Alternative and New Protein Sources

Sawicka, Barbara; Umachandran, Krishnan; Nasir, Noori Abdul-Nabi; Skiba, Dominika

doi:10.1007/978-3-030-42319-3_7

Cited by 6 publications

(7 citation statements)

References 73 publications

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“…Furthermore, meat is known to be an excellent source of proteins, lipids, minerals and vitamins that humans need to survive [16]. On average, an adult human requires 50-80 g of protein per day with all essential amino acids [17]. Albeit protein content may vary depending on the type of carcasses, it is generally similar among different mammals, birds, and fish [16].…”

Section: Nutritive Value and Importance Of Meatmentioning

confidence: 99%

“…Among the most likely solutions already available are alternative sources of protein that do not come from farming livestock. In first place are proteins from single-celled organisms (e. g. bacteria or yeasts), followed by marine organisms (algae seaweed), insects and plants [17].…”

Section: Meat Replacements and Alternative Protein Sourcesmentioning

confidence: 99%

“…However, the addition of methionine makes this biomass equivalent to animal proteins [72]. In addition, this biomass is a good dietary source of vitamin B and minerals, while yeasts also have a useful probiotic effects [17]. On the other hand, the main disadvantage of unicellular biomass is the high content of nucleic acids, which can lead to gout if consumed in excess of 30 g/day.…”

Section: Meat Replacements and Alternative Protein Sourcesmentioning

confidence: 99%

“…Some other organisms such as krill are a viable protein source, but their biomass contains chitin, which is an allergen [74]. Insects are another alternative (or supplement) to meat processing, with digestibility of their proteins comparable to egg proteins or meat [17]. Farming insects for protein requires less land area, has lower greenhouse gas emissions per unit of biomass than farming livestock, and requires fewer economic resources.…”

Section: Meat Replacements and Alternative Protein Sourcesmentioning

confidence: 99%

“…However, there is another controversy associated with legumes, namely soy, and genetically modified organisms that are, for better or worse, poorly accepted by customers. Plant products do not naturally contain cholesterol, but other limitations include lower digestibility compared to meat and risk of celiac problems due to the presence of gluten [17]. In any case, plant proteins will be an indispensable part of the diet in the future and their share is only expected to increase.…”

Section: Meat Replacements and Alternative Protein Sourcesmentioning

confidence: 99%

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Meat consumption: theory, practice and future prospects

Putnik

Kovačević²

2022

Teor. prakt. pererab. mâsa (Print)

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This research reviewed human meat consumption and highlighted associated history, challenges and benefits. Selected literature for the manuscript was from relevant titles and reliable international sources. From early times of the mankind meat consumption and animal husbandry were inseparable parts of living, and with similar consequences as dramatic influence on environment. Human need for meat consumption fueled development of large world markets with incredible trade, processing and consumption. This overconsumption has caused health problems associated with high intake of cholesterol and sodium chloride. Another problem with meat consumption is the use of additives in processed products. In modern time these problems are tackled by the use of additives from plants that have health benefits. Thermal processing is yet another problem with meat consumption that food industry and science addresses by non-thermal replacements (e. g. high-pressure processing and electrotechnologies). Recently, interesting alternatives for meat processing included 3D Printing that is able to engineer admirable meat products from by-products. However, this technology might need to employ enzymes such as transglutaminase, associated with potential health problems and misleading the customers. Unfortunately, fraudulent activities are common for meat products and it would be prudent to organize enforcement centers with at least police and analysts skilled in chemometrics and various laboratory techniques for food defense. It seems as humankind expands it will seek more proteins from plant, insects, unicellular biomass, and synthetic meat than from the animal origin, however all of the alternatives must be carefully evaluated against consumer acceptance, public health and environmental concerns.

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Section: Nutritive Value and Importance Of Meatmentioning

confidence: 99%

Section: Meat Replacements and Alternative Protein Sourcesmentioning

confidence: 99%

Section: Meat Replacements and Alternative Protein Sourcesmentioning

confidence: 99%

Section: Meat Replacements and Alternative Protein Sourcesmentioning

confidence: 99%

Section: Meat Replacements and Alternative Protein Sourcesmentioning

confidence: 99%

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