축산식품과학과 산업

Korean Society for Food Science of Animal Resources (한국축산식품학회)
권호 표지

The Application of Meat Alternatives and Ingredients for Meat and Processed Meat Industry

식육 및 육가공 산업에서의 육류 대체 식품 및 소재의 활용

  • Jeong, Jong Youn (Department of Food Science and Biotechnology, Kyungsung University) ;
  • Jo, Cheorun (Department of Agricultural Biotechnology, Seoul National University)
  • 정종연 (경성대학교 식품응용공학부) ;
  • 조철훈 (서울대학교 농생명공학부)
  • Published : 2018.05.23
Download PDF
⟨ Previous Next ⟩

Abstract

Keywords

References

  1. Anonymous. 2018a. http://www.mycoprotein.org/assets/ALFT_V2_2.pdf. Accessed on April 30, 2018.
  2. Anonymous. 2018b. http://www.mycoprotein.org/assets/mycoprotein_factsheet.pdf. Accessed on April 30, 2018.
  3. Anonymous. 2010. http://culturedmeat.blogspot.com. Accessed on May 1. 2018.
  4. Alexander P, Rounsevell MDA, Dislich C, Dodson JR, Engstrom K, Moran D. 2015. Drivers for global agricultural land use change: The nexus of diet, population, yield and bioenergy. Glob Environ Change 35: 138-147. https://doi.org/10.1016/j.gloenvcha.2015.08.011
  5. Alexandratos N, Bruinsma J. 2012. World Agriculutre Towards 2030/2050. FAO, Rome, Italy and IIASA, Laxenburg, Austria.
  6. Bhat ZF, Bhat H, Pathak V. 2014. Prospects for in vitro cultured meat - A future harvest: Principles of tissue engineering. Fourth ed. Elsevier. p 1163-1683.
  7. Bonny SP, Gardner GE, Pethick D, Hocquette JF. 2015. What is artificial meat and what does it mean for the future of the meat industry? J Integrative Agriculture 14:255-263. https://doi.org/10.1016/S2095-3119(14)60888-1
  8. Bouvard V, Loomis D, Guyton KZ, Grosse Y, Ghissassi FE, Benbrahim-Tallaa L., Guha N, Mattock H, Straif K. 2015. Carcinogenicity of consumption of red and processed meat. Lancet Oncol 16:1599-1600. https://doi.org/10.1016/S1470-2045(15)00444-1
  9. De-Magistris T, Pascucci S, Mitsopoulos D. 2015. Paying to see a bug on my food: how regulations and information can hamper radical innovations in the European Union. Br Food J 117: 1777-1792. https://doi.org/10.1108/BFJ-06-2014-0222
  10. FAO. 2012. Livestock and Landscapes. Food and Agriculture Organization of the United Nations (FAO), Rome, Italy.
  11. FAOSTAT. 2015. Commodity Balances/Livestock and Fish Primary Equivalent (2015-12-16). Food and Agriculture Organization of the United Nations, Rome, Italy.
  12. Finnigan T, Lemon M, Allan B, Paton I. 2010. Mycoprotein, life cycle analysis and the food 2030 challenge. Asp Appl Biol 102:81-90.
  13. Fraser R, Brown PO, Karr J, Holz-Schietinger C, Cohn E. 2017. Methods and compositions for affecting the flavor and aroma profile of consumables. US Patent 9,700,067.
  14. Havlik P, Valin H, Herrero M, Obersteiner M, Schmid E, Rufino MC. 2014. Climate change mitigation through livestock system transitions. Proceedings of the National Academy of Sciences 111, 3709-3714. https://doi.org/10.1073/pnas.1308044111
  15. Little K. 2015. Burger chain adds bugs to the menu...on purpose. CNBC (29 June 2015).
  16. Impossible Foods. 2018. FAQ sheet. https://www.impossiblefoods.com/faq/.
  17. Malav OP, Talukder S, Gokulakrishnan P, Chand S. 2015. Meat analog: a review. Crit Rev Food Sci Nutr 55:1241-1245. https://doi.org/10.1080/10408398.2012.689381
  18. Mattick CS, Landis AE, Allenby BR. 2015. A case for systemic environmental analysis of cultured meat. J Integr Agric 14:249-254. https://doi.org/10.1016/S2095-3119(14)60885-6
  19. Moritz MSM, Verbruggen SEL, Post MJ. 2015. Alternatives for large-scale production of cultured beef: a review. J Integr Agric 14:208-216. https://doi.org/10.1016/S2095-3119(14)60889-3
  20. Persijn D, Charrondiere UR. 2014. Review of food composition data on edible insects. Food Chem 193:39-46.
  21. Premalatha M, Abbasi T, Abbasi T, Abbasi SA. 2011. Energy-efficient food production to reduce global warming and ecodegradation: the use of edible insects. Renew Sustain Energy Rev 15:4357-4360. https://doi.org/10.1016/j.rser.2011.07.115
  22. Rumpold BA, Schluter OK. 2013. Potential and challenges of insects as an innovative source for food and feed production. Innov Food Sci Emerg Technol 17:1-11. https://doi.org/10.1016/j.ifset.2012.11.005
  23. Schaafsma G. 2000. Criteria and significance of dietary protein sources in humans: The protein digestibility - corrected amino acid score. American Society for Nutritional Science 1:1865S-1867S.
  24. Tabassum-Abbasi TA, Abbasi SA. 2016. Reducing the global environmental impact of livestock production: The minilivestock option. J Clean Prod 112:1754-1766. https://doi.org/10.1016/j.jclepro.2015.02.094
  25. Tuomisto HL, de Mattos MJT. 2011. Environmental impacts of cultured meat production. Environ Sci Technol 45:6117-6123. https://doi.org/10.1021/es200130u
  26. van Huis A. 2013. Potential of insects as food and feed in assuring food security. Annu Rev Entomol 58: 563-583. https://doi.org/10.1146/annurev-ento-120811-153704
  27. Verbeke W, Marcu A, Rutsaert P, Gaspar R, Seibt B, Fletcher D, Barnett J. 2015. "Would you eat cultured meat?": Consumers' reactions and attitude formation in Belgium, Portugal and the United Kingdom. Meat Sci 102:49-58. https://doi.org/10.1016/j.meatsci.2014.11.013
  28. Zaraska M. 2013. Lab-grown beef taste test: Almost like a burger. http://www.washingtonpost.com/national/health-science/lab-grwon-beef-taste-test-almost-like-a-burger/2013/08/05/921a5996-fdf4-11e2-96a8-d3b921c0924a_story.html. Accessed on May 2. 2018.
  29. 맹진수. 2016. 미래 식품의 대체 기술 동향: 배육육, 인공곌란과 식용곤충을 중심으로. 육합연구리뷰 2(4):4-35.
  30. 김민주. 2017. 고기 마니아를 위한 채식 버거, 임파서블 푸드. 비즈한국. 2017.06.20.
  31. 이준정. 2017. 미생물단백질이 미래식량 공급원이다. 이코노믹리뷰. 2017.10.23.
  32. 김성환. 2017. 인공 고기는 도축장의 송아지를 구출할 수 있을까? 한겨레신문. 2017.6.18.
  33. 차혜아. 2018. 채식주의자의 후라이드 치킨? 영국 육류 대용식품시장. Kotra 해외시장 뉴스. 2018.1.23.