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The authentication of meat products has become an increasingly critical concern, driven by the expanding global population and significant implications of food quality and safety for public health. To address these issues, DNA and omics-based methodologies have emerged as effective tools for meat product authentication. These methods have proven useful not only for identifying adulteration in animal-based products but also for assessing food quality, spoilage, and contamination. In parallel, the demand for detecting genetically modified organisms (GMOs), allergens, toxins, and carcinogens in meat products has grown, reflecting rising consumer awareness and regulatory scrutiny. Omics-based techniques can be categorized across various disciplines, such as genomics, transcriptomics, proteomics, lipidomics, metabolomics, and glycomics, each offering a distinct approach to meat authentication. The integration of bioinformatics and chemometrics for data analysis further enhances the accuracy and efficiency of these methods. Developing advanced instruments and molecular-level analytical techniques is vital to overcoming challenges in differentiating between meat species as well as distinguishing between different breeds within a species. This review aims to highlight both historical and contemporary methods relevant to meat authentication, offering insights into how these technologies have evolved and where future advancements might be focused. Simultaneously, the meat industry faces increasing consumer demands, global trade challenges, stricter regulations, and heightened public awareness of food safety issues. These factors underscore the necessity for reliable tools to ensure the quality and safety of meat products. Nanomaterials have become crucial in this regard, particularly for the development of biosensors that efficiently detect bioreceptors such as cells, enzymes, and antibodies. These nano-biosensors are highly selective and sensitive, transforming the healthcare aspects of the meat industry by enabling the detection, monitoring, and diagnosis of pathogens, viruses, and bacteria in meat products. However, despite the growing application of nanotechnology and biotechnology, traditional methods of meat authentication remain time-consuming, costly, and reliant on advanced equipment and skilled personnel. The integration of nanotechnology with biotechnology promises the development of portable, highly sensitive diagnostic devices that offer faster, more economical, and precise results. Nevertheless, while substantial progress has been made in biosensor technology, additional research is required to translate many laboratory-based innovations into practical, commercially viable solutions for the food industry.

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Packaging plays a crucial role in the food industry in maintaining the quality and shelf life of meat and meat products. Moreover, recent research trends and inclination of the packaging industry have been mainly focused on the applications of nanotechnology in food packaging as it has great potential to meet the requirements of product-specific packaging, especially meat and meat products with the technological intervention to modify the functional properties of packaging material. This chapter highlights current challenges in the food packaging industry, the rise and application of nanotechnology in meat packaging, science and material being used in nanopackaging for food products, life cycle assessment, and reusability of nanotechnological packaging material. Commercial usage, production barriers, and technological challenges have also been summarized with concluding remarks.

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Nanobiotechnology has a big impact on meat production, storage, and safety. Tiny particles in packaging and smart sensors help keep meat fresh longer and detect harmful bacteria to ensure food safety. While these technologies show promise, they also establish important concerns about probable public health risks, transparency, and fairness. One of society’s concerns is that nanoparticles in food products like packaging might immigrate into our food and affect our health and life. This chapter examines the ethical issues with nanotechnology in meat production and explores ways to balance these concerns with its benefits. The chapter examines research to highlight nanobiotechnology’s environmental and social effects on food and suggests ways to improve everyone’s safety and fairness with these technologies.

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The large-scale production of cell-based meat requires the integration of techno-functional and structural engineering principles to optimize the complex biological processes involved in meat cultivation, hereby improving both efficiency and product quality. Techno-functional engineering optimizes cell culture conditions, such as nutrition delivery and waste collection, through the integration of various techniques. Maximizing growth conditions affects cell proliferation, viability, and yield, all of which are crucial for scaling up production. Structural engineering consists of designing bioreactors and scaffolding that support tissue architecture. Tissue structural integrity affects sensory qualities; hence, this is crucial for product texture and flavour. These engineering approaches also enable accurate physical, chemical, and biological parameter regulation during production. Consumer acceptability and regulatory compliance require uniform product quality. The seamless integration of techno-functional and structural engineering principles is crucial for the successful production of large-scale cell-based meat, as it helps overcome the complex challenges of cultivating few animal meats into large-scale in-vitro meat with normal meat quality and traits.

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The global meat industry is a significant contributor to greenhouse gas emissions, responsible for approximately 14.5% of the total emissions, comparable to that of all motor vehicles combined. This environmental impact is primarily due to methane emissions from ruminants, inefficient resource use in livestock production, and substantial land and water consumption. Additionally, animal husbandry poses risks of zoonotic diseases, with 60% of human diseases originating from animals. The rise of intensive farming practices has exacerbated these issues, leading to increased suffering among animals and the spread of antibiotic-resistant bacteria due to the widespread use of antibiotics in livestock. Despite existing regulations aimed at ensuring animal welfare, enforcement remains inadequate, leading to inhumane treatment in many industrial farming operations. In response to these challenges, cultured meat has emerged as a promising alternative to traditional meat production. Although the technology is still in its infancy, cultured meat has the potential to significantly reduce environmental impacts, including land use, greenhouse gas emissions, and water consumption. However, various technical challenges remain, including the need for large-scale production and overcoming public perception hurdles. Regulatory frameworks are also evolving to ensure the safety and integrity of cultured meat products. Future research is critical for optimizing production methods and ensuring that the benefits of cultured meat, particularly in terms of sustainability and animal welfare, are fully realized. A comprehensive public education initiative is essential to address concerns and promote the acceptance of cultured meat as a viable option in the quest for a more sustainable food system.

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3D food printing has emerged as a promising strategy for enhancing the technological properties of cultured meat during processing. This innovative approach leverages additive manufacturing techniques to precisely control the composition, structure, and organization of cell-based materials, addressing the critical challenges in replicating the fibrous texture, chewiness, and mouthfeel associated with traditional meat products. By enabling the layering of biomaterials, cell types, and scaffolding materials in a manner that mimics natural muscle fiber and fat distribution, 3D printing allows the creation of complex tissue structures with authentic textures and improved sensory properties. This technology also offers flexibility to incorporate alternative proteins and binders, further enhancing the environmental footprint of cultured meat products. Moreover, 3D printing enables the modification of nutritional characteristics, allowing producers to personalize products to meet diverse dietary needs. From a sustainability perspective, this approach significantly reduces material waste by depositing only the necessary amount of ingredients during the formation of each layer, resulting in more efficient resource use. As research progresses and advancements have been made in bioprinting techniques, printhead speeds, and biomaterial compatibility, 3D food printing is becoming a more feasible option for commercial-scale cultured meat production. The integration of artificial intelligence and machine learning further optimizes the printing process, ensuring consistent quality and accelerating the innovation cycles. With the development of sustainable bioinks derived from renewable resources and their potential to improve sensory attributes and functional benefits, 3D food printing has become a core technology in the cultured meat industry, enabling the production of sustainable, desirable, and nutritionally superior alternatives to traditional meat products.

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Cultured meat, also referred to as cultured protein or lab-grown meat, is considered an alternative form of animal farming to mitigate environmental, ethical, and health issues. Although it has some exciting benefits such as lower greenhouse gas emissions, land use, and animal suffering, which make it very attractive, its mass adoption presents a lot of risks that need scrutiny. This chapter respectively covers the comprehensive risk assessment of cultured meat by focusing on both known and potential risks across different domains. This chapter explains various environmental risks including patterns of energy consumption; waste management practices; and resource utilization; and how they can affect ecosystems’ functionality as well as sustainability. The socio-economic implications include traditional farming being disrupted, jobs lost, and market dynamics in readiness for what might arise during this transition toward cultured meat. When producing cultured meats, studies have identified health risk factors like microbial contamination throughout production and nutritional composition that should be addressed to ensure consumer safety and regulatory compliance. Further research was suggested concerning technological risks (scalability, cost-effectiveness; dependency on complex biotechnological processes). To appreciate the wider societal consequences associated with using cultured meat, ethical factors such as animal welfare, public assent, and cultural food production attitudes also have been tackled. Moreover, it is imperative to examine the chances of unforeseen aftermaths such as changes in eating habits and monopolization tendencies in the food sector which can have systemic implications. Therefore, by systematically assessing these threats, policymakers, industry actors, and customers can be able to decide on how to develop, regulate, and accept cultured meats so that they will maximize their advantages and reduce their disadvantages.

Pages: 41

The global meat processing industry is a vital component of the food production system, supplying essential protein sources to billions worldwide. Faced with escalating demand for high-quality, sustainable, and safe food products amid evolving consumer preferences and stringent regulatory scrutiny, the industry is compelled to innovate. This chapter explores how recent advancements in automation, machine vision (MV), and deep learning (DL) are transforming meat processing operations. With annual global meat production reaching 447.15 million tonnes in 2021, the shift from manual to automated systems marks a significant evolution in managing quality control, efficiency, and safety. We delve into the current state of the industry, highlighting traditional challenges such as environmental unsustainability, quality control issues, and the need for adaptation to consumer demands. The integration of artificial intelligence, particularly DL and MV, offers promising solutions by enabling unprecedented levels of automation and precision. These technologies facilitate real-time monitoring, enhance product consistency, reduce human error, and support sustainability efforts by minimizing waste. The chapter also examines the role of automation in addressing operational challenges, improving food safety, and enhancing occupational health. By embracing cutting-edge technologies, the meat processing industry can meet contemporary challenges, achieve long-term sustainability, and build consumer trust, thereby securing its place in the future of global food production.

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Over 350 million tons of meat are consumed annually throughout the world. Health concerns, urbanization, income, religious beliefs, customs, and cultural norms are some of the significant variables influencing meat consumption worldwide. For more than 10 years, these crucial elements have contributed significantly to the rise in meat consumption in a wide range of nations and areas. The Food and Agricultural Organization (FAO) predicts that by 2030, the global meat consumption will be increased by up to 14% (OECD-FAO, 2024). To cater this, global meat production has also expanded. Meat and meat products are essential sources of vital nutrients such as proteins, vitamins, and minerals that affect human nutrition and dietary patterns globally (González-Osuna et al., 2024). Perishable foods that are susceptible to oxidative rancidity, microbiological deterioration, and quality degradation include fish, chicken meat, pig, red meat, and dairy products (Rathod, Kahar, et al., 2021; Rathod, Ranveer, et al., 2021). In addition to significant financial losses and concerns about food safety, this can result in changes to the organoleptic properties, shelf life, and consumer acceptance (Bhargava et al., 2020; Echegaray et al., 2023; McSharry et al., 2021).

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The comprehensive notion of meat quality closely resembles the broad food quality model set ahead by Cazes-Valette (2001). Cultural factors (such as pig or beef versus lamb), religious considerations (such as halal or kosher versus nonhalal), practical considerations (such as table meat cuts such as steaks and roasts versus manufacturing cuts used for small goods processing), and a host of other considerations (such as hygienic, ethical, organoleptic, social, symbolic, and nutritional) all influence the value of meat. Meat marketability is significantly influenced by organoleptic quality, which is a crucial aspect in assessing meat quality. For instance, the primary factors affecting a buyer’s choice to buy at the time of sale are the color and fat content of meat (Mancini and Hunt 2005). But once meat is cooked, taste and tenderness take precedence over the color of fresh meat in determining customer’s enjoyment. Chilled beef is extremely perishable because of its high moisture content and nutritional value. Even though there are now written standards (National Standards of the People’s Republic of China 2021; Agricultural Industry Standard of the People’s Republic of China 2021) for the processing of chilled meat, it is still challenging to ensure the quality of meat throughout the slaughtering, processing, packaging, cutting, storing, and selling processes. There are three segments in the chilled meat processing industry: upstream, midstream, and downstream. The livestock breeding and feed processing sectors make up much of the upstream section; processing and slaughtering are included in the midstream segment; and packing, shipping, storage, and sales are included in the downstream segment. The purchase intentions of customers are directly influenced by downstream sectors. Customers will become disinterested in a product, for example, if poor transportation or storage results in significant meat degradation (Katiyo et al. 2019). Unfortunately, many developing countries lack the necessary resources to develop their downstream industries. These include lack of advanced preservation technology, inadequate supervision, and a loss rate of more than 15%, which is significantly higher than developed countries (National Development and Reform Commission 2021). Thus, the main focus of the academics in this area has been on regulating the exact preservation of chilled meat quality throughout the downstream part of the processing industrial chain.

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Processed meats are products that have undergone additional treatment from fresh meat to consumption, such as curing, salting, smoking, fermentation, or other processes to enhance flavor or improve preservation and shelf life. These products typically combine various meat sources and frequently contain additional fats and preservatives. Understanding the biological mechanisms during processing meat can help identify potential benefits and mitigate health risks. Various processing steps, preservation methods, and technologies affect the physicochemical properties of the meat, compromise its nutritional components, or produce health-related compounds. Physical changes during the meat process include texture modification, dehydration, fat redistribution, gel formation, and color changes. Chemical changes are due to molecular interactions, with proteins denatured or coagulated due to heat treatment. Different effects on meat include lipid oxidation, tenderization, and improved flavor. Techniques such as omics technologies, including genomics, transcriptomics, proteomics, lipidomics, and metabolomics, are revolutionizing food science by offering comprehensive insights into food composition, safety, and authenticity. The development of new meat products with improved nutritional and sensory profiles has increased over the last decade, and understanding these processes contributes to the delivery of consistent-quality meat. Integrating omics technologies, particularly lipidomics and proteomics, has significantly advanced the understanding of processed meat quality, authenticity, and health implications.

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The ever-increasing demand for sustainable and ethically sound food products has led to the development of advanced technologies in the processing of textured meat analogs. These analogs intend to reproduce the taste, texture and nutritional composition of customary meat items while offering an eco-friendly alternative. This chapter discusses the regulating factors of processing interventions which can be adopted for enhancing the functional and textural properties of proteins during the processing of meat analogs. Extrusion is a commonly used technology based upon mixing of plant-based proteins, fibers and other constituents, followed by extrusion through a die to get the required texture. Recent advancements in extrusion technology have led to the production of meat analogs with improved texture and mouthfeel, closely mimicking that of animal-derived meats. 3D printing holds great potential for the customization and production of meat analogs with intricate structures and textures. By layering plant-based ingredients or cultured cells, 3D printers can create meat analogs that closely resemble the appearance and texture of traditional meat cuts. To sum up, meat analogs hold great potential for providing a sustainable and cruelty-free alternative to conventional meat production.

Pages: 18

This chapter examines the evolving perceptions of consumers regarding meat analogs and the factors that influence their acceptance and preference in this growing market. It begins with a sensory evaluation, highlighting the significance of flavor, texture, and appearance in attracting consumers to plant-based alternatives. Successful imitation of traditional meat flavors and textures is crucial for consumer acceptance. This chapter also addresses dietary expectations and health perceptions, pointing out the common misconception that all meat substitutes are healthier, which underscores the importance of clear labeling and consumer education. Additionally, ethical and environmental considerations play a significant role in consumer choices, as many seek to align their diets with personal values related to animal welfare and sustainability. The impact of dietary fibers and prebiotics on gut health is explored, noting both benefits and potential digestive issues associated with high-fiber diets, which necessitate careful formulation. This chapter concludes by discussing the complexities of consumer behavior in relation to meat analogs, considering factors such as age, gender, income, and cultural influences. Despite the increasing interest in plant-based diets, the findings suggest that further consumer education and product innovation are essential for enhancing adoption. Overall, this chapter provides a comprehensive overview of the consumer landscape surrounding meat analogs, emphasizing key elements that shape attitudes and influence market trends.

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An analogue of meat refers to a product in which the primary ingredient is substituted with non-meat alternative. This concept was started in the early 1960s. As customers are becoming more conscious of their nutrition and environmental impact, meat analogues have gained significant importance at present. Low-fat and low-calorie diets, flexitarianism, animal illness, loss of natural resources, and desire to cut greenhouse gas emissions are the reasons of this change. There are mainly two types of meat analogues—plant-based meat and cultured meat. Meat analogues provide a variety of difficult issues for legislators, members of civil society, and established business leaders. The expanding human population is one of the main justifications for reducing meat consumption. Various regulatory legislations followed worldwide meet the regulatory standards of meat analogues among the food products. These regulatory legislations are meant to benefit public so that they can have access to high-quality products that are free from harm, safe, and secure, making them suitable for daily consumptions. Countries such as European Union (EU), Australia, United States, and France have adapted the regulatory legislation for the meat analogues and these regulations are there in the world presently for the food products to meet with their safety standards and are safe for the consumption of human beings.

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Non-conventional microbes are pivotal in producing natural taste compounds, providing sustainable and diversified solutions to suit market demands. This study investigates the ability of microorganisms such as Yarrowia lipolytica, Kluyveromyces lactis and Lactobacillus plantarum to produce esters, alcohols, ketones, acids and aldehydes via specialized metabolic pathways such as fatty acid metabolism, amino acid catabolism and carbohydrate fermentation. The combination of genetic engineering and bioprocess optimization has increased the efficiency of taste biosynthesis, allowing for higher yields and specificity. Industrial uses include the food, beverage and fragrance industries, which benefit from these microbes’ capacity to generate natural, safe and consistently diverse flavor profiles. Despite significant breakthroughs, compound stability, regulatory compliance and production costs remain. Future studies will focus on enhancing strain engineering, using artificial intelligence to optimize metabolic pathways and using sustainable techniques to match global environmental goals. This thorough study focuses on the scientific advances and practical applications of non-conventional microbes in taste compound manufacturing, opening the door for novel biotechnology solutions.

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Fermented meats, revered for their rich flavors and extended shelf life, have been a staple in diets across cultures for centuries. This chapter delves into the intricate relationship between fermented meats, health-promoting components, and their potential impacts on the gut microbiota. Beginning with an exploration of the fermentation process itself, key components such as probiotics, bioactive peptides, and prebiotics emerge as focal points. These compounds not only contribute to the distinctive taste and texture of fermented meats but also exhibit various health benefits, including enhanced gut health and immune modulation. This chapter elucidates the mechanisms through which these health-promoting components interact with the gut microbiota. Probiotics, live microorganisms present in fermented meats, are essential to preserving the microbial equilibrium in the gut environment. Their presence can bolster beneficial bacteria populations, thereby conferring a spectrum of health advantages. Furthermore, bioactive peptides derived from fermented meat proteins demonstrate antimicrobial and antioxidant properties, fostering a favorable environment for gut microbial diversity. Moreover, the inclusion of prebiotics in fermented meats provides a substrate for the proliferation of beneficial gut bacteria, fostering symbiotic relationships that support overall gut health. Through fermentation, these prebiotics are enzymatically transformed into compounds that nourish beneficial gut microbes, promoting their growth and activity. The chapter also examines the potential impacts of fermented meats on specific gut microbial communities, shedding light on their role in mitigating dysbiosis and associated health disorders. In summary, this chapter offers a comprehensive overview of the health-promoting components present in fermented meats and their potential impacts on gut microbiota. By elucidating the intricate interplay between fermented meat consumption, gut microbial composition, and human health, it contributes to a deeper understanding of the multifaceted roles of fermented foods in promoting overall well-being.