Cultivating Multidisciplinarity: Manufacturing and Sensing Challenges in Cultured Meat Production

Djisalov, Mila; Knežić, Teodora; Podunavac, Ivana; Živojević, Kristina; Radonić, Vasa; Knežević, Nikola Ž.; Bobrinetskiy, Ivan; Gadjanski, Ivana

doi:10.3390/biology10030204

Cited by 53 publications

(33 citation statements)

References 268 publications

(352 reference statements)

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“…As socio-demographic elements indicate that study participants were young for many reasons, as the study was conducted by using online tools, older populations were less engaged in this study to this extent. Assessment of knowledge and perceptions of the older population will be gained in the future (Djisalov et al, 2021). Hence, this sample could not consider the whole population.…”

Section: Discussionmentioning

confidence: 99%

Attitudes and Perceptions Towards Cultured Meat Among General Population in Pakistan

Ahsan¹,

Uzair²,

Ali³

2021

ASEAN J. Sci. Eng. Educ.

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Meat demand and production are under strain because of their effect on the atmosphere, animal welfare, and the growing demand for proteins worldwide. Cultured meat (CM) is now an industry, politics, and society's hot subject. While understanding of the effects is on the rise, opposition to the removal of meat from our diets remains. One alternative way of alleviating these consequences is by producing in vitro meat. A pre-coded questionnaire was used to poll the Pakistani population on their views and acceptance of laboratory-cultured meat. The acceptance of CM among the Pakistani population was poor at 27.1%. About one-third of the respondents showed positive attitudes and concerns towards CM and were willing to consume in vitro meat and its substitute products. Participants were more sensitive, concerning its safety, ethical issues, nutritional value, and other health-related concerns. Since the Pakistani population was less likely to accept CM, the government and stakeholders should address this problem through media campaigns and clear people's misconceptions regarding its safety and ethical concerns for the preservation of the environment and meeting the demand for protein.

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Section: Discussionmentioning

confidence: 99%

Attitudes and Perceptions Towards Cultured Meat Among General Population in Pakistan

Ahsan¹,

Uzair²,

Ali³

2021

ASEAN J. Sci. Eng. Educ.

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“…Micro-scale cultures of microcarriers (MCs) made of synthetic or natural polymers have been developed for efficient proliferation of anchor-dependent cell sources necessary for the CM production bioprocess on a larger scale. Therefore, considering their high surface-to-volume ratio, MCs play a major role in the second phase of the CM production bioprocess because they allow an increase in the total biomass of undifferentiated cells [ 71 , 72 , 73 ].…”

Section: Major Cell Types With Potential For Use In Cultivated Meat (...mentioning

confidence: 99%

Bioengineering Outlook on Cultivated Meat Production

et al. 2022

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Cultured meat (also referred to as cultivated meat or cell-based meat)—CM—is fabricated through the process of cellular agriculture (CA), which entails application of bioengineering, i.e., tissue engineering (TE) principles to the production of food. The main TE principles include usage of cells, grown in a controlled environment provided by bioreactors and cultivation media supplemented with growth factors and other needed nutrients and signaling molecules, and seeded onto the immobilization elements—microcarriers and scaffolds that provide the adhesion surfaces necessary for anchor-dependent cells and offer 3D organization for multiple cell types. Theoretically, many solutions from regenerative medicine and biomedical engineering can be applied in CM-TE, i.e., CA. However, in practice, there are a number of specificities regarding fabrication of a CM product that needs to fulfill not only the majority of functional criteria of muscle and fat TE, but also has to possess the sensory and nutritional qualities of a traditional food component, i.e., the meat it aims to replace. This is the reason that bioengineering aimed at CM production needs to be regarded as a specific scientific discipline of a multidisciplinary nature, integrating principles from biomedical engineering as well as from food manufacturing, design and development, i.e., food engineering. An important requirement is also the need to use as little as possible of animal-derived components in the whole CM bioprocess. In this review, we aim to present the current knowledge on different bioengineering aspects, pertinent to different current scientific disciplines but all relevant for CM engineering, relevant for muscle TE, including different cell sources, bioreactor types, media requirements, bioprocess monitoring and kinetics and their modifications for use in CA, all in view of their potential for efficient CM bioprocess scale-up. We believe such a review will offer a good overview of different bioengineering strategies for CM production and will be useful to a range of interested stakeholders, from students just entering the CA field to experienced researchers looking for the latest innovations in the field.

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“…Entire bioprocess of cultured meat comply with proliferation, differentiation, and maturation stages, each of which requires customized specification such as specific media, scaffolding, and bioreactors. The integration of sensors in bioreactors and imaging techniques of scaffolds will facilitate cost-effective and quality production throughout the food supply chain [ 129 ]. Table 1 provides the information on the application of sensors in tissue-engineering technology.…”

Section: Integrated Approaches For Food Safety Monitoring In Cultured Meatmentioning

confidence: 99%

The Epic of In Vitro Meat Production—A Fiction into Reality

Balasubramanian

Pushparaj

et al. 2021

Foods

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Due to a proportionally increasing population and food demands, the food industry has come up with wide innovations, opportunities, and possibilities to manufacture meat under in vitro conditions. The amalgamation of cell culture and tissue engineering has been the base idea for the development of the synthetic meat, and this has been proposed to be a pivotal study for a futuristic muscle development program in the medical field. With improved microbial and chemical advancements, in vitro meat matched the conventional meat and is proposed to be eco-friendly, healthy, nutrient rich, and ethical. Despite the success, there are several challenges associated with the utilization of materials in synthetic meat manufacture, which demands regulatory and safety assessment systems to manage the risks associated with the production of cultured meat. The role of 3D bioprinting meat analogues enables a better nutritional profile and sensorial values. The integration of nanosensors in the bioprocess of culture meat eased the quality assessment throughout the food supply chain and management. Multidisciplinary approaches such as mathematical modelling, computer fluid dynamics, and biophotonics coupled with tissue engineering will be promising aspects to envisage the future prospective of this technology and make it available to the public at economically feasible rates.

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Cultivating Multidisciplinarity: Manufacturing and Sensing Challenges in Cultured Meat Production

Cited by 53 publications

References 268 publications

Attitudes and Perceptions Towards Cultured Meat Among General Population in Pakistan

Attitudes and Perceptions Towards Cultured Meat Among General Population in Pakistan

Bioengineering Outlook on Cultivated Meat Production

The Epic of In Vitro Meat Production—A Fiction into Reality

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