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Alternative Meat: Cultured Meat and Plant-Based Meat
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Alternative Meat: Cultured Meat and Plant-Based Meat

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Nutraceuticals, Functional Foods, and Novel Foods".

Deadline for manuscript submissions: closed (15 March 2022) | Viewed by 41071

Special Issue Editors

Dr. Seon-Tea Joo

E-Mail Website
Guest Editor
Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52852, Republic of Korea
Interests: meat science; meat quality
Special Issues, Collections and Topics in MDPI journals
Dr. Kyoung-Sik Han

E-Mail Website
Guest Editor
Department of Food and Nutrition, Sahmyook University, Seoul, Korea
Interests: plant-based meat

Special Issue Information

Dear Colleagues,

Recently, research on alternative meat such as cultured meat and plant-based meat has been actively conducted. Research on meat analogue as a future food may be due to its high economic value as well as its scientific value. The increasing importance of meat analogue in current trends is due to the health awareness among consumers regarding their diet and their concern for a better future environment. The factors that led to this shift include a concern for animal welfare and disease; a preference for low fat and calorie food intake; a concern for natural resources depletion; and a desire to reduce greenhouse gas emissions. However, there are many technical difficulties in producing alternative meat with similar meat quality and taste to traditional meats. Therefore, gathering the collective intelligence of researchers in this field is very important for advancing the future of alternative meat. The present Special Issue will publish original research papers or review articles with a focus on the novelty of the recent research carried out.  

Prof. Dr. Seon-Tea Joo
Dr. Kyoung-Sik Han
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • alternative meat
  • cultured meat
  • plant-based meat
  • meat analogue
  • meat substitute
  • fake meat
  • clean meat
  • in vitro meat

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Published Papers (5 papers)

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Research

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15 pages, 1694 KiB  
Article
Characteristics of Beef Patties Substituted by Different Levels of Textured Vegetable Protein and Taste Traits Assessed by Electronic Tongue System
by Allah Bakhsh, Se-Jin Lee, Eun-Yeong Lee, Young-Hwa Hwang and Seon-Tea Joo
Foods 2021, 10(11), 2811; https://doi.org/10.3390/foods10112811 - 15 Nov 2021
Cited by 27 | Viewed by 10511
Abstract
The main objective of this study was to incorporate soy-based textured vegetable protein (TVP) into beef patties in different quantities (10–40%) and compare various characteristics of these innovative formulations with a regular beef patty as a control. Incorporation of 10–40% TVP resulted in [...] Read more.
The main objective of this study was to incorporate soy-based textured vegetable protein (TVP) into beef patties in different quantities (10–40%) and compare various characteristics of these innovative formulations with a regular beef patty as a control. Incorporation of 10–40% TVP resulted in significantly lower (p < 0.05) moisture and fat contents, while higher crude fiber contents were detected compared to beef as the control. In addition, cooked patties showed higher pH levels (p < 0.05), with color coordinates expressing lighter, yellowish, and slightly redder indices than raw patties. Similarly, a plant protein that includes TVP minimizes (p < 0.05) WHC (water holding capacity), both RW% (release water) and CL% (cooking loss). Furthermore, hardness, cohesiveness, and thickness were reduced significantly (p < 0.05), while gumminess and chewiness increased (p < 0.05) considerably with the substitution of TVP (10–40%) compared to the control. Patties made without TVP received higher scores for sourness, bitterness, umami, and richness than the rest of the formulations. However, a higher tendency was detected for sourness, astringency, umami, and saltiness values with increasing additions of TVP. Nevertheless, hierarchical clustering revealed that the largest group of fatty acid profiles, including palmitoleic acid (C16:1), stearic acid (C18:0), and palmitic acid (C16:0), was slightly reduced with the addition of TVP, while arachidic acid (C20:0), lauric acid (C12:0), and oleic acid (C18:1) increased moderately with increasing levels of TVP. Meanwhile, the second-largest cluster that included linoleic acid (C18:2), arachidonic acid (C20:4), and linolenic acid (C18:3) increased enormously with higher levels of TVP incorporation. Taken together, it is suggested that incorporation of TVP up to 10–40% in beef patties shows promising results. Full article
(This article belongs to the Special Issue Alternative Meat: Cultured Meat and Plant-Based Meat)
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Review

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17 pages, 2030 KiB  
Review
Quality Characteristics of Meat Analogs through the Incorporation of Textured Vegetable Protein: A Systematic Review
by Allah Bakhsh, Eun-Yeong Lee, Chris Major Ncho, Chan-Jin Kim, Yu-Min Son, Young-Hwa Hwang and Seon-Tea Joo
Foods 2022, 11(9), 1242; https://doi.org/10.3390/foods11091242 - 26 Apr 2022
Cited by 27 | Viewed by 6626
Abstract
Meat analogs produced through extruded products, such as texture vegetable protein (TVP) with the addition of various plant-based ingredients are considered the products that have great potential for replacing real meat. This systematic review was conducted to summarize the evidence of the incorporation [...] Read more.
Meat analogs produced through extruded products, such as texture vegetable protein (TVP) with the addition of various plant-based ingredients are considered the products that have great potential for replacing real meat. This systematic review was conducted to summarize the evidence of the incorporation of TVP on the quality characteristics of meat analogs. Extensive literature exploration was conducted up to March 2022 for retrieving studies on the current topic in both PubMed and Scopus databases. A total of 28 articles published from 2001 to 2022 were included in the data set based on specific inclusion criteria. It appears that soy protein is by far the most used extender in meat analogs due to its low cost, availability, and several beneficial health aspects. In addition, the studies included in this review were mainly conducted in countries, such as Korea, the USA, and China. Regarding quality characteristics, textural parameters were the most assessed in the studies followed by physicochemical properties, and sensory and taste attributes. Other aspects, such as the development of TVP, the difference in quality characteristics of texturized proteins, and the usage of binding agents in various meat analogs formulations are also highlighted in detail. Full article
(This article belongs to the Special Issue Alternative Meat: Cultured Meat and Plant-Based Meat)
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14 pages, 754 KiB  
Review
Extracellular Matrix and the Production of Cultured Meat
by Khurshid Ahmad, Jeong-Ho Lim, Eun-Ju Lee, Hee-Jin Chun, Shahid Ali, Syed Sayeed Ahmad, Sibhghatulla Shaikh and Inho Choi
Foods 2021, 10(12), 3116; https://doi.org/10.3390/foods10123116 - 15 Dec 2021
Cited by 34 | Viewed by 9934
Abstract
Cultured meat production is an evolving method of producing animal meat using tissue engineering techniques. Cells, chemical factors, and suitable biomaterials that serve as scaffolds are all essential for the cultivation of muscle tissue. Scaffolding is essential for the development of organized meat [...] Read more.
Cultured meat production is an evolving method of producing animal meat using tissue engineering techniques. Cells, chemical factors, and suitable biomaterials that serve as scaffolds are all essential for the cultivation of muscle tissue. Scaffolding is essential for the development of organized meat products resembling steaks because it provides the mechanical stability needed by cells to attach, differentiate, and mature. In in vivo settings, extracellular matrix (ECM) ensures substrates and scaffolds are provided for cells. The ECM of skeletal muscle (SM) maintains tissue elasticity, creates adhesion points for cells, provides a three-dimensional (3D) environment, and regulates biological processes. Consequently, creating mimics of native ECM is a difficult task. Animal-derived polymers like collagen are often regarded as the gold standard for producing scaffolds with ECM-like properties. Animal-free scaffolds are being investigated as a potential source of stable, chemically defined, low-cost materials for cultured meat production. In this review, we explore the influence of ECM on myogenesis and its role as a scaffold and vital component to improve the efficacy of the culture media used to produce cultured meat. Full article
(This article belongs to the Special Issue Alternative Meat: Cultured Meat and Plant-Based Meat)
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13 pages, 802 KiB  
Review
Cell Types Used for Cultured Meat Production and the Importance of Myokines
by Sibhghatulla Shaikh, Eunju Lee, Khurshid Ahmad, Syed-Sayeed Ahmad, Heejin Chun, Jeongho Lim, Yongho Lee and Inho Choi
Foods 2021, 10(10), 2318; https://doi.org/10.3390/foods10102318 - 29 Sep 2021
Cited by 27 | Viewed by 6586
Abstract
The world’s population continues to increase, meaning we require more consistent protein supply to meet demand. Despite the availability of plant-based protein alternatives, animal meat remains a popular, high-quality protein source. Research studies have focused on cultured meat (meat grown in vitro) as [...] Read more.
The world’s population continues to increase, meaning we require more consistent protein supply to meet demand. Despite the availability of plant-based protein alternatives, animal meat remains a popular, high-quality protein source. Research studies have focused on cultured meat (meat grown in vitro) as a safe and more efficient alternative to traditional meat. Cultured meat is produced by in vitro myogenesis, which involves the processing of muscle satellite and mature muscle cells. Meat culture efficiency is largely determined by the culture conditions, such as the cell type and cell culture medium used and the biomolecular composition. Protein production can be enhanced by providing the optimum biochemical and physical conditions for skeletal muscle cell growth, while myoblasts play important roles in skeletal muscle formation and growth. This review describes the cell types used to produce cultured meat and the biological effects of various myokines and cytokines, such as interleukin-6, leukemia inhibitory factor, interleukin-4, interleukin-15, and interleukin-1β, on skeletal muscle and myogenesis and their potential roles in cultured meat production. Full article
(This article belongs to the Special Issue Alternative Meat: Cultured Meat and Plant-Based Meat)
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Other

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17 pages, 1613 KiB  
Perspective
Cultured Meat Prospects for a Billion!
by Sishir K Kamalapuram, Harish Handral and Deepak Choudhury
Foods 2021, 10(12), 2922; https://doi.org/10.3390/foods10122922 - 25 Nov 2021
Cited by 12 | Viewed by 5692
Abstract
The dietary protein requirements of almost 9.8 billion people need to be fulfilled in a healthy and sustainable manner by 2050. Meat consumption contributes to 35% of the total protein requirement of the Indian population. Meat intake needs to be sustainable and economical [...] Read more.
The dietary protein requirements of almost 9.8 billion people need to be fulfilled in a healthy and sustainable manner by 2050. Meat consumption contributes to 35% of the total protein requirement of the Indian population. Meat intake needs to be sustainable and economical without causing food security and production issues. Consumption of meat in India is projected to rise with an increase in consumer incomes. Hence, novel alternative proteins, including cultured meat (CM) and plant-based meat (PBM), are being developed to satisfy the demand for meat-derived proteins in the diet. This involves the creation of novel PBM/CM products with a similar taste and texture as conventional animal meat with tailor-made nutritional attributes. In this article, we provide critical insights into the technical and business aspects of relevance to production and sustainability encountered by the Indian CM industry at a series of stages that can be termed the CM value chain comprising upstream and downstream processes. We shed light on the need for regulatory authorities and a framework. Consumer concerns towards CM products can be alleviated through effective scientific communication strategies, including prior familiarity, narrative building and transparency, and labelling aspects of CM products. Full article
(This article belongs to the Special Issue Alternative Meat: Cultured Meat and Plant-Based Meat)
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