Meat consumption: theory, practice and future prospects

Abstract

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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“…Among the food industries, the sausage industry is one of the most important sectors in the global food sector. The demand for ready-to-eat meals, such as beef sausages and hamburgers, which are thought to be the most popular meat products, has surged during the past 20 years as a result of changes in consumer lifestyles [ 28 ]. Emulsion-type sausage is made by combining fat with finely ground beef to make an emulsion and then heating it to set the structure.…”

Examination of the Volume of Meat Production and the Value of Meat Imports to Serbia from 2012 to 2021

“…Over the first 20 years of this century (2000 to 2020), global meat production increased by 45%, poultry meat by 94%, pork by 22%, beef by 22%, and other types of meat by 39%. The demand for meat is projected to reach 400 MT in 2030 and nearly 500 MT in 2050 (Putnik, Bursać Kovačević, 2021).…”

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