review. Food Feed Res. 44(1):11–21.
  • Hashempour-Baltork F, Khosravi-Darani K, Hosseini H, Farshi P, Reihani SFS. 2020. Mycoproteins as safe meat substitutes. J Clean Prod. 253:119958.
  • Jiang J, Wang Q, Xiong YL. 2018. A pH shift approach to the improvement of interfacial properties of plant seed proteins. Curr Opin Food Sci. 19:50–56.
  • Kaur L, Maudens E, Haisman DR, Boland MJ, Singh H. 2014. Microstructure and protein digestibility of beef: the effect of cooking conditions as used in stews and curries. LWT Food Sci Technol. 55(2):612–620.
  • Kent M, Welladsen HM, Mangott A, Li Y. 2015. Nutritional evaluation of Australian microalgae as potential human health supplements. PLoS One. 10(2):e0118985.
  • Kim HW, Setyabrata D, Lee Y, Jones OG, Kim YHB. 2017. Effect of house cricket (Acheta domesticus) flour addition on physicochemical and textural properties of meat emulsion under various formulations. J Food Sci. 82(12):2787–2793.
  • Kim TK, Yong HI, Cha JY, Park SY, Jung S, Choi YS. 2022. Drying-induced restructured jerky analogue developed using a combination of edible insect protein and textured vegetable protein. Food Chem. 373(Pt B):131519.
  • Koli DK, Rudra SG, Bhowmik A, Pabbi S. 2022. Nutritional, functional, textural and sensory evaluation of spirulina enriched green pasta: a potential dietary and health supplement. Foods. 11(7):979.
  • Kouřimská L, Adámková A. 2016. Nutritional and sensory quality of edible insects. NFS J. 4:22–26.
  • Kurek MA, Onopiuk A, Pogorzelska-Nowicka E, Szpicer A, Zalewska M, Półtorak A. 2022. Novel protein sources for applications in meat-alternative products – insight and challenges. Foods. 11(7):957.
  • Lee CM, Filipi I, Xiong Y, Smith D, Regenstein J, Damodaran S, Ma CY, Haque ZU. 1997. Standardized failure compression test of protein gels from a collaborative study. J Food Sci. 62(6):1163–1166.
  • Lonchamp J, Stewart K, Munialo CD, Evans L, Akintoye M, Gordon S, Clegg PS, Willoughby N, Euston SR. 2022. Mycoprotein as novel functional ingredient: mapping of functionality, composition and structure throughout the Quorn fermentation process. Food Chem. 396:133736.
  • Ma T, Xiong YL, Jiang J. 2022. Calcium-aided fabrication of pea protein hydrogels with filler emulsion particles coated by pH12-shifting and ultrasound treated protein. Food Hydrocoll. 125:107396.
  • Martino JV, van Limbergen J, Cahill LE. 2017. The role of carrageenan and carboxymethylcellulose in the development of intestinal inflammation. Front Pediatr. 5:96.
  • Matsuda T, Podolsky RJ. 1986. Ordering of the myofilament lattice in muscle fibres. J Mol Biol. 189(2):361–365.
  • Mintah BK, He R, Agyekum AA, Dabbour M, Golly MK, Ma H. 2020. Edible insect protein for food applications: extraction, composition, and functional properties. J Food Proc Eng. 43(4):13362.
  • Moll P, Salminen H, Roeth C, Schmitt C, Weiss J. 2022. Concentrated pea protein–apple pectin mixtures as food glue: influence of biopolymer concentration and pH on stickiness. Food Hydrocoll. 130:107671.
  • Nasrabadi MN, Doost AS, Mezzenga R. 2021. Modification approaches of plant-based proteins to improve their techno-functionality and use in food products. Food Hydrocoll. 118:106789.
  • Neufingerl N, Eilander A. 2021. Nutrient intake and status in adults consuming plant-based diets compared to meat-eaters: a systematic review. Nutrients. 14(1):29.
  • Nicolai T, Chassenieux C. 2019. Heat-induced gelation of plant globulins. Curr Opin Food Sci. 27:18–22.
  • Onwezen MC, Bouwman EP, Reinders MJ, Dagevos H. 2021. A systematic review on consumer acceptance of alternative proteins: pulses, algae, insects, plant-based meat alternatives, and cultured meat. Appetite. 159:105058.
  • Palanisamy M, Franke K, Berger RG, Heinz V, Töpfl S. 2019. High moisture extrusion of lupin protein: influence of extrusion parameters on extruder responses and product properties. J Sci Food Agric. 99(5):2175–2185.
  • Palanisamy M, Töpfl S, Berger RG, Hertel C. 2019. Physico-chemical and nutritional properties of meat analogues based on Spirulina/lupin protein mixtures. Eur Food Res Technol. 245(9):1889–1898.
  • Purschke B, Tanzmeister H, Meinlschmidt P, Baumgartner S, Lauter K, Jäger H. 2018. Recovery of soluble proteins from migratory locust (Locusta migratoria) and characterisation of their compositional and techno-functional properties. Food Res Int. 106:271–279.
  • Ramachandraiah K. 2021. Potential development of sustainable 3D-printed meat analogues: a review. Sustainability. 13(2):938.
  • Research and Markets. 2022. Meat substitute market size, share & trends analysis report by source (plant-based protein, mycoprotein, soy-based), by distribution channel (foodservice, retail), by region, and segment forecasts, 2022–2030 [cited 2023 Apr 6]. https://www.researchandmarkets.com/reports/4613435/meat-substitute-market-size-share-and-trends.
  • Rumpold BA, Schlüter O. 2015. Insect-based protein sources and their potential for human consumption: nutritional composition and processing. Anim Front. 5:20–24.
  • Scholliers J, Steen L, Fraeye I. 2020. Gelation of a combination of insect and pork proteins as affected by heating temperature and insect: meat ratio. Food Res Int. 137:109703.
  • Sha L, Koosis AO, Wang Q, True AD, Xiong YL. 2021. Interfacial dilatational and emulsifying properties of ultrasound-treated pea protein. Food Chem. 350:129271.
  • Sha L, Xiong YL. 2020. Plant protein-based alternatives of reconstructed meat: science, technology, and challenges. Trends Food Sci Technol. 102:51–61.
  • Shewry PR, Halford NG. 2002. Cereal seed storage proteins: structures, properties and role in grain utilization. J Exp Bot. 53(370):947–958.
  • Singh S, Varma A. 2017. Structure, function, and estimation of leghemoglobin. In: Hansen AP, Choudhary DK, Agrawal, PK, Varma A, editors. Rhizobium biology and biotechnology. Berlin: Springer Nature; p. 309–330.
  • Smetana S, Larki NA, Pernutz C, Franke K, Bindrich U, Toepfl S, Heinz V. 2018. Structure design of insect-based meat analogs with high-moisture extrusion. J Food Eng. 229:83–85.
  • Srour B, Kordahi MC, Bonazzi E, Deschasaux-Tanguy M, Touvier M, Chassaing B. 2022. Ultra-processed foods and human health: from epidemiological evidence to mechanistic insights. Lancet Gastroenterol Hepatol. 7(12):1128–1140.
  • Suсhenko Y, Suсhenko V, Mushtruk M, Vasyliv V, Boyko Y. 2017. Changing the quality of ground meat for sausage products in the process of grinding. EEJET. 4(11 (88):56–63.
  • Sun C, Fu J, Chang Y, Li S, Fang Y. 2022. Structure design for improving the characteristic attributes of extruded plant-based meat analogues. Food Biophys. 17(2):137–149.
  • Sun XD, Holley RA. 2011. Factors influencing gel formation by myofibrillar proteins in muscle foods. Comp. Rev Food Sci Food Saf. 10(1):33–51.
  • Toldrá F, editor. 2022. Lawrie’s meat science. Sawston: Woodhead Publishing.
  • Toribio-Mateas MA, Bester A, Klimenko N. 2021. Impact of plant-based meat alternatives on the gut microbiota of consumers: a real-world study. Foods. 10(9):2040.
  • Tzoneva RD, Mishonova-Alexova EI. 1998. A calorimetric study of pH-dependent thermal unfolding of leghemoglobin a from soybean. Biochim Biophys Acta. 1364(3):420–424.
  • Van der Spiegel M, Noordam MY, van der Fels‐Klerx HJ. 2013. Safety of novel protein sources (insects, microalgae, seaweed, duckweed, and rapeseed) and legislative aspects for their application in food and feed production. Compr Rev Food Sci Food Saf. 12(6):662–678.
  • Van der Weele C, Feindt P, van der Goot AJ, van Mierlo B, van Boekel M. 2019. Meat alternatives: an integrative comparison. Trends Food Sci Technol. 88:505–512.
  • Wang Y, Cai W, Li L, Gao Y, Lai KH. 2023. Recent advances in the processing and manufacturing of plant-based meat. J Agric Food Chem. 71(3):1276–1290.
  • Wang Y, Uffelman CN, Bergia RE, Clark CM, Reed JB, Tzu-Wen L, Lindemann SR, Tang M, Campbell WW. 2023. Meat consumption and gut microbiota: a scoping review of literature and systematic review of randomized controlled trials in adults. Adv Nutr. 14(2):215–237.
  • Xiong YL. 2017. Structure-function relationships of muscle proteins. In: Damodaran S, editor. Food proteins and their applications. Boca Raton, FL: CRC Press; p. 341–392.
  • Yi L, Lakemond CM, Sagis LM, Eisner-Schadler V, van Huis A, van Boekel MA. 2013. Extraction and characterisation of protein fractions from five insect species. Food Chem. 141(4):3341–3348.
  • Zhang S, Huang W, Feizollahi E, Roopesh MS, Chen L. 2021. Improvement of pea protein gelation at reduced temperature by atmospheric cold plasma and the gelling mechanism study. Innov Food Sci Emerg Technol. 67:102567.
  • Zhang Z, Zhang L, He S, Li X, Jin R, Liu Q, Chen S, Sun H. 2022. High-moisture extrusion technology application in the processing of textured plant protein meat analogues: a review. Food Rev Int. 1–36.
  • Zhou H, Vu G, Gong X, McClements DJ. 2022. Comparison of the cooking behaviors of meat and plant-based meat analogues: appearance, texture, and fluid holding properties. ACS Food Sci Technol. 2(5):844–851.
  • Zhou J, Wang M, Carrillo C, Zhu Z, Brncic M, Berrada H, Barba FJ. 2021. Impact of pressurized liquid extraction and pH on protein yield, changes in molecular size distribution and antioxidant compounds recovery from spirulina. Foods. 10(9):2153.
  • Zhu X, Kaur L, Staincliffe M, Boland M. 2018. Actinidin pretreatment and sous vide cooking of beef brisket: effects on meat microstructure, texture and in vitro protein digestibility. Meat Sci. 145:256–265.
  • Zielińska E, Karaś M, Baraniak B. 2018. Comparison of functional properties of edible insects and protein preparations thereof. LWT Food Sci Technol. 91:168–174.