| Popis: |
Animal production and meat processing in general, regardless of their traditional nature and established social status, have a negative image because they are associated with a live animal, with handling practices and slaughter conditions, with the presence of blood, with environmental issues, and with religious, ideological, ethical, or moral concerns. Paradoxically, all of these negative factors associated with meat seem to have limited impact on meat consumption as it has increased in recent decades. However, such strong pressure on the meat industry opens up opportunities for alternatives. Proteins from meat can be replaced or substituted with proteins from plants, fungi, algae, or insects. Eventually, meat products could be produced through in vitro cultivation and three-dimensional printing techniques. Meat substitutes are expected to gain a higher market share in the future due to competition from low-quality cuts of meat, sausages, ground meat, and processed meat. On the other hand, synthetic meat and meat substitutes face significant barriers to commercialization and widespread adoption that will affect their presence, at least in the premium segment of the market. To meet the growing demand for protein and in the face of increasing competition from other sectors, the conventional meat industry will need to adopt new technologies and management systems to meet consumer demands and a changing market. |
