Production technology and development trend of imitated meat

  • LI Hongjun ,
  • CHEN Xiaosi ,
  • HE Zhifei ,
  • LI Shaobo
Expand
  • 1 (College of Food Science, Southwest University, Chongqing 400716, China)
    2 (Chongqing Engineering Research Center of Regional Food, Chongqing 400716, China)

Received date: 2019-06-28

  Online published: 2020-02-16

Abstract

In order to find a solution for the problems in traditional meat production, the imitated meat types, production methods, influencing factors, major production problems and development trend were reviewed. Imitated meat mainly includes textured vegetable protein and in vitro meat. The modern production method for textured vegetable protein was extrusion, including low-intermediate moisture extrusion and high moisture extrusion. In addition, in vitro meat was mainly produced by scaffold-based cell culture and tissue culture. For future development, high moisture extrusion method becomes a research focus for producing highly textured fibrous protein. As for in vitro meat, cost reduction, built-in vascular muscle research and large bioreactor construction should be further studied in accordance with the great production of large muscles with complex structure.

Cite this article

LI Hongjun , CHEN Xiaosi , HE Zhifei , LI Shaobo . Production technology and development trend of imitated meat[J]. Food and Fermentation Industries, 2019 , 45(22) : 262 -267 . DOI: 10.13995/j.cnki.11-1802/ts.021495

References

[1] ZHENG X C, LI Y Y, WEI W S, et al. Detection of adulteration with duck meat in minced lamb meat by using visible near-infrared hyperspectral imaging[J]. Meat Science, 2019,149:55-62.
[2] DE CASTRO CARDOSO PEREIRA P M, DOS REIS BALTAZAR VICENTE A F. Meat nutritional composition and nutritive role in the human diet[J]. Meat Science, 2013,93(3):586-592.
[3] Food and Agriculture Organization of the United Nations. Livestock primary: The production quality of cattle meat and pig meat in the world[DB/OL].(2018-12-20) [2019-01-10]. http://www.fao.org/faostat/zh/#data/QL.
[4] BONNY S P F, GARDNER G E, PETHICK D W, et al. What is artificial meat and what does it mean for the future of the meat industry?[J]. Journal of Integrative Agriculture, 2015,14(2):255-263.
[5] AIKING H. Future protein supply[J]. Trends in Food Science & Technology, 2011,22(2):112-120.
[6] PIMENTEL D, PIMENTEL M. Sustainability of meat-based and plant-based diets and the environment[J]. American Journal of Clinical Nutrition, 2003,78(3):660S-663S.
[7] SLADE P. If you build it, will they eat it? Consumer preferences for plant-based and cultured meat burgers[J]. Appetite, 2018,125:428-437.
[8] BHAT Z F, KUMAR S, FAYAZ H. In vitro meat production: Challenges and benefits over conventional meat production[J]. Journal of Integrative Agriculture, 2015,14(2):241-248.
[9] HOEK A C, LUNING P A, WEIJZEN P, et al. Replacement of meat by meat substitutes. A survey on person- and product-related factors in consumer acceptance[J]. Appetite, 2011,56(3):662-673.
[10] CHEN F L, WEI Y M, ZHANG B. Chemical cross-linking and molecular aggregation of soybean protein during extrusion cooking at low and high moisture content[J]. LWT-Food Science and Technology, 2011,44(4):957-962.
[11] 苏笑芳. 挤压组织化蛋白原料的理化特性研究[D]. 北京:中国农业科学院, 2018.
[12] MALAV O P, TALUKDER S, GOKULAKRISHNAN P, et al. Meat analog: A review[J]. Critical Reviews in Food Science and Nutrition, 2015,55(9):1 241-1 245.
[13] SHARMA S, THIND S S, KAUR A. In vitro meat production system:Why and how?[J]. Journal of Food Science and Technology, 2015,52(12):7 599-7 607.
[14] GOODWIN J N, SHOULDERS C W. The future of meat: A qualitative analysis of cultured meat media coverage[J]. Meat Science, 2013,95(3):445-450.
[15] KADIM I T, MAHGOUB O, BAQIR S, et al. Cultured meat from muscle stem cells: A review of challenges and prospects[J]. Journal of Integrative Agriculture, 2015,14(2):222-233.
[16] 杨恺. 基于精益生产的高斯富公司生产过程质量改善研究[D]. 秦皇岛:燕山大学, 2015.
[17] 张丙虎. 小麦谷朊粉挤压组织化特性研究[D]. 北京:中国农业科学院, 2010.
[18] OSEN R, TOELSTEDE S, WILD F, et al. High moisture extrusion cooking of pea protein isolates: Raw material characteristics, extruder responses, and texture properties[J]. Journal of Food Eegineering, 2014,127:67-74.
[19] MARTINEZ-VILLALUENGA C, GULEWICZ P, FRIAS J, et al. Assessment of protein fractions of three cultivars of Pisum sativum L.: Effect of germination[J]. European Food Research and Technology, 2008,226(6):1 465-1 478.
[20] 刘明,蒋华彬,刘艳香,等. 复配蛋白对小麦蛋白挤压组织化产品特性的影响[J]. 粮油食品科技, 2018(6):1-6.
[21] ZHANG J C, LIU L, LIU H Z, et al. Changes in conformation and quality of vegetable protein during texturization process by extrusion[J]. Critical Reviews in Food Science and Nutrition, 2018:1-14.
[22] 张汆. 花生蛋白挤压组织化技术及其机理研究[D]. 咸阳:西北农林科技大学, 2007.
[23] 王旭. 豌豆蛋白挤压组织化机理及工艺优化[D]. 北京:北京化工大学, 2017.
[24] 魏益民,康立宁,张波,等. 高水分大豆蛋白组织化生产工艺和机理分析[J]. 农业工程学报, 2006,22(10):193-197.
[25] WU M, SUN Y, BI C, et al. Effects of extrusion conditions on the physicochemical properties of soy protein/gluten composite[J]. International Journal of Agricultural and Biological Engineering, 2018,11(4):230-237.
[26] BHAT Z F, KUMAR S, BHAT H F. In vitro meat: A future animal-free harvest[J]. Critical Reviews in Food Science and Nutrition, 2017,57(4):782-789.
[27] LANGELAAN M L P, BOONEN K J M, POLAK R B, et al. Meet the new meat: Tissue engineered skeletal muscle[J]. Trends in Food Science & Technology, 2010,21(2):59-66.
[28] 顾军. 胚胎干细胞在细胞治疗中的发展前景[J]. 现代医学与健康研究电子杂志, 2018,2(8):132-133.
[29] ZHENG J K, WANG Y, KARANDIKAR A, et al. Skeletal myogenesis by human embryonic stem cells[J]. Cell Research, 2006,16(8):713-722.
[30] TAKAHASHI K, YAMANAKA S. Induction of pluripotent stem cells from mouse embryonic and adult fibroblast cultures by defined factors[J]. Cell, 2006,126(4):663-676.
[31] EZASHI T, BHANU P V L T, ALEXENKO A P, et al. Derivation of induced pluripotent stem cells from pig somatic cells[J]. Proceedings of the National Academy of Sciences of the United States of America, 2009,106(27):10 993-10 998.
[32] MIZUNO Y, CHANG H, UMEDA K, et al. Generation of skeletal muscle stem/progenitor cells from murine induced pluripotent stem cells[J]. The FASEB Journal, 2010,24(7):2 245-2 253.
[33] BENJAMINSON M A, GILCHRIEST J A, LORENZ M. In vitro edible muscle protein production system (mpps): Stage 1, fish[J]. Acta Astronautica, 2002,51(12):879-889.
[34] DATAR I, BETTI M. Possibilities for an in vitro meat production system[J]. Innovative Food Science & Emerging Technologies, 2010,11(1):13-22.
[35] BHAT Z F, BHAT H. Tissue engineered meat-Future meat[J]. Journal of Stored Products and Postharvest Research, 2011,2(1):1-10.
[36] DA SILVA R M P, MANO J F, REIS R L. Smart thermoresponsive coatings and surfaces for tissue engineering: Switching cell-material boundaries[J]. Trends in Biotechnology, 2007,25(12):577-583.
[37] VANDENBURGH H H, KARLISCH P. Longitudinal growth of skeletal myotubes in vitro in a new horizontal mechanical cell stimulator[J]. In Vitro Cellular and Developmental Biology, 1989,25(7):607-616.
[38] 王强,张金闯. 高水分挤压技术的研究现状、机遇及挑战[J]. 中国食品学报, 2018,18(7):1-9.
[39] 孙照勇. 植物蛋白复合挤压组织化特性研究[D]. 北京:中国农业科学院, 2009.
[40] POST M J. Cultured beef: Medical technology to produce food[J]. Journal of the Science of Food and Agriculture, 2014,94(6):1 039-1 041.
[41] ORZECHOWSKI A. Artificial meat? Feasible approach based on the experience from cell culture studies[J]. Journal of Integrative Agriculture, 2015,14(2):217-221.
Outlines

/