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ISSN : 1598-5504(Print)
ISSN : 2383-8272(Online)
Journal of Agriculture & Life Science Vol.55 No.1 pp.1-11

Traditional Plant-based Meat Alternatives, Current, and Future Perspective: A Review

Allah Bakhsh1, Se-Jin Lee1, Eun-Yeong Lee1, Young-Hwa Hwang2, Seon-Tea Joo1,2,3*
1Division of Applied Life Science (BK21), Gyeongsang National University, Jinju 52828, Korea
2Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52828, Korea
3Department of Animal Science, Gyeongsang National University, Jinju 52852, Korea


It is well known that the world population is increasing at an incredible pace; subsequently, worldwide food production without compromising the ecosystem is an enormous challenge for the global community. From the beginning of human civilization, meat plays a vital role in acquiring proteins and other nutrients. Despite the indispensable part of the meat in the human diet, it is also considered a critical factor in environmental alterations, greenhouse gas emissions, animal welfare, and land water usage. The excessive use of natural resources and extensive animal production causes greenhouse gas emissions, which triggered reduced meat consumption and the need for more novel meat alternatives. To overcome the extraordinary demand for red meat, the phenomena of meat alternatives or meat substitutes evolved. Subsequently, meat analogs express a higher trend with low cost, safe consumption, and meaty structure and texture. Meat substitutes are predominantly vegetable centered food products that comprise proteins from pulses, cereal, microorganisms, and other fillers and flavorings mediators. Moreover, Meat products with texturized vegetable protein, mushroom, wheat gluten, pulses are considered an excellent source of as a substitute for animal protein. Additionally, mycoprotein had an impressive profile, including higher protein, low fat, health-promoting agents, with good taste and texture. However, there remains a gap in research articles focusing on the regular consumption of meat substitutes. In the current review, an attempt has been made to summarize various types of meat substitutes, different protein sources, production preparation methods, nutritional, functional properties, including current and future perspectives of meat alternatives.





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