The Evolution of Meat Production: Historical Foundations and Contemporary Advances in Cultured and Plant-Based Alternatives

Artificial meat, a groundbreaking innovation in the ۲۱st-century food industry, has drawn significant attention from researchers and industry professionals. This review explores the historical development and evolution of artificial meat, from ancient China's use of tofu to modern advancements in plant-based and cultured meat in the West. It highlights significant milestones and examines the environmental and nutritional impacts of artificial meat. The review covers early tofu production in China, the development of textured vegetable protein (TVP) in the West, and the rise of products like the Impossible Burger and Beyond Burger. It also examines cellular agriculture and cultured meat advancements by companies such as Memphis Meats and Aleph Farms. Findings indicate that artificial meat production can enhance environmental sustainability by reducing resource consumption and greenhouse gas emissions. It provides a viable alternative to conventional meat, addressing the dietary needs of a growing global population with health benefits due to lower saturated fat and cholesterol levels and the absence of antibiotics and hormones. However, challenges such as high production costs, consumer acceptance, and regulatory hurdles persist. Continued research, innovation, and collaboration are crucial to fully harness the potential of artificial meat and ensure a sustainable food system.

کلیدواژه ها:

Artificial meat ، food industry innovation ، tofu ، environmental sustainability ، technological advancements ، dietary needs ، greenhouse gas emissions ، meat alternatives.