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Prospectus of cultured meat—advancing meat alternatives

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Abstract

The in vitro production of meat is probably feasible with existing tissue engineering techniques and may offer health and environmental advantages by reducing environmental pollution and land use associated with current meat production systems. By culturing loose myosatellite cells on a substrate, it is probably possible to produce cultured meat by harvesting mature muscle cells after differentiation and processing them into various meat products. Besides reducing the animal suffering significantly, it will also ensure sustainable production of designer, chemically safe and disease free meat with favourable nutritional profile as the conditions in an in vitro meat production system are controlled and manipulatable. However, the production of highly-structured, unprocessed meat faces considerably greater technical challenges and a great deal of research is still needed to establish a sustainable in vitro meat culturing system on an industrial scale. This review discusses the requirements that need to be met to increase the feasibility of meat production in vitro, which include finding an appropriate stem cell source and being able to grow them in a three dimensional environment inside a bioreactor, providing essential cues for proliferation and differentiation.

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  1. Division of Livestock Products Technology, Faculty of Veterinary Sciences and Animal Husbandry, Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu, R. S. Pura, Jammu, Jammu and Kashmir, India, 181 102

    Zuhaib Fayaz Bhat

  2. Division of Biotechnology, University of Kashmir, Hazratbal, Srinagar, Jammu and Kashmir, India, 190006

    Hina Fayaz

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Bhat, Z.F., Fayaz, H. Prospectus of cultured meat—advancing meat alternatives. J Food Sci Technol 48, 125–140 (2011). https://doi.org/10.1007/s13197-010-0198-7

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