meatTheory and practice of meat processingТеория и практика переработки мяса2414-438X2414-441XФГБНУ «Федеральный научный центр пищевых систем им. В.М. Горбатова» РАН10.21323/2414-438X-2025-10-3-247-264meat-496Research ArticleСтатьиMeat consumption trends: Health impacts, alternatives, and sustainability perspectivesMeat consumption trends: Health impacts, alternatives, and sustainability perspectiveshttps://orcid.org/0000-0001-8189-4605BlessieR. F.BlessieR. F.

Rajendran F. Blessie, Assistant Professor, Division of Food Processing Technology, School of Engineering and Technology

Coimbatore, Tamil Nadu, 641114, India

Rajendran F. Blessie, Assistant Professor, Division of Food Processing Technology, School of Engineering and Technology

Coimbatore, Tamil Nadu, 641114, India

freedablessier@karunya.eduhttps://orcid.org/0000-0003-4211-5378PragalyaashreeM. M.PragalyaashreeM. M.

Maripillai M. Pragalyaashree, Assistant Professor, Division of Food Processing Technology, School of Engineering and Technology

Coimbatore, Tamil Nadu, 641114, India

Maripillai M. Pragalyaashree, Assistant Professor, Division of Food Processing Technology, School of Engineering and Technology

Coimbatore, Tamil Nadu, 641114, India

pragalyaashree@karunya.eduhttps://orcid.org/0009-0008-3983-5247LeyaB.LeyaB.

Leya Beno, Research Scholar, Division of Food Processing Technology, School of Engineering and Technology

Coimbatore, Tamil Nadu, 641114, India

Leya Beno, Research Scholar, Division of Food Processing Technology, School of Engineering and Technology

Coimbatore, Tamil Nadu, 641114, India

leyab23@karunya.edu.inhttps://orcid.org/0009-0000-4591-4891NivethaT.  U.NivethaT. U.

T. Uthamaraj Nivetha, Research Scholar, Division of Food Processing Technology, School of Engineering and Technology

Coimbatore, Tamil Nadu, 641114, India

T. Uthamaraj Nivetha, Research Scholar, Division of Food Processing Technology, School of Engineering and Technology

Coimbatore, Tamil Nadu, 641114, India

nivethat23@karunya.edu.inKarunya Institute of Technology and SciencesИндияKarunya Institute of Technology and SciencesIndia202505102025103247264Copyright © Blessie R.F., Pragalyaashree M.M., Leya B., Nivetha T.U., 20252025Blessie R.F., Pragalyaashree M.M., Leya B., Nivetha T.U.Blessie R.F., Pragalyaashree M.M., Leya B., Nivetha T.U.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.meatjournal.ru/jour/article/view/496

Meat is a valuable source of energy since it contains protein and fat. It is also a source of key vitamins and minerals, such as vitamin B12, iron and zinc. However, high meat consumption can have adverse health and environmental effects. The objective of this paper is to discuss the global trends in consumption of meat and meat substitutes and understand their impacts on human health and the environment. It is accepted that the growing emphasis on sustainability underscores the importance of switching to alternatives, as the traditional meat production system faces substantial environmental and resource limits. Reducing meat consumption is vital in decreasing health and environmental impacts caused by meat production and consumption. Nevertheless, veganism may not be the best solution for all people because nutritious plant-based foods are not readily available particularly in low-income nations. Furthermore, livestock farming provides a significant source of earnings for many low-income households. Further research is required to encourage technical and behavioral improvements, while balancing the environment. Considering the above information, this study provides valuable insights into the consumption trend for meat and meat alternatives, encompassing their strengths, weaknesses, opportunities, and threats.

Meat is a valuable source of energy since it contains protein and fat. It is also a source of key vitamins and minerals, such as vitamin B12, iron and zinc. However, high meat consumption can have adverse health and environmental effects. The objective of this paper is to discuss the global trends in consumption of meat and meat substitutes and understand their impacts on human health and the environment. It is accepted that the growing emphasis on sustainability underscores the importance of switching to alternatives, as the traditional meat production system faces substantial environmental and resource limits. Reducing meat consumption is vital in decreasing health and environmental impacts caused by meat production and consumption. Nevertheless, veganism may not be the best solution for all people because nutritious plant-based foods are not readily available particularly in low-income nations. Furthermore, livestock farming provides a significant source of earnings for many low-income households. Further research is required to encourage technical and behavioral improvements, while balancing the environment. Considering the above information, this study provides valuable insights into the consumption trend for meat and meat alternatives, encompassing their strengths, weaknesses, opportunities, and threats.

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The authors declare that there are no conflicts of interest present.