Authors: Zidarič; Milojević; Vajda; Vihar; Maver
Meat is the main protein source of the human diet in many cultures. Because of the increasing population growth and welfare, the conventional meat industry cannot follow consumer demands worldwide. Besides, some of the environmental, sustainability-related, and ethical concerns associated with the traditional meat industry have directed scientists to develop new strategies to tackle these negative effects. Culturing meat from cell culture is an emerging bioprocess that will revolutionize the industrial animal agriculture. Many tissue engineering techniques can be utilized for this rising field, although its further development faces important cell culture challenges as well as scale-up limitations. The invention of innovative tools for large-scale in vitro meat production will concurrently advance the technology for biomedical and therapeutic applications. This review highlights vital factors and fundamental cell biology parameters for designing a bioprocess to produce an environmentally friendly meat product that will be accepted by consumers. New applications of current biomedical products and concepts will form the groundwork for future academic research and novel designs enabling large-scale production of cultured meat.
The full PDF is available at this link: https://doi.org/10.1007/s12393-020-09253-w
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* Cite as: Zidarič, Milojević, Vajda, Vihar, & Maver. (2020). Cultured Meat: Meat Industry Hand in Hand with Biomedical Production Methods. Food Eng Rev, 12, 498–519. https://doi.org/10.1007/s12393-020-09253-w
* License: Creative Commons Attribution 4.0 International
