The increase in the number of people on Earth requires the production of a large
amount of food to feed them. In order to meet the needs for meat and proteins
of animal origin, a significant increase in the number of
animals for meat
production is necessary. However, the increase in industrial animal breeding is
limited. It will be under great pressure and restrictions in the future due to the
negative impact on the environment, public health and animal welfare. In ord
er
to reduce the negative consequences of using meat, other sources of protein are
sought, the so
-
called. alternatives (substitutes, analogs) of meat. New products
are required to have similar nutritional and sensory properties as traditionally
produced me
at and to have a low impact on the environment and human health.
Apart from vegetable proteins, cultured meat and proteins extracted from
biomass obtained by growing single
-
celled organisms (bacteria, fungi, microalgae
and yeast) have a great chance of bec
oming a substitute for meat in the near
future. Cultured meat is meat grown in vitro from animal cells. In this way, it is
possible to produce meat without slaughtering animals.
The aim of this chapter of the monograph is the analysis of proposals for exis
ting
solutions for the production and use of meat alternatives, including issues
related to possible benefit/harm for the environment, consumer perception,
establishment and compliance with regulations, etc. In order to achieve this, the
latest scientific
works on this topic were analyzed. According to the analyzed
papers, it is necessary to increase the production of meat alternatives and
thereby reduce the environmental and health problems related to meat
consumption. The development of alternative protei
ns (cultured meat,
vegetable proteins and microproteins) increases the optimism of all those who
want to reduce the industrial farming of animals. However, consumers' attitudes
towards this issue are still not completely clear. Without changing consumer
at
titudes about cultured meat, the results achieved during scientific research will
not result in the development of new protein products.
