Artificial meat and the future of the meat industry

2017 ◽  
Vol 57 (11) ◽  
pp. 2216 ◽  
Author(s):  
Sarah P. F. Bonny ◽  
Graham E. Gardner ◽  
David W. Pethick ◽  
Jean-François Hocquette
Keyword(s):  
New Technologies ◽  
Meat Products ◽  
Farming Systems ◽  
Processed Meat ◽  
Low Grade ◽  
Meat Industry ◽  
Ground Meat ◽  
Market Place ◽  
The Future

The global population is estimated to plateau at 9 billion by the year 2050; however, projected food-production estimates would supply for only 8 billion people, using the ‘business as usual’ approach. In particular, the meat industry would need to increase production by ~50–73%. In response, there are several different options that have the potential to satisfy demand and increase production. Some of these options require advanced technologies and many may be considered as ‘artificial’ by different consumer groups. Within the meat industry itself, available technologies include selective breeding, agroecology systems, animal cloning and genetic modification. Alternatively, meat proteins can be replaced or substituted with proteins from plants, fungi, algae or insects. Finally, meat products could be produced using in vitro culturing and three-dimensional printing techniques. The protein produced by these techniques can be considered in the following three categories: modified livestock systems, synthetic meat systems, and meat substitutes. In the future, it is likely that meat substitutes will increase market share through competition with low-grade cuts of meat, sausages, ground meat and processed meat. However, synthetic meat systems and meat substitutes have significant barriers to commercialisation and widespread adoption that will affect their presence at least in the high-end premium sector in the market. To meet growing demands for protein, and in the face of growing competition from other sectors, the conventional meat industry must adopt new technologies and farming systems. These must be tailored to the challenges facing the industry and must effectively respond to consumer demands and the changing market place.

scholarly journals Syringol metabolites as new biomarkers for smoked meat intake

2019 ◽  
Vol 110 (6) ◽  
pp. 1424-1433 ◽  
Author(s):  
Roland Wedekind ◽  
Pekka Keski-Rahkonen ◽  
Nivonirina Robinot ◽  
Vivian Viallon ◽  
Pietro Ferrari ◽  
...  
Keyword(s):  
Dietary Intervention ◽  
Meat Products ◽  
Epidemiological Studies ◽  
Cross Sectional Study ◽  
Processed Meat ◽  
Sectional Study ◽  
Cross Sectional ◽  
Meat Intake ◽  
Hot Dog

ABSTRACT Background Processed meat intake is associated with a higher risk of colorectal and stomach cancers, coronary artery disease, and type 2 diabetes and with higher mortality, but the estimation of intake of different processed meat products in this heterogeneous food group in epidemiological studies remains challenging. Objective This work aimed at identifying novel biomarkers for processed meat intake using metabolomics. Methods An untargeted, multi-tiered metabolomics approach based on LC-MS was applied to 33 meat products digested in vitro and secondly to urine and plasma samples from a randomized crossover dietary intervention in which 12 volunteers consumed successively 3 processed meat products (bacon, salami, and hot dog) and 2 other foods used as controls, over 3 consecutive days. The putative biomarkers were then measured in urine from 474 subjects from the European Prospective Investigation into Cancer and Nutrition (EPIC) cross-sectional study for which detailed 24-h dietary recalls and FFQs were available. Results Syringol and 4 derivatives of syringol were found to be characteristic of in vitro digests of smoked meat products. The same compounds present as sulfate esters in urine increased at 2 and 12 h after consumption of smoked meat products (hot dog, bacon) in the intervention study. The same syringol sulfates were also positively associated with recent or habitual consumption of smoked meat products in urine samples from participants of the EPIC cross-sectional study. These compounds showed good discriminative ability for smoked meat intake with receiver operator characteristic areas under the curve ranging from 0.78 to 0.86 and 0.74 to 0.79 for short-term and habitual intake, respectively. Conclusions Four novel syringol sulfates were identified as potential biomarkers of smoked meat intake and may be used to improve assessment of smoked meat intake in epidemiological studies. This trial was registered at clinicaltrials.gov as NCT03354130.

scholarly journals Experience of biotechnology method applications in meat processing industry

2020 ◽  
Vol 17 ◽  
pp. 00197
Author(s):  
Maksim M. Danyliv ◽  
Olga A. Vasilenko ◽  
Olga N. Ozherelyeva ◽  
Ekaterina B. Stanislavskaya
Keyword(s):  
Food Security ◽  
Russian Federation ◽  
Raw Materials ◽  
Meat Products ◽  
Animal Origin ◽  
Low Grade ◽  
Meat Industry ◽  
Meat Processing ◽  
Enzyme Preparations ◽  
The Russian Federation

Nowadays one of the main regulatory documents governing the future of food production in Russia is the “Food Security Doctrine of the Russian Federation” formulated in order to implement the state economic policy in the field of ensuring food security of the Russian Federation, aimed at reliable provision of the country’s population with food products, the development of domestic agricultural and fishery complexes. In the past 40 years, the use of nano- and biotechnologies in the processing of animal and fish raw materials has been widely developed. A large number of scientific studies are aimed at biotechnology method applications in the production of meat products, in particular the use of enzyme proteolytic preparations. The aim of the research presented in this article was to study the dynamics of the hydrolysis of water-, saltand alkali-soluble fractions of low-grade beef and lamb proteins with Megaterin, an enzyme preparation of animal origin. The fulfilled studies allow more precise approach to the use of enzyme preparations for the processing of basic raw materials by the meat industry.

scholarly journals Sheep and Goat Meat Processed Products Quality: A Review

Foods ◽  
2020 ◽  
Vol 9 (7) ◽  
pp. 960
Author(s):  
Alfredo Teixeira ◽  
Severiano Silva ◽  
Cristina Guedes ◽  
Sandra Rodrigues
Keyword(s):  
Meat Products ◽  
Microbiological Quality ◽  
Processed Meat ◽  
Meat Industry ◽  
Processed Meats ◽  
Food Research ◽  
Sheep Meat ◽  
Fermented Sausages ◽  
Processed Products ◽  
New Generation

Even though sheep and goat processed meat products are not as popular as pork, beef or poultry and are generally considered not as important, they have a very important role in meat consumption around the world. A concise review of the origin and type of the most important sheep and goat processed meat products produced in different countries and world regions is made. The manuscript also summarizes the most recent studies on sheep and goat processed meats on the physicochemical characterizations, sensory quality, microbiological quality and safety. Some conclusions and future trends in production, processing and commercial potentiality for sheep and goat processed meat products are discussed. Several possibilities exist to make them more diversified and appealing to the market. Processing meat from culled animals is an interesting way to value animals with low market acceptability. Some as fermented sausages, cured legs and pâtés have great commercial potential as highly acceptable consumer commodities. An interesting field of food research is the rediscovery of a new generation of goat and sheep meat products as functional foods that will respond to the constant innovation required by the meat industry. Everything related to food safety must be considered in the future.

Effect of cooking and in vitro digestion on the stability of co-enzyme Q10 in processed meat products

2014 ◽  
Vol 150 ◽  
pp. 187-192 ◽  
Author(s):  
Brian D. Tobin ◽  
Maurice G. O’Sullivan ◽  
Ruth Hamill ◽  
Joseph P. Kerry
Keyword(s):  
Meat Products ◽  
In Vitro Digestion ◽  
Processed Meat ◽  
The Stability

scholarly journals Natural Anti-Microbials for Enhanced Microbial Safety and Shelf-Life of Processed Packaged Meat

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1598
Author(s):  
Angelos Papadochristopoulos ◽  
Joseph P. Kerry ◽  
Narelle Fegan ◽  
Catherine M. Burgess ◽  
Geraldine Duffy
Keyword(s):  
Shelf Life ◽  
Meat Products ◽  
Food Contamination ◽  
Food Preservation ◽  
Processed Meat ◽  
Meat Industry ◽  
Future Perspectives ◽  
Food Industries ◽  
Microbial Agents

Microbial food contamination is a major concern for consumers and food industries. Consumers desire nutritious, safe and “clean label” products, free of synthetic preservatives and food industries and food scientists try to meet their demands by finding natural effective alternatives for food preservation. One of the alternatives to synthetic preservatives is the use of natural anti-microbial agents in the food products and/or in the packaging materials. Meat and processed meat products are characteristic examples of products that are highly perishable; hence natural anti-microbials can be used for extending their shelf-life and enhancing their safety. Despite several examples of the successful application of natural anti-microbial agents in meat products reported in research studies, their commercial use remains limited. This review objective is to present an extensive overview of recent research in the field of natural anti-microbials, covering essential oils, plant extracts, flavonoids, animal-derived compounds, organic acids, bacteriocins and nanoparticles. The anti-microbial mode of action of the agents, in situ studies involving meat products, regulations and, limitations for usage and future perspectives are described. The review concludes that naturally derived anti-microbials can potentially support the meat industry to provide “clean label”, nutritious and safe meat products for consumers.

scholarly journals The Future of IVF: The New Normal in Human Reproduction

2022 ◽  
Author(s):  
Vitaly A. Kushnir ◽  
Gary D. Smith ◽  
Eli Y. Adashi
Keyword(s):  
In Vitro Fertilization ◽  
New Technologies ◽  
Emerging Technologies ◽  
Substantial Proportion ◽  
Human Reproduction ◽  
Demographic Trends ◽  
New Normal ◽  
Vitro Fertilization ◽  
The Future

AbstractIncreased demand for in vitro fertilization (IVF) due to socio-demographic trends, and supply facilitated by new technologies, converged to transform the way a substantial proportion of humans reproduce. The purpose of this article is to describe the societal and demographic trends driving increased worldwide demand for IVF, as well as to provide an overview of emerging technologies that promise to greatly expand IVF utilization and lower its cost.

Evolution of Grain Legumes. VI. The Future – the Exploitation of Evolutionary Knowledge

1986 ◽  
Vol 22 (1) ◽  
pp. 39-58 ◽  
Author(s):  
J. Smartt
Keyword(s):  
Gene Pool ◽  
Farming Systems ◽  
Grain Legumes ◽  
Winged Bean ◽  
Gene Pools ◽  
Evolutionary Potential ◽  
Germplasm Collections ◽  
Intensive Exploitation ◽  
The Future

SUMMARYThe future evolutionary potential of pulses is determined by the nature and extent of the genetic variability in the primary gene pool. This is extensive in the major grain legumes, notably the groundnut, soyabean, Phaseolus and faba beans, and in the cowpea. It is less extensive in the cultivated lupins and this appears to be a serious limitation to their development as useful crops. The considerable development of isolating mechanisms between related species of legumes has restricted the development of the secondary gene pool. This is most developed in the genus Arachis, where section Arachis provides an extensive secondary gene pool for the groundnut. Tertiary gene pools are potentially quite extensive for many grain legumes but since most interspecific hybrids are inviable this resource would be difficult to exploit with present techniques. The development of sophisticated gene transfer techniques for grain legumes is inhibited by their lack of amenability to in vitro culture. The suggestion is made that genetic resources profiles could be constructed on the basis of an expansion of Harlan and de Wet's gene pool system. These could serve as a guide to the present state of germplasm collections, indicating their strengths and weaknesses, which would be useful in formulating future collection and evaluation strategies.The potential for more intensive exploitation of such legumes as the winged bean and lupins undoubtedly exists. The reasons for past under-exploitation of the winged bean need to be determined.Grain legumes have an assured future for good economic and nutritional reasons. More attention probably should be devoted to exploiting the legume-Rhizobium symbiosis, fundamental to the development of efficient and economic farming systems in the developing world.

scholarly journals The capacity of foodstuffs to induce innate immune activation of human monocytesin vitrois dependent on food content of stimulants of Toll-like receptors 2 and 4

2010 ◽  
Vol 105 (1) ◽  
pp. 15-23 ◽  
Author(s):  
Clett Erridge
Keyword(s):  
Human Subjects ◽  
Meat Products ◽  
Low Grade ◽  
293 Cells ◽  
Tnf Α ◽  
Protease Treatment ◽  
Food Content ◽  
Cooking Times ◽  
Inflammatory Signalling

The ingestion of fatty meals is associated with a transient, low-grade systemic inflammatory response in human subjects, involving the activation of circulating monocytes and the secretion of pro-inflammatory cytokines. However, it is not yet clear how different foodstuffs may promote inflammatory signalling. In a screen of forty filter-sterilised soluble extracts from common foodstuffs, seven were found to induce the secretion of TNF-α and IL-6 from human monocytesin vitro.To investigate what may differentiate inflammatory from non-inflammatory food extracts, stimulants of Toll-like receptor (TLR) 2 and TLR4 were quantified using human embryonic kidney-293 cells transfected with each TLR, and calibrated with defined bacterial lipopeptide (BLP) and lipopolysaccharide (LPS) standards. These assays revealed that while most foods contained undetectable levels of TLR2 or TLR4 stimulants, all TNF-α-inducing foods contained stimulants of either TLR2 (up to 1100 ng BLP-equivalent/g) or TLR4 (up to 2700 ng LPS-equivalent/g) in both the soluble and insoluble fractions. TLR stimulants were present mainly in meat products and processed foods, but were minimal or undetectable in fresh fruit and vegetables. The capacity of food extracts to induce TNF-α secretion in monocytes correlated with the content of both TLR2 (r0·837) and TLR4 stimulants (r0·748), and was completely abolished by specific inhibition of TLR2 and TLR4. LPS and BLP were found to be highly resistant to typical cooking times and temperatures, low pH and protease treatment. In conclusion, apparently unspoiled foodstuffs can contain large quantities of stimulants of TLR2 and TLR4, both of which may regulate their capacity to stimulate inflammatory signalling.

Effect of l-Glucose and d-Tagatose on Bacterial Growth in Media and a Cooked Cured Ham Product

2000 ◽  
Vol 63 (1) ◽  
pp. 71-77 ◽  
Author(s):  
DERRICK A. BAUTISTA ◽  
RONALD B. PEGG ◽  
PHYLLIS J. SHAND
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bacterial Growth ◽  
Pathogenic Bacteria ◽  
Meat Product ◽  
Control Sample ◽  
Processed Meat ◽  
Meat Industry ◽  
Spoilage Bacteria

Cured meats such as ham can undergo premature spoilage on account of the proliferation of lactic acid bacteria. This spoilage is generally evident from a milkiness in the purge of vacuum-packaged sliced ham. Although cured, most hams are at more risk of spoilage than other types of processed meat products because they contain considerably higher concentrations of carbohydrates, ∼2 to 7%, usually in the form of dextrose and corn syrup solids. Unfortunately, the meat industry is restricted with respect to the choice of preservatives and bactericidal agents. An alternative approach from these chemical compounds would be to use novel carbohydrate sources that are unrecognizable to spoilage bacteria. l-Glucose and d-tagatose are two such potential sugars, and in a series of tests in vitro, the ability of bacteria to utilize each as an energy source was compared to that of d-glucose. Results showed that both l-glucose and d-tagatose are not easily catabolized by a variety of lactic bacteria and not at all by pathogenic bacteria such as Escherichia coli O157:H7, Salmonella Typhimurium, Staphylococcus aureus, Bacillus cereus, and Yersinia enterocolitica. In a separate study, d-glucose, l-glucose, and d-tagatose were added to a chopped and formed ham formulation and the rate of bacterial growth was monitored. Analysis of data by a general linear model revealed that the growth rates of total aerobic and lactic acid bacteria were significantly (P < 0.05) slower for the formulation containing d-tagatose than those containing l-or d-glucose. Levels of Enterobacteriaceae were initially low and these bacteria did not significantly (P < 0.20) change in the presence of any of the sugars used in the meat formulations. Compared to the control sample containing d-glucose, the shelf life of the chopped and formed ham containing d-tagatose at 10°C was extended by 7 to 10 days. These results indicate that d-tagatose could deter the growth of microorganisms and inhibit the rate of spoilage in a meat product containing carbohydrates.

scholarly journals CREATION AND USE OF MICROORGANISM CONSORTIUM IN MEAT PRODUCTION

2020 ◽  
Vol 17 (35) ◽  
pp. 713-727
Author(s):  
Albert GIZATOV ◽  
Natalia GIZATOVA ◽  
Irina MIRONOVA ◽  
Igor GAZEEV ◽  
Azat NIGMATYANOV
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Meat Products ◽  
Lactobacillus Bulgaricus ◽  
Meat Production ◽  
Low Grade ◽  
Meat Industry ◽  
Balanced Diet ◽  
Organoleptic Characteristics ◽  
By Products

This research purpose is to develop functional products from biomodified low-grade by-products and waste using microorganism consortia. To create conditions for a balanced diet and improve the health of the population, the technique of using biotechnological methods directed at attracting non-traditional resources was proposed. The object of the study was secondary meat by-products and waste from the meat processing industry. The meat products and waste were processed with such lactic-acid bacteria as Lactobacillus bulgaricus , Bifidumbacterinum siccum, and Staphilococcus carnosus. Lactic-acid bacteria were cultured step- by-step in different combinations: Staphilococcus carnosus and Lactobacillus bulgaricus; Bifidumbacterinum siccum and Staphilococcus carnosus; Lactobacillus bulgaricus and Bifidumbacterinum siccum. Changes in the growth activity of selected species of lactic-acid bacteria in various combinations were carried out in various nutrient media. When growing the studied strains in a medium of meat-and-peptone agar, their complete identification was carried out. The final stage was the analysis of the quality of real objects: horse meat, flank, and standard beef muscle tissue. The dynamics of changes in indicators of functional and technological and organoleptic meat properties proved a positive effect from the use of lactic acid bacteria. Developed races have shown the ability to suppress harmful microflora in meat products actively. Moreover, they softened the secondary meat for processing and positively proved to improve the finished product's organoleptic characteristics. Processing of secondary resources of by-products and waste will allow more economical and rational use of the most essential collagen-containing food reserve of meat and meat products. The insufficient coverage of this issue on the use of a combined strain of these species of microorganisms for the biomodification of secondary collagen-containing by-products and waste in the meat industry indicates the relevance of the chosen topic.

Sign in / Sign up

Export Citation Format

Share Document