Cultured meat: state of the art and future

Gaydhane, Mrunalini K.; Mahanta, Urbashi; Sharma, Chandra Shekhar; Khandelwal, Mudrika; Ramakrishna, Seeram

doi:10.1007/s40898-018-0005-1

Cited by 54 publications

(42 citation statements)

References 49 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…From the choice of cells to tissue engineering techniques (Table 5) (See Specht et al [70] for more detailed information), uncertainties in cell culture and muscle development should be studied and further optimized for the mass production of cultured meat [63,65]. Gaydhane et al [71] suggested cells, culture media, scaffolds, bioreactors, culture conditions, and processing (also called mimicking) as the key factors for producing cultured meat; this report mostly agrees with other studies [68,[72][73][74]. As the range of studies conducted on such factors is quite wide and comprehensive details are not yet clear, only a brief introduction on the culture media, scaffolds, and bioreactors will be discussed in this review based on the currently-available literatures.…”

Section: Research Trends and Challengesmentioning

confidence: 99%

See 1 more Smart Citation

Status of meat alternatives and their potential role in the future meat market — A review

Lee

Yong

Kim

et al. 2020

Asian-Australas J Anim Sci

169

View full text Add to dashboard Cite

Plant-based meat analogues, edible insects, and cultured meat are promising major meat alternatives that can be used as protein sources in the future. It is also believed that the importance of meat alternatives will continue to increase because of concerns on limited sustainability of the traditional meat production system. The meat alternatives are expected to have different roles based on their different benefits and limitations. Plant-based meat analogues and edible insects can replace traditional meat as a good protein source from the perspective of nutritional value. Furthermore, plant-based meat can be made available to a wide range of consumers (e.g., as vegetarian or halal food products). However, despite ongoing technical developments, their palatability, including appearance, flavor, and texture, is still different from the consumers’ standard established from livestock-based traditional meat. Meanwhile, cultured meat is the only method to produce actual animal muscle-based meat; therefore, the final product is more meat-like compared to other meat analogues. However, technical difficulties, especially in mass production and cost, remain before it can be commercialized. Nevertheless, these meat alternatives can be a part of our future protein sources while maintaining a complementary relationship with traditional meat.

show abstract

Section: Research Trends and Challengesmentioning

confidence: 99%

“…During cell culture, optimal formulation of culture media is important, as it can affect growth rate of cells [71]. Culture media contain various nutrients, hormones, sera with growth factors, and other components for cell growth [73].…”

Section: Research Trends and Challengesmentioning

confidence: 99%

Status of meat alternatives and their potential role in the future meat market — A review

Lee

Yong

Kim

et al. 2020

Asian-Australas J Anim Sci

169

View full text Add to dashboard Cite

show abstract

“…The third scenario ( Figure 2C) represents higher welfare for the remaining farm animals through a dominance of cell-based meat in the market of low-priced meat and, consequently, high quality or niche demand for traditional meat. According to consumer acceptance studies, willingness to both try and regularly consume cell-based meats is related to its perceived positive impact on animal welfare and environment (Laestadius and Caldwell, 2015;Wilks and Phillips, 2017;Mancini and Antonioli, 2019;Valente et al, 2019), but lower costs for this product may also enhance its consumption (Gaydhane et al, 2018). Therefore, conventional meat may become more expensive, segmented as a luxury food (Post, 2012).…”

Section: Impact On Animal Ethics and Welfarementioning

confidence: 99%

Uncoupling Meat From Animal Slaughter and Its Impacts on Human-Animal Relationships

et al. 2020

View full text Add to dashboard Cite

“…1 only represents one potential model for cultured meat production, but there are also other options (e.g., other types of bioreactors could be used, scaffolds may be used already at the proliferation phase too, or scaffolds may not be used at all). Furthermore, Hopkins and Dacey ( 2008 ) and Gaydhane et al ( 2018 ) also mention the use of different techniques to produce meat in the laboratory, such as organ printing, bio-photonics or nanotechnologies.…”

mentioning

confidence: 99%

Cultured Meat: Promises and Challenges

Treich

2021

Environ Resource Econ

131

View full text Add to dashboard Cite

Cultured meat involves producing meat from animal cells, not from slaughtered animals. This innovation has the potential to revolutionize the meat industry, with wide implications for the environment, health and animal welfare. The main purpose of this paper is to stimulate some economic research on cultured meat. In particular, this paper includes a prospective discussion on the demand and supply of cultured meat. It also discusses some early results on the environmental impacts of cultured meat, emphasizing the promises (e.g., regarding the reduction in land use) but also the uncertainties. It then argues that cultured meat is a moral improvement compared to conventional meat. Finally, it discusses some regulatory issues, and the need for more public support to the innovation.

show abstract

Cultured meat: state of the art and future

Cited by 54 publications

References 49 publications

Status of meat alternatives and their potential role in the future meat market — A review

Status of meat alternatives and their potential role in the future meat market — A review

Uncoupling Meat From Animal Slaughter and Its Impacts on Human-Animal Relationships

Cultured Meat: Promises and Challenges

Contact Info

Product

Resources

About