A Review of Meat Analog Production and Its Effects

In the food industry, the advent of synthetic meats exemplifies a noteworthy innovation. Due to the harmful effects oftraditional meat consumption, caused by its carcinogenic effects as well as high costs to human and environmentalhealth, faux meat products that resemble animal meat closely in color, flavor, and mouthfeel, are stronglyrecommended. Furthermore, meat analogs are full of fiber and antioxidants, making them an ideal choice forvegetarians and those who avoid meat for religious or other reasons. Tofu, a well-known meat substitute, has existedsince ancient China, and is made from soy that contains high amounts of calcium, protein, and iron. Some of the morecommonly used and affordable plant-based faux meats include soy, legume, wheat, rye, barley, oilseeds, and fibrousmushrooms. Presently, the marketing of a meat analog has outfitted many consumers, focused on sustainable foodsystems, reduce meat consumption, and reduce greenhouse gas emissions. The objective of this study is to discuss thesynthesis of synthetic meats, their ecological consequences and health benefits.

کلیدواژه ها:

Synthetic Meat ، Environmental Sustainability ، Plant Proteins