Application of Fungi as Meat Alternatives in Industry: Mini Review

Abstract

Human consumption has outpaced meat production and manufacturing due to the rising human population and limited land for livestock agriculture. Meat consumption can have negative effects on human health, but meat production can negatively affect the environment by causing global warming and water pollution. Hence, this study produces the idea of using fungus as an alternative to replacing meat. Fungus is an ideal choice as a meat replacement because it has high nutritional content and a fast growth rate. The main objective of this review was to assess the nutritional potential of nine fungal species namely Fusarium venenatum, Neurospora intermedia, Tuber sp., Xerocomus badius, Ganoderma lucidum, Pleurotuseryngii, Agaricus bisporus, Pleurotus sajor-caju and Lentinula edodes and to determine which species is the best candidate for meat replacement. The nutritional values, toxicity, and growth rate of each fungus were assessed. Comparative data analysis suggests that F. venenatum, N. intermedia, P. eryngii, A. bisporus, P. sajor-caju, and L. edodes are found suitable for producing fungi-based meat.