Scholarlink

<p>The livestock sector is a major source of greenhouse gas emissions. With rising meat demand in Asia, balancing sustainability and nutrition is critical. This study assessed the environmental and nutritional impacts of partially replacing conventional meat with cultivated meat in the Korean diet using a hybrid life cycle assessment integrating greenhouse gas emissions and nutritional indicators. Substitution scenarios of 10–75% were modeled for beef, pork, and chicken, incorporating emission variability to evaluate trade-offs. Beef substitution achieved the largest emission reductions, up to 74.6%, while pork showed moderate benefits and chicken variable outcomes. Nutritionally, cultivated meat improved protein-to-fat ratios across scenarios, particularly in chicken substitution, with modeled protein increases up to 355% and fat reductions up to 325%. Overall, results indicate environmental performance depends on baseline meat type, while nutritional outcomes remain favorable. These findings provide preliminary evidence relevant to sustainable development discussions in future food systems.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Nutritional and environmental implications of incorporating cultivated meat into the Korean diets: a preliminary analysis

  • 期刊论文

  • 发表日期：

    2026年4月10日

查看全文
  • Daniel Ryu,
  • Hae Jin Park,
  • Yujin Ahn,
  • Jieun Oh,
  • Yooheon Park

摘要

The livestock sector is a major source of greenhouse gas emissions. With rising meat demand in Asia, balancing sustainability and nutrition is critical. This study assessed the environmental and nutritional impacts of partially replacing conventional meat with cultivated meat in the Korean diet using a hybrid life cycle assessment integrating greenhouse gas emissions and nutritional indicators. Substitution scenarios of 10–75% were modeled for beef, pork, and chicken, incorporating emission variability to evaluate trade-offs. Beef substitution achieved the largest emission reductions, up to 74.6%, while pork showed moderate benefits and chicken variable outcomes. Nutritionally, cultivated meat improved protein-to-fat ratios across scenarios, particularly in chicken substitution, with modeled protein increases up to 355% and fat reductions up to 325%. Overall, results indicate environmental performance depends on baseline meat type, while nutritional outcomes remain favorable. These findings provide preliminary evidence relevant to sustainable development discussions in future food systems.