Reformulating traditional meat-based dishes to reduce carbon emissions

Although livestock farming plays a vital role in human nutrition and economic stability, it is a significant contributor to greenhouse gas (GHG) emissions, particularly methane (CH₄) and nitrous oxide (N₂O). To mitigate the environmental impact of the food sector, there is an urgent need to develop alternative food formulations that encourage consumers to shift from meat-based diets to more sustainable options. For sustainability, modification of dishes that are rich in meat is important to bridge environmental goals with consumer expectations. Sustainability is a multi-dimensional concept and cultural acceptability is a major component of food sustainability. While reformulation studies have largely focused on solid, fast-food products, limited attention has been given to traditional semi-solid dishes that carry strong cultural significance in many cultures. This study addresses this gap by focusing on Keşkek, which is a semi-solid, meat-based traditional Turkish food. For this purpose, two steps approaches were used: (1) reducing the meat content progressively by 25%, 50%, and 75% to create different variations, and (2) incorporating aromatic plant-based stocks, specifically designed by considering flavor pairing principles, while progressively reducing the meat content. This approach addresses a notable gap in existing literature. The results showed that reducing meat content by up to 75% tolerated by participants without a noticeable difference. However, incorporating aromatic plant-based stocks, while progressively reducing the meat content did not improve perception of the products. Two step sensory analysis showed that meaty taste, meaty aroma, and sticky texture were the main sensory attributes for perceived differences among the samples. That confirms that these attributes are the main attributes for that give the properties of Keşkek. The findings highlight a novel pathway for sustainable reformulation of semi-solid traditional meat-based foods without compromising their traditional sensory attributes, offering a model applicable to similar heritage dishes worldwide.