Meat consumption trends: Health impacts, alternatives, and sustainability perspectives
https://doi.org/10.21323/2414-438X-2025-10-3-247-264
Аннотация
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.
Ключевые слова
meat consumption,
health effects,
edible insects,
mycoprotein,
microalgae,
meat alternatives,
SWOT analysis
Об авторах
R. F. Blessie
Karunya Institute of Technology and Sciences
Индия
Индия
Rajendran F. Blessie, Assistant Professor, Division of Food Processing Technology, School of Engineering and Technology
Coimbatore, Tamil Nadu, 641114, India
M. M. Pragalyaashree
Karunya Institute of Technology and Sciences
Индия
Индия
Maripillai M. Pragalyaashree, Assistant Professor, Division of Food Processing Technology, School of Engineering and Technology
Coimbatore, Tamil Nadu, 641114, India
B. Leya
Karunya Institute of Technology and Sciences
Индия
Индия
Leya Beno, Research Scholar, Division of Food Processing Technology, School of Engineering and Technology
Coimbatore, Tamil Nadu, 641114, India
T. U. Nivetha
Karunya Institute of Technology and Sciences
Индия
Индия
T. Uthamaraj Nivetha, Research Scholar, Division of Food Processing Technology, School of Engineering and Technology
Coimbatore, Tamil Nadu, 641114, India
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Рецензия
Для цитирования:
Blessie R.F., Pragalyaashree M.M., Leya B., Nivetha T.U. Meat consumption trends: Health impacts, alternatives, and sustainability perspectives. Теория и практика переработки мяса. 2025;10(3):247-264. https://doi.org/10.21323/2414-438X-2025-10-3-247-264
For citation:
Blessie R.F., Pragalyaashree M.M., Leya B., Nivetha T.U. Meat consumption trends: Health impacts, alternatives, and sustainability perspectives. Theory and practice of meat processing. 2025;10(3):247-264. https://doi.org/10.21323/2414-438X-2025-10-3-247-264
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