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Alternative meats and alternative facts
American Association of Bovine Practitioners Conference Proceedings, 2023The alternative animal product arena is complex and quite varied. Some plant-based alternative meat products are derived entirely from plants. Other entrepreneurs are using cultivated cells of animal origin to derive a product structurally similar to meat and milk and comprised of animal proteins.
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Commercialization of Plant-Based Meat Alternatives
Trends in Plant Science, 2020Plant-based meat alternatives are a sustainable source of proteins that can match the taste and texture, color, and nutritional profile of specific types of meat. Here we highlight the product focus, the geographical spread of companies, and the funding landscape along with the critical challenges facing plant-based meat alternatives.
Deepak, Choudhury +4 more
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2019
In vitro meat, seafood, and insects are viewed as alternatives to meat obtained from livestock. In vitro meat is in fact produced from cultured animal cells. The technologies seem to be moving forward, but significant concerns such as large-scale production, consumer acceptance, economy, and environmental impact should be addressed. Highlights
Birbal Singh +3 more
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In vitro meat, seafood, and insects are viewed as alternatives to meat obtained from livestock. In vitro meat is in fact produced from cultured animal cells. The technologies seem to be moving forward, but significant concerns such as large-scale production, consumer acceptance, economy, and environmental impact should be addressed. Highlights
Birbal Singh +3 more
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Proceedings of the British Society of Animal Production (1972), 1987
The possibility of farming deer and goats as alternatives to other forms of ruminant livestock for meat production in the UK has been investigated only relatively recently. The collaborative research between the Rowett Research Institute and the Hill Farming Research Organisation on red deer (Cervus elaphus) was initiated in 1970 and serious ...
J.A. Milne, W.J. Hamilton, M. Lippert
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The possibility of farming deer and goats as alternatives to other forms of ruminant livestock for meat production in the UK has been investigated only relatively recently. The collaborative research between the Rowett Research Institute and the Hill Farming Research Organisation on red deer (Cervus elaphus) was initiated in 1970 and serious ...
J.A. Milne, W.J. Hamilton, M. Lippert
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The perspective of meat and meat-alternative consumption in China
Meat Science, 2022This study provides an overview of Chinese meat consumption based on literature review. China, having the largest mid-income population, has become the world's largest meat consumer. Its per capita meat consumption has been growing fast over the past decades to 49 kg, half of that of the US.
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Should innovative meat alternatives taste like meat?
2016Should innovative meat alternatives taste like meat?. 7. european conference on sensory and consumer research (eurosense)
Holm, Mariliis +2 more
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Meat alternatives: A proofed commodity?
2022The demand for meat alternatives has been growing in the recent years and it is expected to keep expanding. Motives driving this growth are diverse and are mostly related to the health and ethical concerns over animal welfare and the possible impact of meat production on the environment.
Boukid, Fatma, Gagaoua, Mohammed
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Meet the Meat Alternatives: The Value of Alternative Protein Sources
Current Nutrition Reports, 2020Meat 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.
Aravind Thavamani +2 more
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Plant‐based alternatives to meat
Nutrition & Food Science, 1998Discusses the plant‐based alternatives to meat. Looks at the production and uses of a range of meat alternatives from different sources including: soya beans; wheat protein; pea and wheat protein; and myco‐protein. Compares the nutrient profiles with those of meat.
Jill Davies, Helen Lightowler
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Nitrite alternatives for processed meats
1995Abstract Nitrite is an essential ingredient used in the curing of meat products. It is responsible for the characteristic color, flavor and extended shelf-life and microbial stability of cured products. However, it is also responsible for the production of carcinogenic N -nitrosamines in certain cured products under some processing conditions ...
F. Shahidi, R.B. Pegg
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