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Studies on Meat Alternatives with a Focus on Structuring Technologies

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Abstract

Developing meat alternatives has recently become a popular topic in the food and research communities. In this review, we summarized and focused on various structuring technologies to produce meat alternatives obtained from plants, cultured cells, and edible insects. Plant-based meats were mainly produced by soybeans and wheat, and the texture of meat alternatives obtained from plant sources was improved using extrusion, shear cell, and electrospinning technologies. Cultured meats were mainly produced by stem cell technology using 3D bioprinting, microcarriers, and scaffolds to form aligned tissues. Most edible insects were not only used as alternative protein sources using heating or freeze-drying processes; they also produced oils using supercritical extraction and solvent extraction processes producing meat alternatives. This review provides information about the current research on meat alternatives to improve their structures.

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Funding

This work was supported by Korea Institute of Planning and Evaluation for Technology in Food, Agriculture and Forestry (IPET) through High Value-added Food Technology Development Program, funded by Ministry of Agriculture, Food and Rural Affairs (MAFRA)(321028–5, 322008-5).

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Authors and Affiliations

  1. Department of Animal Science and Technology, Chung-Ang University, 4726, Seodong-daero, Daeduk-myeon, Anseong-si, Gyeonggi-Do, 17546, Republic of Korea

    Seung Yun Lee, Da Young Lee, Jae Won Jeong, Jae Hyeon Kim, Seung Hyeon Yun & Sun Jin Hur

  2. Division of Applied Life Science (BK21 Four), Institute of Agriculture & Life Science, Gyeongsang National University, Jinju, 52828, Korea

    Seon-Tea Joo

  3. Department of Medical Biotechnology, Yeungnam University, Gyeongsan, 38541, Korea

    Inho Choi

  4. Department of Animal Science, Chungbuk National University, Cheongju, 28644, Korea

    Jung Seok Choi

  5. Graduate School of International Agricultural Technology, Institutes of Green Bio Science and Technology, Seoul National University, Pyeongchang, 25354, Korea

    Gap-Don Kim

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Contributions

Seung Yun Lee: writing original draft, investigation; Da Young Lee, Jae Won Jeong, Jae Hyeon Kim, Seung Hyeon Yun, Seon-Tea Joo, Inho Choi, Jung Seok Choi, and Gap-Don Kim: investigation; Sun Jin Hur: writing original draft, conceptualization.

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Lee, S.Y., Lee, D.Y., Jeong, J.W. et al. Studies on Meat Alternatives with a Focus on Structuring Technologies. Food Bioprocess Technol 16, 1389–1412 (2023). https://doi.org/10.1007/s11947-022-02992-0

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