Derleme
Yıl 2024,
, 511 - 522, 23.09.2024
Öz
Proponents present cultured meat as a viable alternative to traditional animal-based meat production to meet the increasing demands of the growing population. This review aims to compare this subject across various dimensions, such as resource requirements, nutritional aspects, cost structure, consumer acceptance, and market trends, by focusing on recent publications. Cultured meat can be produced by applying existing cell culture practices and bio-manufacturing methods to produce tissue or dietary proteins suitable for human consumption. Studies have shown that cultured meat has some advantages over conventional meat in issues such as the environment and animal meat-related diseases. Cultured meat is a promising but early-stage technology with significant technical challenges in terms of production costs and optimized methodology. Cultured meat cannot completely achieve the texture, taste, and nutritional values of conventional meat. Religious beliefs, price, ethical values, and regional factors are important considerations in consumers' perceptions of cultured meat. Currently, the level of research conducted on aspects such as consumer acceptance, cost, texture, taste, and other characteristics closely resembling conventional meat will directly influence its entry into the market, its success in the market, and its acceptance by consumers. There is a need for further research and analysis with the joint participation of academic and sectoral stakeholders to address all technical, social, and economic dimensions.
Anahtar Kelimeler
Cultured meat conventional meat meat industry meat production
Kaynakça
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Yıl 2024,
, 511 - 522, 23.09.2024
Öz
Kaynakça
- Ahmad RS, Imran A, Hussain MB (2018): Nutritional composition of meat. Meat Sci Nutr, 61, 61-75.
- Akın AC, Polat M, Mat B, et al (2023): Determining the variables affecting the prices of animal products by the network analysis in Türkiye. Ankara Univ Vet Fak Derg, 70 (4), 359-366.
- Alvaro C (2019): Lab-grown meat and veganism: a virtue-oriented perspective. J J Agric Environ Ethics, 32, 127-141.
- Anil K, Roshan D (2021): Cultured Meat Market by Type (Red Meat, Poultry and Seafood), End User (Household and Food Services: Global Opportunity Analysis and Industry Forecast 2022-2030. https://www.alliedmarketresearch.com/cultured-meat-market-A06670 (Accessed Sep 22, 2023)
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- Ben-Arye T, Levenberg S (2019): Tissue engineering for clean meat production. Front Sustain Food Syst, 3, 46.
- Benjaminson MA, Gilchriest JA, Lorenz M (2002): In vitro edible muscle protein production system (MPPS): Stage 1, fish. Acta Astronaut, 51, 879-889.
- Bertrand M, Hsieh C-T, Tsivanidis N (2021): Contract labor and firm growth in india. https://www.nber.org/system/files/working_papers/w29151/w29151.pdf (Accessed Aug 12, 2023)
- Bhat ZF, Kumar S, Bhat HF (2017): In vitro meat: A future animal-free harvest. Crit Rev Food Sci Nutr, 57, 782-789.
- Bhat ZF, Kumar S, Fayaz H (2015): In vitro meat production: Challenges and benefits over conventional meat production. J Integ Agric, 14, 241-248.
- Bhat ZF, Morton JD, Mason SL, et al (2019): Technological, regulatory, and ethical aspects of in vitro meat: a future slaughter‐free harvest. Compr Rev Food Sci Food Saf, 18, 1192-1208.
- Bonny SPF, Gardner GE, Pethick DW, et al (2015): What is artificial meat and what does it mean for the future of the meat industry? J Integ Agric, 14, 255-263.
- Broucke K, Van Pamel E, Van Coillie E, et al (2023): Cultured meat and challenges ahead: a review on nutritional, technofunctional and sensorial properties, safety and legislation. Meat Sci, 195, 109006.
- Bryant C, Szejda K, Parekh N, et al (2019): A survey of consumer perceptions of plant-based and clean meat in the USA, India, and China. Front Sustain Food Syst, 3, 11.
- Bryant CJ (2020): Culture, meat, and cultured meat. J Anim Sci, 98, 1-7.
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- Chauvet DJ (2018): Should cultured meat be refused in the name of animal dignity? Ethical Theory Moral Pract, 21, 387-411.
- Choudhury D, Singh S, Seah JSH, et al (2020): Commercialization of plant-based meat alternatives. Trends Plant Sci, 25, 1055-1058.
- Choudhury D, Tseng TW, Swartz E (2020): The business of cultured meat. Trends Biotech, 38, 573-577.
- Chriki S, Hocquette J-F (2020): The myth of cultured meat: a review. Front Nutr, 7, 7.
- Chriki S, Payet V, Pflanzer SB, et al (2021): Brazilian consumers’ attitudes towards so-called “cell-based meat”. Foods, 10, 2588.
- Cole M, Morgan K (2013): Engineering freedom? A critique of biotechnological routes to animal liberation. Configurations, 21, 201-229.
- Datar I, Betti M (2010): Possibilities for an in vitro meat production system. Innov Food Sci Emerg Technol, 11, 13-22.
- De Smet S, Vossen E (2016): Meat: The balance between nutrition and health. A review. Meat Sci, 120, 145-156.
- Dent M (2021): Cultured Meat 2021-2041: Technologies, Markets, Forecasts: a Technology and Market Appraisal of the Cultivated Meat Industry Including Key Technologies (starter Cells, Growth Medium, Bioreactors, Scaffolds, Etc.), Key Players, Consumer Considerations, Regulations, Investments, and Cultured Meat Market Forecasts. IDTechEx Research. https://www.idtechex.com/en/research-report/cultured-meat-2021-2041-technologies-markets-forecasts/815 (Accessed Sep 13, 2023)
- Dopelt K, Radon P, Davidovitch N (2019): Environmental effects of the livestock industry: The relationship between knowledge, attitudes, and behavior among students in israel. Int J Environ Res Public Health, 16, 1359.
- Doreau M, Corson MS, Wiedemann SG (2012): Water use by livestock: a global perspective for a regional issue? Anim Front, 2, 9-16.
- Dupont J, Fiebelkorn F (2020): Attitudes and acceptance of young people toward the consumption of insects and cultured meat in Germany. Food Qual Prefer, 85, 103983.
- Espinosa R, Tago D, Treich N (2020): Infectious diseases and meat production. Environ Resour Econ, 76, 1019-1044.
- EUROSTAT (2017): Archive:Farmers in the EU - statistics. https://ec.europa.eu/eurostat/statistics-explained/index.php?title=Archive:Farmers_in_the_EU_-_statistics#External_links (Accessed Aug 5, 2023)
- Fountain H (2013): Building a $325,000 Burger. The New York Times. https://www.nytimes.com/2013/05/14/science/engineering-the-325000-in-vitro-burger.html (Accessed Aug 20, 2023)
- Fraeye I, Kratka M, Vandenburgh H, et al (2020): Sensorial and nutritional aspects of cultured meat in comparison to traditional meat: much to be inferred. Front Nutr, 7, 35.
- GAO, FDA, USDA (2020): GAO-20-325 Report (Could Strengthen Existing Efforts to Prepare for Oversight of Cell-Cultured Meat, Issue. https://www.gao.gov/products/gao-20-325 (Accessed Aug 30, 2023)
- Garrison GL, Biermacher JT, Brorsen BW (2022): How much will large-scale production of cell-cultured meat cost? J Agric Food Res, 10, 100358.
- Gonsalves O (2019): The Labor Market in India: Structure and Costs. India Briefing. https://www.india-briefing.com/news/labor-market-india-structure-costs-18264.html/ (Accessed Sep 12, 2023)
- González A, Koltrowitz S (2019): The $280,000 lab-grown burger could be a more palatable $10 in two years. https://www.reuters.com/article/us-food-tech-labmeat-idUSKCN1U41W8 (Accessed Aug 20, 2023)
- Hamdan MN, Post MJ, Ramli MA, et al (2018): Cultured meat in Islamic perspective. J Relig Health, 57, 2193-2206.
- Harris J, Ladak A, Mathur MB (2022): The Effects of Exposure to Information About Animal Welfare Reforms on Animal Farming Opposition: A Randomized Experiment. Anthrozoös, 35, 773-788.
- Hocquette A, Lambert C, Sinquin C, et al (2015): Educated consumers don't believe artificial meat is the solution to the problems with the meat industry. J Integ Agric, 14, 273-284.
- Hocquette J-F (2016): Is in vitro meat the solution for the future? Meat Sci, 120, 167-176.
- Hoekstra AY, Chapagain AK (2007): Water footprints of nations: water use by people as a function of their consumption pattern. Water Resour Manage, 21, 35-48.
- Hopkins PD, Dacey A (2008): Vegetarian meat: Could technology save animals and satisfy meat eaters? J Agric Environ Ethics, 21, 579-596.
- Jairath G, Mal G, Gopinath D, et al (2021): A holistic approach to access the viability of cultured meat: A review. Trends Food Sci Technol, 110, 700-710.
- Kahan S, Camphuijsen J, Cannistra C, et al (2020): Cultivated meat modeling consortium: Inaugural meeting whitepaper. Authorea Preprints.
- Kosnik PE, Dennis RG, Vandenburgh HH (2003): Tissue engineering skeletal muscle. 377-392. In: F Guilak, S A Goldstein, D J Mooney (Eds) Functional Tissue Engineering. Springer, New York.
- Krautwirth R (2018): Will lab-grown meat find its way to your table. YU Observer. https://yuobserver.org/2018/05/will-lab-grown-meat-find-way-table/ (Accessed July 27, 2023)
- Kurrer C, Lawrie C (2018): What if all our meat were grown in a lab? European Parliamentary Research Service. https://www.europarl.europa.eu/RegData/etudes/ATAG/2018/614538/EPRS_ATA(2018)614538_EN.pdf (Accessed Aug 12, 2023).
- Laestadius LI, Caldwell MA (2015): Is the future of meat palatable? Perceptions of in vitro meat as evidenced by online news comments. Public Health Nutr, 18, 2457-2467.
- Liu J, Hocquette É, Ellies-Oury M-P, et al (2021): Chinese consumers’ attitudes and potential acceptance toward artificial meat. Foods, 10, 353.
- Lynch J, Pierrehumbert R (2019): Climate impacts of cultured meat and beef cattle. Front Sustain Food Syst. 5.
- Mancini MC, Antonioli F (2019): Exploring consumers' attitude towards cultured meat in Italy. Meat Sci, 150, 101-110.
- Marcu A, Gaspar R, Rutsaert P, et al (2015): Analogies, metaphors, and wondering about the future: Lay sense-making around synthetic meat. Public Underst Sci, 24, 547-562.
- Mattick CS, Landis AE, Allenby BR, et al (2015): Anticipatory life cycle analysis of in vitro biomass cultivation for cultured meat production in the United States. Enviro Sci Technol, 49, 11941-11949.
- Mehta F, Theunissen R, Post MJ (2019): Adipogenesis from bovine precursors. Myog: Meth Prot 111-125.
- Mottet A, de Haan C, Falcucci A, et al (2017): Livestock: On our plates or eating at our table? A new analysis of the feed/food debate. Glob Food Sec, 14, 1-8.
- O'Keefe L, McLachlan C, Gough C, et al (2016): Consumer responses to a future UK food system. British Food J, 118, 412-428.
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Toplam 102 adet kaynakça vardır.
Ayrıntılar
| Birincil Dil | İngilizce |
|---|---|
| Konular | Hayvan Sağlığı Ekonomisi ve İşletmeciliği, Veteriner Gıda Hijyeni ve Teknolojisi |
| Bölüm | Derleme |
| Yazarlar | |
| Yayımlanma Tarihi | 23 Eylül 2024 |
| Gönderilme Tarihi | 28 Ocak 2024 |
| Kabul Tarihi | 29 Mayıs 2024 |
| Yayımlandığı Sayı | Yıl 2024 |