An Investigation of the Status of Commercial Meat Analogs and Their Ingredients: Worldwide and South Korea

• 발행기관: 한국축산식품학회
• 저자명: Da Young Lee Jin Soo Kim Jinmo Park Dahee Han Yeongwoo Choi Ji Won Park Juhyun Lee Ermie Jr Mariano Seok Namkung Sun Jin Hur
• 간행물 정보: 『Food Science of Animal Resources』제45권 제1호, 31~61쪽, 전체 31쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2025.01.01

국문 초록

Meat analogs are a burgeoning industry, with plant-based meat analogs, insect-based meat analogs, algae-based meat analogs, mycoprotein-based meat analogs, and cell-based meat analogs. However, despite the industry’s growth potential, market expansion faces hurdles due to taste and quality disparities compared to traditional meats. The composition and characteristics of meat analogs currently available in the market are analyzed in this study to inform the development of future products in this sector. The results show that plant-based meat analogs are mainly based on soy protein together with wheat gluten and methylcellulose or spices. Insect-based meat analogs tend to contain processed larvae as the protein source. Seaweed or spirulina is often the main ingredient in algae-based meat analogs. Mycoprotein-based meat analogs all use mycoproteins. Cell-based beef, pork, chicken, and seafood products are already under various stages of development around the world, although many are still at the prototype level.

목차

Introduction

Traditional High-Protein Foods and Their Characteristics

Current Status and Characteristics of Meat Analogs Produced through Cutting-Edge Food Technology

Future Perspectives

Summary

References

키워드

plant-based meat insect-based meat algae-based meat mycoprotein-based meat cell-based meat