Meat and Meat Replacements

An Interdisciplinary Assessment of Current Status and Future Directions

1st Edition - September 23, 2022
Imprint: Woodhead Publishing
Editors: Herbert L Meiselman, José Manuel Lorenzo
Language: English
Paperback ISBN:
9 7 8 - 0 - 3 2 3 - 8 5 8 3 8 - 0
eBook ISBN:
9 7 8 - 0 - 3 2 3 - 8 9 7 9 7 - 6

Meat and Meat Replacements: An Interdisciplinary Assessment of Current Status and Future Directions provides an interdisciplinary view on the production and consumption of food,… Read more

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Meat and Meat Replacements: An Interdisciplinary Assessment of Current Status and Future Directions provides an interdisciplinary view on the production and consumption of food, challenges to the traditional meat industry, and potential meat replacements. This reference includes chapters on basic food science and technology of meat products and meat replacements as well as coverage of their nutritional value. Sensory and consumer research is addressed, as are the economics of these products, the environmental consequences, and ethical considerations related to the environment and to the products themselves.

Meat and Meat Replacements
is a helpful resource for food scientists, food and nutrition researchers, food engineers, product development scientists and managers, economists, and students studying meats and meat replacements.

Cover image
Title page
Table of Contents
Copyright
Contributors
Part 1. Introduction
Chapter 1. Introduction: general overview of meat analogues and meat replacers
1.1. Introduction
1.2. Historical perspective of meat consumption
1.3. New trends in meat products
1.4. Considerations to develop new meat products
1.5. Conclusions
Chapter 2. Cellular agriculture and human dietary evolution—a view from the Anthropocene
2.1. Introduction
2.2. Prehistoric evidence and narratives about the origins of hominin carnivory
2.3. Narratives of complexity in the diet of prehistoric Homo sapiens
2.4. Exploring cellular agriculture as the future of carnivory in the anthropocene
2.5. Conclusion
Part 2. Meat and meat replacements food science
Chapter 3. Meat and meat products: animal species, products, processing, quality, and shelf life
3.1. Introduction
3.2. Global meat production and animal species
3.3. Processing of meat products
3.4. Quality decay and shelf life of meat products
3.5. Conclusion and future perspective
Chapter 4. Consumer response to red meat—implementing strategies during animal production or postmortem processing to improve eating quality
4.1. Antemortem
4.2. Postmortem
Part 3. Meat and meat replacement nutrition
Chapter 5. The nutritional characteristics and health-oriented advances of meat and meat products
5.1. Introduction
5.2. Strategies to improve the health properties of meat and meat products
5.3. Final remarks
Chapter 6. Nutritional aspects and trends of meat replacement products
6.1. Introduction
6.2. Nutritional considerations and impacts of reducing or removing meat from the diet
6.3. Global market trends of meat replacement food products
6.4. Conclusion
Chapter 7. Nutritional and health value of plant-based meat alternatives
7.1. A new market
7.2. Value of legumes
7.3. Processed plant protein foods from the past
7.4. A new focus
7.5. Are the new meat alternatives healthy and nutritious?
7.6. Nutritional comparisons
7.7. Analyses of wide selection of meat alternatives
7.8. Are meat alternatives ultra-processed foods
7.9. Composition of meat alternatives
7.10. Concerns regarding sustainability
7.11. How do meat alternatives compare?
7.12. Life cycle assessment
7.13. Cultured meat
7.14. What of the future?
7.15. Summary
Part 4. Ethical considerations for meats and meat replacements
Chapter 8. Ethics in meat production
8.1. Introduction
8.2. Is the consumption of meat morally justified?
8.3. How do beliefs, especially religious beliefs, influence moral attitudes toward the consumption of meat?
8.4. The value of human beings
8.5. The right of food security
8.6. Is it morally justified to sacrifice the life of animals for human needs?
8.7. Is welfare the right answer to animal rights claims?
8.8. Is meat production environmentally sustainable?
8.9. Conclusions
Chapter 9. Ethical aspects of meat alternative products
9.1. The issues of meat production in a climate-changing world
9.2. Alternative meat products: how to produce meat without damaging the planet
9.3. Production of alternative meat products
9.4. Consumer acceptance of alternative meat products
9.5. Environmental and ethical aspects
Chapter 10. Ethics of meat alternatives
10.1. The case for meat alternatives
10.2. Plant-based meat
10.3. Cultivated meat
10.4. Insects
10.5. Concluding remarks
Chapter 11. The ethics of consuming meat
11.1. Introduction
11.2. Consuming factory-farmed meat
11.3. Humane farming
11.4. Hunting
Part 5. Consumer response to meats and meat replacements
Chapter 12. Meat alternatives: are we losing our taste for eating animals?
12.1. The case against factory farming
12.2. Public policy turns away from meat
12.3. The rise of alternative proteins
12.4. How society will change its mind
12.5. Conclusion
Chapter 13. Consumer perceptions of different protein alternatives
13.1. Introduction
13.2. Development of consumer view to protein sources in food
13.3. Dimensions where meat and alternatives vary
13.4. Mimicking meat
13.5. Level of processing
13.6. Plant-based versus animal-based protein the origin
13.7. Novelty of protein origin
13.8. Looking at protein from different points of view
13.9. General reflection and how to go into the future
Part 6. Environmental effects of meats and meat replacements
Chapter 14. Environmental impacts of meat and meat replacements
14.1. Introduction
14.2. Life cycle assessment of food
14.3. Environmental impacts of meat
14.4. Environmental impacts of conventional meat replacements
14.5. Environmental impacts of emerging meat replacements
14.6. Conclusions and outlook
Index

Herbert L Meiselman

Herbert L. Meiselman is an internationally known expert in sensory and consumer research on food, food product development, and food service. He received his training in Psychology and Biology at the University of Chicago, University of Massachusetts, and Cornell University in New York. He retired as Senior Research Scientist at Natick Laboratories where he was the highest-ranking Research Psychologist in the United States government. His accomplishments were recognized with a 2005 Award from the President of the United States. He has served in editorial roles for Food Quality and Preference, Journal of Foodservice, and Appetite. His current interests include the effects of context/environment, emotion, wellness, psychographics, and meals and menus.

Affiliations and expertise

Consultant, Herb Meiselman Training and Consulting, Rockport, Massachusetts, USA; Retired Senior Research Scientist, Natick Laboratories, Natick, Massachusetts, USA

José Manuel Lorenzo

José Manuel Lorenzo is Head of Research at the Meat Technology Centre of Galicia (CTC), Ourense, Spain and Associate Professor at the University of Vigo, Spain. He received his M.S. in Food Science and Technology (University of Vigo). He obtained his Ph.D. in Food Science and Technology (University of Vigo) in 2006. He has started his scientific career in the Department of Food Science and Technology at the University of Vigo, first as researcher scholarship, then, since April 2006, as academic Researcher. In 2006-2005 from October to March, he completed a stage period for his research project at the Stazione Sperimentale per L´Industria delle Conserve Alimentaria, (Parma, Italy). He has been PI of several projects of R&D and innovation related to meat science and food technology.

He has developed numerous projects, many related to agro-industry and meat companies, and acquired extensive experience in the field of food technology. During this period, he completed my analytic training in LC and GC, developing methods to quantify levels of lipid/protein oxidation, lipid fractionation by SPE and vitamins with HPLC/FD/DAD and volatiles by GC/MS. These have focused on 1) Characterization of the products from different species under different rearing conditions, such as pigs, poultry or horsemeat; 2) Extension of food shelf life using natural extracts with antioxidant and antimicrobial capacities from agro-products; 3) Understanding physicochemical, biochemical and microbial changes during the technological processes applied to meat products; and 4) Development of new, healthier meat foods based on fat and salt reduction or improving lipid profile modification, replacement of fat, or incorporating functional compounds. Currently, he is involved in identifying proteomic and biomarkers associated with pastiness in dry-cured ham and their consequences for meat quality, using proteomic 2-DE techniques for protein separation and subsequent identification and quantification applying HPLC/MS/MS.

Affiliations and expertise

Associate Professor, University of Vigo, Spain

Life Sciences

Physical Sciences & Engineering

Social Sciences & Humanities

Health