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In vitro meat production: Challenges and benefits over conventional meat production
Journal of Integrative Agriculture, 2015 In vitro meat production system is the production of meat outside the food animals by culturing the stem cells derived from farm animals inside the bioreactor by using advanced tissue engineering techniques.
Zuhaib Fayaz Bhat +2 more
doaj +2 more sources
Possibilities for an in vitro meat production system
Innovative Food Science and Emerging Technologies, 2010 Meat produced in vitro has been proposed as a humane, safe and environmentally beneficial alternative to slaughtered animal flesh as a source of nutritional muscle tissue. The basic methodology of an in vitro meat production system (IMPS) involves culturing muscle tissue in a liquid medium on a large scale.
M Betti
exaly +3 more sources
Towards a More Realistic In Vitro Meat: The Cross Talk between Adipose and Muscle Cells [PDF]
International Journal of Molecular Sciences, 2023 Lina Altomare +2 more
exaly +2 more sources
Technological prospecting: The case of cultured meat
Future Foods, 2022 Cultured meat, derived from cellular agriculture, is an emerging food biotechnology. Although it is not yet available on an industrial scale, there are speculations regarding the technical and economic challenges that controversy over the viability of ...
Alice Munz Fernandes +4 more
doaj +1 more source
Nutrient recovery in cultured meat systems: Impacts on cost and sustainability metrics
Frontiers in Nutrition, 2023 A growing global meat demand requires a decrease in the environmental impacts of meat production. Cultured meat (CM) can potentially address multiple challenges facing animal agriculture, including those related to animal welfare and environmental ...
Gabrielle M. Myers +3 more
doaj +1 more source
TECHNOLOGICAL INNOVATION IN THE PRODUCTIVE SECTOR OF MEAT: IN VITRO, THE MEAT OF THE FUTURE [PDF]
Journal on Innovation and Sustainability RISUS, 2020 Current methods of meat production are related to many environmental problems. Since the beginning of the last century, the in vitro production of cellular tissues has been speculated, and in 2013 the first bovine hamburger produced from stem cells was presented to the world in the University of Maastricht in the Netherlands. Since then, many companies
Bailone, Ricardo Lacava +4 more
openaire +3 more sources
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 +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 +4 more
doaj +1 more source
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 +12 more
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