Abstract
Growing muscle tissue in culture from animal stem cells to produce meat theoretically eliminates the need to sacrifice animals. So-called "cultured" or "synthetic" or "in vitro" meat could in theory be constructed with different characteristics and be produced faster and more efficiently than traditional meat. The technique to generate cultured muscle tissues from stem cells was described long ago, but has not yet been developed for the commercial production of cultured meat products. The technology is at an early stage and prerequisites of implementation include a reasonably high level of consumer acceptance, and the development of commercially-viable means of large scale production. Recent advancements in tissue culture techniques suggest that production may be economically feasible, provided it has physical properties in terms of colour, flavour, aroma, texture and palatability that are comparable to conventional meat. Although considerable progress has been made during recent years, important issues remain to be resolved, including the characterization of social and ethical constraints, the fine-tuning of culture conditions, and the development of culture media that are cost-effective and free of animal products. Consumer acceptance and confidence in in vitro produced cultured meat might be a significant impediment that hinders the marketing process.
| Original language | English |
|---|---|
| Pages (from-to) | 222-233 |
| Number of pages | 12 |
| Journal | Journal of Integrative Agriculture |
| Volume | 14 |
| Issue number | 2 |
| DOIs | |
| Publication status | Published - Feb 1 2015 |
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Keywords
- Conventional meat
- Cultured meat
- Environmental impact
- Stem cells
ASJC Scopus subject areas
- Agronomy and Crop Science
- Animal Science and Zoology
- Food Science
- Plant Science
- Biochemistry
- Ecology
- Food Animals
Cite this
Cultured meat from muscle stem cells : A review of challenges and prospects. / Kadim, Isam T.; Mahgoub, Osman; Baqir, Senan; Faye, Bernard; Purchas, Roger.
In: Journal of Integrative Agriculture, Vol. 14, No. 2, 01.02.2015, p. 222-233.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Cultured meat from muscle stem cells
T2 - A review of challenges and prospects
AU - Kadim, Isam T.
AU - Mahgoub, Osman
AU - Baqir, Senan
AU - Faye, Bernard
AU - Purchas, Roger
PY - 2015/2/1
Y1 - 2015/2/1
N2 - Growing muscle tissue in culture from animal stem cells to produce meat theoretically eliminates the need to sacrifice animals. So-called "cultured" or "synthetic" or "in vitro" meat could in theory be constructed with different characteristics and be produced faster and more efficiently than traditional meat. The technique to generate cultured muscle tissues from stem cells was described long ago, but has not yet been developed for the commercial production of cultured meat products. The technology is at an early stage and prerequisites of implementation include a reasonably high level of consumer acceptance, and the development of commercially-viable means of large scale production. Recent advancements in tissue culture techniques suggest that production may be economically feasible, provided it has physical properties in terms of colour, flavour, aroma, texture and palatability that are comparable to conventional meat. Although considerable progress has been made during recent years, important issues remain to be resolved, including the characterization of social and ethical constraints, the fine-tuning of culture conditions, and the development of culture media that are cost-effective and free of animal products. Consumer acceptance and confidence in in vitro produced cultured meat might be a significant impediment that hinders the marketing process.
AB - Growing muscle tissue in culture from animal stem cells to produce meat theoretically eliminates the need to sacrifice animals. So-called "cultured" or "synthetic" or "in vitro" meat could in theory be constructed with different characteristics and be produced faster and more efficiently than traditional meat. The technique to generate cultured muscle tissues from stem cells was described long ago, but has not yet been developed for the commercial production of cultured meat products. The technology is at an early stage and prerequisites of implementation include a reasonably high level of consumer acceptance, and the development of commercially-viable means of large scale production. Recent advancements in tissue culture techniques suggest that production may be economically feasible, provided it has physical properties in terms of colour, flavour, aroma, texture and palatability that are comparable to conventional meat. Although considerable progress has been made during recent years, important issues remain to be resolved, including the characterization of social and ethical constraints, the fine-tuning of culture conditions, and the development of culture media that are cost-effective and free of animal products. Consumer acceptance and confidence in in vitro produced cultured meat might be a significant impediment that hinders the marketing process.
KW - Conventional meat
KW - Cultured meat
KW - Environmental impact
KW - Stem cells
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UR - http://www.scopus.com/inward/citedby.url?scp=84922981889&partnerID=8YFLogxK
U2 - 10.1016/S2095-3119(14)60881-9
DO - 10.1016/S2095-3119(14)60881-9
M3 - Article
AN - SCOPUS:84922981889
VL - 14
SP - 222
EP - 233
JO - Journal of Integrative Agriculture
JF - Journal of Integrative Agriculture
SN - 2095-3119
IS - 2
ER -