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Social practice theories help to challenge the often hidden paradigms, worldviews, and values at the basis of many unsustainable practices. Discourses and their boundaries define what is seen as possible, as well as the range of issues and their solutions. By exploring the connections between practices and discourses, Minna Kanerva develops a conceptual approach enabling purposive change in unsustainable social practices. Radical transformation towards new meatways is arguably necessary, yet complex psychological, ideological, and power-related mechanisms currently inhibit change.

Food habits. --- Social change. --- Sustainable living. --- Vegetarianism. --- POLITICAL SCIENCE / History & Theory. --- Agency. --- Co-responsibility. --- Cultured Meat. --- Democracy. --- Discourse. --- Environmental Policy. --- Flexitarianism. --- Food Studies. --- Food. --- Insects. --- Nature. --- Plant-based Meat. --- Political Science. --- Political Theory. --- Politics. --- Social Practice Theories. --- Strategic Ignorance. --- Sustainability. --- Values. --- Meatless meals --- Vegetarian diet --- Diet --- Ecological living --- Green living --- Living, Sustainable --- Alternative lifestyles --- Environmentalism --- Green movement --- Change, Social --- Cultural change --- Cultural transformation --- Societal change --- Socio-cultural change --- Social history --- Social evolution --- Eating --- Food customs --- Foodways --- Human beings --- Habit --- Manners and customs --- Nutrition --- Oral habits --- Food habits --- Sustainability Transformation; Social Practice Theories; Discourse; Values; Strategic Ignorance; Agency; Co-responsibility; Flexitarianism; Cultured Meat; Plant-based Meat; Insects; Food; Food Studies; Nature; Politics; Political Theory; Democracy; Environmental Policy; Sustainability; Political Science

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Meat and meat products are an important part of the human diet. Even though non-essential, they provide high amounts of protein, vitamins, and minerals in a concentrated form. However, the consumption of meat and meat products has been associated with an increased risk of health-related problems. Once the harmful components of meat and meat products are elucidated, novel technologies can help in identifying, removing, replacing, and/or minimising their deleterious effects. In addition, meat products can be and are being utilised as carriers of added bioactive compounds due to their processing versatility and high worldwide consumption. New strategies in the field of meat and meat product development are certainly needed in order to overcome not only the health-related problems these products might contribute to, but also from the sustainability and economy perspective. This book compiles ten original studies and two comprehensive reviews that will tackle some of these issues.

Research & information: general --- Biology, life sciences --- Technology, engineering, agriculture --- oleogel --- emulsion gel --- dry fermented sausages --- healthier lipid content --- chia oil --- olive oil --- spice --- ingredient --- colour --- ready-to-cook --- meat preparation --- meat extenders --- meat products --- meat substitutes --- sustainability --- plant-based proteins --- insects --- by-products --- pulses --- mushrooms --- beef burgers --- soluble fiber --- TPA --- consumer evaluation --- fatty acid composition --- Juniperus communis L. --- essential oil --- sodium nitrite --- dry fermented sausage --- traditional wet market --- food product's label --- nutritional information --- willingness to pay --- meat --- authentication --- triacylglycerols --- ambient mass spectrometry --- DNA --- PCR --- iota carrageenan --- chemical composition --- consumer acceptance --- descriptive analysis --- ham --- ostrich --- phosphate --- polysaccharide --- processed --- restructured meat --- sensory profile --- plant-based meat analog --- commercial texture vegetable protein --- texture soy isolate protein --- methylcellulose --- phosphate elimination --- emulsified meat products --- proteins --- standardized meat matrix --- clean label --- nitrites alternatives --- phosphates alternatives --- coffee by-products --- chicken burger --- meat formulation --- cooking yield --- volatile compounds --- warmed off-flavours --- oleogel --- emulsion gel --- dry fermented sausages --- healthier lipid content --- chia oil --- olive oil --- spice --- ingredient --- colour --- ready-to-cook --- meat preparation --- meat extenders --- meat products --- meat substitutes --- sustainability --- plant-based proteins --- insects --- by-products --- pulses --- mushrooms --- beef burgers --- soluble fiber --- TPA --- consumer evaluation --- fatty acid composition --- Juniperus communis L. --- essential oil --- sodium nitrite --- dry fermented sausage --- traditional wet market --- food product's label --- nutritional information --- willingness to pay --- meat --- authentication --- triacylglycerols --- ambient mass spectrometry --- DNA --- PCR --- iota carrageenan --- chemical composition --- consumer acceptance --- descriptive analysis --- ham --- ostrich --- phosphate --- polysaccharide --- processed --- restructured meat --- sensory profile --- plant-based meat analog --- commercial texture vegetable protein --- texture soy isolate protein --- methylcellulose --- phosphate elimination --- emulsified meat products --- proteins --- standardized meat matrix --- clean label --- nitrites alternatives --- phosphates alternatives --- coffee by-products --- chicken burger --- meat formulation --- cooking yield --- volatile compounds --- warmed off-flavours