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PLANT-BASED MEAT: A SUSTAINABLE ALTERNATIVE TO MEAT

Yıl 2024, Cilt: 49 Sayı: 3, 504 - 516
https://doi.org/10.15237/gida.GD23147

Öz

Due to the increase in the world population, the amount of meat used in human consumption has also increased in recent years. On the other hand, it is clear that animal-based meat production cannot sustain this growth and results in more pollution, land and water use, greenhouse gas emissions and biodiversity loss than the pollution occurring in plant food production. For this reason, there has recently been a trend towards new protein sources that meet the protein requirements of the human diet and improve animal welfare without increasing the carbon footprint. To respond to this increase and to to mitigate the adverse effects associated with animal production, plant-based meat production (PBM) has recently received attention. Here we have tried to provide detailed information about the production methods, product features and consumer preferences of PBM alternatives.

Kaynakça

  • Ahmad, M., Qureshi, S., Akbar, M. H., Siddiqui, S. A., Gani, A., Mushtaq, M., Dhull, S. B. (2022). Plant-based meat alternatives: Compositional analysis, current development and challenges. Applied Food Research, 2(2), 100154. doi: 10.1016/j.afres.2022.100154
  • Aydar, E. F., Mertdinç, Z., Özçelik, B. (2023). Production of meat analogs and consumer Preferences. In Plant-Based Foods: Ingredients, Technology and Health Aspects (pp. 19-33). Cham: Springer International Publishing.
  • Bakhsh, A., Lee, E. Y., Bakry, A. M., Rathnayake, D., Son, Y. M., Kim, S. W., Joo, S. T. (2022). Synergistic effect of lactoferrin and red yeast rice on the quality characteristics of novel plant-based meat analog patties. LWT, 171, 114095. doi: 10.1016/j.lwt.2022.114095
  • Bhattacharyya, J., Balaji, M. S., Jiang, Y. (2023). Causal complexity of sustainable consumption: Unveiling the equifinal causes of purchase intentions of plant-based meat alternatives. Journal of Business Research, 156, 113511. doi: 10.1016/j.jbusres.2022.113511
  • Bohrer, B. M. (2019). An investigation of the formulation and nutritional composition of modern meat analogue products. Food Science and Human Wellness, 8(4), 320-329. doi: 10.1016/j.fshw.2019.11.006
  • Boukid, F. (2021). Plant-based meat analogues: From niche to mainstream. European food research and technology, 247(2), 297-308. doi: 10.1007/s00217-020-03630-9
  • Bryant, C., Szejda, K., Parekh, N., Deshpande, V., Tse, B. (2019). A survey of consumer perceptions of plant-based and clean meat in the USA, India, and China. Frontiers in Sustainable Food Systems, 3, 11. doi: 10.1017/S1368980017004190
  • Chen, Q., Chen, Z., Zhang, J., Wang, Q., Wang, Y. (2023). Application of lipids and their potential replacers in plant-based meat analogs. Trends in Food Science & Technology, 138, 645-654. doi: 10.1016/j.tifs.2023.07.007
  • Crimarco, A., Springfield, S., Petlura, C., Streaty, T., Cunanan, K., Lee, J., Fielding-Singh, P., Carter, M. M., Topf, M. A., Wastyk, H. C., Sonnenburg, E. D., Sonnenburg, J. L., Gardner, C. D. (2020). A randomized crossover trial on the effect of plant-based compared with animal-based meat on trimethylamine-N-oxide and cardiovascular disease risk factors in generally healthy adults: Study With Appetizing Plantfood—Meat Eating Alternative Trial (SWAP-MEAT). The American Journal of Clinical Nutrition, 112(5), 1188-1199. doi: 10.1093/ajcn/nqaa203
  • Cuffey, J., Chenarides, L., Li, W., Zhao, S. (2021). Consumer Adoption Patterns for Plant-Based Meat Alternatives. Working paper.
  • Domke, F. (2018). Vegetarian and vegan products-labelling and definitions. European Food and Feed Law Review, 13(2), 102-107. doi: 10.2307/90021310
  • Estell, M., Hughes, J., Grafenauer, S. (2021). Plant protein and plant-based meat alternatives: Consumer and nutrition professional attitudes and perceptions. Sustainability, 13(3), 1478. doi: 10.3390/su13031478
  • Godfray, H. C. J., Aveyard, P., Garnett, T., Hall, J. W., Key, T. J., Lorimer, J., Pierrehumbert, R. T., Scarborough, P., Springman, M., Jebb, S. A. (2018). Meat consumption, health, and the environment. Science, 361(6399), eaam5324.
  • Huang, M., Mehany, T., Xie, W., Liu, X., Guo, S., Peng, X. (2022). Use of food carbohydrates towards the innovation of plant-based meat analogs. Trends in Food Science & Technology, 129, 155-163. doi: 10.1016/j.tifs.2022.09.021 Judge, M., Wilson, M. S. (2019). A dual‐process motivational model of attitudes towards vegetarians and vegans. European Journal of Social Psychology, 49(1), 169-178. doi: 10.1002/ejsp.2386
  • Kumar, P., Mehta, N., Abubakar, A. A., Verma, A. K., Kaka, U., Sharma, N., Sazili, A. Q., Pateiro, M., Kumar, M., Lorenzo, J. M. (2022). Potential alternatives of animal proteins for sustainability in the food sector. Food Reviews International, 39(8), 5703-5728. doi: 10.1080/87559129.2022.2094403
  • Kyriakopoulou, K., Keppler, J. K., van der Goot, A. J. (2021). Functionality of ingredients and additives in plant-based meat analogues. Foods, 10(3), 600. doi: 10.3390/foods10030600
  • Lima, D. C., Noguera, N. H., Rezende-de-Souza, J. H., Pflanzer, S. B. (2023). What are Brazilian plant-based meat products delivering to consumers? A look at the ingredients, allergens, label claims, and nutritional value. Journal of Food Composition and Analysis, 121, 105406. doi: 10.1016/j.jfca.2023.105406
  • Liu, X., Yang, C., Qin, J., Li, J., Li, J., Chen, J. (2023). Challenges, process technologies, and potential synthetic biology opportunities for plant-based meat production. LWT, 184, 115109. doi: 10.1016/j.lwt.2023.115109
  • McClements, D. J., Grossmann, L. (2021). The science of plant‐based foods: Constructing next‐generation meat, fish, milk, and egg analogs. Comprehensive Reviews in Food Science and Food Safety, 20(4), 4049-4100. doi: 10.1111/1541-4337.12771
  • Michel, F., Hartmann, C., Siegrist, M. (2021). Consumers’ associations, perceptions and acceptance of meat and plant-based meat alternatives. Food Quality and Preference, 87, 104063. doi: 10.1016/j.foodqual.2020.104063
  • Moussaoui, D., Torres-Moreno, M., Tarrega, A., Martí, J., López-Font, G., Chaya, C. (2023). Evaluation of consumers’ response to plant-based burgers according to their attitude towards meat reduction. Food Quality and Preference, 104955. doi: 10.1016/j.foodqual.2023.104955
  • Neff, R. A., Edwards, D., Palmer, A., Ramsing, R., Righter, A., Wolfson, J. (2018). Reducing meat consumption in the USA: a nationally representative survey of attitudes and behaviours. Public Health Nutrition, 21(10), 1835-1844. doi:10.1017/S1368980017004190
  • Neuhofer, Z. T., Lusk, J. L. (2022). Most plant-based meat alternative buyers also buy meat: an analysis of household demographics, habit formation, and buying behavior among meat alternative buyers. Scientific Reports, 12(1), 13062. doi: 10.1038/s41598-022-16996-5
  • Ou, M., Lou, J., Lao, L., Guo, Y., Pan, D., Yang, H., Wu, Z. (2023). Plant-based meat analogue of soy proteins by the multi-strain solid-state mixing fermentation. Food Chemistry, 414, 135671. doi: 10.1016/j.foodchem.2023.135671
  • Papies, E. K., Johannes, N., Daneva, T., Semyte, G., Kauhanen, L. L. (2020). Using consumption and reward simulations to increase the appeal of plant-based foods. Appetite, 155, 104812. doi: 10.1016/j.appet.2020.104812
  • Pingali, P., Boiteau, J., Choudhry, A., Hall, A. (2023). Making meat and milk from plants: A review of plant-based food for human and planetary health. World Development, 170, 106316. doi: 10.1016/j.worlddev.2023.106316
  • Rubio, N. R., Xiang, N., Kaplan, D. L. (2020). Plant-based and cell-based approaches to meat production. Nature Communications, 11(1), 6276. doi: 10.1038/s41467-020-20061-y
  • Ryu, K. K., Kang, Y. K., Jeong, E. W., Baek, Y., Lee, K. Y., Lee, H. G. (2023). Applications of various natural pigments to a plant-based meat analog. LWT, 174, 114431. doi: 10.1016/ j.lwt.2023.114431
  • Santo, R. E., Kim, B. F., Goldman, S. E., Dutkiewicz, J., Biehl, E., Bloem, M. W., Neff, R. A., Nachman, K. E. (2020). Considering plant-based meat substitutes and cell-based meats: a public health and food systems perspective. Frontiers in Sustainable Food Systems, 4, 134. doi: 10.3389/fsufs.2020.00134
  • Schouteten, J. J., De Steur, H., De Pelsmaeker, S., Lagast, S., Juvinal, J. G., De Bourdeaudhuij, I., Gellynck, X. (2016). Emotional and sensory profiling of insect-, plant-and meat-based burgers under blind, expected and informed conditions. Food Quality and Preference, 52, 27-31. doi: 10.1016/j.foodqual.2016.03.011
  • Seo, E. H., Jang, H. W., Cho, M. (2023). Enabling the foodservice industry to transition consumers toward plant-based meat alternatives: A behavioral reasoning perspective. International Journal of Hospitality Management, 114, 103559. doi: 10.1016/j.ijhm.2023.103559
  • Sha, L., Xiong, Y. L. (2020). Plant protein-based alternatives of reconstructed meat: Science, technology, and challenges. Trends in Food Science & Technology, 102, 51-61. doi: 10.1016/ j.tifs.2020.05.022
  • Slade, P. (2018). If you build it, will they eat it? Consumer preferences for plant-based and cultured meat burgers. Appetite, 125, 428-437. doi: 10.1016/j.appet.2018.02.030
  • Szejda, K., Stumpe, M., Raal, L., Tapscott, C. E. (2021). South African consumer adoption of plant-based and cultivated meat: A segmentation study. Frontiers in Sustainable Food Systems, 5, 744199. doi: 10.3389/fsufs.2021.744199
  • Tuorila, H., Hartmann, C. (2020). Consumer responses to novel and unfamiliar foods. Current Opinion in Food Science, 33, 1-8. doi: 10.1016/j.cofs.2019.09.004
  • Van der Weele, C., Feindt, P., van der Goot, A. J., van Mierlo, B., van Boekel, M. (2019). Meat alternatives: An integrative comparison. Trends in Food Science & Technology, 88, 505-512. doi: 10.1016/j.tifs.2019.04.018
  • Van Loo, E. J., Caputo, V., Lusk, J. L. (2020). Consumer preferences for farm-raised meat, lab-grown meat, and plant-based meat alternatives: Does information or brand matter?. Food Policy, 95, 101931. doi: 10.1016/j.foodpol.2020.101931
  • Wang, H., Chen, Q., Zhu, C., Bao, J. (2022). Paying for the greater good? What information matters for Beijing consumers’ willingness to pay for plant-based meat?. Foods, 11(16), 2460. doi: 10.3390/foods11162460
  • Wang, Y., Cai, W., Li, L., Gao, Y., Lai, K. H. (2023). Recent advances in the processing and manufacturing of plant-based meat. Journal of Agricultural and Food Chemistry, 71(3), 1276-1290. doi: 10.1021/acs.jafc.2c07247
  • Wang, Y., Lyu, B., Fu, H., Li, J., Ji, L., Gong, H., Yu, H. (2023). The development process of plant-based meat alternatives: Raw material formulations and processing strategies. Food Research International, 112689. doi: 10.1016/ j.foodres.2023.112689
  • Wen, Y., Chao, C., Che, Q. T., Kim, H. W., Park, H. J. (2022). Development of plant-based meat analogs using 3D printing: Status and opportunities. Trends in Food Science & Technology. 132, 76-92 doi: 10.1016/j.tifs.2022.12.010
  • Xie, Y., Cai, L., Zhao, D., Liu, H., Xu, X., Zhou, G., Li, C. (2022). Real meat and plant-based meat analogues have different in vitro protein digestibility properties. Food Chemistry, 387, 132917. doi: 10.1016/j.foodchem.2022.132917
  • Yang, Y., Zheng, Y., Ma, W., Zhang, Y., Sun, C., Fang, Y. (2023). Meat and plant-based meat analogs: Nutritional profile and in vitro digestion comparison. Food Hydrocolloids, 143, 108886. doi: 10.1016/j.foodhyd.2023.108886
  • Ye, T., Mattila, A. S. (2022). The impact of environmental messages on consumer responses to plant-based meat: Does language style matter? International Journal of Hospitality Management, 107, 103298. doi: 10.1016/j.ijhm.2022.103298
  • Yeo, M. T. Y., Bi, X., Henry, C. J. (2023). Are plant-based meat analogues richer in minerals than their meat counterparts? Food and Humanity, 1, 670-674. doi: 10.1016/j.foohum.2023.07.006
  • Zhang, J., Chen, Q., Kaplan, D. L., Wang, Q. (2022). High-moisture extruded protein fiber formation toward plant-based meat substitutes applications: Science, technology, and prospect. Trends in Food Science & Technology. 128, 202-216. doi: 10.1016/j.tifs.2022.08.008
  • Zhao, S., Wang, L., Hu, W., Zheng, Y. (2022). Meet the meatless: Demand for new generation plant‐based meat alternatives. Applied Economic Perspectives and Policy, 45(1), 4-21. doi: 10.1002/aepp.13232
  • Zhou, H., Hu, Y., Tan, Y., Zhang, Z., McClements, D. J. (2021). Digestibility and gastrointestinal fate of meat versus plant-based meat analogs: An in vitro comparison. Food Chemistry, 364, 130439. doi: 10.1016/ j.foodchem.2021.130439

BİTKİ BAZLI ET: ETE SÜRDÜRÜLEBİLİR BİR ALTERNATİF

Yıl 2024, Cilt: 49 Sayı: 3, 504 - 516
https://doi.org/10.15237/gida.GD23147

Öz

Son yıllarda artan dünya nüfusuna bağlı olarak insan beslenmesinde kullanılan et miktarı da artış göstermektedir. Buna karşın hayvansal et üretiminin bu artışı karşılayamayacağı ve bitkisel gıda üretiminde meydana gelen kirlilikten daha fazla kirliliğe, arazi kullanımına, su kullanımına, sera gazı oluşumuna ve biyolojik çeşitlilik kaybına yol açmakta olduğu gerçeği ortadadır. Bu sebeplerle insan beslenmesinde protein ihtiyacını karşılayacak ve karbon ayak izinin artışına yol açmayacak ayrıca hayvan refahını iyileştirecek yeni protein kaynaklarına yönelim son zamanlarda artış göstermiştir. Bu artışı karşılayabilmek ve hayvansal üretimde meydana gelen olumsuzlukları bertaraf etmek için bitki bazlı et (BBE) üretimi son zamanlarda ilgi uyandırmaktadır. Tüketicinin et yerine bitki bazlı yapay et (BBE)’i tercih etme ya da etmemesinin sebeplerinin ve tercih ettiğinde kendisine nasıl fayda sağlayacağının bilinmesi gerekmektedir. Burada bitki bazlı et alternatiflerinin üretim yöntemleri ürün özellikleri ve tüketici tercihleri ile ilgili detaylı bilgiler vermeye çalıştık.

Kaynakça

  • Ahmad, M., Qureshi, S., Akbar, M. H., Siddiqui, S. A., Gani, A., Mushtaq, M., Dhull, S. B. (2022). Plant-based meat alternatives: Compositional analysis, current development and challenges. Applied Food Research, 2(2), 100154. doi: 10.1016/j.afres.2022.100154
  • Aydar, E. F., Mertdinç, Z., Özçelik, B. (2023). Production of meat analogs and consumer Preferences. In Plant-Based Foods: Ingredients, Technology and Health Aspects (pp. 19-33). Cham: Springer International Publishing.
  • Bakhsh, A., Lee, E. Y., Bakry, A. M., Rathnayake, D., Son, Y. M., Kim, S. W., Joo, S. T. (2022). Synergistic effect of lactoferrin and red yeast rice on the quality characteristics of novel plant-based meat analog patties. LWT, 171, 114095. doi: 10.1016/j.lwt.2022.114095
  • Bhattacharyya, J., Balaji, M. S., Jiang, Y. (2023). Causal complexity of sustainable consumption: Unveiling the equifinal causes of purchase intentions of plant-based meat alternatives. Journal of Business Research, 156, 113511. doi: 10.1016/j.jbusres.2022.113511
  • Bohrer, B. M. (2019). An investigation of the formulation and nutritional composition of modern meat analogue products. Food Science and Human Wellness, 8(4), 320-329. doi: 10.1016/j.fshw.2019.11.006
  • Boukid, F. (2021). Plant-based meat analogues: From niche to mainstream. European food research and technology, 247(2), 297-308. doi: 10.1007/s00217-020-03630-9
  • Bryant, C., Szejda, K., Parekh, N., Deshpande, V., Tse, B. (2019). A survey of consumer perceptions of plant-based and clean meat in the USA, India, and China. Frontiers in Sustainable Food Systems, 3, 11. doi: 10.1017/S1368980017004190
  • Chen, Q., Chen, Z., Zhang, J., Wang, Q., Wang, Y. (2023). Application of lipids and their potential replacers in plant-based meat analogs. Trends in Food Science & Technology, 138, 645-654. doi: 10.1016/j.tifs.2023.07.007
  • Crimarco, A., Springfield, S., Petlura, C., Streaty, T., Cunanan, K., Lee, J., Fielding-Singh, P., Carter, M. M., Topf, M. A., Wastyk, H. C., Sonnenburg, E. D., Sonnenburg, J. L., Gardner, C. D. (2020). A randomized crossover trial on the effect of plant-based compared with animal-based meat on trimethylamine-N-oxide and cardiovascular disease risk factors in generally healthy adults: Study With Appetizing Plantfood—Meat Eating Alternative Trial (SWAP-MEAT). The American Journal of Clinical Nutrition, 112(5), 1188-1199. doi: 10.1093/ajcn/nqaa203
  • Cuffey, J., Chenarides, L., Li, W., Zhao, S. (2021). Consumer Adoption Patterns for Plant-Based Meat Alternatives. Working paper.
  • Domke, F. (2018). Vegetarian and vegan products-labelling and definitions. European Food and Feed Law Review, 13(2), 102-107. doi: 10.2307/90021310
  • Estell, M., Hughes, J., Grafenauer, S. (2021). Plant protein and plant-based meat alternatives: Consumer and nutrition professional attitudes and perceptions. Sustainability, 13(3), 1478. doi: 10.3390/su13031478
  • Godfray, H. C. J., Aveyard, P., Garnett, T., Hall, J. W., Key, T. J., Lorimer, J., Pierrehumbert, R. T., Scarborough, P., Springman, M., Jebb, S. A. (2018). Meat consumption, health, and the environment. Science, 361(6399), eaam5324.
  • Huang, M., Mehany, T., Xie, W., Liu, X., Guo, S., Peng, X. (2022). Use of food carbohydrates towards the innovation of plant-based meat analogs. Trends in Food Science & Technology, 129, 155-163. doi: 10.1016/j.tifs.2022.09.021 Judge, M., Wilson, M. S. (2019). A dual‐process motivational model of attitudes towards vegetarians and vegans. European Journal of Social Psychology, 49(1), 169-178. doi: 10.1002/ejsp.2386
  • Kumar, P., Mehta, N., Abubakar, A. A., Verma, A. K., Kaka, U., Sharma, N., Sazili, A. Q., Pateiro, M., Kumar, M., Lorenzo, J. M. (2022). Potential alternatives of animal proteins for sustainability in the food sector. Food Reviews International, 39(8), 5703-5728. doi: 10.1080/87559129.2022.2094403
  • Kyriakopoulou, K., Keppler, J. K., van der Goot, A. J. (2021). Functionality of ingredients and additives in plant-based meat analogues. Foods, 10(3), 600. doi: 10.3390/foods10030600
  • Lima, D. C., Noguera, N. H., Rezende-de-Souza, J. H., Pflanzer, S. B. (2023). What are Brazilian plant-based meat products delivering to consumers? A look at the ingredients, allergens, label claims, and nutritional value. Journal of Food Composition and Analysis, 121, 105406. doi: 10.1016/j.jfca.2023.105406
  • Liu, X., Yang, C., Qin, J., Li, J., Li, J., Chen, J. (2023). Challenges, process technologies, and potential synthetic biology opportunities for plant-based meat production. LWT, 184, 115109. doi: 10.1016/j.lwt.2023.115109
  • McClements, D. J., Grossmann, L. (2021). The science of plant‐based foods: Constructing next‐generation meat, fish, milk, and egg analogs. Comprehensive Reviews in Food Science and Food Safety, 20(4), 4049-4100. doi: 10.1111/1541-4337.12771
  • Michel, F., Hartmann, C., Siegrist, M. (2021). Consumers’ associations, perceptions and acceptance of meat and plant-based meat alternatives. Food Quality and Preference, 87, 104063. doi: 10.1016/j.foodqual.2020.104063
  • Moussaoui, D., Torres-Moreno, M., Tarrega, A., Martí, J., López-Font, G., Chaya, C. (2023). Evaluation of consumers’ response to plant-based burgers according to their attitude towards meat reduction. Food Quality and Preference, 104955. doi: 10.1016/j.foodqual.2023.104955
  • Neff, R. A., Edwards, D., Palmer, A., Ramsing, R., Righter, A., Wolfson, J. (2018). Reducing meat consumption in the USA: a nationally representative survey of attitudes and behaviours. Public Health Nutrition, 21(10), 1835-1844. doi:10.1017/S1368980017004190
  • Neuhofer, Z. T., Lusk, J. L. (2022). Most plant-based meat alternative buyers also buy meat: an analysis of household demographics, habit formation, and buying behavior among meat alternative buyers. Scientific Reports, 12(1), 13062. doi: 10.1038/s41598-022-16996-5
  • Ou, M., Lou, J., Lao, L., Guo, Y., Pan, D., Yang, H., Wu, Z. (2023). Plant-based meat analogue of soy proteins by the multi-strain solid-state mixing fermentation. Food Chemistry, 414, 135671. doi: 10.1016/j.foodchem.2023.135671
  • Papies, E. K., Johannes, N., Daneva, T., Semyte, G., Kauhanen, L. L. (2020). Using consumption and reward simulations to increase the appeal of plant-based foods. Appetite, 155, 104812. doi: 10.1016/j.appet.2020.104812
  • Pingali, P., Boiteau, J., Choudhry, A., Hall, A. (2023). Making meat and milk from plants: A review of plant-based food for human and planetary health. World Development, 170, 106316. doi: 10.1016/j.worlddev.2023.106316
  • Rubio, N. R., Xiang, N., Kaplan, D. L. (2020). Plant-based and cell-based approaches to meat production. Nature Communications, 11(1), 6276. doi: 10.1038/s41467-020-20061-y
  • Ryu, K. K., Kang, Y. K., Jeong, E. W., Baek, Y., Lee, K. Y., Lee, H. G. (2023). Applications of various natural pigments to a plant-based meat analog. LWT, 174, 114431. doi: 10.1016/ j.lwt.2023.114431
  • Santo, R. E., Kim, B. F., Goldman, S. E., Dutkiewicz, J., Biehl, E., Bloem, M. W., Neff, R. A., Nachman, K. E. (2020). Considering plant-based meat substitutes and cell-based meats: a public health and food systems perspective. Frontiers in Sustainable Food Systems, 4, 134. doi: 10.3389/fsufs.2020.00134
  • Schouteten, J. J., De Steur, H., De Pelsmaeker, S., Lagast, S., Juvinal, J. G., De Bourdeaudhuij, I., Gellynck, X. (2016). Emotional and sensory profiling of insect-, plant-and meat-based burgers under blind, expected and informed conditions. Food Quality and Preference, 52, 27-31. doi: 10.1016/j.foodqual.2016.03.011
  • Seo, E. H., Jang, H. W., Cho, M. (2023). Enabling the foodservice industry to transition consumers toward plant-based meat alternatives: A behavioral reasoning perspective. International Journal of Hospitality Management, 114, 103559. doi: 10.1016/j.ijhm.2023.103559
  • Sha, L., Xiong, Y. L. (2020). Plant protein-based alternatives of reconstructed meat: Science, technology, and challenges. Trends in Food Science & Technology, 102, 51-61. doi: 10.1016/ j.tifs.2020.05.022
  • Slade, P. (2018). If you build it, will they eat it? Consumer preferences for plant-based and cultured meat burgers. Appetite, 125, 428-437. doi: 10.1016/j.appet.2018.02.030
  • Szejda, K., Stumpe, M., Raal, L., Tapscott, C. E. (2021). South African consumer adoption of plant-based and cultivated meat: A segmentation study. Frontiers in Sustainable Food Systems, 5, 744199. doi: 10.3389/fsufs.2021.744199
  • Tuorila, H., Hartmann, C. (2020). Consumer responses to novel and unfamiliar foods. Current Opinion in Food Science, 33, 1-8. doi: 10.1016/j.cofs.2019.09.004
  • Van der Weele, C., Feindt, P., van der Goot, A. J., van Mierlo, B., van Boekel, M. (2019). Meat alternatives: An integrative comparison. Trends in Food Science & Technology, 88, 505-512. doi: 10.1016/j.tifs.2019.04.018
  • Van Loo, E. J., Caputo, V., Lusk, J. L. (2020). Consumer preferences for farm-raised meat, lab-grown meat, and plant-based meat alternatives: Does information or brand matter?. Food Policy, 95, 101931. doi: 10.1016/j.foodpol.2020.101931
  • Wang, H., Chen, Q., Zhu, C., Bao, J. (2022). Paying for the greater good? What information matters for Beijing consumers’ willingness to pay for plant-based meat?. Foods, 11(16), 2460. doi: 10.3390/foods11162460
  • Wang, Y., Cai, W., Li, L., Gao, Y., Lai, K. H. (2023). Recent advances in the processing and manufacturing of plant-based meat. Journal of Agricultural and Food Chemistry, 71(3), 1276-1290. doi: 10.1021/acs.jafc.2c07247
  • Wang, Y., Lyu, B., Fu, H., Li, J., Ji, L., Gong, H., Yu, H. (2023). The development process of plant-based meat alternatives: Raw material formulations and processing strategies. Food Research International, 112689. doi: 10.1016/ j.foodres.2023.112689
  • Wen, Y., Chao, C., Che, Q. T., Kim, H. W., Park, H. J. (2022). Development of plant-based meat analogs using 3D printing: Status and opportunities. Trends in Food Science & Technology. 132, 76-92 doi: 10.1016/j.tifs.2022.12.010
  • Xie, Y., Cai, L., Zhao, D., Liu, H., Xu, X., Zhou, G., Li, C. (2022). Real meat and plant-based meat analogues have different in vitro protein digestibility properties. Food Chemistry, 387, 132917. doi: 10.1016/j.foodchem.2022.132917
  • Yang, Y., Zheng, Y., Ma, W., Zhang, Y., Sun, C., Fang, Y. (2023). Meat and plant-based meat analogs: Nutritional profile and in vitro digestion comparison. Food Hydrocolloids, 143, 108886. doi: 10.1016/j.foodhyd.2023.108886
  • Ye, T., Mattila, A. S. (2022). The impact of environmental messages on consumer responses to plant-based meat: Does language style matter? International Journal of Hospitality Management, 107, 103298. doi: 10.1016/j.ijhm.2022.103298
  • Yeo, M. T. Y., Bi, X., Henry, C. J. (2023). Are plant-based meat analogues richer in minerals than their meat counterparts? Food and Humanity, 1, 670-674. doi: 10.1016/j.foohum.2023.07.006
  • Zhang, J., Chen, Q., Kaplan, D. L., Wang, Q. (2022). High-moisture extruded protein fiber formation toward plant-based meat substitutes applications: Science, technology, and prospect. Trends in Food Science & Technology. 128, 202-216. doi: 10.1016/j.tifs.2022.08.008
  • Zhao, S., Wang, L., Hu, W., Zheng, Y. (2022). Meet the meatless: Demand for new generation plant‐based meat alternatives. Applied Economic Perspectives and Policy, 45(1), 4-21. doi: 10.1002/aepp.13232
  • Zhou, H., Hu, Y., Tan, Y., Zhang, Z., McClements, D. J. (2021). Digestibility and gastrointestinal fate of meat versus plant-based meat analogs: An in vitro comparison. Food Chemistry, 364, 130439. doi: 10.1016/ j.foodchem.2021.130439
Toplam 48 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Özellikleri, Gıda Mühendisliği
Bölüm Makaleler
Yazarlar

Melek Zor 0000-0002-5795-218X

Ahmed Menevseoglu 0000-0003-2454-7898

Seda Ufuk 0000-0001-6250-6670

Yayımlanma Tarihi
Gönderilme Tarihi 27 Aralık 2023
Kabul Tarihi 8 Mayıs 2024
Yayımlandığı Sayı Yıl 2024 Cilt: 49 Sayı: 3

Kaynak Göster

APA Zor, M., Menevseoglu, A., & Ufuk, S. (t.y.). PLANT-BASED MEAT: A SUSTAINABLE ALTERNATIVE TO MEAT. Gıda, 49(3), 504-516. https://doi.org/10.15237/gida.GD23147
AMA Zor M, Menevseoglu A, Ufuk S. PLANT-BASED MEAT: A SUSTAINABLE ALTERNATIVE TO MEAT. GIDA. 49(3):504-516. doi:10.15237/gida.GD23147
Chicago Zor, Melek, Ahmed Menevseoglu, ve Seda Ufuk. “PLANT-BASED MEAT: A SUSTAINABLE ALTERNATIVE TO MEAT”. Gıda 49, sy. 3 t.y.: 504-16. https://doi.org/10.15237/gida.GD23147.
EndNote Zor M, Menevseoglu A, Ufuk S PLANT-BASED MEAT: A SUSTAINABLE ALTERNATIVE TO MEAT. Gıda 49 3 504–516.
IEEE M. Zor, A. Menevseoglu, ve S. Ufuk, “PLANT-BASED MEAT: A SUSTAINABLE ALTERNATIVE TO MEAT”, GIDA, c. 49, sy. 3, ss. 504–516, doi: 10.15237/gida.GD23147.
ISNAD Zor, Melek vd. “PLANT-BASED MEAT: A SUSTAINABLE ALTERNATIVE TO MEAT”. Gıda 49/3 (t.y.), 504-516. https://doi.org/10.15237/gida.GD23147.
JAMA Zor M, Menevseoglu A, Ufuk S. PLANT-BASED MEAT: A SUSTAINABLE ALTERNATIVE TO MEAT. GIDA.;49:504–516.
MLA Zor, Melek vd. “PLANT-BASED MEAT: A SUSTAINABLE ALTERNATIVE TO MEAT”. Gıda, c. 49, sy. 3, ss. 504-16, doi:10.15237/gida.GD23147.
Vancouver Zor M, Menevseoglu A, Ufuk S. PLANT-BASED MEAT: A SUSTAINABLE ALTERNATIVE TO MEAT. GIDA. 49(3):504-16.

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