ReviewFoods (Basel, Switzerland)2023
Meat Consumption, Sustainability and Alternatives: An Overview of Motives and Barriers.
Review in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 33 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
33 citing papers in PubMed.
- Jurisdictional Comparison in the Utilization and Valorization of Animal By-Products of Slaughterhouse-Origin: A Global Review.Foods (Basel, Switzerland) · 2026Review
- Bioactive Nanoemulsions for Enhancing Sausage and Meat Patty Shelf-Life.Foods (Basel, Switzerland) · 2026Review
- Multidirectional Effects of Acerola and Ginger Extracts on the Quality of Dry-Cured Ham.Foods (Basel, Switzerland) · 2025Article
- Cultured Meat Reformulation: Health Potential and Sustainable Food Challenges-Narrative Review.Comprehensive reviews in food science and food safety · 2025Review
- Gut Microbial Signatures of Broiler Lines Divergently Selected for Inosine Monophosphate and Intramuscular Fat Content.Animals : an open access journal from MDPI · 2025Article
- Consumer Assessment of Pork Loin Quality: How Important Are Sensory Attributes, Pig Breed, and Familiarity?Foods (Basel, Switzerland) · 2025Article
- The Biological Value of Proteins for Pediatric Growth and Development: A Narrative Review.Nutrients · 2025Review
- Potential Biological Impacts of Microplastics and Nanoplastics on Farm Animals: Global Perspectives with Insights from Bangladesh.Animals : an open access journal from MDPI · 2025Review
- Recent progress in the application of chromatography-coupled mass-spectrometry in the analysis of contaminants in food products.Food chemistry: X · 2025Article
- Evolution of the Swiss pork production systems and logistics: the impact on infectious disease resilience.Scientific reports · 2025Article
- Analysis of Potential Markers of Pork Freshness Based on Volatile Organic Compounds.Foods (Basel, Switzerland) · 2025Article
- Explanatory AI Predicts the Diet Adopted Based on Nutritional and Lifestyle Habits in the Spanish Population.European journal of investigation in health, psychology and education · 2025Article
- Enhancement of Physicochemical and Functional Properties of Chicken Breast Protein Through Polyphenol Conjugation: A Novel Ingredient for Protein Supplements.Molecules (Basel, Switzerland) · 2025Article
- Development of a Method for the Detection, Quantification, and Validation of 4-Oxo-2-Nonenal in Cooked Meat.International journal of analytical chemistry · 2025Article
- Comparative analysis of the nutritional quality of plant-based and traditional meat products across European markets.Frontiers in nutrition · 2025Article
- Phytogenic feed additives as alternatives to antibiotics in poultry production: A review.Veterinary world · 2025Review
- Perforated imprinting on high moisture meat analogue confers long range mechanical anisotropy resembling meat cuts.NPJ science of food · 2024Article
- Low-FatInsects · 2024Article
- A perspective on the environmental impact of plant-based protein concentrates and isolates.Proceedings of the National Academy of Sciences of the United States of America · 2024Article
- Diet Quality and Past Changes in Food Consumption as Determinants of Intentions to Eat Less Meat and More Plant-Based Foods.Foods (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
1 author.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Meat and meat products are important sources of protein in the human diet. However, their consumption or excessive consumption has been questioned as this has been related to sustainability and health issues. Due to this, alternatives to conventional meat consumption, such as meat produced more sustainably or meat alternatives, have been considered. The aim of the present work is to gain insight into the meat consumption of different countries, the motives for and barriers to this consumption, as well as into the consumption of more sustainably produced meat with particular focus on organic meat and meat alternatives. Information on meat consumption has been obtained using FAOSTAT data and maps have been constructed using SAS software. Results showed that, in general, albeit with variations between and within countries, there is a tendency to decrease red meat consumption and increase poultry consumption, while for pork consumption the tendency is less clear. Motives and barriers for meat and meat alternative consumption have been reviewed and it is possible to see that these are very variable and that they, in addition to the intrinsic and extrinsic characteristics of the meat, are also related to consumers' attitudes and beliefs. Thus, it is important to inform consumers in a truthful and reliable way in order to allow them to make well-founded decisions regarding the consumption of these products.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.