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Lin W, Barbut S. Hybrid meat batter system: effects of plant proteins (pea, brown rice, faba bean) and concentrations (3-12%) on texture, microstructure, rheology, water binding, and color. Poult Sci 2024; 103:103822. [PMID: 38820969 PMCID: PMC11179367 DOI: 10.1016/j.psj.2024.103822] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2024] [Revised: 04/22/2024] [Accepted: 05/02/2024] [Indexed: 06/02/2024] Open
Abstract
A lean meat batter system was mixed with four plant proteins at 3, 6, 9, and 12% (w/w): pea protein A (PA), pea protein B (PB), brown rice protein (BR) and faba bean protein (FB). Texture profile analysis (TPA) revealed that increasing plant protein levels hardened the hybrid meat batters, with PA and PB leading to the hardest gels. TPA results were supported by micrographs, demonstrating that the two pea proteins formed large aggregates, contributing to a firmer hybrid meat gel. Dynamic rheology showed that the incorporation of plant proteins lowered the storage modulus (G') during the heating stage (20 to 72°C), yet the 6% PA treatment produced a final G' (after cooling) closest to the control (CL). Nuclear Magnetic Resonance (NMR) T2 relaxometry also demonstrated that plant proteins reduced the water mobility in hybrid meat batters. Results were in line with the cooking loss, except for a higher cooking loss in the BR formulation compared to the CL. Color measurement showed that increasing plant protein levels led to darker and yellower meat batters; however, the effect on redness varied among treatments. Overall, the findings suggest that pea proteins have superior functionality and compatibility within a lean poultry meat protein system, compared to BR and FB tested here.
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Affiliation(s)
- Weilun Lin
- Department of Food Science, University of Guelph, Guelph, Ontario N1G 2W1, Canada
| | - Shai Barbut
- Department of Food Science, University of Guelph, Guelph, Ontario N1G 2W1, Canada; Adaptation Physiology Group, Wageningen University, Netherlands.
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2
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Xu H, Pan J, Hao J, Dabbour M, Mintah BK, Huang L, Dai C, Ma H, He R. Inhibition of cross-linked lysinoalanine formation in pH 12.5-shifted silkworm pupa protein, and functionality thereof: Effect of ultrasonication and glycation. Int J Biol Macromol 2024; 256:128120. [PMID: 37977474 DOI: 10.1016/j.ijbiomac.2023.128120] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2023] [Revised: 11/11/2023] [Accepted: 11/14/2023] [Indexed: 11/19/2023]
Abstract
We added three different carbohydrates (Xylose/Xyl, Maltose/Mal, and Sodium alginate/Sal) to pH12.5-shifted silkworm pupa protein isolates (SPPI), and examined the influence of multi-frequency ultrasound (US) on them, with reference to lysinoalanine (LAL) formation, changes in conformational characteristics and functionality. Results showed that, the LAL content of the glycoconjugates - SPPI-Xyl, SPPI-Mal, and SPPI-Sal decreased by 1.47, 1.39, and 1.54 times, respectively, compared with the control. Notably, ultrasonication further reduced the LAL content by 45.85 % and brought SPPI-Xyl highest graft degree (57.14 %). SPPI-Xyl and SPPI-Mal were polymerized by different non-covalent bonds, and SPPI-Sal were polymerized through ionic, hydrogen, and disulfide (covalent/non-covalent) bonds. Significant increase in turbidity, Maillard reaction products and the formation of new hydroxyl groups was detected in grafted SPPI (p < 0.05). US and glycation altered the structure and surface topography of SPPI, in which sugars with high molecular weight were more likely to aggregate with SPPI into enormous nanoparticles with high steric hindrance. Compared to control, the solubility at pH 7.0, emulsifying capacity and stability, and foaming capacity of SPPI-US-Xyl were respectively increased by 244.33 %, 86.5 %, 414.67 %, and 31.58 %. Thus, combined US and xylose-glycation could be an effective approach for minimizing LAL content and optimizing functionality of SPPI.
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Affiliation(s)
- Haining Xu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Jiayin Pan
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Jing Hao
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Mokhtar Dabbour
- Department of Agricultural and Biosystems Engineering, Faculty of Agriculture, Benha University, P.O. Box 13736, Moshtohor, Qaluobia, Egypt
| | | | - Liurong Huang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Chunhua Dai
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Ronghai He
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China.
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3
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Salehi G, Díaz E, Redondo R. Forty-five years of research on vegetarianism and veganism: A systematic and comprehensive literature review of quantitative studies. Heliyon 2023; 9:e16091. [PMID: 37223710 PMCID: PMC10200863 DOI: 10.1016/j.heliyon.2023.e16091] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2022] [Revised: 05/04/2023] [Accepted: 05/04/2023] [Indexed: 05/25/2023] Open
Abstract
Meat production and consumption are sources of animal cruelty, responsible for several environmental problems and human health diseases, and contribute to social inequality. Vegetarianism and veganism (VEG) are two alternatives that align with calls for a transition to more ethical, sustainable, and healthier lifestyles. Following the PRISMA guidelines, we conducted a systematic literature review of 307 quantitative studies on VEG (from 1978 to 2023), collected from the Web of Science in the categories of psychology, behavioral science, social science, and consumer behavior. For a holistic view of the literature and to capture its multiple angles, we articulated our objectives by responding to the variables of "WHEN," "WHERE," "WHO," "WHAT," "WHY," "WHICH," and "HOW" (6W1H) regarding the VEG research. Our review highlighted that quantitative research on VEG has experienced exponential growth with an unbalanced geographical focus, accompanied by an increasing richness but also great complexity in the understating of the VEG phenomenon. The systematic literature review found different approaches from which the authors studied VEG while identifying methodological limitations. Additionally, our research provided a systematic view of factors studied on VEG and the variables associated with VEG-related behavior change. Accordingly, this study contributes to the literature in the field of VEG by mapping the most recent trends and gaps in research, clarifying existing findings, and suggesting directions for future research.
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Affiliation(s)
- Gelareh Salehi
- Faculty of Economics and Business Administration, Universidad Pontificia Comillas. ICADE, Spain
- Business Management Department, Spain
| | - Estela Díaz
- Faculty of Economics and Business Administration, Universidad Pontificia Comillas. ICADE, Spain
- Business Management Department, Spain
| | - Raquel Redondo
- Faculty of Economics and Business Administration, Universidad Pontificia Comillas. ICADE, Spain
- Quantitative and Statistical Analysis Department, Spain
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4
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Smart MA, Pontes N. The role of consumer restraint versus indulgence on purchase intentions of hybrid meat analogues. Food Qual Prefer 2023. [DOI: 10.1016/j.foodqual.2022.104738] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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5
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Smetana S, Ristic D, Pleissner D, Tuomisto HL, Parniakov O, Heinz V. Meat substitutes: Resource demands and environmental footprints. RESOURCES, CONSERVATION, AND RECYCLING 2023; 190:106831. [PMID: 36874227 PMCID: PMC9936781 DOI: 10.1016/j.resconrec.2022.106831] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/04/2022] [Revised: 11/11/2022] [Accepted: 12/10/2022] [Indexed: 06/18/2023]
Abstract
The modern food system is characterized with high environmental impact, which is in many cases associated with increased rates of animal production and overconsumption. The adoption of alternatives to meat proteins (insects, plants, mycoprotein, microalgae, cultured meat, etc.) might potentially influence the environmental impact and human health in a positive or negative way but could also trigger indirect impacts with higher consumption rates. Current review provides a condensed analysis on potential environmental impacts, resource consumption rates and unintended trade-offs associated with integration of alternative proteins in complex global food system in the form of meat substitutes. We focus on emissions of greenhouse gases, land use, non-renewable energy use and water footprint highlighted for both ingredients used for meat substitutes and ready products. The benefits and limitations of meat substitution are highlighted in relation to a weight and protein content. The analysis of the recent research literature allowed us to define issues, that require the attention of future studies.
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Affiliation(s)
- Sergiy Smetana
- German Institute of Food Technologies (DIL e.V.), Germany
| | - Dusan Ristic
- German Institute of Food Technologies (DIL e.V.), Germany
- Institute of Food Technology, University of Natural Resources and Life Sciences (BOKU), Austria
| | - Daniel Pleissner
- Institute for Food and Environmental Research (ILU e. V.), Germany
- Institute for Sustainable Chemistry, Leuphana University Lüneburg, Germany
| | - Hanna L. Tuomisto
- Helsinki Institute of Sustainability Science (HELSUS), University of Helsinki, Finland
- Department of Agricultural Sciences, Faculty of Agriculture and Forestry, University of Helsinki, Finland
- Natural Resources Institute Finland (Luke), Finland
| | | | - Volker Heinz
- German Institute of Food Technologies (DIL e.V.), Germany
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6
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Baune MC, Broucke K, Ebert S, Gibis M, Weiss J, Enneking U, Profeta A, Terjung N, Heinz V. Meat hybrids-An assessment of sensorial aspects, consumer acceptance, and nutritional properties. Front Nutr 2023; 10:1101479. [PMID: 36824169 PMCID: PMC9941143 DOI: 10.3389/fnut.2023.1101479] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2022] [Accepted: 01/16/2023] [Indexed: 02/09/2023] Open
Abstract
So-called meat hybrids are a new class of products where a fraction of the meat product (e.g., 20%) is replaced with alternative protein sources, such as plant-based ones. Research suggests that these products could serve as a low-threshold offer for a specific target group that wants to cut down on meat, thereby facilitating the transition toward a more healthy and sustainable diet. Nonetheless, data demonstrate that meat hybrids with a high substantial meat substitution level often fail in the market. This study summarises findings on the physicochemical properties, sensory, and acceptance of six different meat hybrids (70% meat and 30% plant proteins) that were collected in the framework of a case study in the project AiF 196 EN. For this purpose, sensory characteristics were collected via two QDA sessions and a hedonic consumer test. Furthermore, the hybrid recipes were analysed in their proximate composition. The respective recipes varied in protein source (soybean, pumpkin, and pea) and mode of incorporation [textured vegetable protein (TVP), high moisture extrudate (HME)]. It was shown that a meat hybrid with a relatively high share of 30% plant-based proteins with peas as a protein source and TVP as a processing method can still attract consumers.
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Affiliation(s)
| | - Keshia Broucke
- Technology and Food Science Unit, ILVO Flanders Research Institute for Agriculture, Fisheries and Food, Melle, Belgium
| | - Sandra Ebert
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| | - Monika Gibis
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| | - Jochen Weiss
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| | - Ulrich Enneking
- Faculty of Agricultural Sciences and Landscape Architecture, Osnabrück University of Applied Sciences, Osnabrück, Germany
| | - Adriano Profeta
- Prokribus GmbH, Institute for Social and Data Sciences, Holzminden, Germany,*Correspondence: Adriano Profeta,
| | - Nino Terjung
- DIL German Institute of Food Technologies e.V., Quakenbrück, Germany
| | - Volker Heinz
- DIL German Institute of Food Technologies e.V., Quakenbrück, Germany
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7
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Pöri P, Aisala H, Liu J, Lille M, Sozer N. Structure, texture, and sensory properties of plant-meat hybrid products produced by high-moisture extrusion. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114345] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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8
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What are the main sensory attributes that determine the acceptance of meat alternatives? Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100924] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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9
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The best of both worlds? Challenges and opportunities in the development of hybrid meat products from the last 3 years. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114235] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/04/2022]
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10
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A scientific transition to support the 21st century dietary transition. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.11.021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/10/2022]
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11
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Gbejewoh O, Marais J, Erasmus SW. Planetary health and the promises of plant‐based meat from a sub‐Saharan African perspective: A review. SCIENTIFIC AFRICAN 2022. [DOI: 10.1016/j.sciaf.2022.e01304] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022] Open
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12
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Szenderák J, Fróna D, Rákos M. Consumer Acceptance of Plant-Based Meat Substitutes: A Narrative Review. Foods 2022; 11:1274. [PMID: 35563997 PMCID: PMC9102955 DOI: 10.3390/foods11091274] [Citation(s) in RCA: 36] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2022] [Revised: 04/23/2022] [Accepted: 04/26/2022] [Indexed: 02/01/2023] Open
Abstract
The great environmental impact of increasing animal product consumption requires the willingness to reduce or to substitute meat consumption. A possible substitute product, plant-based meat substitute, is made from plants and offers a sensory experience similar to conventional meat. In this narrative review, we focus on the consumer acceptance of plant-based meat alternatives. We searched for peer-reviewed studies in SCOPUS and Web of Science (WoS) up to December 2021. Of all 111 records identified, 28 were eligible, and, thus, included in this narrative review. The results imply that established consumer behavior has complex socio-economic implications for the adoption of plant-based meat substitutes. Plant-based meat was consistently rated more favorably than other meat substitute products, but sensory and nutritional implications still exist. Environmental and health-related factors may contribute to the market spread of plant-based meat substitutes, but these factors alone are not sufficient. Furthermore, so far there is no information available about how the hypothetical measurements used in the studies (such as willingness to pay) will translate to real life consumer behavior. Despite these barriers, there is certainly a great market potential for plant-based meat alternatives, which is expected to be more pronounced in the future, with increasing environmental and health awareness.
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Affiliation(s)
- János Szenderák
- Faculty of Economics and Business, University of Debrecen, 4032 Debrecen, Hungary; (D.F.); (M.R.)
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13
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Boukid F, Baune MC, Gagaoua M, Castellari M. Seafood alternatives: assessing the nutritional profile of products sold in the global market. Eur Food Res Technol 2022; 248:1777-1786. [PMID: 35317084 PMCID: PMC8931775 DOI: 10.1007/s00217-022-04004-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2022] [Accepted: 03/06/2022] [Indexed: 12/21/2022]
Abstract
The global market for seafood alternatives is witnessing an exponential growth. Nevertheless, the nutritional quality of such products is scarcely studied. Thus, this study aimed to evaluate, for the first time, the nutritional quality of seafood alternatives launched in the global market from 2002 to 2021 and to compare them with the conventional seafood products. Using the Mintel Global New Products Database, the nutritional information of seafood alternatives (i.e., tuna, shrimps, calamari, fish fingers, fish sticks, salmon, caviar, and fillet) was retrieved, and compared with conventional products. A total of 149 seafood alternatives were identified, of which 83 items had complete mandatory nutritional labeling. Conventional products (n = 973) were also collected, from which 130 products have a complete nutritional labeling. Results revealed that tuna, shrimps, caviar and fillet alternatives contained significantly less protein than conventional products, while calamari, fish fingers, fish sticks and salmon alternatives had similar amounts to their conventional counterparts. Salt content was significantly higher in tuna, fish fingers and sticks substitutes, but lower in shrimps, calamari and caviar alternatives compared to conventional products. Overall, the commercially available seafood alternatives have nutritional strengths and some shortcomings to be further addressed in future research such as low protein content. Additionally, fortification of seafood alternatives with micronutrients, such as omega-3 fatty acids and vitamins (A, B, and D), should be considered to ensure a nutritional equivalence with the conventional products.
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Affiliation(s)
- Fatma Boukid
- Food Safety and Functionality Programme, Food Industry Area, Institute of Agriculture and Food Research and Technology (IRTA), Finca Camps i Armet s/n, Monells, 17121 Catalonia, Spain
- Present Address: ClonBio Group LTD, 6 Fitzwilliam Pl, Dublin, D02 XE61 Ireland
| | - Marie-Christin Baune
- DIL German Institute of Food Technologies e.V., Prof.-von-Klitzing-Str. 7, 49610 Quakenbrück, Germany
| | - Mohammed Gagaoua
- Food Quality and Sensory Science Department, Teagasc Food Research Centre, Ashtown, Dublin, D15 KN3K Ireland
| | - Massimo Castellari
- Food Safety and Functionality Programme, Food Industry Area, Institute of Agriculture and Food Research and Technology (IRTA), Finca Camps i Armet s/n, Monells, 17121 Catalonia, Spain
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14
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Replacement of Meat with Non-Meat Protein Sources: A Review of the Drivers and Inhibitors in Developed Countries. Nutrients 2021; 13:nu13103602. [PMID: 34684603 PMCID: PMC8537109 DOI: 10.3390/nu13103602] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2021] [Revised: 10/08/2021] [Accepted: 10/12/2021] [Indexed: 11/16/2022] Open
Abstract
The overconsumption of meat has been charged with contributing to poor health and environmental degradation. Replacing meat with non-meat protein sources is one strategy advocated to reduce meat intake. This narrative review aims to identify the drivers and inhibitors underlying replacing meat with non-meat protein sources in omnivores and flexitarians in developed countries. A systematic search was conducted in Scopus and Web of Science until April 2021. In total, twenty-three studies were included in this review examining personal, socio-cultural, and external factors. Factors including female gender, information on health and the environment, and lower price may act as drivers to replacing meat with non-meat protein sources. Factors including male gender, meat attachment, food neophobia, and lower situational appropriateness of consuming non-meat protein sources may act as inhibitors. Research is needed to establish the relevance of socioeconomic status, race, ethnicity, religion, health status, food environment, and cooking skills. Future studies should prioritize standardizing the definitions of meat and non-meat protein replacements and examining factors across different consumer segments and types of non-meat protein sources. Thereby, the factors determining the replacement of meat with non-meat protein sources can be better elucidated, thus, facilitating the transition to a healthier and more sustainable diet.
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15
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Byrne DV. Current Trends in Food Health and Safety in Cross-Cultural Sensory and Consumer Science. Foods 2021; 10:foods10050965. [PMID: 33924962 PMCID: PMC8146094 DOI: 10.3390/foods10050965] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2021] [Revised: 04/25/2021] [Accepted: 04/25/2021] [Indexed: 11/16/2022] Open
Affiliation(s)
- Derek Victor Byrne
- Food Quality Perception and Society Science Team, iSENSE Lab, Department of Food Science, Faculty of Technical Sciences, Aarhus University, Agro Food Park 48, DK-8200 Aarhus N, Denmark;
- Food & Health Research, Sino-Danish Center (SDC), Niels Jensens Vej 2, DK-8000 Aarhus C, Denmark
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