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      Status of meat alternatives and their potential role in the future meat market — A review

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          Abstract

          Plant-based meat analogues, edible insects, and cultured meat are promising major meat alternatives that can be used as protein sources in the future. It is also believed that the importance of meat alternatives will continue to increase because of concerns on limited sustainability of the traditional meat production system. The meat alternatives are expected to have different roles based on their different benefits and limitations. Plant-based meat analogues and edible insects can replace traditional meat as a good protein source from the perspective of nutritional value. Furthermore, plant-based meat can be made available to a wide range of consumers (e.g., as vegetarian or halal food products). However, despite ongoing technical developments, their palatability, including appearance, flavor, and texture, is still different from the consumers’ standard established from livestock-based traditional meat. Meanwhile, cultured meat is the only method to produce actual animal muscle-based meat; therefore, the final product is more meat-like compared to other meat analogues. However, technical difficulties, especially in mass production and cost, remain before it can be commercialized. Nevertheless, these meat alternatives can be a part of our future protein sources while maintaining a complementary relationship with traditional meat.

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          Scientific, sustainability and regulatory challenges of cultured meat

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            The Myth of Cultured Meat: A Review

            To satisfy the increasing demand for food by the growing human population, cultured meat (also called in vitro, artificial or lab-grown meat) is presented by its advocates as a good alternative for consumers who want to be more responsible but do not wish to change their diet. This review aims to update the current knowledge on this subject by focusing on recent publications and issues not well described previously. The main conclusion is that no major advances were observed despite many new publications. Indeed, in terms of technical issues, research is still required to optimize cell culture methodology. It is also almost impossible to reproduce the diversity of meats derived from various species, breeds and cuts. Although these are not yet known, we speculated on the potential health benefits and drawbacks of cultured meat. Unlike conventional meat, cultured muscle cells may be safer, without any adjacent digestive organs. On the other hand, with this high level of cell multiplication, some dysregulation is likely as happens in cancer cells. Likewise, the control of its nutritional composition is still unclear, especially for micronutrients and iron. Regarding environmental issues, the potential advantages of cultured meat for greenhouse gas emissions are a matter of controversy, although less land will be used compared to livestock, ruminants in particular. However, more criteria need to be taken into account for a comparison with current meat production. Cultured meat will have to compete with other meat substitutes, especially plant-based alternatives. Consumer acceptance will be strongly influenced by many factors and consumers seem to dislike unnatural food. Ethically, cultured meat aims to use considerably fewer animals than conventional livestock farming. However, some animals will still have to be reared to harvest cells for the production of in vitro meat. Finally, we discussed in this review the nebulous status of cultured meat from a religious point of view. Indeed, religious authorities are still debating the question of whether in vitro meat is Kosher or Halal (e.g., compliant with Jewish or Islamic dietary laws).
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              Cultured beef: medical technology to produce food.

              Rory Post (2014)
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                Author and article information

                Journal
                Asian-Australas J Anim Sci
                Asian-australas. J. Anim. Sci
                Asian-Australasian Journal of Animal Sciences
                Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST)
                1011-2367
                1976-5517
                October 2020
                28 July 2020
                : 33
                : 10
                : 1533-1543
                Affiliations
                [1 ]Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea
                [2 ]Research Group of Food Processing, Korea Food, Research Institute, Wanju 55365, Korea
                [3 ]Institute of Green Bio Science and Technology, Seoul, National University, Pyeongchang 25354, Korea
                Author notes
                [* ]Corresponding Author: Cheorun Jo, Tel: +82-2-880-4804, Fax: +82-2-873-2271, E-mail: cheorun@ 123456snu.ac.kr
                Author information
                https://orcid.org/0000-0002-6891-8008
                https://orcid.org/0000-0003-0970-4496
                https://orcid.org/0000-0001-7038-1732
                https://orcid.org/0000-0001-8060-6237
                https://orcid.org/0000-0003-2109-3798
                Article
                ajas-20-0419
                10.5713/ajas.20.0419
                7463075
                32819080
                8919f543-c1e4-4a9d-99ba-8955b7adddf8
                Copyright © 2020 by Asian-Australasian Journal of Animal Sciences

                This is an open-access article distributed under the terms of the Creative Commons Attribution License ( http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

                History
                : 19 June 2020
                : 2 July 2020
                : 20 July 2020
                Categories
                Review Paper

                meat alternatives,plant-based meat analogues,edible insects,cultured meat,protein sources

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