Acceptance of Insects and In Vitro Meat as a Sustainable Meat Substitute in Germany: In Search of the Decisive Nutritional-Psychological Factors

Fiebelkorn, Florian; Dupont, Jacqueline; Lammers, Patrik

doi:10.1007/978-3-030-87402-5_6

Cited by 7 publications

(5 citation statements)

References 46 publications

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“…The popular reception of insects as food encompasses several dimensions that affect the willingness to eat, including psychological, social, cultural, contextual, ecological, and practical factors such as price, availability, and taste [30]. In this context, the lower sensory scores of beef patties with higher concentrations of insect protein may be linked to food neophobia, feelings of disgust, unfamiliarity with insect-based foods, and other nutritional and environmental psychological factors [31,32]. The superior sensory properties of the CF5.0 treatment may be attributed to the fact that these beef patties were more similar to the control group.…”

Section: Sensory Characteristicsmentioning

confidence: 99%

Potential of Cricket (Acheta domesticus) Flour as a Lean Meat Replacer in the Development of Beef Patties

Pasqualin Cavalheiro,

Ruiz-Capillas,

Herrero

et al. 2024

Foods

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This study examined the incorporation of cricket (Acheta domesticus) flour (CF) (0, control; 5.0%, CF5.0; 7.5%, CF7.5; and 10.0%, CF10.0) as a lean meat replacer in beef patties and its impact on composition, microbiological, sensory, and technological properties, as well as its influence on the cooking process. The inclusion of CF led to beef patties with significantly higher protein levels than the control group. Additionally, an elevation in total viable (TVC) and lactic acid bacteria (LAB) counts was observed. However, Enterobacteriaceae counts remained at safe levels. CF5.0 demonstrated similar sensory scores and purchase intention to the control treatment. CF7.5 and CF10.0 showed comparable sensory scores to the control except for texture attributes. The inclusion of CF significantly reduced cooking loss and diameter reduction values. Beef patties with CF were notably firmer and had a browner color than the control. In general, the cooking process impacted the technological properties similarly in both the control and beef patties with CF. In all cooked samples, no significant differences in pH, redness (a*), or texture were observed. This study demonstrated that incorporating up to 5.0% CF into beef patties is optimal in terms of composition, technological, sensorial, and cooking properties.

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Section: Sensory Characteristicsmentioning

confidence: 99%

Potential of Cricket (Acheta domesticus) Flour as a Lean Meat Replacer in the Development of Beef Patties

Pasqualin Cavalheiro,

Ruiz-Capillas,

Herrero

et al. 2024

Foods

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“…Los aspectos bioéticos sobre el manejo de animales de cría es un tema polémico en la actualidad, sin embargo, son pocas las investigaciones que existen en este ámbito para los insectos y otros invertebrados (Fiebelkorn et al, 2022). Esto se ve reflejado en los resultados del análisis bibliométrico, ya que palabras clave como bioética o similares a esta, no destacaron o simplemente no aparecieron en la búsqueda, lo que indica una oportunidad para las investigaciones en este campo (Material Suplementario 1).…”

Section: Bioética Durante La Cría Y El Sacrificiounclassified

“…Debido a que los insectos de cría (incluyendo a la MSN) son sometidos a condiciones favorables para su desarrollo (de temperatura, iluminación, hidratación, alimentación, densidad, asepsia, etc. ), sin la utilización de estimulantes de crecimiento como hormonas o suplementos alimenticios, estos pueden lograr obtener las características buscadas sin implicaciones bioéticas en el proceso (Pali-Schöll et al, 2019a;Fiebelkorn et al, 2022). Por ello, en la mayoría de los individuos, los mecanismos instintivos de nocicepción no son activados durante su manipulación durante todo el proceso de cría (Eisemann et al, 1984;Delvendahl et al, 2022).…”

Section: Bioética Durante La Cría Y El Sacrificiounclassified

Comprehensive utilization of the Black Soldier Fly: Bioconversion, sustainability, and emerging challenges

Bermúdez-Serrano,

Sánchez-Velázquez

2023

Sci. agropecu.

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The black soldier fly (BSF) has garnered the attention of the scientific community due to its outstanding efficiency in transforming organic waste into raw materials that can be incorporated into the value chain. A bibliometric and bibliographic review was conducted to elucidate the pivotal role played by the bioconversion of organic matter in shaping sustainable circular economy systems. The analysis revealed that black soldier fly larvae (BSFL) have proven effective in the bioconversion of common waste, such as household and livestock waste, yielding valuable biomass. Despite these advancements, the exploration of new sources of organic matter persists to mitigate its environmental impact. Emerging technologies enable the efficient processing of BSFL biomass, yielding substitutes for environmentally unfriendly materials. Although the literature emphasizes the advantages of BSF in constructing circular economy models, obstacles such as limited legislation and insufficient incentives for producers, concerns about pathogens and contaminants, and low public acceptance of this species are identified. However, the growing trend in scientific interest suggests that BSF could play a central role in building sustainable societies in the future.

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“…Against this background, the third section formulates four central criteria that the concepts of the bioeconomy must fulfill if they are to meet the requirements of sustainability (3). The next section develops the idea of resource as a culture-and therefore creativity-dependent variable to outline an ethics of innovation (4), before the final section summarizes the conceptual consequences for an ethically responsible bioeconomy (5).…”

Section: Introduction: the Promise Of A New Synthesis For Ecology And...mentioning

confidence: 99%

“…Slaughterhouses could be closed and the need for meat could be satisfied more efficiently through biotechnologically cultivated meat fibers. Such visions need to be checked both critically and constructively [4,5]. A lot seems to be possible yet remains ethically ambiguous [6] (p. 267).…”

Section: Introduction: the Promise Of A New Synthesis For Ecology And...mentioning

confidence: 99%

Bioeconomy: The Innovative Twin of Sustainability

Vogt

Frankenreiter

2022

Sustainability

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With its far-reaching promise of a new synthesis of ecology and economy, the concept of the bioeconomy is a shimmering, ambiguous term in need of ethical and conceptual interpretation. The paper identifies potentials and strategies of the bioeconomy for a knowledge-based energy and raw material turnaround, which, by turning away from fossil resources, can at the same time contribute significantly to waste prevention. The focus is on ethical criteria for a responsible bioeconomy. In terms of environmental ethics, this approach has exemplary significance because it currently represents the most prominent concept for unfolding and operationalizing the innovative side of sustainability. The paper therefore argues for an expanded concept of the bioeconomy that includes the reproductive capacity of nature, for which soil conservation is a strong example. This will be unfolded with the proposal of an ethics of innovation.

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Acceptance of Insects and In Vitro Meat as a Sustainable Meat Substitute in Germany: In Search of the Decisive Nutritional-Psychological Factors

Cited by 7 publications

References 46 publications

Potential of Cricket (Acheta domesticus) Flour as a Lean Meat Replacer in the Development of Beef Patties

Potential of Cricket (Acheta domesticus) Flour as a Lean Meat Replacer in the Development of Beef Patties

Comprehensive utilization of the Black Soldier Fly: Bioconversion, sustainability, and emerging challenges

Bioeconomy: The Innovative Twin of Sustainability

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