Encyclopedia of Food and Agricultural Ethics

2019 Edition
| Editors: David M. Kaplan

Fake Meat

Reference work entry
DOI: https://doi.org/10.1007/978-94-024-1179-9_635



Fake meat, also known as faux meat, imitation meat, mock meat, meat alternative, or meat substitute, is a food designed to approximate the culinary qualities of flavor, texture, and appearance of different types of meat. Many fake meats are made from gluten (seitan) or soybeans (tofu and tempeh). Fake meat is different from clean meat. Clean meat, also known as cultured meat, lab-grown meat, in vitro meat, or synthetic meat, is muscle tissue grown in cell culture in a laboratory (Shapiro 2018). Clean meat is produced using many of the same tissue engineering techniques used in regenerative medicine. Carnal meat, in contrast, is flesh taken from the corpse of an animal. Fake meat is a meatless substitute for both carnal meat and clean meat.

Advantages of Fake Meat

Reasons that commend fake meat over carnal meat...

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Copyright information

© Springer Nature B.V. 2019

Authors and Affiliations

  1. 1.Department of PhilosophyCreighton UniversityOmahaUSA