RT Journal Article
T1 Cultured meat: processing, packaging, shelf life, and consumer acceptance
A1 Siddiqui, Shahida Anusha
A1 Bahmid, Nur Alim
A1 Karim, Ikawati
A1 Mehany, Taha
A1 Gvozdenko, Alexey Alekseevich
A1 Blinov, Andrey Vladimirovich
A1 Nagdalian, Andrey Ashotovich
A1 Arsyad, Muhammad
A1 Lorenzo Rodríguez, José Manuel
K1 3309.14 Elaboración de Alimentos
K1 3309 Tecnología de Los Alimentos
K1 3309.21 Alimentos Proteínicos
AB Increasing concern of consumers on sustainability issues leads to high demand for new alternative protein-based products to alter animal origin meat in the market. Meat alternatives, like cultured meat, are new in the market and consumers are skeptical to consume cultured meat, so an improvement in functionality and sensory quality pose to be important information to increase their acceptability by the consumer. Unnaturalness, healthiness, texture, price, and safety are the main considered attributes for consumers and need to be well-promoted to improve the purchasing power of cultured meat. With production in a controlled environment with tissue-engineered technology, cultured meat can be produced to fulfill the demanded and acceptable quality by consumers. Packaging potential for cultural meat to maintain its food quality and improve its shelf life highlights consumer acceptance of cultured meat in different countries and its approach to represent meat in the market. This review shows the current scenario on processing technology, packaging, and shelf life of cultured meat. Consumer acceptance and the future roadmap of cultured meat development have also been discussed in detail.
PB LWT - Food Science and Technology
SN 00236438
YR 2022
FD 2022-12
LK http://hdl.handle.net/11093/4331
UL http://hdl.handle.net/11093/4331
LA eng
NO LWT - Food Science and Technology, 172, 114192 (2022)
NO Financiado para publicación en acceso aberto: Universidade de Vigo/CISUG
DS Investigo
RD 13-dic-2024