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prohibition of meat and meat products. The major religions such as Islam, Jews, and
Hindus have their own choices for their meat consumption.
High prices of meat and meat products also account to search for meat alternatives. Lower prices of vegetables proteins than muscle proteins will definitely reduce
the cost of the meat products. Moreover, the ready acceptance of vegetable proteins
such as textured soy protein (TSP) is due to its low cost (Singh et al. 2008). Nearly
800 million malnourished people are there in the underdeveloped countries (Myers
2002). Availability of nutritious food for the poor and malnourished is always a
great challenge for the developing countries (Bhat and Karim 2009, Boye et al.
2010). Thus various factors such as animal diseases, global shortage of animal proteins, demand for cholesterol-free, low saturated fat food searches (Franklin 1999;
Maurer 2002), as well as the religious concerns, economic reasons, environmental
impact, pressure to avoid meat, rising vegetarianism, and animal rights movement
necessitate the look for a meat substitute.
11.6 Artificial Meat
The meat industry struggles to cope up with the increasing demand for the meat.
Hence, artificial meat gains much attraction in the recent years. This leads to the
development of nontraditional meat and protein products. These novel meat and
protein products are called artificial meat. The development of artificial meat such
as in vitro or cultured meat and meat from genetically modified organisms is still at
the early stage. However, these would become tough competitors to the conventional meat production in the future.
Bonny et al. (2015) categorized the artificial meat into three different types. The
first one is meat alternative which refers to alternative protein sources from plants
and fungi. The second type is the tissue and cells cultured in the labs called cultured
meat or in vitro meat, and the third category of artificial meat is from genetically
modified organisms.
Meat extenders can be flakes, in minced form (>2 mm) and in chunk
form (15−20 mm) which can absorb 3−5 times of water to their original weight
(Riaz 2004). Food researchers have formulated “meat analogs” which can satisfy
the consumers. Analogs can be defined as structurally similar but differs in composition. The meat analogs are products which resemble meat in appearance, color,
flavor, and texture. Meat analogs can be of any size and made into sheets, disks,
patties, strips, and other shapes too. These analogs have a striated, layered structure
and may be called as meat substitutes, mock meat, faux meat, or imitation
meat (Sadler 2004). Though they possess the same qualities of meat, they are
inexpensive.
M. Bhuvaneswari and N. Sivakumar
prohibition of meat and meat products. The major religions such as Islam, Jews, and
Hindus have their own choices for their meat consumption.
High prices of meat and meat products also account to search for meat alternatives. Lower prices of vegetables proteins than muscle proteins will definitely reduce
the cost of the meat products. Moreover, the ready acceptance of vegetable proteins
such as textured soy protein (TSP) is due to its low cost (Singh et al. 2008). Nearly
800 million malnourished people are there in the underdeveloped countries (Myers
2002). Availability of nutritious food for the poor and malnourished is always a
great challenge for the developing countries (Bhat and Karim 2009, Boye et al.
2010). Thus various factors such as animal diseases, global shortage of animal proteins, demand for cholesterol-free, low saturated fat food searches (Franklin 1999;
Maurer 2002), as well as the religious concerns, economic reasons, environmental
impact, pressure to avoid meat, rising vegetarianism, and animal rights movement
necessitate the look for a meat substitute.
11.6 Artificial Meat
The meat industry struggles to cope up with the increasing demand for the meat.
Hence, artificial meat gains much attraction in the recent years. This leads to the
development of nontraditional meat and protein products. These novel meat and
protein products are called artificial meat. The development of artificial meat such
as in vitro or cultured meat and meat from genetically modified organisms is still at
the early stage. However, these would become tough competitors to the conventional meat production in the future.
Bonny et al. (2015) categorized the artificial meat into three different types. The
first one is meat alternative which refers to alternative protein sources from plants
and fungi. The second type is the tissue and cells cultured in the labs called cultured
meat or in vitro meat, and the third category of artificial meat is from genetically
modified organisms.
Meat extenders can be flakes, in minced form (>2 mm) and in chunk
form (15−20 mm) which can absorb 3−5 times of water to their original weight
(Riaz 2004). Food researchers have formulated “meat analogs” which can satisfy
the consumers. Analogs can be defined as structurally similar but differs in composition. The meat analogs are products which resemble meat in appearance, color,
flavor, and texture. Meat analogs can be of any size and made into sheets, disks,
patties, strips, and other shapes too. These analogs have a striated, layered structure
and may be called as meat substitutes, mock meat, faux meat, or imitation
meat (Sadler 2004). Though they possess the same qualities of meat, they are
inexpensive.
M. Bhuvaneswari and N. Sivakumar