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    Bodybuilders and high-level meat consumers' behavior towards rabbit, beef, chicken, turkey, and lamb meat: A comparative review
    (Elsevier Science Inc, 2024) Siddiqui, Shahida Anusha; Bhowmik, Shuva; Afreen, Maliha; Ucak, Lknur; Ikram, Ali; Gerini, Francesca; Mehdizadeh, Mohammad
    In bodybuilders' diets, protein plays a crucial role in supporting muscle growth and repairing damaged muscle tissue. These individuals meet their protein needs by combining dietary sources with supplements. Animal-based proteins are often preferred over plant-based proteins because they are believed to better support muscle protein synthesis. This review explores the meat consumption patterns of bodybuilders and high-level meat consumers, focusing on rabbit, beef, chicken, turkey, and lamb. We describe and compare the types of meat bodybuilders commonly consume and provide an overview of protein supplements, including meat-based options, plant-based alternatives, and whey-based products. Our aim is to gain insight into the dietary preferences of bodybuilders and high-level meat consumers, considering their nutritional requirements and the potential effect on the meat industry. We conducted an extensive search across various databases, including Scopus, Web of Science, PubMed, and Google Scholar. We found that individual choices vary based on factors such as attitudes, trust, taste, texture, nutritional content, ethical considerations, and cultural influences. Nutritional factors, including protein content, amino acid profiles, and fat levels, significantly influence the preferences of bodybuilders and high-level meat consumers. However, it is crucial to maintain a balance by incorporating other essential nutrients such as carbohydrates, healthy fats, vitamins, and minerals to ensure a complete and balanced diet. The findings from this review can inform strategies and product development initiatives tailored to the needs of bodybuilders and discerning meat enthusiasts.
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    Microalgae as a potential raw material for plant-based seafood alternatives: A comprehensive review
    (Wiley, 2024) Siddiqui, Shahida Anusha; Ucak, Ilknur; Afreen, Maliha; Sasidharan, Abhilash; Yunusa, Bello Mohammed; Bhowmik, Shuva; Pandiselvam, Ravi
    Microalgae presents an inducing potential as a primary raw material in crafting plant-based seafood alternatives, revolutionizing the landscape of sustainable food production. These microscopic organisms display a rich nutritional profile, presenting an array of nutrients such as essential amino acids, polyunsaturated fatty acids, vitamins, and minerals comparable to those found in seafood. Their versatile nature allows for the replication of seafood flavors and textures, addressing the sensory aspects crucial to consumer acceptance of substitutes. Furthermore, microalgae cultivation requires minimal land and resources, making it an environmentally friendly and scalable option for meeting the increasing demand for sustainable protein sources. The biochemical diversity within microalgae species provides a wide spectrum of options for developing various seafood substitutes. Moreover, advancements in biotechnology and processing techniques continue to enhance the feasibility and palatability of these alternatives. Modern technologies, such as 3D printing, provide convenient and efficient technological options to reproduce the identical texture properties of seafood. As society gravitates toward eco-conscious food choices, the exploration of microalgae as a core ingredient in plant-based seafood alternatives aligns with the quest for ethical, environmentally sustainable, and nutritious food sources. This expanding field holds immense potential for reshaping the future of food by offering appealing, cruelty-free alternatives while reducing dependence on traditional, unsustainable modes of seafood production. Microalgae presents an inducing potential as a primary raw material in crafting plant-based seafood alternatives, revolutionizing the landscape of sustainable food production. These microscopic organisms display a rich nutritional profile, presenting an array of nutrients such as essential amino acids, Poly Unsaturated Fatty Acids vitamins, and minerals comparable to those found in seafood. Modern technologies such as 3D printing provides convenient and efficient technological options to reproduce the identical texture properties of seafood. As society gravitates towards eco-conscious food choices, the exploration of microalgae as a core ingredient in plant-based seafood alternatives aligns with the quest for ethical, environmentally sustainable, and nutritious food sources.image