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Rai A, Sharma VK, Sharma M, Singh SM, Singh BN, Pandey A, Nguyen QD, Gupta VK. A global perspective on a new paradigm shift in bio-based meat alternatives for healthy diet. Food Res Int 2023; 169:112935. [PMID: 37254360 DOI: 10.1016/j.foodres.2023.112935] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2022] [Revised: 04/13/2023] [Accepted: 05/01/2023] [Indexed: 06/01/2023]
Abstract
A meat analogue is a casserole in which the primary ingredient is something other than meat. It goes by various other names, such as meat substitute, fake meat, alternative meat, and imitation meat. Consumers growing interest in improving their diets and the future of the planet have contributed to the move towards meat substitutes. This change is due to the growing popularity of low-fat and low-calorie diets, the rise of flexitarians, the spread of animal diseases, the loss of natural resources, and the need to cut down on carbon emissions, which lead to greenhouse effects. Plant-based meat, cultured meat, algal protein-based meat, and insect-based meat substitutes are available on the market with qualities like appearance and flavor similar to those of traditional meat. Novel ingredients like mycoprotein and soybean leg haemoglobin are mixed in with the more traditional soy proteins, cereals, green peas, etc. Plant-based meat is currently more popular in the West, but the growing interest in this product in Asian markets indicates the industry in this region will expand rapidly in the near future. Future growth in the food sector can be anticipated from technologies like lab-grown meat and its equivalents that do not require livestock breeding. Insect-based products also hold great potential as a new source of protein for human consumption. However, product safety and quality should be considered along with other factors such as marketability and affordability.
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Affiliation(s)
- Akanksha Rai
- Herbal Nanobiotechnology Lab, Pharmacology Division, CSIR-National Botanical Research Institute, Lucknow 226001, India
| | - Vivek K Sharma
- Herbal Nanobiotechnology Lab, Pharmacology Division, CSIR-National Botanical Research Institute, Lucknow 226001, India
| | - Minaxi Sharma
- Haute Ecole Provinciale de Hainaut- Condorcet, 7800 ATH, Belgium
| | - Shiv M Singh
- Department of Botany, Faculty of Science, Banaras Hindu University, Varanasi 221005, India
| | - Brahma N Singh
- Herbal Nanobiotechnology Lab, Pharmacology Division, CSIR-National Botanical Research Institute, Lucknow 226001, India.
| | - Anita Pandey
- Department of Biotechnology, Graphic Era Deemed to be University, Dehradun 248002, Uttarakhand, India
| | - Quang D Nguyen
- Department of Bioengineering and Alcoholic Drink Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, H-1118 Budapest, Ménesi út 45, Hungary
| | - Vijai Kumar Gupta
- Biorefiningand Advanced Materials Research Center, SRUC, Kings Buildings, West Mains Road, Edinburgh EH9 3JG, UK; Centerfor Safe and Improved Foods, SRUC, Kings Buildings, West Mains Road, Edinburgh EH9 3JG, UK.
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Chen J, Ren Y, Zhang K, Xiong YL, Wang Q, Shang K, Zhang D. Site-specific incorporation of sodium tripolyphosphate into myofibrillar protein from mantis shrimp (Oratosquilla oratoria) promotes protein crosslinking and gel network formation. Food Chem 2020; 312:126113. [DOI: 10.1016/j.foodchem.2019.126113] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2019] [Revised: 12/18/2019] [Accepted: 12/23/2019] [Indexed: 12/25/2022]
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BARRETTO TL, POLACHINI TC, BARRETTO ACDS, TELIS-ROMERO J. Water sorption isotherms of cooked hams as affected by temperature and chemical composition. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.04218] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
- Tiago Luis BARRETTO
- Universidade Estadual Paulista, Brasil; Instituto Federal de São Paulo, Brasil
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Glorieux S, Steen L, Paelinck H, Foubert I, Fraeye I. Isothermal gelation behavior of myofibrillar proteins from white and red chicken meat at different temperatures. Poult Sci 2017; 96:3785-3795. [DOI: 10.3382/ps/pex175] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2017] [Accepted: 06/16/2017] [Indexed: 11/20/2022] Open
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Lesiow T, Rentfrow GK, Xiong YL. Polyphosphate and myofibrillar protein extract promote transglutaminase-mediated enhancements of rheological and textural properties of PSE pork meat batters. Meat Sci 2017; 128:40-46. [DOI: 10.1016/j.meatsci.2017.02.002] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2016] [Revised: 02/01/2017] [Accepted: 02/02/2017] [Indexed: 11/30/2022]
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Characterization of surimi slurries and their films derived from myofibrillar proteins with different extraction methods. FOOD BIOSCI 2016. [DOI: 10.1016/j.fbio.2016.07.002] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Sun XD, Holley RA. Factors Influencing Gel Formation by Myofibrillar Proteins in Muscle Foods. Compr Rev Food Sci Food Saf 2010. [DOI: 10.1111/j.1541-4337.2010.00137.x] [Citation(s) in RCA: 280] [Impact Index Per Article: 20.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Physicochemical characterization of muscle proteins from different regions of mackerel (Rastrelliger kanagurta). Food Chem 2008. [DOI: 10.1016/j.foodchem.2007.05.024] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Westphalen AD, Briggs JL, Lonergan SM. Influence of muscle type on rheological properties of porcine myofibrillar protein during heat-induced gelation. Meat Sci 2006; 72:697-703. [DOI: 10.1016/j.meatsci.2005.09.021] [Citation(s) in RCA: 54] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2005] [Revised: 09/29/2005] [Accepted: 09/29/2005] [Indexed: 10/25/2022]
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Xiong YL. Myofibrillar protein from different muscle fiber types: implications of biochemical and functional properties in meat processing. Crit Rev Food Sci Nutr 1994; 34:293-320. [PMID: 8068202 DOI: 10.1080/10408399409527665] [Citation(s) in RCA: 109] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Abstract
Texture, moisture retention, and tenderness of processed muscle foods are influenced by the functionality of myofibrillar protein. Recent studies have revealed large variations in processing quality between red and white muscle groups that can be attributed to differences in the functional properties of myofibrillar protein associated with the type of fiber. Myofibrillar proteins from fast- and slow-twitch fibers exhibit different biochemical and rheological characteristics and form gels with distinctly different viscoelastic properties and microstructures. The existence and wide distribution of the numerous myosin isoforms in different muscle and fiber types contribute to the various functional behaviors of myofibrillar protein. The different sensitivities of fast and slow myofibrillar proteins to pH, ionic environment, temperature, and other external factors have been well documented and illustrate the importance of adjusting meat processing conditions, according to fiber type profile to achieve maximum protein functionalities, and hence, uniform quality of the final muscle foods.
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Affiliation(s)
- Y L Xiong
- Department of Animal Sciences, University of Kentucky, Lexington 40546
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