Browsing by Subject "Cultured meat"

Now showing 1 - 2 of 2

Marketing strategies for cultured meat: A review
(2022) Siddiqui, Shahida Anusha; Khan, Sipper; Murid, Misbah; Asif, Zarnab; Oboturova, Natalya Pavlovna; Nagdalian, Andrey Ashotovich; Blinov, Andrey Vladimirovich; Ibrahim, Salam A.; Jafari, Seid Mahdi
Environmentally intense and negative consequences relateing to conventional meat production systems have induced some actors to suggest alternative meat sources. Diseases carried by animals, human perception of cruelty to animals, and public health concerns about cardiovascular diseases have provided the basis for the development of cultured meat. The current market is influenced by many factors, including regulators, affordability, religion, and media perception. The existing cultured meat market is also regulated by legislatures, affordability, consumer religion, and the media. Consumer perception is distributed across various aspects, including ethical priorities, nutritional profile of the meat consumed, age-based acceptance, gender differentiation, political orientation, land-based attitude, education status, socioeconomic factors, and familiarity factor with the existing product in the market. Inhibiting barriers reported among consumers—including low naturalness, safety, nutritional concerns, trust, neophobia, economic, and ethical approaches—should be employed as marketing tactics directly to address their respective concerns. Tissue culture, starter cells, printing, and 3D printing are some of the methods currently being used for the production of cultured meat. Similarly, many hybrid technologies are also being used to produce meat-like products to increase consumer familiarity along and market presence. Existing research frameworks have improved the previous mindset of consumers with media coverage, educational frameworks, and the textural attributes of cultured meat. Additional benefits of CUME may include being environmentally friendly with less production of greenhouse gases. However, consumer trust, affordability, improving nutritional status, and widescale adoption are just a few of the parameters that need to be addressed to enhance consumer acceptability of these products. The aim of this article was to analyze the current state of cultured meat and the marketing content challenges and strategies used to advance public acceptance of cultured meat.
Mineral bioaccessibility and safety assessment of plant-based meat alternatives and targeted enrichment of essential nutrients in a cultured meat cell line model
(2025) Pospiech, Jonas; Frank, Jan
Plant-based meat alternatives (PBMA) and cultured meat have gained recognition as substitutes for conventional meat, and their consumption is expected to increase due to the limited sustainability of traditional meat production systems. Meat is a source of bioaccessible iron and zinc for the general population. Replacing it with plant-based substitutes requires ensuring adequate nutrient intake. However, PBMA are formulated using various plant-based ingredients, leading to substantial variations in nutrient content that can significantly affect the mineral bioaccessibility. Consequently, the replacement of meat with PBMA may influence the intake and status of these minerals at both individual and population levels. Moreover, the preparation of PBMA through pan-frying at temperatures exceeding 120 degrees celsius may lead to the formation of Maillard reaction products, including acrylamide and furanoic compounds, which may pose health risks when consumed in higher amounts. Consequently, this doctoral thesis assessed the bioaccessibility of iron and zinc from commercially available PBMA and investigated the formation of acrylamide and furanoic compounds during pan-frying at different temperatures. The results demonstrated that the PBMA analyzed did not pose a significant health risk to consumers due to their low concentrations of acrylamide and furanoic compounds after pan-frying. In addition, it was shown that even though the bioaccessibility of iron and zinc was impaired by the presence of absorption inhibitors, such as phytate, commercially available PBMA can still contribute to meet the daily recommendations of iron and zinc. The second part of the thesis explored the potential for enriching health-promoting compounds in a cultured meat cell model. A notable finding was the significant accumulation of the omega-3 fatty acid alpha-linolenic acid and ferrous sulfate (iron) without inducing lipid peroxidation, which highlights the potential of targeted enrichment strategies to enhance the nutritional profile of cultured meat, offering a promising approach for the development of healthier and more sustainable meat alternatives.