ArticleAsian-Australasian journal of animal sciences2020
Status of meat alternatives and their potential role in the future meat market - A review.
Article in Asian-Australasian journal of animal sciences, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 76 papers.
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The trial behind it
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Who cites it
76 citing papers in PubMed.
- Utilization of Fermentation Process for the Production of Novel Plant-Based Meat Analogs: A Review of Microorganisms, Processing, and Regulations.Comprehensive reviews in food science and food safety · 2026Review
- Innovative Processing Technologies for Clean-Label Liquid Foods With High Protein Content: Advances in Process Development and Quality Evaluation.Comprehensive reviews in food science and food safety · 2026Review
- Nutritional, Ethical and Ecological Aspects of Cultured Meat with Particular Emphasis on Functional Food Production: A Comprehensive Literature Review.Foods (Basel, Switzerland) · 2026Review
- Comparing meat alternatives for a sustainable food system.NPJ science of food · 2026Article
- Exploring the Impact of Lipid Structure and Composition on the Digestion of Next-Generation Meat and Dairy Analogues.Foods (Basel, Switzerland) · 2026Review
- Functional evaluation of wax-based oleogels as solid fat replacers for designing low saturated fat plant-based meat analogues.NPJ science of food · 2026Article
- Cultured chicken meat developed by structuring cellular spheroids on an edible bacterial nanocellulose bioscaffold.NPJ science of food · 2025Article
- Upcycling Oat Hulls via Solid-State Fermentation Using Edible Filamentous Fungi: A Co-Culture Approach withJournal of fungi (Basel, Switzerland) · 2025Article
- Cultured Meat Reformulation: Health Potential and Sustainable Food Challenges-Narrative Review.Comprehensive reviews in food science and food safety · 2025Review
- Colour Transition Dynamics of Commercial Plant- and Animal-Based Meat Analogues.Foods (Basel, Switzerland) · 2025Article
- Physicochemical, Microbiological and Sensory Evaluation of Plant-Based Meat Analogs Supplemented with Phenolic Extracts from Olive Mill By-Products.Foods (Basel, Switzerland) · 2025Article
- Lotus fiber-derived scaffolds for enhanced cultured meat production: Quality and sustainability.Bioactive materials · 2025Article
- Influence of Light Regimes on Production of Beneficial Pigments and Nutrients by Microalgae for Functional Plant-Based Foods.Foods (Basel, Switzerland) · 2025Review
- Global Comparison and Future Trends of Major Food Proteins: Can Shellfish Contribute to Sustainable Food Security?Foods (Basel, Switzerland) · 2025Review
- Plant-Based Burgers with Reduced Texture Additives: A Comparative Study of Methylcellulose and Sodium Alginate.Foods (Basel, Switzerland) · 2025Article
- Mechanism of Textural Reorganization in Silkworm Chrysalis and Pea Protein Extrusion: Structural Evolution and Quality Characteristic.Foods (Basel, Switzerland) · 2025Article
- Mushroom mycelia as sustainable alternative proteins for the production of hybrid cell-cultured meat: A review.Journal of food science · 2025Review
- Exploring Sustainable Future Protein Sources.Food science of animal resources · 2025Review
- Can cell-cultured meat from stem cells pave the way for sustainable alternative protein?Current research in food science · 2025Article
- A study on safety evaluation system of cultured foods among alternative proteins.Food science and biotechnology · 2025Review
16 more citing papers are in PubMed but not listed here.
Corrections and comments
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Authors and funding
5 authors.
Funding
Abstract
Plant-based meat analogues, edible insects, and cultured meat are promising major meat alternatives that can be used as protein sources in the future. It is also believed that the importance of meat alternatives will continue to increase because of concerns on limited sustainability of the traditional meat production system. The meat alternatives are expected to have different roles based on their different benefits and limitations. Plant-based meat analogues and edible insects can replace traditional meat as a good protein source from the perspective of nutritional value. Furthermore, plant-based meat can be made available to a wide range of consumers (e.g., as vegetarian or halal food products). However, despite ongoing technical developments, their palatability, including appearance, flavor, and texture, is still different from the consumers' standard established from livestock-based traditional meat. Meanwhile, cultured meat is the only method to produce actual animal muscle-based meat; therefore, the final product is more meat-like compared to other meat analogues. However, technical difficulties, especially in mass production and cost, remain before it can be commercialized. Nevertheless, these meat alternatives can be a part of our future protein sources while maintaining a complementary relationship with traditional meat.
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