New insights in improving sustainability in meat production: opportunities and challenges

Kumar, Pavan; Abubakar, Abubakar Ahmed; Verma, Akhilesh K.; Umaraw, Pramila; Ahmed, Muideen Adewale; Mehta, Nitin; Hayat, Muhammad Nizam; Kaka, Ubedullah; Sazili, Awis Qurni

doi:10.1080/10408398.2022.2096562

Cited by 36 publications

(32 citation statements)

References 220 publications

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“…As per Grandin and Vogel [ 66 ], the vision or smell of blood is not thought to cause distress unless the animal whose blood is present had been distressed during slaughter (e.g., he or she struggled and vocalized). Preslaughter handling had been established to affect animal welfare and meat quality [ 67 , 68 ].…”

Section: Resultsmentioning

confidence: 99%

Electroencephalogram and Physiological Responses as Affected by Slaughter Empathy in Goats

Kumar

Abubakar

Ahmed

et al. 2023

Animals

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Recent advances in emotions and cognitive science make it imperative to assess the emotional stress in goats at the time of slaughter. The present study was envisaged to study the electroencephalogram and physiological responses as affected by slaughter empathy in goats. A total of 12 goats were divided into two groups viz., E-group (goats exposed to slaughter environment, n = 6) and S-group (goat slaughtered in front of E-group, n = 6). The electroencephalogram and physiological responses in male Boer cross goats (E-group) were recorded in a slaughterhouse in two stages viz., control (C) without exposure to the slaughter of conspecifics and treatment (T) while visualizing the slaughter of conspecifics (S—slaughter group). The exposure of the goat to the slaughter of a conspecific resulted in a heightened emotional state. It caused significant alterations in neurobiological activity as recorded with the significant changes in the EEG spectrum (beta waves (p = 0.000491), theta waves (p = 0.017), and median frequency MF or F50 (p = 0.002)). Emotional stress was also observed to significantly increase blood glucose (p = 0.031) and a non-significant (p = 0.225) increase in heart rate in goats. Thus, slaughter empathy was observed to exert a significant effect on the electric activity of neurons in the cerebrocortical area of the brain and an increase in blood glucose content.

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Section: Resultsmentioning

confidence: 99%

Electroencephalogram and Physiological Responses as Affected by Slaughter Empathy in Goats

Kumar

Abubakar

Ahmed

et al. 2023

Animals

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“…But, livestock production is a major contributor to global warming, with annual emissions estimated at 7.1 gigatonnes of CO 2 -equivalent, or 14.5% of human-induced GHG emissions ( 18 ). Therefore, achieving sustainability in the meat industry is a formidable task that calls for a multifaceted and holistic strategy, one that can be accomplished through the investigation of unconventional meat sources ( 19 ). By 2050, prices for beef, pigs, and poultry will be higher than they were in 2000 by more than 30% due to the rise in global prices for the most significant agricultural products ( 20 ).…”

Section: Why Silkworm As Alternative Food Source and Therapeutic Option?mentioning

confidence: 99%

Nutritional aspects and dietary benefits of “Silkworms”: Current scenario and future outlook

Mahanta

Komal²,

Samal³

et al. 2023

Front. Nutr.

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In the current scenario, it is estimated that by 2050, there will be an additional 2.5 billion people and a 70% increase in food demand. Crop yields are not increasing fast enough to support global needs, and world agriculture is facing several serious challenges. Therefore, insects can be a nutritious alternative to meet the ever-increasing food demand in the present and future. The majority of insect consumption occurs in developing countries, with approximately 1,900 insect species consumed worldwide. Food and feed derived from them are of high quality, have a high feed conversion ratio and emit a low level of greenhouse gases. Among insects silkworms are beneficial to humans, not only because of their high nutritional value, but also because of their several pharmacological properties. Silkworm eggs, larvae, and pupae contains high amount of proteins, oils, minerals, vitamins, and several other beneficial components which are nutritious as well as have positive effect on human health. Studies have shown that silkworm pupae protect the liver, enhance immunity, inhibit apoptosis, inhibit cancer, inhibit tumor growth, inhibit microbial growth, regulate blood glucose and blood lipids, and lower blood pressure. This review paper summerized the nutritional value of different life stages of silkworm, nutritional comparison of silkworm with the major human foods, and the effects of silkworm consumption on human health, thus ittargets to generate interest toward in sericulture and improve human health by using silkworm as a nutritious food and attain sustainability in food and nutritional security.

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“…Meat and meat products are excellent source of highly bioavailable animal proteins and important minerals and have relatively higher digestibility and biological and nutritive values. However, meat and meat products generally have lower storage stability and require efforts in terms of preservation (13,14) and are often associated with negative consumer perception mainly due to health issues related to the consumption of red and processed meat (9,(15)(16)(17) and animal welfare or ethical issues during livestock rearing and slaughtering (15). The association of meat consumption with certain diseases and animal welfare issues has led to an impetus for the development of protein-rich alternatives such as meat analogs and cell-based products (18).…”

Section: Introductionmentioning

confidence: 99%

“…The EAT-Lancet commission also recommended for reduction in animal-source protein and dairy products intake with a more health diet comprising plant-based proteins such as legumes, nuts, and beans ( 6 ) for the betterment of the environment and public health ( 7 ). Meat analogs with organoleptic attributes similar to meat and can be promising alternatives for high-quality protein diets of the future with existing, already strained natural resources ( 8 , 9 ). Animal production utilizes about 83% of the total farmland and make up to 56-58% of total emission but only cater to 37% of total protein and 18% of total calories globally ( 10 ).…”

Section: Introductionmentioning

confidence: 99%

Technological interventions in improving the functionality of proteins during processing of meat analogs

et al. 2022

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Meat analogs have opened a new horizon of opportunities for developing a sustainable alternative for meat and meat products. Proteins are an integral part of meat analogs and their functionalities have been extensively studied to mimic meat-like appearance and texture. Proteins have a vital role in imparting texture, nutritive value, and organoleptic attributes to meat analogs. Processing of suitable proteins from vegetable, mycoproteins, algal, and single-cell protein sources remains a challenge and several technological interventions ranging from the isolation of proteins to the processing of products are required. The present paper reviews and discusses in detail various proteins (soy proteins, wheat gluten, zein, algal proteins, mycoproteins, pulses, potato, oilseeds, pseudo-cereals, and grass) and their suitability for meat analog production. The review also discusses other associated aspects such as processing interventions that can be adapted to improve the functional and textural attributes of proteins in the processing of meat analogs (extrusion, spinning, Couette shear cell, additive manufacturing/3D printing, and freeze structuring). ‘

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New insights in improving sustainability in meat production: opportunities and challenges

Cited by 36 publications

References 220 publications

Electroencephalogram and Physiological Responses as Affected by Slaughter Empathy in Goats

Electroencephalogram and Physiological Responses as Affected by Slaughter Empathy in Goats

Nutritional aspects and dietary benefits of “Silkworms”: Current scenario and future outlook

Technological interventions in improving the functionality of proteins during processing of meat analogs

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