Kołodziejczak Klaudia, Onopiuk Anna, Szpicer Arkadiusz, Poltorak Andrzej
Department of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c Street, 32, 02-776 Warsaw, Poland.
Foods. 2021 Dec 31;11(1):105. doi: 10.3390/foods11010105.
There are many reasons why consumers and food producers are looking for alternatives to meat and meat products, which includes the following: health, environmental or ethical aspects. This study reviews recent scientific reports on meat analogues. The scope of the review includes the following: formulation and nutritional value; health safety and legal regulations; manufacturing and processing technologies including the latest developments in this area; product availability on the food market; and consumer attitudes towards meat analogues. The analysis of the literature data identified technological challenges, particularly in improving consumer acceptability of meat analogues. Among the risks and limitations associated with the production of meat analogues, the following were identified: contamination from raw materials and the risk of harmful by-products due to intensive processing; legal issues of product nomenclature; and consumer attitudes towards substituting meat with plant-based alternatives. The need for further research in this area, particularly on the nutritional value and food safety of meat analogues, was demonstrated.
消费者和食品生产商寻求肉类及肉类产品替代品的原因有很多，其中包括以下几个方面：健康、环境或伦理因素。本研究回顾了近期关于肉类替代品的科学报告。综述范围包括：配方与营养价值；健康安全性与法律法规；制造与加工技术，包括该领域的最新进展；食品市场上的产品可得性；以及消费者对肉类替代品的态度。文献数据分析确定了技术挑战，尤其是在提高消费者对肉类替代品的接受度方面。在与肉类替代品生产相关的风险和限制中，确定了以下几点：原材料污染以及由于密集加工产生有害副产品的风险；产品命名的法律问题；以及消费者对用植物性替代品替代肉类的态度。结果表明，该领域需要进一步研究，特别是关于肉类替代品的营养价值和食品安全方面的研究。
