MOJ Food Processing & Technology
Review Article
Future of meat industry
Abstract
Meat industry was influenced by the technological developments. However, the
technology has to be accepted by consumers and it should be feasible. In addition
to all, meat industry was faced some other problems, which were also in general
problems for humankind such as, global warming and its effects on livestock, stress on
them and pastures. Moreover, due to increasing of human population and urbanization,
agricultural areas stressed and prices of them increased. For this reason, feeding price
of animals increased and as a result price of animal products increased. There is a
little study about status of meat industry in the future. Also, these studies were not
comprehensive and not including enough perspective for future of this industry. In this
study, recent developments about the industry mentioned and also future perspectives
were given except how climate change will effect of this industry. It was realized that,
nanotechnology and genetic engineering applications could change our experiences on
this industry completely.
Keywords: future of meat, meat industry, trends in meat industry
Abbreviations: CLAs, conjugated linoleic acids; RF, radio
frequency; FDA, food and drug administration; GMO, genetically
modified organisms; GM, genetically modified
Introduction
Meat can be defined as “the muscle tissue of slaughter animals”.1 It
is one of the most important feeding source for humans because it has
high amount valuable protein and important micronutrients essential
to provide good health for people,2 briefly. Some studies are available
on meat industry, but not so much. For example, Tarrant3 illustrate
some of scientific search priority areas for the meat industry in product
safety, product quality and product development.4 Meat industry was
affected by technological developments. The technologies that have
key importance for meat industry was shown in Figure 1.5 In a study
carried out by Kristensen L et al.,5 from 1950s to today, important
technological developments of meat industry was given in detailed.
For this reason, it is not mentioned again in this study.
Figure 1 The main technological steps for meat industry from 1950s to
today.5
For meat industry, consumer preferences are one of the most
important factors. Behaviours of consumers and their beliefs on meat
and meat products rely on product itself and on the characteristics
of the individual. Generally speaking and regardless of its traditional
character and established social status, meat has a negative image
generally, because it is relation of living animal, handling practices
and slaughter conditions, the presence of blood, environmental issues
and religious, ideological, ethical or moral concerns. Paradoxically,
Submit Manuscript | http://medcraveonline.com MOJ Food Process Technol. 2017;5(1):232‒238.
©2017 Gokirmakli et al. This is an open access article distributed under the terms of the Creative Commons Attribution License,
which permits unrestricted use, distribution, and build upon your work non-commercially.
Open Access
Volume 5 Issue 1 - 2017
Caglar Gokirmakli, Mustafa BayramPark Ave,
Department of Food Engineering, University of Gaziantep,
Turkey
Correspondence: Mustafa Bayram, University of Gaziantep,
Faculty of Engineering, Department of Food Engineering-27310,
Turkey, Tel +90-342-317-2304, 0342-360-11-05,
Email profdrmusbay@gmail.com
Received: November 21, 2016 | Published: October 09,
2017
all these negative factors about meat seem to have a limited effect
of consuming meat, it may possible as a result of low consumer
knowledge.6
Consumption trends of meat around the world, its
past, today and the expected future
Around the world, pork is consumed the most (15.8kg/capita/year),
followed by poultry (13.6kg/capita/year), beef (9.6kg/capita/year)
and finally sheep and goat meat (1.9kg/capita/year).6 Consumption
of meat per capita is 80 kg in the developed countries and 27.9 in
the developing countries, for a world average of 38.7kg.7 In Figure
2, meat consumption around the World was shown. It is easily to see
that major differences are existed about consumption of meat in both
its quantity and type.
Figure 2 Consumption (kg/capita/year) in 2009 of bovine meat (B), sheep
and goat meat (M), pig meat (Pk), poultry meat (Py), and other meats (O) by
continents.6
Global patterns about consumption of meat were changed over
time. In 1950, pork and beef were totally dominated, and poultry
was the third one.8 From 1950until 1980, beef and pork production
increased more or less apace. Then, in 1990, beef production amount
around the World was increased from 19 million tons in 1950 to
53million but were not expanded much after that time.8 Moreover,
due to high conversion efficiency of grain for chicken meat than
beef meat, World poultry production was increased over time then
overtaking beef in the year 1997.8 In 2005, 245million tonnes of meat
was produced around the world, of which 30.8% was ruminant meat,
mainly beef.9
232
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Future of meat industry ©2017 Gokirmakli et al. 233

Consumption of meat is projected to experience some deceleration in the future world due to consumer behaviours and maybe political
following increases in per capita consumption in China and Brazil.10 reasons.
Meat demand in developing world is projected to rise from 65million
tons in 1995 to 170-200million tons in the year 2020.11 Also, Consumer ideas about meat products for today and
according to a World Bank report,12 demand for meat around the globe future
is projected to increase by 56% between 1997 and 2020.13 According Behaviours and ideas of consumers about meat products are
to FAO,14 consumption of meat in the year 2030 could be as high critically important subject for the meat industry since it has direct
as 100kg per person per year in developed countries.15 As Fiala16 effect on industrial profitability. A lot of studies have resulted that
projected that total amount of meat consumption around the world perceptions of consumers on meat products are complex, dynamic
may be 72% higher in 2030 than consumed in 2000 following current and difficult to define. By the aid of scientific developments the
consumption patterns.17 In Table 1, consumption trends of meat in profile of meat industry for meat and meat-derived products was
aspect of per capita around the World was shown. There has been a improved for people in aspect of safety, quality and product stability.
significant rise for the meat consumption in some countries as Brazil Unfortunately, meat industry has some important problems in aspect
and China, even though the levels are still below the consumption of consumer perception especially in the areas of health (nutrition),
levels of developed countries.18 animal welfare and convenience.4 Harrington23 was listed concerns
Table 1 Per capita consumption of livestock products.18 of consumers: ethical, food safety, nutrition and fat, animal welfare,
‘‘third world’’, the environment and genetic engineering, still remains
Meat (kg/year) valid.24 In addition, in a study carried out by Vinnari13 possible things
Region
1964-1966 1997-1999 2030 that may have impact on future consumption of meat was studied. The
World 24.2 36.4 45.3 most important attributes that consumers give to meat are taste, value
Developing countries 10.2 25.5 36.7
for money and health.13 Consumers desire to consume healthy meat
products that obtained from sustainably raised animals. Also, they are
Near East and North Africa 11.9 21.2 35 desired to trust that food is manufactured by obeying their own ethical
Sub-Saharan Africaa 9.9 9.4 13.4 standards.5 Debates on “natural” and “organic” products in aspect
of their quality and safety is estimated to be maintained among the
Latin America and the Caribbean 31.7 53.8 76.6
consumers.25 However, behaviours about genetically modified meat
East Asia 8.7 37.7 58.5 are clear. For example, in survey carried out in EU opinion formers by
South Asia 3.9 5.3 11.7 Grunert15 suggests that no one can think for consumption of transgenic
animals.
Industrialized countries 61.1 88.2 100.1
Recently, consumers desired to consume healthier meat products
Transition countries 42.5 46.2 60.7
that have some special characteristics such as decreased level of fat,
a: excludes South Africa. cholesterol, reduced contents of sodium chloride and nitrite, improved
composition of fatty acid profile and incorporated health enhancing
Consumption of meat per capita in developed countries is expected ingredients are quickly raising trend around the globe. These
to increase by 14% during next year’s up to 2050, but this includes all demands are able to provide big opportunities for meat industry.26
the countries with relatively still low consumption such as countries In principle, production of in vitro meat could be carried out with
of the former Soviet Union. For this reason, total demand on meat is stem cells from various species including animals not presently used
estimated to grow at 1.3% p.a. until the year 2050.7 In addition, it is for meat production.27 The future of cultured meat highly depend
expected that, in 2050, meat consumption will increase moderately, on consumers’ opinion of the product.28 Vinnari13 was demonstrated
and this will take place largely increases in pork and particularly effects of some factors that possibly attract consumption of meat in
poultry19 because they have more efficient and short reproduction the future. Consumers are more likely to accept a new application or
cycles than ruminants.20 According to IFPRI, annual per capita meat technology if they have an option to accept or reject to it.29 For this
consumption is projected to increase, on average, from 90kg/person reason, not only for today but also for the future, companies should
per year to over 100kg between 2000–2050 in high-income countries, be careful about informations of labels on packaging. For example,
and from around 25 to nearly 45kg/person per year in low-income companies should add not only nutritional values of meat but also
countries during the same term.20 Yearly, around the globe, meat add if the meat was produced by using a novel technology or method
production is estimated to double from 229million tonnes in 1999- (e.g., genetically modified, man-made etc.) on label. Use of correct
2001 to 465million tonnes in 2050 unless policy induced changes informations on labels are not just an ethical situation, it is also one
of trend. Most of this increase is expected to take place in middle of the keys to solve for safety concerns of consumers. In this aspect,
or low income countries.21 According to N Alexandratos et al.,22 it is companies should be clear for providing informations about their
expected to increase of 72%, 110% in bovine meat and ovine meat products for today and future.
respectively, by 2050 compared with 2000.9 Even large environmental
and ethical implications, consumption of meat is projected to increase Changing with life conditions eating habits are also changed.
in the future. However, some of researches have opposite idea from For example, people are preferred to consume ready to use
this because growing numbers of vegetarians around the globe and products, e.g., more convenient products to prepare for eating.30 It
other factors in industrialized countries.13 Most of studies about meat is possible to increase consumption of meat by aid of technology
consumption projections based on a simple logic that when earnings such as development of less energy intensive meat products and the
rise consumption of meat also rise because it is usually considered a development some products that have shorter cooking times. On the
normal good.13 However, the vice-versa situation could be taken place other hand, some of technological developments may have negative
effect on consumption of meat. For instance, development of cultured

Citation: Gokirmakli C, Bayram M. Future of meat industry. MOJ Food Process Technol. 2017;5(1):232‒238. DOI: 10.15406/mojfpt.2017.05.00117

Future of meat industry
meat, development of novel protein sources other than meat and the
development of processing and packaging (lessening the amount of
unusable meat).13 Even though level of meat consumption in industrial
countries may approached its saturation level, people in these such
countries have some different demands such as meat with no additives
or chemical residues, exposed to minimal processing; convenient and
needing little preparation; safe; and economic.25 For these reasons
technological developments for meat industry are expected to meet
these kinds of demands in the future. On the other hand, different
products are available in the market as reduced fat, consumers are
desired to prefer healthier products, but they are not desired to pay
money for products whose flavour or taste changed significantly.30
For this reason, it should be careful about that during a product
development for meat industry, flavour and aroma properties have to
be protected. Some other market trends not related with health and
nutrition are welfare of animals and traceability of products.30 Systems
for optimal animal welfare is expected to be even more important
and sustainability is also expected to be no longer just a consumer
trend but also a license to operate.5 Briefly, the future battlefield in
meat industry is expected to be an arena consisting of environmental
efficiency, optimal utilization of raw materials, production efficiency
and healthy meat products.5
Present and future developments for meat science &
technology
Today, much more amount of meat has to be produced with the
same input sources, that is, production efficiency should be increased
and production should sustainable for environment. In practical terms
this means a minimum level of emission of climate gasses, land usage
as well as energy and water consumption. These are probably the most
important standards for the future industrial production of meat.5 On
the other hand, people are expected to healthier meat products from
industry. For example, lower the salt content of meat products. There
are three possible way to decrease salt amount of meat products.
Firstly, sodium chloride may be replaced by potassium chloride.
Secondly, flavour enhancer may be added to the meat product.
Thirdly, the physical structure of sodium chloride could be altered.31
Moreover, in the medium term, using of conjugated linoleic acids
(CLAs) for meat products offers some important opportunities for
meat industry such as lower drip loss and better lean colour but above
all, a large potential effect on human health.24 A proteome is defined
as the protein complementary part of a genome.32 Presently, usage of
proteomics in meat sciences is not common since it is in an early
stage, and only a few studies are available. However, proteome studies
may provide valuable information when implementing proteome
technologies to muscle- and meat studies of livestock species.32 As
proteome technologies develops, useful methods to control of niche
products, e.g. related to religious regulations are also become easier.
For instance, to control of kosher-food to be sure that mixing of any
pork tissue or part into food products are not present. Proteomics may
also useful to understand authenticity of food products, such as the
confirmation of animal’s origin.32
Meat industry is forced to develop new products with altered
and novel formulations. This requires also flexible production lines.
Innovative microbial, plant or animal enzymes maybe used for meat
industry to modify texture of meats and meat products.31 Unfortunately,
up to today no real commercial success has been noticed in adding
nutrients to meat products.30 Also, in the future, there may be more
room for in retail channels for specialized meat products. For
Citation: Gokirmakli C, Bayram M. Future of meat industry. MOJ Food Process Technol. 2017;5(1):232‒238. DOI: 10.15406/mojfpt.2017.05.00117
Copyright:
©2017 Gokirmakli et al. 234
example, products that are both convenient and provide less visibility
of the meat ingredient which seeing of meat may cause avoidance, it
is a trend restricted to certain consumer groups to consume meat and
meat products.15
In the next years some applications like electrolyzed oxidizing
water, high pressure in combination with antimicrobials, irradiation
and light pulses, and surface sanitizers such as chlorine dioxide,
cetylpyridinium chloride, and lactic acid may more commonly
available and possibly improve the shelf life of meats and meat-
derived products.31
Study carried out by Kristensen L et al.5 explain the possible
applications of Radio Frequency (RF) and Volumetric Assisted
Heating Processes technologies in the meat industry. To drive the
material forward through the process, vacuum fillers may be used.
More recently, high vacuum filling machines have been developed.31
Novel technological developments include high hydrostatic pressure,
electroporation with pulsed electric fields, ultrasonic waves,
oscillating magnetic fields, cell lysis with bacteriophages or enzymes,
smart antimicrobial packaging or edible antimicrobial films, and
various combinations of such treatments or processes (e.g., mano
thermo sonication involving ultrasonic radiation, pressure and heat;
irradiation and heat; pressure and heat) are also have chance to use
in meat industry.25 The combination of meat quality management
and sophisticated measuring technologies is able to revolutionize
the slaughterhouses other than we know them today. The number of
possible stock keeping units is expected to be unlimited, and even
customer adapted products can be produced as specifications are
being conceived. The trend is going to toward higher flexibility due
to smaller production series and more product variant.5 The high
level of automation and many interconnected sensors may provide
information piece-by-piece that will be compiled for online holistic
information. Further integration in the value chain is possible, and
relevant information from the farm, the transporter, the slaughter
house, the processing, retail and so forth opens up for completely new
possibilities in a globalized meat industry.5 Also, more off-the-shelf
automation sub-systems is projected to be available, decreasing the
cost of technology.33 The ideal meat products that maybe available in
the future are summarized as follows:
As far as Food Safety is concerned no concession is probably be
accepted by the consumer. Novel technologies such as Pascalisation,
use of protective bacteria and use of specific pages are expected to
introduce. On the other hand, if industries can not a find solution
for reducing level of sodium and fat in meat products without major
differences in taste and flavour, substitutes may obtain a chance.30
According to Vandendriessche F et al.,30 meat products in the future
should have perfect shelf-life, that is, much more longer than today’s
shelf-life, have no food safety risk, also have optimum taste, aroma
and flavour which is ideal for your health and without diet restrictions.
The product that is closest to this is probably the winner of the meat
industry. However, quality, especially the sensorial quality, is not
expected to change significantly in the close future.30
Future prospects of genetic researches in meat
industry
Food demand is increasing because of population increase, for this
reason, production of cheap but nutritive foods for huge population,
and also the need to increase sustainability of farm animals might
motivate food production from genetically modified animals in the

Future of meat industry
future.34 The vast majority of animals that are genetically modified
to produce food and feed are presently just in research stage, and few
are close to final approval but none of them is available on market
yet.34 Garnier JP et al.24 explain that expected developments of meat
industry and meat products in the future by aid of genetic engineering
applications with details. Biotechnology in animals (cloning,
transgenesis or transgenesis followed by cloning) has big potential
to improve the quality, yield and safety of food products by direct
genetic manipulation.35 In addition of all, a study that is genetically
modified fish has been under evaluation by different authorities as
Food and Drug Administration (FDA) and other US agencies for more
than 15years. Presently, it is close to final evaluation; this product
maybe available on the US market in the near future.34
Advances in food biotechnology and in the production of
genetically modified organisms (GMO) is projected to be continuing
as a controversial topic, but potentially less so than in the past.25 In the
future, the developing countries is expected to play an critical role in
searching, developing and marketing of genetically modified (GM)
animals and fish for food productions. However, it is important to note
that even science of GM animals applications have great successful
in the future, the real success or failure of GM technology in the food
production industry will be determined by consumer attitudes by
accepting or rejecting of this technology.34
Nanotechnology in meat industry, future prospects
Packaging applications by using nanotechnology are presently the
most promising area of nanotechnology for using in meat and meat
products. Some application examples are available such as gold nano
particle incorporated enzymes for microbe’s detection, gas sensing
related to condition of food products: nano fibrils of perylene-based
fluorophores indicates fish and meat spoilage by detecting gaseous
amines.36 On the other hand, it is possible to use nano sensors to detect
small organic or inorganic molecules such as melamine, pesticide,
some protein-based bacterial toxins, etc. that are harmful for meat
products.37 By using nanotechnology some differences are probably
take place in the future of meat processing as mentioned followings:
meat derived bioactive peptides, pro-and pre-biotics inclusion in
processed meat products, fat based nano emulsions for antioxidant
delivery, nano sensors and nano tracers for meat bio security tracing
and nanostructured meat products with defined functions. New
horizons for nanotechnology in meat science may be achieved by
further research on nanoscale structures and methods to control
interactions between single molecules.38 Furthermore, by aid of
nanotechnology fibrillar protein aggregates can be developed as meat
replacers, and by this way fibrillar protein to be constructed to imitate
meat.37 If its taste and other organoleptic properties are sufficiently
similar to meat consumers will probably like it.39
Man-made meat and its expected future
Globally meat consumption is projected to double throughout the
next several decades. Without important advancements in meat science
and technology, with increasing of demand of meat, meat prices are
possibly increased and this cause becoming of meat unaffordable to
a large population.28 For this reason, there should be a novel solution
to supply meat for people to future terms, the idea of man-made meat
could be a solution for this problem. Langelaan ML et al.40 explain the
past developments of man-made meat technology, briefly. There are
some reasons to promote IMPS such as animal welfare, controlled and
hygienic production conditions, environmental considerations as well
Citation: Gokirmakli C, Bayram M. Future of meat industry. MOJ Food Process Technol. 2017;5(1):232‒238. DOI: 10.15406/mojfpt.2017.05.00117
Copyright:
©2017 Gokirmakli et al. 235
as efficiency of food production in terms of feedstock.40 According to
Tuomisto HL et al.41 IMPS might reduce land usage by 99%, water
usage by 90% and energy consumption by 40%. If realized, these
reductions lead to a large reduction in GHG emission.42 However, it is
suspected that myocyte culturing would have a reduced water, energy
and land requirement because a) solely muscle tissue is cultivated,
bypassing the development of by-products and non-skeletal muscle
tissues; b) for the same mass of meat, tissue cultivation is anticipated
to be faster than growth to a slaughter ready age and c) in vitro meat
production systems are capable of increasing in volume vertically,
making deforestation to create pasture unnecessary.17 Up to now, only
some basic developments were happened for artificial meat production
system. That is, only embryonic stem cell lines originating from
several model species and humans have been isolated and cultured
successfully.40 At present, dimensions of cultured meat are nearly
1.5cm in length and 0.5cm in width.40 There are many articles and
discussion on media about man-made meat technology. There was a
specific study about this, e.g.28 As a result of research by Goodwin J
et al.28 presently, man-made meat technology is supported by printed
media. For this reason, it is likely that consumers are expected to
develop favourability for the man-made meat products if media
support continues to the product.
Economically, global cost savings of replacing traditional meat
with that produced in vitro could be more than $130billion per year.27
By taking the appropriate stem cells, proliferating them under the
right conditions to reach sufficient numbers and providing them with
the right stimulatory signals in a 3D environment, industrial meat
production seems feasible.40 Unfortunately, there are some technical
problems to obtain efficient cultivation of muscle cells. First of all,
appropriate cells capable of proliferation and differentiation must be
selected and cost-effective growth media developed. Secondly, food-
compatible and edible substrates necessary for muscle cell attachment,
growth and maturation must be developed and should also contribute
to the texture of in vitro meat. Thirdly, production must be scalable for
industrial production. Fourthly, high nutritional value and consumer
acceptance of novel products containing in vitro meat must be
attained.27 Furthermore, taste is arguably the most difficult to imitate,
because, over the 1000 different components that are water soluble
and fat derived are necessary to obtain strain specific taste of meat.42
The future of artificial meat is mostly depending on consumers’
ideas and behaviours about the products.28 Also, although clearly
this will have been an illegal activity the development of such
technological capability might motivate some people with malicious
intent to consider producing in vitro human flesh for consumption.43
For this reason, politicians should care about this topic before
acceptance marketing of man-made meat.
Probiotic products of meat and developments; future
prospects
A food can be regarded as functional if it is satisfactorily
illustrated to have useful effect on one or more target functions in
the body.44 Meat is possibly considered as a functional food even if
no addition of any nutritional component into it since it has lots of
healthy components.35 As the economy develops, people are expected
to consume healthier and functional meat products. These demands
provide great opportunities for meat industry.26 For example, the
consumer demands products have some important properties such
as decreased level of fat, cholesterol, reduced contents of sodium

Future of meat industry
chloride and nitrite, improved composition of fatty acid profile and
incorporated health enhancing ingredients are rapidly increasing
worldwide.26 Functional foods have a great potential for the meat
industry, to improve the quality and image of meat by aid to develop
products have useful health features.35
It is possible to develop health beneficial meat products, containing
functional foods with many different methods. Strategies suggested
by Jiménez Colmenero F et al.,45 were listed below:46
a) Alteration of carcass composition
b) Alteration of meat raw materials
c) Reformulation of meat products
i. Decreasing of fat content
ii. Alteration of the fatty acid profile
iii. Decreasing of cholesterol
iv. Decreasing of calories
v. Decreasing of sodium content
vi. Decreasing of nitrites
vii. Incorporation of functional ingredients
The items of functional modification in meat and meat products
listed below have recently been reviewed by Fernández Ginés JM et
al.47 & Arihara K:46
i. Alteration of fatty acid and cholesterol levels in meat
ii. Addition of vegetal oils to meat products
iii. Addition of soy
iv. Addition of natural extracts with antioxidant properties
v. Sodium chloride control
vi. Addition of fish oils
vii. Addition of vegetal products
viii. Addition of fibre
Future for insects as an alternative protein source
Rising pressure on agricultural areas is caused that meat production
by livestock to be less sustainable than ever before.48 It is because
that raising of livestock, including feed crop production, occupies
70% of the world’s agricultural land (or 30% of the earth’s land),
and consumes 77million tonnes of plant or animal protein to produce
just 58million tonnes of protein for human consumption annually.42
For these reasons, nowadays insects are noticed as, again, alternative
protein source for humankind. The practice of eating insects is known
as entomophagy.49 It is an age-old phenomenon. By all accounts,
which include archaeological evidence as well as analysis of
fossilized feces, mankind has evolved as an entomophagous species.48
It is estimated that number of people that consume insects regularly is
at least 2billion around the World. In addition, more than 1900 insect
species have been documented in literature as edible.49 Mainly some
tropical and sub-tropical regions and countries like as Zimbabwe,
Mexico, Thailand and also in more temperate regions such as Japan
and some parts of China insects are being eaten.49
Citation: Gokirmakli C, Bayram M. Future of meat industry. MOJ Food Process Technol. 2017;5(1):232‒238. DOI: 10.15406/mojfpt.2017.05.00117
Copyright:
©2017 Gokirmakli et al. 236
Main nutritional component of insects is proteins. Fat is second
important nutritional component of insects.50 Furthermore, insects
have not only large amount of proteins but also high quality of
proteins implies that it contains different types of amino acids in
adequate proportions and that it is highly digestible by the organisms
that consume it.48 In addition, except pork, energy value of insects
is competitive with meat energy value averagely (on a fresh weight
basis).50 Insects are required to ten times less feed than cattle for
obtaining of 1kg biomass.51 Moreover, insects emit fifty times less
emissions than traditional livestock and ten times less ammonia.
Also, less risk of animal diseases being transmitted to humans is
present.52 As a result, insects are required less energy and so cause
smaller environmental foot prints to obtain protein, especially if
closed systems can be developed at the village or farm level.48 The
other advantages of using insects as an alternative protein source
that they may aid economic developments for rural areas, i.e., small
scale, women-orientated mini-farms of edible insects operating in the
villages which surround national parks can provide a boost of local
family income.53 It is expected that insects may have a $350million
value market in 10years as an everyday food source.54
Although insects have many beneficial properties, they have also
some harmful properties that should also be considered. Some of these
harmful properties and effects were mentioned in the study carried out
by Pal P et al.,49 Rumpold BA et al.50 Before fully commercializing of
insects, such important issues should be solved. More importantly,
consumer awareness and opinions should be positively developed for
consumption of insects as an alternative protein source. To overcome
consumer opposition at the first time some new processing methods
such as grinding the insects or extracting their proteins could be used.52
Conclusion
Human population increased almost exponentially and rate of
urbanization increased in a short time interval. In addition, global
warming is threatening livestock with different affects. Future of meat
industry is affected from all these factors and more. Increasing of
human population will have increased demand on foods, especially
for meat products. However, if a more sustainable and economic
way to produce these products will not have found, it could possible
that increase in price of the products in the future. For this reason,
today scientists should be performed to find alternative ways to obtain
livestock products. For example, man-made meat was produced
nowadays and this technology is seemed as so promising for the future.
That is not all, also some other technological developments took
place to produce more value added, better textured and taste, faster
production lines for livestock products. Even all these technologies
are not applied in industry today, for the future, they are so promising.
According to today trends it is clear that, in the future, functional
foods will have been more and more important than today for livestock
product industries. In addition, due to personal products could be more
common, also more flexible production lines and more different kind
of products could be available in the future. Moreover, in the future,
some other products maybe more popular than today as edible insects.
Even they are irritating for most of people, maybe in the future not
directly consumed but their proteins could be isolated and used as a
source for specific products, so people could be more easily adapted to
these kind of products. More importantly, due to women were entered
to working life more than past, and similar trend will have observed
in the future, more convenient, easy to use products could be common

Future of meat industry
in the future. It is because, women may desired to use less time during
cooking their meals. In this aspect, chicken nugget and similar kind of
products could be more and more common in the future.
Nanotechnology and genetic are two specific areas that could
also importantly affect future of meat industry. For the near future,
possibly, these technologies will not have directly used in food
products, but they could be used indirectly such as packaging
applications. However, in the far future, maybe end of the 2100, these
two technologies could be used directly to obtain more valuable,
nutritious, healthy and improved shelf-life properties meat products.
Meat industry will have been affected by politicians and their political
decisions. Politicians should give their decisions carefully because
these industries are so sensitive and affected from their decisions.
As a result, there are many factors that could affect future of meat
and milk industries. All these factors should be evaluated carefully in
aspects of their effects on these industries. Keep in mind that, future
is shaped by today, so, to obtain more sustainable and reasonable
livestock products industries in the future, it is needed to estimate all
these factors in a realistic perspective.
Acknowledgements
None.
Conflicts of interest
The author declares no conflicts of interest.
References
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