Stem cells-derived in vitro meat: from petri dish to dinner plate

Scaffolding Biomaterials for 3D Cultivated Meat: Prospects and Challenges

“…Although substantial progress has been achieved in recent years by both for‐profit companies and academic groups, CM remains a relatively new area of investigation. As might be expected for a nascent field that draws heavily on knowledge gained from previous work aimed at a distinct set of problems, review, and perspective papers about CM (at least 50 by our estimate) [ 10–14,16,18,23,28,37,44,64–109 ] currently outnumber original research papers where CM production is the primary intended application (at least 24) [ 15,59,110–131 ] or CM‐related patents (at least 24). [ 132–155 ] These estimates do not include LCA or TEA studies, consumer acceptance studies, or purely computational analyses.…”

“…Although substantial progress has been achieved in recent years by both for‐profit companies and academic groups, CM remains a relatively new area of investigation. As might be expected for a nascent field that draws heavily on knowledge gained from previous work aimed at a distinct set of problems, review, and perspective papers about CM (at least 50 by our estimate) [ 10 , 11 , 12 , 13 , 14 , 16 , 18 , 23 , 28 , 37 , 44 , 64 , 65 , 66 , 67 , 68 , 69 , 70 , 71 , 72 , 73 , 74 , 75 , 76 , 77 , 78 , 79 , 80 , 81 , 82 , 83 , 84 , 85 , 86 , 87 , 88 , 89 , 90 , 91 , 92 , 93 , 94 , 95 , 96 , 97 , 98 , 99 , 100 , 101 , 102 , 103 , 104 ,…”

In-vitro meat: a promising solution for sustainability of meat sector

“…The culture medium should imitate the in-vivo conditions to get cultured tissue similar to their origin tissue. This imitation has been a limitation and may lead to necrosis and atrophy in developed cells after some time due to lack of nutrients, resulting in the detachment of these cells from the surface [ 63 ]. To overcome these practical difficulties in tissue culturing, it was recommended to apply tissue engineering techniques to grow cells on networks of edible porous material.…”

İn Vitro Etin Üretimi ve Besleyici Değeri

“…Ek olarak, transferrine bağlı Fe +3 kompleksi, plazma proteininin mitokondriye girmesi ve hem sentezine hem de ardından miyoglobin sentezine dahil olmasıyla, in vitro ete karakteristik renk sağlar. Bununla birlikte, transferrin seviyesi kültür ortamında optimum seviyede olmalıdır; çünkü daha yüksek bir transferrin seviyesi, aerobik koşullar altında reaktif oksijen türlerinin üretimini katalize eder ve büyüyen miyotüplere zarar verebilir [32]. Yapılan bir çalışmada, hücrelerin ortam oksijen koşullarında kültürlenmesi, kırmızı rengi ete veren miyoglobin ekspresyonunu baskılar.…”