Technological prospecting: The case of cultured meat

Fernandes, Alice Munz; Teixeira, Odilene de Souza; Fantinel, Antônio Luiz; Révillion, Jean Philippe Palma; Souza, Ângela Rozane Leal de

doi:10.1016/j.fufo.2022.100156

Cited by 7 publications

(2 citation statements)

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“…Cultured meat utilizes tissue engineering techniques that combine cells, media, and scaffolds within the bioreactor (Allan et al., 2019). The process, undertaken in a bioreactor (Datar & Betti, 2010), of producing cultured meat is composed of four phases: (i) cell harvesting, for example, via a biopsy from animals; (ii) expansion of cell numbers in a culture medium; (iii) differentiation of cells into skeletal muscle cells and fibers; and (iv) assembly of the final product (Fernandes et al., 2022). The culture medium contains the nutrients and vitamins essential for cell growth (Post, 2014), often using calf blood (Post, 2017) or fetal bovine serum (FBS) as a medium for cell proliferation (Catts & Zurr, 2014).…”

Section: Introductionmentioning

confidence: 99%

Responsible innovation: Mitigating the food safety aspects of cultured meat production

Manning

2024

Journal of Food Science

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There is much interest in cultured (cultivated) meat as a potential solution to concerns over the ecological and environmental footprint of food production, especially from animal‐derived food products. The aim of this critical review is to undertake a structured analysis of existing literature to (i) identify the range of materials that could be used within the cultured meat process; (ii) explore the potential biological and chemical food safety issues that arise; (iii) identify the known and also novel aspects of the food safety hazard portfolio that will inform hazard analysis and risk assessment approaches, and (iv) position a responsible innovation framework that can be utilized to mitigate food safety concerns with specific emphasis on cultured meat. Although a number of potential food safety hazards are identified that need to be considered within a food safety plan, further research is required to validate and verify that these food safety hazards have been suitably controlled and, where possible, eliminated. The responsible innovation framework developed herein, which extends beyond hazard analysis and traditional risk assessment approaches, can be applied in multiple contexts, including this use case of cultured meat production.

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Section: Introductionmentioning

confidence: 99%

Responsible innovation: Mitigating the food safety aspects of cultured meat production

Manning

2024

Journal of Food Science

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“…Only in 2021, Us $ 1.38 billion was invested in the cM industry, representing roughly 71% of the total amount invested in history (Good Food Institute, 2021). this is given by a wide range of global challenges emerging from intensified population growth, climate change, and urbanization (Fernandes et al, 2022). It is expected that by 2050 the consumption of meat will increase greatly up to the point that the conventional meat supply will not be enough to meet the world's demands (Pandurangan & Kim, 2015).…”

Section: Introductionmentioning

confidence: 99%