19,451
Views
326
CrossRef citations to date
0
Altmetric
Research Article

Meat analogues: Health promising sustainable meat substitutes

, , , , &

References

  • Aking, K. (2011). Future protein supply. Trends Food Sci. Technol. 22:112–120.
  • Aiking, H. and de Boer, J. (2006). Background, aims and scope. In: Sustainable Protein Production and Consumption, pp 1–21. Aiking, H., de Boer, J. and Vereijken, J., Eds., Pigs orpeas?, Springer, Dordrecht, Netherlands.
  • Akoh, C. C. (1998). Fat replacer. Food Tech. 52:47–53.
  • Alcamo, J. (1994). IMAGE 2.0: integrated modeling of global climate change. Kluwer Academic Publishers, Dordrecht.
  • Allred, C. D., Allred, K. F., Ju, Y. H., Goeppinger, T. S., Doerge, D. R. and Helferich, W. G. (2004). Soy processing influences growth of estrogen-dependent breast cancer tumors in mice. Carcinogenesis. 25:1649–1657.
  • Anon. (1979). Soy, binder, flavor combination makes analog preferred by some over real diced meat. Food Prod. Dev. 13:42.
  • Anon. (1981). Mushroom concentrate acts as flavor enhancer in foods. Food Process. 42:22–24.
  • Beloglavec, D. M. (1974). Meat like products and their possible impact on the demand for meat. Monthly Bull. Agric. Econ. Stat. 23:1–6. www.fao.org
  • Bittman, M. (2008). Rethinking the meat guzzler. In: The New York Times-The World. dated 27th January. pp. 1.
  • Borders, C. (2007). Making meat analogues from soy. Functional ingredients. (http://newhope360.com/botanicals/making-meat-analogues-soy).
  • Bourne, M. C. (1978). Texture profile analysis. J. Food Sci. 32:62–67.
  • Brown, L. R. (2009). Plan B 4.0: Mobilizing to save civilization. New York, W. W. Norton and Company.
  • Bruinsma, J. (2009). The resource outlook to 2050: By how much do land, water and crop yields need to increase by 2050? Rome, Italy, FAO. In: Expert Meeting on How to feed the World in 2050. http://www.fao.org/wsfs/forum2050
  • Caglarırmak, N. (2007). The nutrients of exotic mushrooms (Lentinula edodes and Pleurotus species) and an estimated approach to the volatile compounds. Food Tech. 52:162–165.
  • CDC. (2012). CDC estimates of foodborne illness in the United States. http://www.cdc.gov/foodborneburden/2011-foodborne-estimates.html. Accessed: Jan 20th, 2012.
  • Cheftel, J. C. (1986). Nutritional effects of extrusion cooking. Food Chem. 20:263–283.
  • Chen, W. S. and Soucie, W. G. (1985). Edible fibrous serum milk protein/xanthan gum complexes. United-States-Patent. 1985; (US 4 559 233).
  • Chevrolet, G. (1988). Food composition for use in preparation or decoration of meats and similar products. European Patent No- CH 83-6819 (831221).
  • Cumming, D. B., Stanley, D. W. and deMan, J. M. (1973). Fate of water soluble soy protein during thermoplastic extrusion. J. Food Sci. 38:320–323.
  • Damodaran, S. and Paraf, A. (1997). Food proteins and their applications. Marcel Dekker, Inc., New York.
  • Datar, I. and Betti, M. (2010). Possibilities of an in vitro meat production system. Innov. Food Sci. Emerg. 11:13–22.
  • Day, L., Augustin, M. A., Batey, I. L. and Wrigley, C. W. (2005). Wheat gluten uses and industry needs. Aust. Food Sci. 16:253–259.
  • Dayab, L., Augustinab, M. A., Bateybc, I. L. and Wrigley, C. W. (2006). Wheat-gluten uses and industry needs. Trends Food Sci. Tech. 17:82–90.
  • De Bakker, E. and Dagevos, H. (2010). Vleesminnaars, vleesminderaars en vleesmijders; Duurzame eiwitconsumptie in een carnivore eetcultuur. (Meat lovers, meat reducers, and meat avoiders; Sustainable protein consumption in a carnivorous food culture). LEI Wageningen UR, Den Haag, The Netherlands.
  • Eleya, O. M. M., Ko, S. and Gunasekaran, S. (2004). Scaling and fractal analysis of viscoelastic properties of heat-induced protein gels. Food Hydrocolloids. 18:315–323.
  • Elzerman, J. E., Hoek, A. C., van Boekel, M. A. J. S. and Luning, P. A. (2011). Consumer acceptance and appropriateness of meat substitutes in a meal context. Food Qual. Pref. 22:233–240.
  • European Commission. (2005). Attitudes of consumers towards the welfare of farmed animals. Special EU Barometer 229, 138 pgs.
  • FAO. (2006). Livestock's long shadow- Environmental issues and options. FAO publications. www.fao.org/docrep
  • Fiasla, N. (2008). Meeting the demand: An estimation of potential future greenhouse gas emissions from meat production. Ecol. Econ. doi:10.1016/j.ecolecon.2007.12.021
  • Fiddes, N. (1991). Meat. A natural symbol. London: Routledge. Vojir F and Petuely F, Enzymatische Bestimmung des Gesamtpurink orpergehaltes in Lebensmitteln mittels eines Zentrifugalanalysators. Lebensmittelchemie Gerichtelchemie. 36:73–79.
  • Foegeding, E. A. and Ramsey, S. R. (1987). Rheological and water-holding properties of gelled meat batters containing iota carrageenan, kappa carrageenan or Xanthum gum. J. Food Sci. 52:549–553.
  • Food and Nutritional Science Programme. (2000). Modification of the vegetable protein products requirements for the national school lunch program, school breakfast program, summer food service program and child and adult care food program. Food and Nutrition Service, U. S. Dept. of Agriculture, Fed. Reg. 65:12429–12442.
  • Frazier, W. C. (1971). Food microbiology. 2nd ed. Tata McGraw Hill Pub. Co. Ltd., New Delhi.
  • Giese, J. (1994). Proteins as ingredients: Types, functions and applications. Food Tech. 48:50–60.
  • Glicksman, M. (1976). Hydrocolloid utilization in fabricated foods. Cereal Foods World. 21:17–26.
  • Goodland, R. and Anhang, J. (2009). Livestock and Climate Change. What if the key actors in climate change were pigs, chickens and cows? Worldwatch November/December 2009, pp. 10–19, Worldwatch Institute, Washington DC.
  • Green, K., Vieira, L. and Aiking, H. (1999). Food. In: Industrial transformation science plan, pp. 26–33. Vellinga, P. and Herb, N., Eds., International Human Dimensions Programme (IHDP), Bonn, Germany.
  • Hamza, M. A., Moharram, Y. G., Aman, M. B. and E1-Akary, M. O. (1987). Frozen storage stability of beefburger containing plant meat substitutes. Food Chem. 26:261–269.
  • Harland, J. (2002). The rise of soya foods. Food Sci. Tech. 16:28–34.
  • Hasida, W. (1974). Flavour potentiation in meat analogues. Food Trade Rev. 44:21–32.
  • Havlik, J., Vladimir, P., Javier, F. and Vojtech, R. (2010). Dietary purines in vegetarian meat analogues. J. Sci. Food Agric. 90:2352–2357.
  • Hegarty, P. V. J. and Ahn, P. C. (2006). Nutritional comparisons between a soy-based meat analog and ground beef in the unheated and heated states. J. Food Sci. 41:1133–1136.
  • Hegenbart, S. (2002). Soy: the beneficial bean. Food Product Design. www.foodproductdesign. com/archive/2002/0102DE
  • Hoek, A. C., Boekel, M. A. J. S. van, Voordouw, J. and Luning, P. A. (2011). Identification of new food alternatives: How do consumers categorize meat and meat substitutes?. Food Qual. Prefer. 22:371–383.
  • Hoek, A. C., Luning, P. A., Stafleu, A. and de Graaf, C. (2004). Food-related lifestyle and health attitudes of Dutch vegetarians, non-vegetarian consumers of meat substitutes, and meat consumers. Appetite. 42:265–272.
  • Hoekstra, A. Y. and Chapagain, A. K. (2007). Water footprints of nations: Water use by people as a function of their consumption pattern. Water Resour Manag. 21:35–48.
  • Hoffman, J. R. and Falvo, M. J. (2004). Protein—which is best? J. Sports Sci. Med. 3:118–130.
  • Howsam, S. (1976). Better texture for vegetable protein foods. Food Eng. Int. J. 2:65–78.
  • Howse, G. T., Sidhu, K. and Grex, D. D. (2005). Methods of preparing meat analogues, meat analogues, and foodstuffs comprising meat analogues. Food Eng. Ingred. 30:30–38.
  • Hsieh, Y. P. C., Pearson, A. M. and Magee, W. T. (1980). Development of a synthetic meat flavour mixture by using surface response methodology. J Food Sci. 45:1125–1135.
  • Huffman, D. L., Mikel, W. B., Egbert, W. R., Chen, C. and Smith, K. L. (1992). Development of lean pork sausage products. Cereal Food World. 37:439–442.
  • Huffman, D. L. and Powell, W. E. (1970). Fat content and soya level effect on tenderness of ground beef patties. Food Tech. 24:1418–1419.
  • Ishizuka, W. and Akoi, R. (1986). Method of making a simulated ground meat analog. United States Patent No: 4 579AF 749.
  • Jao, Y. C., Larkin, J. W., Chen, A. H. and Goldstein, W. E. (1980). Response surface analysis of egg white gelling properties in a meat loaf analog. J. Food Process. Eng. 4:227–239.
  • Jerez, A., Partal, P., Martínez, I., Gallegos, C. and Guerrero. A. (2007). Egg white-based bioplastics developed by thermomechanical processing. J. Food Eng. 82:608–617.
  • Jimnez Colmenero, F. (1996). Technology for developing low-fat meat products. Trends Food Sci. Tech. 7:41–48.
  • Jordan, P. (1991). Milk protein have a competitive edge. Meat. Int. 1:18–21.
  • Keeton, J. T. (1994). Low fat meat products- technological problems with processing. Meat. Sci. 48:878–881.
  • Key, T. J., Davey, G. K. and Appleby, P. N. (1999). Health benefits of a vegetarian diet. Proc. Nutr. Soc. 58:271–275.
  • Kibler, L. A., Kratky, Z. and Tandy, J. S. (1988). Mushroom flavour. European-Patent-Application EP 0 288 773 A2 (EP0288773A2).
  • Kim, K., Choi, B., Lee, I., Lee, H., Kwon, S., Oh, K. and Kim, Y. A. (2011). Bioproduction ofmushroom mycelium of Agaricus bisporus by commercial submerged fermentation for the production of meat analogue. J. Sci. Food Agric. 91:1561–1568.
  • Kinsella, J. E. (1984). Milk proteins : Physico-chemical and functional properties. Crit. Rev. Food Sci. Nutr. 21:197.
  • Kumar, P., Sharma, B. D. and Kumar, R. R. (2009). Studies on processing and quality evaluation of analogue meat nuggets. M. V. Sc. thesis submitted in the Division of Livestock Products Technology, IVRI.
  • Kumar, P., Sharma, B. D. and Kumar, R. R. (2010). Optimization of egg albumen content in analogue meat nuggets. Ind. J. Poultry Sci. 45:177–179.
  • Kumar, P., Sharma, B. D. and Kumar, R. R. (2011a). Optimization of mushroom level in analogue meat nuggets. J. Meat. Sci. 7:53–55.
  • Kumar, P., Sharma, B. D. and Kumar, R. R. (2011b). Product profile comparison of analogue meat nuggets versus chicken nuggets. Fleischwirtschaft International. 1:72–75.
  • Kumar, P., Sharma, B. D. and Kumar, R. R. (2012). Optimization of the level of wheat gluten in analogue meat nuggets. Ind. J. Vet. Res. 21:54–56.
  • Larsson, S. C. and Wolk, A. (2006). Meat consumption and risk of colorectal cancer: A meta-analysis of prospective studies. Int. J. Cancer. 119:2657–2664.
  • Latvala, T., Niva, M., Makela, J., Pouta, E., Heikkila, J., Kotro, J. and Forsman-Hug, S. (2012). Diversifying meat consumption patterns: Consumers' self-reported past behaviour and intentions for change. Meat. Sci. 92:71--77.
  • Lin, S., Huff, H. E. and Hsieh, F. (2000). Texture and chemical characteristics of soyprotein meat analog extruded at high moisture. J. Food Sci. 65:264–269.
  • Lin, S., Huff, H. E. and Hsieh, F. (2002). Extrusion process parameters, sensorycharacteristics, and structural properties of a high moisture soy protein meat analog. J. Food Sci. 67:1066–1072.
  • Linden, G. and Lorient, D. (1999). Lipid chemistry-fat substitute. In: New ingredients in food processing. Biochemistry and Agricultural Cambridge, pp. 289–314. Wood Lead Publishing Limited.
  • Lucca, P. A. and Tepper, B. J. (1994). Fat replacers and the functionality of fat in foods. Trends Food Sci. Tech. 5:12–19.
  • Malav, O. P., Talukdar, S., Gokulkrishna, P. and Chand, S. (2013). Meat analogue- a review. Crit. Rev. Food Sci. Nutr. DOI: 10.1080/10408398.2012.689381
  • Mathews, K. H. J. and McConnell, M. (2011). U. S. beef and cattle industry: Background statistics and information. http://www.ers.usda.gov/news/BSECoverage.htm Accessed: March 27, 2012
  • Mayfield, L. E., Bennett, R. M., Tranter, R. B. and Woolridge, M. J. (2007). Consumption of welfare-friendly food products in Great Britain, Italy and Sweden, an how it may be influenced by consumer attitudes to and behaviour towards, animal welfare attributes. Int. J. Socio. Food Agric. 15:59–73.
  • McEachern, M. G. and Schröder, M. J. A. (2002). The role of livestock production ethics inconsumer values towards meat. J. Agric. Environ. Ethics. 15:221–237.
  • McIlveen, H. and Abraham, A. C. G. (1999). Meat avoidance and the role of replacers. Nutr. Food Sci. 1:29–36.
  • McMichael, A. J., Powles, J. W., Butler, C. D. and Uauy, R. (2007). Food, livestock production, energy, climatic change, and health. Lancet. 370:1253–1263.
  • Mintel. (2001). Meat free foods. London, www.vegsoc.org/sslpage.aspx?pid=754.UK: November, 2001.
  • Morr, C. V. and Ha, E. Y. W. (1991). Off-flavors of whey protein concentrates: A literature review. Int. Dairy J. 1:1–11.
  • Morrow, C. T. and Miller, W. M. (1975). Mechanical characterization of fibrous materials as related to meat analogs. J. Texture Stud. 6:473–487.
  • Naylor, T. W., Williamson, T., Trinci, A. P. J., Robson, G. D. and Wiebe, M. G. Fungus. (2001). US Patent 6270816.
  • Newmark, P. (1980). Meat substitutes Fungal food. Nature. UK. 287(5777):6.
  • Nguyen, G. D. T. (1988). Meat Analogue. European Patent Application No: 0, 262, 272.
  • Olavarria, S. A. (1981). Protein binder compositions for texturised proteins and the use thereof in the preparation of meat substitutes. British Patent No-5489241.
  • Pannin, J., Polic, M. and Dordevic, M. (1974). The use of carrageenan in the manufacture of seni-permeable canned meat products. Technologija Mesa. 15:103–113.
  • Pearson, A. M. and Gillett, T. A. (1997). Reduced and low-fat meat products. In: Processed Meats. 3rd ed. CBS Publishers and Distributors, New Delhi.
  • Pimentel, D. and Pimentel, M. (2003). Sustainability of meat-based and plant-based diets and the environment. Am. J. Clin. Nutr. 78:660S–663S.
  • Post, M. J. (2012). Cultured meat from stem cells: Challenges and prospects. Meat. Sci. 92:297–301.
  • Raney, T., Gerosa, S., Khwaja, Y., Skoet, J., Steinfeld, H. and McLeod, A. (2009). The state of food and agriculture 2009: Livestock in the balance. Rome, Italy, FAO. http://www.fao.org/docrep/012/i0680e/i0680e
  • Redman, A. J. (2008). Meat analogue with external texture. WIPO Patent Application WO/2008/151381.
  • Rizvi, S. S. H. (1977). The influence of pH, temperature and proteins on the electrophoretic, thermal, textural and elastic properties of model meat analogues. Dissert. Abs. Int. 37:3850–3851.
  • Rizvi, S. S., Josephson, R. V., Blaisdell, J. L. and Harper, W. J. (1970). Separation of soy-spun fibre, egg albumen and wheat gluten blend sodium dodecyl sulfate gel electrophoresis. J. Food Sci. 45:958–961.
  • Rodger, G. (2001). Production and properties of mycoprotein as a meat alternative. Food Technol-Chicago. 55:36–41.
  • Rosegrant, M., Leach, N. and Gerpacio, R. (1999). Alternative futures for world cereal and meat consumption. Proc. Nutr. Soc. 58:219–234.
  • Sadler, M. J. (2004). Meat alternatives —market developments and health benefits. Trends Food Sci. Tech. 15:250–260.
  • Salvage, B. (2012). Are meat analogs in industry's future? http://www.meatpoultry.com
  • Sarkki, M. L. (1979). Food uses of wheat gluten. J. Am. Oil Chemists Soci. 56:443–446.
  • Shand, P. J., Schmidt, G. R., Mandigo, R. W. and Clous, J. R. (1990). New technology for low-fat meat products. Proc. Recipt. Meat. Conf. 43:37–46.
  • Singh, R. R. B., Rao, K. H., Anjanyeulu, A. S. R., Rao, K. V. S. S., Dubey, D. C. and Yadav, P. L. (1997). Effect of caseinate on physico-chemical, textural and sensory properties of chicken nuggets from spent hens. J. Food Sci. Tech. 34:316–319.
  • SIWI-IWMI. (2004). Water- More nutrition per drop towards sustainable food production and consumption pattern in a rapidly changing world. Stockholm, Sweden: Stockholm International Water Institute. http://www.siwi.org
  • Smil, V. (2000). Nitrogen and food production: proteins for human diets. Ambio. 31:126–131.
  • Spencer, M. D., Parliament, T. H. and Giordano, D. A. (1982). Flavoring with 2-(alpha-mercaptoalkyl)-3-thiazoline. United States Patent No:78345328
  • Spicer, A. (1971). Meat analogues and other meat substitutes. IFST-Proceedings. 4:174–176.
  • Steinfeld, H., Gerber, P., Wassenaar, T., Castel, V., Rosales, M. and De Haan, C. (2006). In: Livestock's long shadow: Environmental issues and options. Rome, Italy, FAO. FAO 978-92-5-195571-7.
  • Sung, G. K., Youn, K. R., Young, M. H., Jung, U. H. and Seung, C. L. (2001). Quality properties of fish meat paste containing enoki mushroom (Flammulina velutipes). J. Korean Soc. Food Sci. Nutr. 30:288–291; 21.
  • Talabi, S. O., Onajobi, F. and Hard, R. (1986). Development of salted meat analogues from the mince of Trachurus trachurus. FAO Fisheries Report 329:311–327, 21.
  • Tombs, M. P. (1974). The significance of meat analogues. In: Meat: Proceeding of the 21st Easter School of Agricultural Sciences, University of Nottingham, pp. 525–534. ed: Cole and Lawrie. Pubs Butterworth.
  • Trinci, A. P. J. (1994). Evolution of the quorn registered myco-protein fungus, Fusarium Graminerum A3/5. Microbiology. 140:2181–2188.
  • USDA. (1973). Meat and poultry Inspection Regulation. US Government Printing Office, Washington, DC.
  • Uzunov, G. and Colova, L. (1972). Mushrooms as raw material for sausage production. Tehnologija Mesa. 13:162–165.
  • Vojir, F. and Petuely, F. (1982). Enzymatische Bestimmung des Gesamtpurink orpergehaltes in Lebensmitteln mittels eines Zentrifugal analysators. Lebensmittelchemie Gerichtelchemie. 36:73–79.
  • Wardlaw, G. M. and Kessel, M. W. (2002). Perspectives in Nutrition. 5th ed. McGraw Hill, New York, pp. 824.
  • William, S. and Akiko, A. (2001). The Book of Tempeh. Soyinfo Center. p. 8. ISBN 9781580083355.
  • Williamson, A. D., Geiselman, J. P., Lovejoy, J., Greenway, F., Volaufova, J. and Ortego, L. (2005). Effects of consuming mycoprotein, tofu or chicken upon subsequent eating behaviour, hunger and safety. Pennington Biomedical Research Center Louisiana State University 6400 Perkins Rd. Baton Rouge, LA 70808.
  • Yadav, P. L., Rao, V. K., Bachhil, V. N. and Joshi, H. B. (1986). A process for manufacturing sausages from milk. Ind Dairyman. 38:391.
  • Yang, A., Trout, G. R. and Shay, B. J. (1995). Evaluation of carrageenan, isolated soy protein and a modified starch in low-fat frankfurters. Proceedings, 41st Ann Int Cong Meat Sci Technol. San Antonio, Texas, USA, 20-25:435–436.
  • Ye, L. and Van Ranst, E. (2009). Production scenarios and the effect of soil degradation on long-term food security in China. Global Environ. Change. 19:464–481.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.