SÜRDÜRÜLEBİLİR ET ÜRETİMİ

Abstract

Et, özgün lezzeti ve besleyici değeri nedeniyle insan soyu tarafından yüzyıllardır önemli miktarda tüketilen bir gıda maddesidir. Son yıllarda dünya nüfusunun artışı ve et endüstrisinin gelişmesine bağlı olarak et tüketim miktarı da önemli ölçüde artmıştır. Küresel ısınmanın başlıca sebebi olarak gösterilen sera gazı emisyonlarının dikkate değer bir kısmından özellikle canlı hayvan üretimi ve süreçleri sorumlu tutulmaktadır. Artan miktarda et üretimi; zoonoz hastalıklar, antimikrobiyel kalıntılar, hayvan hakları ve hayvan refahı gibi konularda tüketici endişelerine neden olmakta ve bazı etik sorunları da beraberinde getirmektedir. Çözüm olarak, et ve ürünlerine alternatif bitki esaslı et benzeri ürünler üretilmektedir. Ayrıca, laboratuvar ortamında in vitro şartlarda et üretiminin ticarileşmesine yönelik çalışmalar da kapsamlı olarak devam etmektedir. Bu çalışmada, et üretiminin geleceği ve sürdürülebilirliğinin yanı sıra hayvansal ete alternatif olarak üretilen et benzeri ürünlerin özellikleri ve üretim teknolojileri konuları derlenmiştir.

Keywords

• sürdürülebilirlik
• et analogları
• et alternatifleri
• vegan beslenme

SUSTAINABLE MEAT PRODUCTION

Abstract

Meat is consumed by mankind for centuries due to its unique taste and nutritive properties. In recent years, the amount of meat consumption has increased significantly due to the increase in the world population and the development of the meat industry. Livestock production and related processes are held responsible from a remarkable portion of greenhouse gas emissions which are the main cause of global warming. Increasing the amount of meat production raises consumer concerns on issues such as zoonotic diseases, antimicrobial residues, animal rights and animal welfare, and brings some ethical issues. As a solution, vegetable-based meat-like products are produced as an alternative to meat and meat products. In addition, efforts on the commercialization of meat production under in vitro conditions in laboratory environment continue extensively. In this study, the future and sustainability of meat production as well as the characteristics and production technologies of meat-like products produced as an alternative to animal meat are compiled.

Keywords

• Sustainability
• meat analogs
• meat alternatives
• vegan diet

References

1. Alexander, P., Brown, C., Arneth, A., Finnigan, J., Rounsevell, M. D. A. (2016). Human appropriation of land for food: The role of diet. Glob. Environ. Chang., 41: 88–98. doi:10.1016/j.gloenvcha.2016.09.005.
2. Anonymous (2020). http://www.mfa.gov.tr/kyoto-protokolu.tr.mfa (Erişim tarihi: 02.06.2020).
3. Appleby, P. N., Crowe, F. L., Bradbury, K. E., Travis, R. C., Key, T. J. (2015). Mortality in vegetarians and comparable nonvegetarians in the United Kingdom. Am. J. Clin. Nutr., 103(1): 218–230. doi:10.3945/ajcn.115.119461.
4. Arslan, C., Çelebi, E. (2017). Ruminantlarda rumende oluşan metan üretimini azaltmaya yönelik çalışmalar. Atatürk Üniv. Vet. Bilim. Derg., 12(3): 327–337. doi:10.17094/ataunivbd.368903.
5. Basu, S. (2015). The transitional dynamics of caloric ecosystems: Changes in the food supply around the world. Crit. Public Health, 25(3): 248–264. doi:10.1080/09581596.2014.931568.
6. Bayraç, H. N., Doğan, E. (2016). Türkiye’ de iklim değişikliğinin tarım sektörü üzerine etkileri. Eskişehir Osmangazi Üniversitesi İİBF Dergisi, 11(1): 23–48.
7. Behera, B. K., Prasad, R. (2020). Greenhouse gas capture and conversion. In Environmental Technology and Sustainability, Behera, B. K. ve Prasad, R (ed.), Elsevier, pp. 41-71. doi:10.1016/b978-0-12-819103-3.00002-0.
8. Berghout, J. A. M., Boom, R. M., Van Der Goot, A. J. (2015). Understanding the differences in gelling properties between lupin protein isolate and soy protein isolate. Food Hydrocoll., 43: 465–472. doi:10.1016/j.foodhyd.2014.07.003.

9. Bonny, S. P. F., Gardner, G. E., Pethick, D. W., Hocquette, J. F. (2015). What is artificial meat and what does it mean for the future of the meat industry? J. Integr. Agric., 14(2): 255–263. doi:10.1016/S2095-3119(14)60888-1.
10. Bryngelsson, D., Wirsenius, S., Hedenus, F., Sonesson, U. (2016). How can the EU climate targets be met? A combined analysis of technological and demand-side changes in food and agriculture. Food Policy, 59: 152–164. doi:10.1016/j.foodpol.2015.12.012.
11. Caro D. (2019). Carbon Footprint. In Encyclopedia of Ecology (Second Edition), Fath, B. (ed.), Elsevier, The Netherlands, pp. 252–257.
12. Ceballos, G., Ehrlich, P. R., Barnosky, A. D., García, A., Pringle, R. M., Palmer, T. M. (2015). Accelerated modern human-induced species losses: Entering the sixth mass extinction. Sci. Adv., 1(5). doi:10.1126/sciadv.1400253.
13. Chen, N., Zhou, M., Dong, X., Qu, J., Gong, F., Han, Y., Qiu, Y., Wang, J., Liu, Y., Wei, Y., Xia, J., Yu, T., Zhang, X., Zhang, L. (2020). Epidemiological and clinical characteristics of 99 cases of 2019 novel coronavirus pneumonia in Wuhan, China: A descriptive study. Lancet, 395(10223): 507–513. doi:10.1016/S0140-6736(20)30211-7.
14. Chiang, J. H., Loveday, S. M., Hardacre, A. K., Parker, M. E. (2019). Effects of soy protein to wheat gluten ratio on the physicochemical properties of extruded meat analogues. Food Struct., 19: 100-102. doi:10.1016/j.foostr.2018.11.002.
15. Clark, B., Stewart, G. B., Panzone, L. A., Kyriazakis, I., Frewer, L. J. (2017). Citizens, consumers and farm animal welfare: A meta-analysis of willingness-to-pay studies. Food Policy, 68: 112–127. doi:10.1016/j.foodpol.2017.01.006.
16. Clark, M. A., Springmann, M., Hill, J., Tilman, D. (2019). Multiple health and environmental impacts of foods. Proc. Natl. Acad. Sci. U. S. A., 116(46): 23357–23362. doi:10.1073/pnas.1906908116.
17. Clune, S., Crossin, E., Verghese, K. (2017). Systematic review of greenhouse gas emissions for different fresh food categories. J. Clean. Prod., 140: 766–783. doi:10.1016/j.jclepro.2016.04.082.
18. Cucurachi, S., Scherer, L., Guinée, J., Tukker, A. (2019). Life Cycle Assessment of Food Systems. One Earth, 1(3): 292–297. doi:10.1016/j.oneear.2019.10.014.
19. Çelik Sezer, İ. (2020). Küresel ısınma, çözüme bireysel katkılar. Bilim ve Teknik Dergisi, Temmuz sayısı.
20. Dekkers, B. L., Nikiforidis, C. V., Van Der Goot, A. J. (2016). Shear-induced fibrous structure formation from a pectin/SPI blend. Innov. Food Sci. Emerg. Technol., 36: 193–200. doi:10.1016/j.ifset.2016.07.003.
21. Dekkers, B. L., Boom, R. M., Van Der Goot, A. J. (2018). Structuring processes for meat analogues. Trends Food Sci. Technol., 81(August): 25–36. doi:10.1016/j.tifs.2018.08.011.
22. Easterbrook, D. J. (2016). Greenhouse gases. In Evidence-Based Climate Science (Second Edition), Easterbrook, D. J. (ed.), Elsevier, pp. 163-173. doi:10.1016/B978-0-12-804588-6.00009-4.
23. Egbert, R., Borders, C. (2006). Achieving success with meat analogs. Food Technol., 60(1): 28–34.
24. FAO. (2011). Global food losses and food waste. Extent, causes and prevention. Rome.
25. FAO. (2017). Global livestock environmental assessment model (GLEAM). Rome. Available from www.fao.org/gleam/en/
26. FAO. (2018). The future of food and agriculture- Alternative pathways to 2050. Rome. http://www.fao.org/3/CA1553EN/ca1553en.pdf
27. Fellows, P. J. (2009). Raw material preparation. Food Process. Technol., (2001): 99–124. doi:10.1533/9781845696344.2.99.
28. Forouzanfar, M. H., Alexander, L., Bachman, V. F., Biryukov, S., Brauer, M., Casey, D., …Zhu, S. (2015). Global, regional, and national comparative risk assessment of 79 behavioural, environmental and occupational, and metabolic risks or clusters of risks in 188 countries, 1990-2013: A systematic analysis for the Global Burden of Disease Study 2013. Lancet, 386(10010): 2287–2323. doi:10.1016/S0140-6736(15)00128-2.
29. Fraser, R., Brown, P.O., Karr, J., Holz-Schietinger, C., Cohn, E. (2017). Methods and compositions for affecting the flavor and aroma profile of consumables. US9700067B2.
30. Galanakis, C. M. (ed.), (2019). Sustainable Meat Production and Processing. Academic Press, The UK, 259 p.
31. Garnett, T., Appleby, M. C., Balmford, A., Bateman, I. J., Benton, T. G., Bloomer, P., Burlingame, B., Dawkins, M., Dolan, L., Fraser, D., Herrero, M., Hoffmann, I., Smith, P., Thornton, P. K., Toulmin, C., Vermeulen, S. J., Godfray, H. C. J. (2013). Sustainable intensification in agriculture: Premises and policies. Science, 341(6141): 33–34. doi:10.1126/science.1234485.
32. Garnett, Tara. (2015). Gut feelings and possible tomorrows: (where) does animal farming fit? https://www.fcrn.org.uk/sites/default/files/fcrn_gut_feelings.pdf
33. Geerts, M. E. J., Dekkers, B. L., van der Padt, A., Van Der Goot, A. J. (2018). Aqueous fractionation processes of soy protein for fibrous structure formation. Innov. Food Sci. Emerg. Technol., 45(December 2017): 313–319. doi:10.1016/j.ifset.2017.12.002.
34. Gerber, P.J., Steinfeld, H., Henderson, B., Mottet, A., Opio, C., Dijkman, J., Falcucci, A., Tempio, G. (2013). Tackling climate change through livestock – A global assessment of emissions and mitigation opportunities. Food and Agriculture Organization of the United Nations (FAO), Rome.
35. Ghorani, B., Tucker, N. (2015). Fundamentals of electrospinning as a novel delivery vehicle for bioactive compounds in food nanotechnology. Food Hydrocoll., 51: 227–240. doi:10.1016/j.foodhyd.2015.05.024.
36. Godfray, H. C. J., Aveyard, P., Garnett, T., Hall, J. W., Key, T. J., Lorimer, J., Pierrehumbert, R. T., Scarborough, P., Springmann, M., Jebb, S. A. (2018). Meat consumption, health, and the environment. Science, 361(6399). doi:10.1126/science.aam5324.
37. Goglio, P., Smith, W. N., Grant, B. B., Desjardins, R. L., Gao, X., Hanis, K., Tenuta, M., Campbell, C.A., McConkey, B.G., Nemecek, T., Burgess, P.J., Williams, A. G. (2018). A comparison of methods to quantify greenhouse gas emissions of cropping systems in LCA. J. Clean. Prod., 172: 4010–4017. doi:10.1016/j.jclepro.2017.03.133
38. Gonzalez Fischer, C., Garnett, T. (2016). Plates, pyramids, planet. Food and Agriculture Organization of the United Nations and The Food Climate Research Network.
39. González, N., Marquès, M., Nadal, M., Domingo, J. L. (2020). Meat consumption: Which are the current global risks? A review of recent (2010–2020) evidences. Food Res. Int., 137(May): 109341. doi:10.1016/j.foodres.2020.109341.
40. Greger, M. (2007). The human/animal interface: Emergence and resurgence of zoonotic infectious diseases. Crit. Rev. Microbiol., 33(4): 243–299. doi:10.1080/10408410701647594.
41. Hamilton, M.N., Ewing, C.E. (2000). Food coloring composition. CA2314727C.
42. Haque, M. A., Timilsena, Y. P., Adhikari, B. (2016). Food Proteins, Structure, and Function. Ref. Modul. Food Sci. Elsevier. doi:10.1016/b978-0-08-100596-5.03057-2.
43. Hoek, A. C., Luning, P. A., Weijzen, P., Engels, W., Kok, F. J., de Graaf, C. (2011). Replacement of meat by meat substitutes. A survey on person- and product-related factors in consumer acceptance. Appetite, 56(3): 662–673. doi:10.1016/j.appet.2011.02.001.
44. Hoolohan, C., Berners-Lee, M., McKinstry-West, J., Hewitt, C. N. (2013). Mitigating the greenhouse gas emissions embodied in food through realistic consumer choices. Energy Policy, 63: 1065–1074. doi:10.1016/j.enpol.2013.09.046.
45. IPCC. 2013. Summary for policymakers. In: Stocker, T.F., Qin, D., Plattner, G.K., Tignor, M., Allen, S.K., Boschung, J., Nauels, A., Xia, Y., Bex, V., Midgley, P.M., editors. Climate change 2013: The physical science basis. Contribution of Working Group I to the Fifth Assessment Report of the Intergovernmental Panel on Climate Change. Cambridge (UK)/New York (NY): Cambridge University Press; p. 1535. Available from https://www.ipcc.ch/pdf/assessment-report/ar5/wg1/ WGIAR5_SPM_brochure_en.pdf
46. Jackson, J., Williams, R., McEvoy, M., MacDonald-Wicks, L., Patterson, A. (2016). Is higher consumption of animal flesh foods associated with better iron status among adults in developed countries? A systematic review. Nutrients, 8(2): 1–27. doi:10.3390/nu8020089.
47. Jones, B. A., Grace, D., Kock, R., Alonso, S., Rushton, J., Said, M. Y., McKeeverc, D., Mutuab, F., Youngb, J., McDermottb, J., Pfeiffer, D. U. (2013). Zoonosis emergence linked to agricultural intensification and environmental change. Proc. Natl. Acad. Sci. U. S. A., 110(21): 8399–8404. doi:10.1073/pnas.1208059110.
48. Katare, B., Wang, H. H., Lawing, J., Hao, N., Park, T., Wetzstein, M. (2020). Toward Optimal Meat Consumption. Am. J. Agric. Econ., 102(2): 662–680. doi:10.1002/ajae.12016.
49. Kim, B. F., Santo, R. E., Scatterday, A. P., Fry, J. P., Synk, C. M., Cebron, S. R., Mekonnene, M. M., Hoekstraf, A. Y., de Peeh, S., Bloema, M. W., Neffa, R. A. , Nachman, K. E. (2020). Country-specific dietary shifts to mitigate climate and water crises. Glob. Environ. Chang., 62: 101926. doi:10.1016/j.gloenvcha.2019.05.010.
50. Klein E., Mumm C. (2019). Etin geleceği belgeseli. Netflix Portal.
51. Kristensen, M. D., Bendsen, N. T., Astrup, A., Raben, A. (2016). Vegetable sources of protein (legumes ) are more satiating than animal sources of protein (veal and pork) – an acute meal test study. Am. J. Clin. Nutr., 60: 1–23. doi:10.3402/fnr.v60.32634.
52. Kumar, P., Chatli, M. K., Mehta, N., Singh, P., Malav, O. P., Verma, A. K. (2017). Meat analogues: Health promising sustainable meat substitutes. Crit. Rev. Food Sci. Nutr., 57(5): 923–932. doi:10.1080/10408398.2014.939739.
53. Kyed, M. H., Rusconi, P. (2009). Protein composition for meat products or meat analog products. US20090208633A1.
54. Ladjal-Ettoumi, Y., Boudries, H., Chibane, M. Romero, A. (2016). Pea, chickpea and lentil protein isolates: Physicochemical characterization and emulsifying properties. Food Biophys., 11(1): 43–51. doi:10.1007/s11483-015-9411-6.
55. Lelieveld, J., Evans, J. S., Fnais, M., Giannadaki, D., Pozzer, A. (2015). The contribution of outdoor air pollution sources to premature mortality on a global scale. Nature, 525(7569): 367–371. doi:10.1038/nature15371.
56. Leutgeb, K. (2015). Microbial examination of raw and extruded products for the production of a vegetarian meat analogue. Master Thesis, University of Natural Resources and Life Sciences, Vienna, Austria, 104 p.
57. Librán, C. M., Castro, S., Lagaron, J. M. (2017). Encapsulation by electrospray coating atomization of probiotic strains. Innov. Food Sci. Emerg. Technol., 39: 216–222. doi:10.1016/j.ifset.2016.12.013.
58. Lu, H., Stratton, C. W., Tang, Y. W. (2020). Outbreak of pneumonia of unknown etiology in Wuhan, China: The mystery and the miracle. J. Med. Virol., 92(4): 401–402. doi:10.1002/jmv.25678.
59. Malav, O. P., Talukder, S., Gokulakrishnan, P., Chand, S. (2015). Meat Analog: A Review. Crit. Rev. Food Sci. Nutr., 55(9): 1241–1245. doi:10.1080/10408398.2012.689381.
60. Maurya, A. K., Said, P. P. (2014). Extrusion Processing on physical and chemical properties of protein rich products-an overview. J. Bioresour. Eng. Technol., 2(4): 61–67.
61. McLaughlin, D. K. W. (2015). Food security and sustainable resource management. Water Resour. Res., 51: 4966–4985. doi:10.1002/ 2015WR017053.
62. Mekonnen, M. M., Hoekstra, A. Y. (2016). Sustainability: Four billion people facing severe water scarcity. Sci. Adv., 2(2): 1–7. doi:10.1126/sciadv.1500323.
63. Nakata, T., Kyoui, D., Takahashi, H., Kimura, B., Kuda, T. (2017). Inhibitory effects of soybean oligosaccharides and water-soluble soybean fibre on formation of putrefactive compounds from soy protein by gut microbiota. Int. J. Biol. Macromol., 97: 173–180. doi:10.1016/j.ijbiomac.2017.01.015.
64. Nawrocka, A., Szymańska-Chargot, M., Miś, A., Wilczewska, A. Z., Markiewicz, K. H. (2017). Aggregation of gluten proteins in model dough after fibre polysaccharide addition. Food Chem., 231: 51–60. doi:10.1016/j.foodchem.2017.03.117.
65. Newton, R., Telfer, T., Little, D. (2014). Perspectives on the utilization of aquaculture coproduct in Europe and Asia: Prospects for value addition and improved resource efficiency. Crit. Rev. Food Sci. Nutr., 54(4): 495–510. doi:10.1080/10408398.2011.588349.
66. Nieuwland, M., Geerdink, P., Brier, P., Van Den Eijnden, P., Henket, J. T. M. M., Langelaan, M. L. P., Stroeks, N., van Deventer H. C., Martin, A. H. (2014). Reprint of “food-grade electrospinning of proteins”. Innov. Food Sci. Emerg. Technol., 24(2013): 138–144. doi:10.1016/j.ifset.2014.07.006.
67. Şahin, G., Onurbaş, A.A. (2016). Tarımsal Üretimde Sera Gazları ve Karbon Ayak İzi. Tarım Makinaları Bilim. Derg., 12(3): 157–162.
68. Orcutt, M.W., Sandoval, A., Mertle, T.J., Mueller, I., Altemueller, P.A., Downey, J. (2008). Meat compositions comprising colored structured protein products. US20080260913A1.
69. Osen, R., Schweiggert-Weisz, U. (2016). High-Moisture Extrusion: Meat Analogues. Ref. Modul. Food Sci. Elsevier. doi:10.1016/b978-0-08-100596-5.03099-7.
70. Pearson, A. M. (ed.). (2012). Composition and structure. In Meat and Muscle Biochemistry, Academic Press, the UK, pp. 1– 33.
71. Poore, J. ve Nemecek, T. (2018). Reducing food’s environmental impacts through producers and consumers. Science, 360(6392): 987–992. doi:10.1126/science.aaq0216.
72. Post, M. J. (2012). Cultured meat from stem cells: Challenges and prospects. Meat Sci., 92(3): 297–301. doi:10.1016/j.meatsci.2012.04.008.
73. Redl, A., Feneuil, A., Vogel, F. (2015). An inclusion containing proteinaceous meat analogue having an improved texture and an extended shelf-life. WO2016035059A2.
74. Resurreccion, A. V. A. (2004). Sensory aspects of consumer choices for meat and meat products. Meat Sci., 66(1): 11–20. doi:10.1016/S0309-1740(03)00021-4.
75. Riaz, M.N. (2004). Texturized soy protein as an ingredient. In: Proteins in Food Processing, Yada, R.Y. (ed.), Woodhead Publishing, The UK, pp. 517-558.
76. Riaz, M.N. (2011). Texturized vegetable proteins. In: Handbook of Food Proteins, Phillips, G., Williams, P. (ed.), Woodhead Publishing, The UK, pp. 395-418.
77. Ritchie, H., Reay, D. S., Higgins, P. (2018). The impact of global dietary guidelines on climate change. Glob. Environ. Chang., 49: 46–55. doi:10.1016/j.gloenvcha.2018.02.005.
78. Rolan, T., Mueller, I., Mertle, T.J., Swenson, K., Conley, C., Orcutt, Mac, W., Mease, L. (2008). Ground meat and meat analog compositions having improved nutritional properties. US20080268112A1; WO2008083117A2.
79. Röös, E., Bajželj, B., Smith, P., Patel, M., Little, D., Garnett, T. (2017). Greedy or needy? Land use and climate impacts of food in 2050 under different livestock futures. Glob. Environ. Chang., 47: 1–12. doi:10.1016/j.gloenvcha.2017.09.001.
80. Sadhukhan, J., Dugmore, T. I. J., Matharu, A., Martinez-Hernandez, E., Aburto, J., Rahman, P. K. S. M., Lynch, J. (2020). Perspectives on “game changer” global challenges for sustainable 21st century: Plant-based diet, unavoidable food waste biorefining, and circular economy. Sustain., 12(5). doi:10.3390/su12051976.
81. Sagoo, S. K., Little, C. L., Greenwood, M., Mithani, V., Grant, K. A., McLauchlin, J., E. de Pinna, E., Threlfall, E. J. (2009). Assessment of the microbiological safety of dried spices and herbs from production and retail premises in the United Kingdom. Food Microbiol., 26(1): 39–43. doi:10.1016/j.fm.2008.07.005.
82. Säll, S., Gren, I. M. (2015). Effects of an environmental tax on meat and dairy consumption in Sweden. Food Policy, 55: 41–53. doi:10.1016/j.foodpol.2015.05.008.
83. Schösler, H., de Boer, J., Boersema, J. J. (2012). Can we cut out the meat of the dish? Constructing consumer-oriented pathways towards meat substitution. Appetite, 58(1): 39–47. doi:10.1016/j.appet.2011.09.009.
84. Schwartz, J. M., Solé, V., Guéguen, J., Ropers, M. H., Riaublanc, A., Anton, M. (2015). Partial replacement of β-casein by napin, a rapeseed protein, as ingredient for processed foods: Thermoreversible aggregation. LWT - Food Sci. Technol., 63(1): 562–568. doi:10.1016/j.lwt.2015.03.084.
85. Semba, R. D. (2016). The rise and fall of protein malnutrition in global health. Ann. Nutr. Metab., 69(2): 79–88. doi:10.1159/000449175.
86. Sha, L., Xiong, Y. L. (2020). Plant protein-based alternatives of reconstructed meat: Science, technology, and challenges. Trends Food Sci. Technol., 102: 51–61. doi:10.1016/j.tifs.2020.05.022.
87. Shereen, M. A., Khan, S., Kazmi, A., Bashir, N., Siddique, R. (2020). COVID-19 infection: Origin, transmission, and characteristics of human coronaviruses. J. Adv. Res., 24: 91–98. doi:10.1016/j.jare.2020.03.005.
88. Singhal, A., Karaca, A. C., Tyler, R., Nickerson, M. (2016). Pulse Proteins: From Processing to Structure-Function Relationships. Grain Legum. doi:10.5772/64020.
89. Tamburino, L., Bravo, G., Clough, Y., Nicholas, K. A. (2020). From population to production: 50 years of scientific literature on how to feed the world. Glob. Food Sec., 24. doi:10.1016/j.gfs.2019.100346.
90. UN, (2017). United Nations, Department of Economic and Social Affairs, World Population Prospects: The 2017 Revision ( No: ESA/P/WP/248). Key Find. Adv. Tables. https://esa.un.org/unpd/wpp/publications/files/wpp2017_ keyfindings.pdf.
91. Van Boeckel, T. P., Brower, C., Gilbert, M., Grenfell, B. T., Levin, S. A., Robinson, T. P., Teillanta, A., Laxminarayan, R. (2015). Global trends in antimicrobial use in food animals. Proc. Natl. Acad. Sci. U. S. A., 112(18): 5649–5654. doi:10.1073/pnas.1503141112.
92. Van Der Goot, A. J., Pelgrom, P. J. M., Berghout, J. A. M., Geerts, M. E. J., Jankowiak, L., Hardt, N. A., Keijer, J., Schutyser, M.A.I., Nikiforidis, C.V., Boom, R. M. (2016). Concepts for further sustainable production of foods. J. Food Eng., 168: 42–51. doi:10.1016/j.jfoodeng.2015.07.010.
93. Varadan, R., Solomatin, S., Holz-Schietinger, C., Cohn, E., Klapholz-Brown, A., Shiu, J.W.-Y., Kale, A., Karr, J., Fraser, R. (2015). Ground meat replicas. WO2015153666A1.
94. Vrljic, M., Solomatin, S., Fraser, R., O’reilly Brown, P., Karr, J., Holz-Schietinger, C., Eisen, M., Varadan, R. (2015). Methods and compositions for consumables. US20150305390A1.
95. Wang, C., Horby, P. W., Hayden, F. G., Gao, G. F. (2020). A novel coronavirus outbreak of global health concern. Lancet, 395(10223): 470–473.doi:10.1016/S0140-6736(20)30185-9.
96. WCRF/AICR. (2018). World Cancer Research Fund / American Institute for Cancer Research. Continuous Update Project Expert Report 2018. Meat, fish and dairy products and the risk of cancer. Available at dietandcancerreport.org
97. Wild, F. (2016). Manufacture of Meat Analogues Through High Moisture Extrusion. Ref. Modul. Food Sci. Elsevier. doi:10.1016/b978-0-08-100596-5.03281-9.
98. Zhang, X. M., Zhang, Y. B., Chi, M. H. (2016). Soy protein supplementation reduces clinical indices in type 2 diabetes and metabolic syndrome. Yonsei Med. J., 57(3): 681–689. doi:10.3349/ymj.2016.57.3.681.