Uses of Cellular Agriculture in Plant-Based Meat Analogues for Improved Palatability

Abstract

With a growing population that is expected to double meat consumption in the next decades, more sustainable and affordable proteins need to be developed. Conventional meat production accounts for a considerable amount of greenhouse gas emission, land and water usage, and energy consumption. Plant-based meat alternatives have been a cornerstone in the alternative protein market. In recent years, biomimicry of traditional meat products is the focus on the market. Animal-raised meat has still maintained its popularity as plant-based meat analogues (PBMA) fail to mimic or be better than conventional meat production. PBMA aims to replicate the aesthetic and chemical characteristics of a type of meat without the need of raising animals. Another alternative is the novel cultured meat or "lab-grown meat" that could provide a high protein source. Considerable developments are still needed to produce complex cultured meat products. Because of difficulties of replicating meat proteins in PBMA, a proposition is to use cultured meat components in PBMA. We review the potential use of cellular agriculture in different facets of PBMA for improved sensorial attributes. There is a significant need for research, innovation, and regulation in this field to create an improved product that has a lower impact on the environment.

Geleneksel et üretimi ve tüketimine alternatif: Et analogları

“…Doğal aroma katkılarının yanında bazı basit şekerler, amino asitler, glikoproteinler, monosodyum glutamat ve tuzun bir karışımı ile sentetik et aroması geliştirilmesine yönelik çalışmalar bulunmaktadır [103]. Fakat sentetik aromaların, et analoğu kombinasyonu ile uyumsuzluğu sonucu istenmeyen aroma gelişimi, dayanım sürelerinin değişkenliği ve insan vücudunda birikerek oluşturabilecekleri zararlı etkiler (kanserojenik, mutajenik ve teratojenik etkiler) kullanım alanlarını kısıtlamaktadır [102].…”

Effect of Process Variables and Ingredients on Controlled Protein Network Creation in High-Moisture Plant-Based Meat Alternatives

“…Meat alternative development entails the combination of native and modified ingredients to attain adequate portions of essential amino acids in the human diet with improved digestibility [7]. Plants, aquatic biomass, cellular agriculture, and insects are growing in popularity in the current marketplace as alternative protein sources [8,9]. Soybeans, wheat, oats, peas, faba beans, and rapeseed are among the most common plant-based sources used as animal protein alternatives [10][11][12][13][14][15].…”

Light Can Induce Accumulation of Nutritional Antioxidants in Black Chokeberry Cell Suspension Culture

“…In the last few years, large scale cultivation of plant in vitro systems has been considered as a prospective branch of cellular agriculture, a technology for sustainable manufacture of agricultural goods by using single cells without involving plants or animals [38][39][40][41][42][43][44]. Recently, plant cells were used for production of cosmetic ingredients, plant-based proteins and even for food products as chocolate and coffee [39][40][41][42][45][46][47]. However, the low productivity and the high cost of produced biomass are among the major limiting factors of this technology.…”