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The Ethics of Producing In Vitro Meat [PDF]

Journal of Applied Philosophy, 2014
AbstractThe prospect of consumable meat produced in a laboratory setting without the need to raise and slaughter animals is both realistic and exciting. Not only could such in vitro meat become popular due to potential cost savings, but it also avoids many of the ethical and environmental problems with traditional meat productions. However, as with any
Schaefer G.O., Savulescu J.
openaire   +3 more sources

What is artificial meat and what does it mean for the future of the meat industry?

Journal of Integrative Agriculture, 2015
The meat industry cannot respond to increases in demand by ever increasing resource use. The industry must find solutions to issues regarding animal welfare, health and sustainability and will have to do so in the face of competition from emerging non ...
Sarah P F Bonny, Graham E Gardner, David W Pethick, Jean-François Hocquette   +3 more
doaj   +1 more source

Current Issues and Technical Advances in Cultured Meat Production: A Review

Food Science of Animal Resources, 2021
As the global population grows, we need a stable protein supply to meet the demands. Although plant-derived protein sources are widely available, animal meat maintains its popularity as a high-quality and savory protein source.
Tae Kyung Hong, Dong-Min Shin, Joonhyuk Choi, Jeong Tae Do, Sung Gu Han   +4 more
doaj   +1 more source

The Production of Fat-Containing Cultured Meat by Stacking Aligned Muscle Layers and Adipose Layers Formed From Gelatin-Soymilk Scaffold

Frontiers in Bioengineering and Biotechnology, 2022
Tissue engineered cultured meat has been proposed as an emerging innovative process for meat production to overcome the severe consequences of livestock farming, climate change, and an increasing global population. However, currently, cultured meat lacks
Chi-Han Li, Chi-Han Li, I-Hsuan Yang, Cherng-Jyh Ke, Chih-Ying Chi, Chih-Ying Chi, Jefunnie Matahum, Che-Yung Kuan, Nehar Celikkin, Wojciech Swieszkowski, Feng-Huei Lin, Feng-Huei Lin, Feng-Huei Lin   +12 more
doaj   +1 more source

Release of Indospicine from Contaminated Camel Meat following Cooking and Simulated Gastrointestinal Digestion: Implications for Human Consumption

Toxins, 2018
Indospicine, a hepatotoxic arginine analog, occurs in leguminous plants of the Indigofera genus and accumulates in the tissues of grazing animals that consume these plants.
Saira Sultan, Cindy Giles, Gabriele Netzel, Simone A. Osborne, Michael E. Netzel, Mary T. Fletcher   +5 more
doaj   +1 more source

Health benefits, importance, and challenges during production of cultured meat: An overview

International Journal of Food Properties, 2023
The production of meat using animal stem cell-derived muscle tissue might conceivably do away with the need to sacrifice animals. The creation of “cultured,” “synthetic,” or “in vitro” meat has the potential to produce meat with distinct qualities more ...
Fakhar Islam, Ayesha Asif, Ali Imran, Sadaqat Ali, Laila Batool, Umber Shehzadi, Rehman Ali, Muhammad Afzaal, Tahir Zahoor, Muhammad Rashid, Aftab Ahmed, Farhan Saeed, Muneeba Jameel, Aliza Naeem, Mehvish Abbas, Syeda Mahvish Zahra, Mohd Asif Shah, Yuosra Amer Ali   +17 more
doaj   +1 more source

Making Sense of Making Meat: Key Moments in the First 20 Years of Tissue Engineering Muscle to Make Food

Frontiers in Sustainable Food Systems, 2019
Cultured/clean/cell-based meat (CM) now has a near two decade history of laboratory research, commencing with the early NASA-funded work at Touro College and the bioarts practice of the Tissue Culture and Art project.
Neil Stephens, Alexandra E. Sexton, Alexandra E. Sexton, Clemens Driessen   +3 more
doaj   +1 more source

Cultured meat in western media: The disproportionate coverage of vegetarian reactions, demographic realities, and implications for cultured meat marketing

Journal of Integrative Agriculture, 2015
This paper examines the media coverage of the 2013 London cultured meat tasting event, particularly in the United States, Canada, and the United Kingdom.
Patrick D Hopkins
doaj   +1 more source

The Myth of Cultured Meat: A Review

Frontiers in Nutrition, 2020
To satisfy the increasing demand for food by the growing human population, cultured meat (also called in vitro, artificial or lab-grown meat) is presented by its advocates as a good alternative for consumers who want to be more responsible but do not ...
Sghaier Chriki, Jean-François Hocquette
doaj   +1 more source

Antioxidant Activity of Beef, Pork and Chicken Burgers before and after Cooking and after In Vitro Intestinal Digestion

Foods, 2023
The aim of the present work was to evaluate and compare in vitro the antioxidant activity of raw, cooked and cooked–digested pork, beef and chicken burgers.
Giulia Grassi, Giambattista Capasso, Andrea Rando, Anna Maria Perna   +3 more
doaj   +1 more source