期刊
CURRENT NUTRITION REPORTS
卷 9, 期 4, 页码 346-355出版社
SPRINGERNATURE
DOI: 10.1007/s13668-020-00341-1
关键词
Meat alternatives; Meat analogs; Meat substitutes; Plant proteins; Insect protein; Entomophagy; Cultured meat; Mycoprotein; Red meat; Processed meat
Purpose of ReviewMeat alternatives are non-animal-based proteins with chemical characteristics and aesthetic qualities comparable to meat. The global increase in meat consumption is associated with the adverse environmental impacts such as increased greenhouse gas emissions contributing to global warming and higher water/land use. In this review, we focus on the development, availability, and nutritional value of various meat alternatives and their impact on meat consumption.Recent FindingsChanging dietary patterns and drive for environmental conservation contribute to the recent increase in the consumption of environmental friendly sources of proteins such as plant-based and mycoprotein-based meat alternatives.SummaryPerceived lack of naturalness and poor cultural acceptance present as roadblocks for widespread societal acceptance for meat alternatives. Continued research and efforts are needed to make the meat alternatives more aesthetically appealing with improved nutritive value.
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