Traditional Plant-based Meat Alternatives, Current, and Future Perspective: A Review

Allah Bakhsh,Se-Jin Lee,Eun-Yeong Lee,Young-Hwa Hwang,Seon-Tea Joo 경상대학교 농업생명과학연구원 2021 농업생명과학연구 Vol.55 No.1

It is well known that the world population is increasing at an incredible pace; subsequently, worldwide food production without compromising the ecosystem is an enormous challenge for the global community. From the beginning of human civilization, meat plays a vital role in acquiring proteins and other nutrients. Despite the indispensable part of the meat in the human diet, it is also considered a critical factor in environmental alterations, greenhouse gas emissions, animal welfare, and land water usage. The excessive use of natural resources and extensive animal production causes greenhouse gas emissions, which triggered reduced meat consumption and the need for more novel meat alternatives. To overcome the extraordinary demand for red meat, the phenomena of meat alternatives or meat substitutes evolved. Subsequently, meat analogs express a higher trend with low cost, safe consumption, and meaty structure and texture. Meat substitutes are predominantly vegetable centered food products that comprise proteins from pulses, cereal, microorganisms, and other fillers and flavorings mediators. Moreover, Meat products with texturized vegetable protein, mushroom, wheat gluten, pulses are considered an excellent source of as a substitute for animal protein. Additionally, mycoprotein had an impressive profile, including higher protein, low fat, health-promoting agents, with good taste and texture. However, there remains a gap in research articles focusing on the regular consumption of meat substitutes. In the current review, an attempt has been made to summarize various types of meat substitutes, different protein sources, production preparation methods, nutritional, functional properties, including current and future perspectives of meat alternatives.

Comparison of Blood Loss and Meat Quality Characteristics in Korean Black Goat Subjected to Head-Only Electrical Stunning or without Stunning

Allah Bakhsh,Ishamri Ismail,Young-Hwa Hwang,Jung-Gyu Lee,Seon-Tea Joo 한국축산식품학회 2018 한국축산식품학회지 Vol.38 No.6

This study assessed the effects of non-stunning (NS) and head-only electrical stunning (HOES) slaughtering condition on meat quality traits of longissimus lumborum (LL) muscle from Korean black goat (KBG). Ten KBGs (18 months) were assigned into two groups and exposed to either NS or HOES treatments. Blood loss (BL) % was measured after exsanguination, and meat quality traits including muscle pH, meat color measurements (CIE L*, a*, b*, Chroma, and hue angle), water-holding capacity (WHC), Warner-Bratzler shear force (WBSF), and sarcomere length were measured at 24 h postmortem. Results indicated that NS and HOES had no significant difference on BL %, the rate of pH decline, meat color properties, and WHC (p>0.05). It has only a small effect on WBSF and sarcomere length values, but the difference was marginal. These results suggested that meat quality of LL muscle from goat might not be affected by slaughter methods because neither NS nor HOES did result in poor quality of meat.

Sintering Effects on Structure, Morphology, and Electrical Properties of Sol-Gel Synthesized, Nano-Crystalline Erbium Oxide

Allah Bakhsh,Asghari Maqsood 대한금속·재료학회 2012 ELECTRONIC MATERIALS LETTERS Vol.8 No.6

The nano-crystalline erbium oxide powder was synthesized through the sol-gel technique. The effect of sintering temperature from 250°C to 1400°C on structure, morphology, and electrical properties was studied. The results were compared with the microcrystalline erbium oxide purchased from the market. The synthesized erbium oxide showed fiber like nanostructures. Dielectric properties at different sintering temperatures were measured in the frequency range 100 Hz to 5MHz. The synthesized erbium oxide had the highest dielectric constant at 650°C. The behavior of the dissipation factor tan δ for sol-gel synthesized material was distinct from that of the purchased material; it was higher at low frequencies and then decreased with the increase in frequency. The synthesized material sintered at different temperatures exhibited a similar sort of frequency-dependent response for permittivity ( ) and resistivity (ρ). This was in accordance with Koop’s theory of dielectrics. For the microcrystalline material, frequency dependence of permittivity and resistivity was not uniform. The results showed that sol-gel synthesized erbium oxide could be a good candidate for high-k applications.

Evaluation of Rheological and Sensory Characteristics of Plant-Based Meat Analog with Comparison to Beef and Pork

Allah Bakhsh,Se-Jin Lee,Eun-Yeong Lee,Young-Hwa Hwang,Seon-Tea Joo 한국축산식품학회 2021 한국축산식품학회지 Vol.41 No.6

This study explored the physicochemical, textural, and sensorial properties of a meat analog (MA) as compared to beef and pork meats. Results illustrate that MA patties had lower moisture, fat, and protein content, as well as higher ash and crude fiber than beef and pork. Likewise, MA patties had a higher pH, lightness (L*), and redness (a*) than either beef or pork. Pork meat exhibited the highest released water (RW) and cooking loss (CL) values, followed closely by MA with beef displaying the lowest values. Regardless of patty type, the post-cooking diameter patties were reduced significantly (p<0.05). However, the Warner-Bratzler shear force (WBSF), hardness, chewiness, and gumminess of beef were significantly higher than that of either pork or MA. The visible appearance of MA patties had more porous and loose structures before and after cooking. Consequently, based on sensory parameters, MA patties demonstrated the higher values for appearance and firmness, followed by beef and pork respectively, although the difference was not statistically significant. Therefore, the current study demonstrated that some physicochemical, textural, and sensory characteristics of beef and pork exhibited the most similarity to MA.

Towards better insect management strategy: restriction of insecticidal gene expression to biting sites in transgenic cotton

Emine Anayol,Allah Bakhsh,Omer Cem Karakoc,Selma Onarıcı,Deniz Kom,Muhammad Aasim,Sancar Fatih Ozcan,Surendra Barpete,Saber D. Khabbazi,Burak Onol,Cengiz Sancak,Khalid M. Khawar,Levent Unlu,Sebahattin 한국식물생명공학회 2016 Plant biotechnology reports Vol.10 No.2

Most of the commercialized Bt crops express cry genes under 35S promoter that induces strong gene expression in all plant parts. However, targeted foreign gene expression in plants is esteemed more important as public may be likely to accept ‘less intrusive’ expression of transgene. We developed plant expression constructs harboring cry1Ac gene under control of wound-inducible promoter (AoPR1) to confine Bt gene expression in insect wounding parts of the plants in comparison with cry1Ac gene under the control of 35S promoter. The constructs were used to transform four Turkish cotton cultivars (GSN12, STN-468, Ozbek-100 and Ayhan-107) through Agrobacterium tumefaciens strains GV2260 containing binary vectors p35SAcBAR.101 and AoPR1AcBAR.101 harboring cry1Ac gene under control of 35S and AoPR1, respectively. Phosphinothricin (PPT) was used at concentration of 5 mg L-1 for selection of primary transformants. The primary transformants were analyzed for transgene presence and expression standard molecular techniques. The transformants exhibited appreciable mortality rates against larvae of Spodoptera exigua and S. littoralis. It was found that mechanical wounding of T1 transgenic plants was effective in inducing expression of cry1Ac protein as accumulated levels of cry1Ac protein increased during post-wounding period. We conclude that use of woundinducible promoter to drive insecticidal gene(s) can be regarded as a valuable insect-resistant management strategy since the promoter activity is limited to insect biting sites of plant. There is no Bt toxin accumulation in unwounded plant organs, seed and crop residues, cotton products and by-products, thus minimizing food and environmental concerns.

Stacked insecticidal genes in potatoes exhibit enhanced toxicity against Colorado potato beetle, Leptinotarsa decemlineata (Coleoptera: Chrysomelidae)

Salim Muhammad,Bakhsh Allah,Gökçe Ayhan 한국식물생명공학회 2021 Plant biotechnology reports Vol.15 No.2

The present study was performed to express stacked insecticidal genes in potato cv. Lady Olympia and Agria to encode resistance against Colorado potato beetle (CPB), Leptinotarsa decemlineata (Say). Bacillus thuringiensis (Bt) gene (cry3A), synthetic hybrid (SN-19) and plant proteinase inhibitor Oryza cystatin II (OCII) cloned in pCAMBIA1301 binary vector in two diferent combinations as of DS-1 (cry3A+SN-19 genes) and DS-2 (OCII+SN-19 genes) constructs and further transformed to two potato cultivars using Agrobacterium-mediated transformation. All molecular analyses confrmed gene integration and expression in a total of 27 primary transformants in both Agria and Lady Olympia. Insecticidal efects of T0 progeny transgenic potato plants were tested against CPB under laboratory conditions. Transgenic plants of Agria and Lady Olympia transformed with DS-1 and DS-2 constructs caused 100% mortality to all larval stages and adults of CPB. However, 100% mortality of tested insects took a longer time in the adult stage (10–14 days) compared to larval stages (2–6 days). Foliage consumption by L2-L4 larval stages and adults of CPB was signifcantly reduced in Agria and Lady Olympia plants transformed with DS-1 and DS-2 constructs, as compared to their control plants. Lower foliage consumption of transgenic plants by L1 larval stages was also observed, but the reduction was only statistically signifcant for some of the tested plants. These promising results indicate that the transgenic potato plants exhibit a high potential in controlling CPB population and are a useful tool in the management of imidacloprid-resistant CPB.

Effect of Novel High-Intensity Ultrasound Technique on Physio-Chemical, Sensory Attributes, and Microstructure of Bovine Semitendinosus Muscle

이은영,Dhanushka Rathnayake,손유민,Allah Bakhsh,황영화,서정근,김철범,주선태 한국축산식품학회 2023 한국축산식품학회지 Vol.43 No.1

The present study aimed to evaluate the effects of high-intensity ultrasound (HIU) application on meat quality traits, sensory parameters, and the microstructure of semitendinosus muscle from Hanwoo cattle. The samples were treated in an ultrasonic bath (35 kHz) at an intensity of 800 W/cm2 for 60 min, followed by aging at 1℃ for 0, 3, and 7 days. The application of ultrasound resulted in lower Warner-Bratzler shear force and higher myofibrillar fragmentation index values during the storage period. HIU also enhanced the tenderness, flavor, umami, and overall acceptability of cooked beef muscle. However, the electronic tongue evaluation results showed higher umami values in the control treatment on the seventh day of storage. The microstructure of sonicated meat showed disorganized myofibrillar architecture and swelling in the A-band region of sarcomeres during the storage period, which led to greater meat tenderness. The heatmap illustrated the high abundance of α-linolenic acid (C20:5n3) and eicosapentaenoic acid (C18:3n3) in sonicated meat samples on the third day of the storage. These results showed that HIU is a potential method for tenderizing and improving the sensory attributes of beef without compromising other quality aspects.

Effects of Intensive Alfalfa Feeding on Meat Quality and Fatty Acid Profile of Korean Native Black Goats

Young-Hwa Hwang,Allah Bakhsh,Ishamri Ismail,Jung-Gyu Lee,Seon-Tea Joo 한국축산식품학회 2018 한국축산식품학회지 Vol.38 No.5

The aim of this study was to determine meat quality characteristics and fatty acid composition of Korean native black goats (KNBG) finished on intensive feeding of alfalfa (ALF) and conventional feeding of commercial concentrate pellets (CCP) with lowenergy common grasses. Ten KNBG (12 months old) were divided into two groups and subjected to either ALF or CCP treatments. The goats were slaughtered after 6 months of feeding with experimental diets to investigate meat quality characteristics and fatty acid compositions of longissimus lumborum muscle. There were no significant differences in proximate chemical composition, collagen, or myoglobin content between ALF and CCP groups of goats. Meat color, water-holding capacity, or tenderness was not significantly different between the two groups either. However, proportions of monounsaturated fatty acids and polyunsaturated fatty acids were significantly (p<0.05) different between the two groups. The proportion of oleic acid was significantly (p<0.05) higher in ALF goat whereas proportion of linoleic and arachidonic acids were significantly (p<0.05) higher in CCP goat. Results suggest that KNBG finished with intensive feeding of alfalfa could produce goat meat with desirable fatty acids for human diets.

Landslides Induced by the 2005 Northern Pakistan Earthquake and Long-term Gravitational Slope Deformation

( Masahiro Chigira ),( Hiroshi Yagi ),( Allah Bakhsh Kausar ) 대한지질공학회 2007 국제학술발표회 논문집 Vol.2007 No.-

Differences in Muscle Fiber Characteristics and Meat Quality by Muscle Type and Age of Korean Native Black Goat

Young-Hwa Hwang,Allah Bakhsh,Jung-Gyu Lee,Seon-Tea Joo 한국축산식품학회 2019 한국축산식품학회지 Vol.39 No.6

To investigate the relationship between muscle fiber characteristics and meat quality traits by age of Korean native black goat (KNBG), four muscles (longissimus dorsi, LD; psoas major, PM; semimembranosus, SM; gluteus medius, GM) were obtained from five adult goat (AG; 18 months old) and five young goat (YG; 9 months old). PM muscle had the highest fiber number percentage (FNP) and fiber area percentage (FAP) of type I, followed by SM, GM, and LD muscles. FNP and FAP of type IIB were significantly (p<0.001) higher in AG than those in YG. YG had higher L* values but lower b* values than AG. The highest L* and b* values were observed in LD muscle (p<0.001). Age and muscle type had detrimental (p<0.001) effect on shear force and collagen content for all muscle in AG as compared to YG. YG had significantly (p<0.001) higher myofibrillar fragmentation index (MFI) than AG for all four muscles. These results suggest that muscle fiber compositions of different muscle types of KNBG depend on age, resulting in variations of meat color, MFI, collagen content, and shear force.