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TECHNOLOGICAL DEVELOPMENTS IN ARTIFICIAL MEAT PRODUCTION AND THE FUTURE OF THE INDUSTRY

Year 2023, Volume: 14 Issue: 1, 1 - 15, 06.05.2023

Ömer Çakmak Erdi Ergene Ulaş Acaröz Tuba Aldemir

https://doi.org/10.38137/vftd.1231634
Cited By: 1

Abstract

Although meat consumption is one of the most important conditions of health and a balanced diet, it becomes difficult to meet the demand per capita due to the increase in the world population. The change in consumer preferences and the constant increase in the use of resources in the traditional meat production method, the supply-demand imbalance that arises makes it necessary to turn to alternative protein sources. Because; genetically modified organisms (GMOs), meat alternatives obtained from plant-based sources, and cultured meat are among the emerging ideas for meeting protein needs. Artificial meat production is presented as a potential solution to reduce the serious problems related to nutrition and public health, climate change, environmental pollution, sustainability and animal welfare originating from traditional meat production. Preparation of artificial meat production procedures, providing taste criteria, determining risk analyzes and making necessary legal arrangements are important in terms of being among sustainable food sources. At the same time, it is important to specify the advantages in the production process against the problem of trust in consumer perception due to the high cost of artificial meat and ethical and religious beliefs. This article; It has been compiled from research on the historical development process of artificial meat production, production methods, alternative protein sources, advantages and disadvantages, the future of the artificial meat industry, consumers' attitudes and concerns towards artificial meat.

Keywords

Alternative protein sources Plant-based meat Traditional meat Nanotechnology Artificial meat

References

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  • Akdogan, H. (1999). High moisture food extrusion. Int J Food Sci Technol, 34 (3), 195-207.
  • Akkaya, E. (2019). Farklı Enzim Uygulamalarının ve Olgunlaştırma Yöntemlerinin Sığır Etlerinin Kalite Parametreleri ve Raf Ömrü Üzerine Etkisi. Istanbul, Turkey, Thesis of PhD, IU, diss.
  • Ashley, B. (2002). Edible weights of wildlife species used for country food in the Northwest Territories and Nunavut. Wildlife and Fisheries Division, Department of Resources, Wildlife and Economic Development, Government of the Northwest Territories Yellowknife, NWT, 2002, Manuscript Report No. 138, 1-82.
  • Aswad, H., Jalabert, A. & Rome, S. (2016). Depleting extracellular vesicles from fetal bovine serum alters proliferation and differentiation of skeletal muscle cells in vitro. BMC Biotechnol, 16 (1), 1-12.
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  • Azadbakht, L., Kimiagar, M., Mehrabi, Y., Esmaillzadeh, A., Padyab, M., Hu, F. B. & Willett, W. C. (2007). Soy inclusion in the diet improves features of the metabolic syndrome: a randomized crossover study in postmenopausal women. Am J Clin Nutr, 85 (3), 735-741.
  • Ben-Arye, T. & Levenberg, S. (2019). Tissue engineering for clean meat production. Frontiers in Sustainable Food Systems, 3, 46.
  • Benjaminson, M. A., Gilchriest, J. A. & Lorenz, M. (2002). In vitro edible muscle protein production system (MPPS): Stage 1, fish. Acta Astronaut, 51 (12), 879-889.
  • Bhat, Z. F., Kumar, S. & Fayaz, H. (2015). In vitro meat production: Challenges and benefits over conventional meat production. J Integr Agric, 14 (2), 241-248.
  • Bhat, Z. F., Kumar, S. & Bhat, H. F. (2017). In vitro meat: A future animal-free harvest. Crit Rev Food Sci Nutr, 57 (4), 782-789.
  • Bhat, Z. F., Bhat, H. & Kumar, S. (2020). Cultured meat-A humane meat production system. In, Principles of Tissue Engineering. Amsterdam, The Netherlands: Elsevier; 2020. pp. 1369-1388.
  • Bingöl, E. B. & Bostan, K. (2012). Bir gıda katkı maddesi olarak laktatların et ve et ürünlerinde kullanımı. Istanbul Univ Vet Fak Derg, 38 (1), 79-88.
  • Boland, T., Mironov, V., Gutowska, A., Roth, E. A. & Markwald, R. R. (2003). Cell and organ printing 2: Fusion of cell aggregates in three‐dimensional gels. Anat Rec Part A, 272 (2), 497-502.
  • Bryant, C., Szejda, K., Parekh, N., Desphande, V. & Tse B. (2020). A survey of consumer perceptions of plant-based and clean meat in the USA, India, and China. Frontiers in Sustainable Food Systems, 3, 11.
  • Carrier, R. L., Rupnick, M., Langer, R., Schoen, F. J., Freed, L. E. & Vunjak-Novakovic, G. (2002). Perfusion improves tissue architecture of engineered cardiac muscle. Tissue Eng, 8 (2), 175-188.
  • Choudhury, D., Tseng, T. W. & Swartz, E. (2020). The Business of Cultured Meat. Trends Biotechnol, 38 (6), 573-577.
  • Chriki, S. & Hocquette, J. F. (2020). The myth of cultured meat: a review. Front Nutr, 7, 7.
  • Das, A. K., Nanda, P. K., Bandyopadhyay, S., Banerjee, R., Biswas, S. & McClements, D. J. (2020). Application of nanoemulsion‐based approaches for improving the quality and safety of muscle foods: A comprehensive review. Compr Rev Food Sci Food Saf, 19 (5), 2677-2700.
  • Datar, I. & Betti, M. (2010). Possibilities for an in vitro meat production system. Innov Food Sci Emerg Technol, 11 (1), 13-22.
  • Dennis, R. G. & Kosnik, P. E. (2000). Excitability and isometric contractile properties of mammalian skeletal muscle constructs engineered in vitro. In Vitro Cell Dev Biol Anim, 36 (5), 327-335.
  • Denny, A., Aisbitt, B. & Lunn, J. (2008). Mycoprotein and health. Nutr Bull, 33 (4), 298-310.
  • Durfey, C. L., Swistek, S. E., Liao, S. F., Crenshaw, M. A., Clemente, H. J., Thirumalai, R. V., Steadman, C. S., Ryan, P. L., Willard, S. T. & Feugang, J. M. (2019). Nanotechnology-based approach for safer enrichment of semen with best spermatozoa. J Anim Sci Biotechnol, 10 (1), 1-12.
  • Eenennaam, V. & Louise, A. (2017). Genetic modification of food animals. Curr Opin Biotechnol, 44, 27-34. Erkmen, O. (2010). Gıda kaynaklı tehlikeler ve güvenli gıda üretimi. Çocuk Sağlığı ve Hastalıkları Dergisi, 53 (3), 2020-235.
  • European Commission. (2016). Innovative functional foods based on sweet lupin protein for cardiovascular prevention. https://cordis.europa.eu/project/id/285819/reporting.
  • Florini, J. R., Magri, K. A., Ewton, D. Z., James, P. L., Grindstaff, K. & Rotwein, P. S. (1991). “Spontaneous” differentiation of skeletal myoblasts is dependent upon autocrine secretion of insulin-like growth factor-II. J Biol Chem, 266 (24), 15917-15923.
  • Fountain, H. (2013). Building a $325,000 Burger. The New York Times. https://www.nytimes.com/2013/05/14/science/engineering-the-325000-in-vitro-burger.html.
  • Frezal, C., Nenert, C. & Gay, H. (2022). Meat protein alternatives opportunities and challenges for food systems’ transformation. OECD Food, Agriculture and Fisheries Papers, 182, 1-53.
  • Gross, R. (2014). How will religious authorities deal with lab-grown meat? https://geneticliteracyproject.org/2014/09 /17/how-will-religious-authorities-deal- with-lab-grown-meat/.
  • Hocquette, A., Lambert, C., Sinquin, C., Peterolff, L., Wagner, Z., Bonny, S. P. F., Lebert, A. & Hocquette, J. F. (2015). Educated consumers don’t believe artificial meat is the solution to the problems with the meat industry. J Integr Agric, 14 (2), 273-284.
  • Hoek, A. C., van Boekel, M. A., Voordouw, J. & Luning, P. A. (2011). Identification of new food alternatives: How do consumers categorize meat and meat substitutes?. Food Qual Prefer, 22 (4), 371-383.
  • Hopkins, P. D. & Dacey, A. (2008). Vegetarian meat: Could technology save animals and satisfy meat eaters?. J Agric Environ Ethics, 21 (6), 579-596.
  • Javaid, M. & Haleem, A. (2019). 4D printing applications in medical field: a brief review. Clin Epidemiology Glob Health, 7 (3), 317-321.
  • Johnson, D., Wang, S. & Suzuki, A. (2000). Edamame: A vegetable soybean for Colorado. Energy (Kcal), 582, 573.
  • Joshi, V. K. & Kumar, S. (2015). Meat analogues: Plant based alternatives to meat products-a review. Int J Food Ferment Technol, 5 (2), 107-119.
  • Ko, H. J., Wen, Y., Choi, J. H., Park, B. R., Kim, H. W. & Park, H. J. (2021). Meat analog production through artificial muscle fiber insertion using coaxial nozzle-assisted three-dimensional food printing. Food Hydrocoll, 120, 106898.
  • Krintiras, G. A., Diaz, J. G., Van Der Goot, A. J., Stankiewicz, A. I. & Stefanidis, G. D. (2016). On the use of the Couette Cell technology for large scale production of textured soy-based meat replacers. J Food Eng, 169, 205-213.
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YAPAY ET ÜRETİMİNDE TEKNOLOJİK GELİŞMELER VE ENDÜSTRİSİNİN GELECEĞİ

Year 2023, Volume: 14 Issue: 1, 1 - 15, 06.05.2023

Ömer Çakmak Erdi Ergene Ulaş Acaröz Tuba Aldemir

https://doi.org/10.38137/vftd.1231634
Cited By: 1

Abstract

Although meat consumption is one of the most important conditions of healthy and a balanced diet, it becomes difficult to meet the demand per capita due to the increase in the world population. The change in consumer preferences and the constant increase in the use of resources in the traditional meat production method, the supply-demand imbalance that arises makes it necessary to turn to alternative protein sources. Because; genetically modified organisms (GMOs), meat alternatives obtained from plant-based sources, and cultured meat are among the emerging ideas for meeting protein needs. Artificial meat production is presented as a potential solution to reduce the serious problems related to nutrition and public health, climate change, environmental pollution, sustainability and animal welfare originating from traditional meat production. Preparation of artificial meat production procedures, providing taste criteria, determining risk analyzes and making necessary legal arrangements are important in terms of being among sustainable food sources. At the same time, it is important to specify the advantages in the production process against the problem of trust in consumer perception due to the high cost of artificial meat and ethical and religious beliefs. This article; It has been compiled from research on the historical development process of artificial meat production, production methods, alternative protein sources, advantages and disadvantages, the future of the artificial meat industry, consumers' attitudes and concerns towards artificial meat.

Keywords

Alternatif protein kaynakları Bitkisel bazlı et Geleneksel et Nanoteknoloji Yapay et

References

  • Aisen, P., Enns, C. & Wessling-Resnick, M. (2001). Chemistry and biology of eukaryotic iron metabolism. Int J Biochem Cell Biol, 33, 940-959.
  • Akdogan, H. (1999). High moisture food extrusion. Int J Food Sci Technol, 34 (3), 195-207.
  • Akkaya, E. (2019). Farklı Enzim Uygulamalarının ve Olgunlaştırma Yöntemlerinin Sığır Etlerinin Kalite Parametreleri ve Raf Ömrü Üzerine Etkisi. Istanbul, Turkey, Thesis of PhD, IU, diss.
  • Ashley, B. (2002). Edible weights of wildlife species used for country food in the Northwest Territories and Nunavut. Wildlife and Fisheries Division, Department of Resources, Wildlife and Economic Development, Government of the Northwest Territories Yellowknife, NWT, 2002, Manuscript Report No. 138, 1-82.
  • Aswad, H., Jalabert, A. & Rome, S. (2016). Depleting extracellular vesicles from fetal bovine serum alters proliferation and differentiation of skeletal muscle cells in vitro. BMC Biotechnol, 16 (1), 1-12.
  • Atay, O., Gökdal, Ö., Aygün, T. & Ülker, H. (2004). Aydın İli Çine İlçesinde Kırmızı Et Tüketim Alışkanlıkları. 4. Ulusal Zootekni Bilim Kongresi, Isparta, 2004, 348-354.
  • Azadbakht, L., Kimiagar, M., Mehrabi, Y., Esmaillzadeh, A., Padyab, M., Hu, F. B. & Willett, W. C. (2007). Soy inclusion in the diet improves features of the metabolic syndrome: a randomized crossover study in postmenopausal women. Am J Clin Nutr, 85 (3), 735-741.
  • Ben-Arye, T. & Levenberg, S. (2019). Tissue engineering for clean meat production. Frontiers in Sustainable Food Systems, 3, 46.
  • Benjaminson, M. A., Gilchriest, J. A. & Lorenz, M. (2002). In vitro edible muscle protein production system (MPPS): Stage 1, fish. Acta Astronaut, 51 (12), 879-889.
  • Bhat, Z. F., Kumar, S. & Fayaz, H. (2015). In vitro meat production: Challenges and benefits over conventional meat production. J Integr Agric, 14 (2), 241-248.
  • Bhat, Z. F., Kumar, S. & Bhat, H. F. (2017). In vitro meat: A future animal-free harvest. Crit Rev Food Sci Nutr, 57 (4), 782-789.
  • Bhat, Z. F., Bhat, H. & Kumar, S. (2020). Cultured meat-A humane meat production system. In, Principles of Tissue Engineering. Amsterdam, The Netherlands: Elsevier; 2020. pp. 1369-1388.
  • Bingöl, E. B. & Bostan, K. (2012). Bir gıda katkı maddesi olarak laktatların et ve et ürünlerinde kullanımı. Istanbul Univ Vet Fak Derg, 38 (1), 79-88.
  • Boland, T., Mironov, V., Gutowska, A., Roth, E. A. & Markwald, R. R. (2003). Cell and organ printing 2: Fusion of cell aggregates in three‐dimensional gels. Anat Rec Part A, 272 (2), 497-502.
  • Bryant, C., Szejda, K., Parekh, N., Desphande, V. & Tse B. (2020). A survey of consumer perceptions of plant-based and clean meat in the USA, India, and China. Frontiers in Sustainable Food Systems, 3, 11.
  • Carrier, R. L., Rupnick, M., Langer, R., Schoen, F. J., Freed, L. E. & Vunjak-Novakovic, G. (2002). Perfusion improves tissue architecture of engineered cardiac muscle. Tissue Eng, 8 (2), 175-188.
  • Choudhury, D., Tseng, T. W. & Swartz, E. (2020). The Business of Cultured Meat. Trends Biotechnol, 38 (6), 573-577.
  • Chriki, S. & Hocquette, J. F. (2020). The myth of cultured meat: a review. Front Nutr, 7, 7.
  • Das, A. K., Nanda, P. K., Bandyopadhyay, S., Banerjee, R., Biswas, S. & McClements, D. J. (2020). Application of nanoemulsion‐based approaches for improving the quality and safety of muscle foods: A comprehensive review. Compr Rev Food Sci Food Saf, 19 (5), 2677-2700.
  • Datar, I. & Betti, M. (2010). Possibilities for an in vitro meat production system. Innov Food Sci Emerg Technol, 11 (1), 13-22.
  • Dennis, R. G. & Kosnik, P. E. (2000). Excitability and isometric contractile properties of mammalian skeletal muscle constructs engineered in vitro. In Vitro Cell Dev Biol Anim, 36 (5), 327-335.
  • Denny, A., Aisbitt, B. & Lunn, J. (2008). Mycoprotein and health. Nutr Bull, 33 (4), 298-310.
  • Durfey, C. L., Swistek, S. E., Liao, S. F., Crenshaw, M. A., Clemente, H. J., Thirumalai, R. V., Steadman, C. S., Ryan, P. L., Willard, S. T. & Feugang, J. M. (2019). Nanotechnology-based approach for safer enrichment of semen with best spermatozoa. J Anim Sci Biotechnol, 10 (1), 1-12.
  • Eenennaam, V. & Louise, A. (2017). Genetic modification of food animals. Curr Opin Biotechnol, 44, 27-34. Erkmen, O. (2010). Gıda kaynaklı tehlikeler ve güvenli gıda üretimi. Çocuk Sağlığı ve Hastalıkları Dergisi, 53 (3), 2020-235.
  • European Commission. (2016). Innovative functional foods based on sweet lupin protein for cardiovascular prevention. https://cordis.europa.eu/project/id/285819/reporting.
  • Florini, J. R., Magri, K. A., Ewton, D. Z., James, P. L., Grindstaff, K. & Rotwein, P. S. (1991). “Spontaneous” differentiation of skeletal myoblasts is dependent upon autocrine secretion of insulin-like growth factor-II. J Biol Chem, 266 (24), 15917-15923.
  • Fountain, H. (2013). Building a $325,000 Burger. The New York Times. https://www.nytimes.com/2013/05/14/science/engineering-the-325000-in-vitro-burger.html.
  • Frezal, C., Nenert, C. & Gay, H. (2022). Meat protein alternatives opportunities and challenges for food systems’ transformation. OECD Food, Agriculture and Fisheries Papers, 182, 1-53.
  • Gross, R. (2014). How will religious authorities deal with lab-grown meat? https://geneticliteracyproject.org/2014/09 /17/how-will-religious-authorities-deal- with-lab-grown-meat/.
  • Hocquette, A., Lambert, C., Sinquin, C., Peterolff, L., Wagner, Z., Bonny, S. P. F., Lebert, A. & Hocquette, J. F. (2015). Educated consumers don’t believe artificial meat is the solution to the problems with the meat industry. J Integr Agric, 14 (2), 273-284.
  • Hoek, A. C., van Boekel, M. A., Voordouw, J. & Luning, P. A. (2011). Identification of new food alternatives: How do consumers categorize meat and meat substitutes?. Food Qual Prefer, 22 (4), 371-383.
  • Hopkins, P. D. & Dacey, A. (2008). Vegetarian meat: Could technology save animals and satisfy meat eaters?. J Agric Environ Ethics, 21 (6), 579-596.
  • Javaid, M. & Haleem, A. (2019). 4D printing applications in medical field: a brief review. Clin Epidemiology Glob Health, 7 (3), 317-321.
  • Johnson, D., Wang, S. & Suzuki, A. (2000). Edamame: A vegetable soybean for Colorado. Energy (Kcal), 582, 573.
  • Joshi, V. K. & Kumar, S. (2015). Meat analogues: Plant based alternatives to meat products-a review. Int J Food Ferment Technol, 5 (2), 107-119.
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Details

Primary Language Turkish
Subjects Veterinary Sciences
Journal Section Review
Authors

Ömer Çakmak 0000-0001-7658-1284

Erdi Ergene 0000-0001-7555-5148

Ulaş Acaröz 0000-0002-1879-4414

Tuba Aldemir 0000-0001-7419-3640

Publication Date May 6, 2023
Acceptance Date April 18, 2023
Published in Issue Year 2023 Volume: 14 Issue: 1

Cite

APA Çakmak, Ö., Ergene, E., Acaröz, U., Aldemir, T. (2023). YAPAY ET ÜRETİMİNDE TEKNOLOJİK GELİŞMELER VE ENDÜSTRİSİNİN GELECEĞİ. Veteriner Farmakoloji Ve Toksikoloji Derneği Bülteni, 14(1), 1-15. https://doi.org/10.38137/vftd.1231634

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