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Current Technologies and Future Perspective in Meat Analogs Made from Plant, Insect, and Mycoprotein Materials: A Reviewopen accessCurrent Technologies and Future Perspective in Meat Analogs Made from Plant, Insect, and Mycoprotein Materials: A Review

Other Titles
Current Technologies and Future Perspective in Meat Analogs Made from Plant, Insect, and Mycoprotein Materials: A Review
Authors
이다영이승윤윤승현이주현Ermie Mariano Jr박진모최영우한다희김진수허선진
Issue Date
Jan-2024
Publisher
한국축산식품학회
Keywords
meat analog; plant-based; insect; mycoprotein; livestock
Citation
한국축산식품학회지, v.44, no.1, pp 1 - 18
Pages
18
Indexed
SCIE
KCI
Journal Title
한국축산식품학회지
Volume
44
Number
1
Start Page
1
End Page
18
URI
https://scholarworks.gnu.ac.kr/handle/sw.gnu/69659
DOI
10.5851/kosfa.2023.e51
ISSN
2636-0772
2636-0780
Abstract
This study reviewed the current data presented in the literature on developing meat analogs using plant-, insect-, and protein-derived materials and presents a conclusion on future perspectives. As a result of this study, it was found that the current products developed using plant-, insect-, and mycoprotein-derived materials still did not provide the quality of traditional meat products. Plant-derived meat analogs have been shown to use soybean-derived materials and beta-glucan or gluten, while insect-derived materials have been studied by mixing them with plant-derived materials. It is reported that the development of meat analogs using mycoprotein is somewhat insufficient compared to other materials, and safety issues should also be considered. Growth in the meat analog market, which includes products made using plant-, insect-, and mycoprotein-derived materials is reliant upon further research being conducted, as well as increased efforts for it to coexist alongside the traditional livestock industry. Additionally, it will become necessary to clearly define legal standards for meat analogs, such as their classification, characteristics, and product-labeling methods.
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