Recent Research Trends and Food Property Analysis for the Sustainable Development of Alternative Meats

Abstract

Alternative meat is gaining attention as a crucial focus area for sustainable food systems. The types of alternative meats (cultured meats, plant-based alternatives, and edible insects), as well as their volatile compounds, production technologies, and the current research trends sourced from previous studies, were summarized. Additionally, various volatile compounds, including alcohols, aldehydes, ketones, and pyrazines, were detected in alternative meats. Volatile compounds found in beef and pork, such as hexanal, 1-pentanol, 2-undecanone, and 2,5-dimethylpyrazine, were also detected in alternative meats. These results suggest that alternative meats have a meat-like flavor and indicate that they have significant potential for use as components in processed food products. Currently, the development of products using alternative meats is progressing rapidly in countries such as South Korea, the United States, the United Kingdom, and the Netherlands. Most of the products released were snacks, energy bars, drinks, and burgers. Specifically, most edible insects were consumed in the form of powders and drinks, making them unrecognizable in appearance. Alternative meats can address environmental, ethical, and health issues caused by livestock consumption, while also providing economic benefits through incre