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http://dx.doi.org/10.5187/jast.2021.e85

In-vitro meat: a promising solution for sustainability of meat sector  

Kumar, Pavan (Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University)
Sharma, Neelesh (Division of Veterinary Medicine, Faculty of Veterinary Sciences & Animal Husbandry, Sher-e-Kashmir University of Agricultural Sciences & Technology of Jammu)
Sharma, Shubham (Department of Livestock Production and Management, College of Veterinary Sciences & Animal Husbandry, Nanaji Deshmukh Veterinary Science University)
Mehta, Nitin (Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University)
Verma, Akhilesh Kumar (Department of Livestock Products Technology, College of Veterinary and Animal Science, Sardar Vallabhbhai Patel University of Agriculture and Technology)
Chemmalar, S (Natural Medicines and Product Research Laboratory, Institute of Bioscience, Universiti Putra Malaysia)
Sazili, Awis Qurni (Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia)
Publication Information
Journal of Animal Science and Technology / v.63, no.4, 2021 , pp. 693-724 More about this Journal
Abstract
The in-vitro meat is a novel concept in food biotechnology comprising field of tissue engineering and cellular agriculture. It involves production of edible biomass by in-vitro culture of stem cells harvested from the muscle of live animals by self-organizing or scaffolding methodology. It is considered as efficient, environmental friendly, better ensuring public safety and nutritional security, as well as ethical way of producing meat. Source of stem cells, media ingredients, supply of large size bioreactors, skilled manpower, sanitary requirements, production of products with similar sensory and textural attributes as of conventional meat, consumer acceptance, and proper set up of regulatory framework are challenges faced in commercialization and consumer acceptance of in-vitro meat. To realize any perceivable change in various socio-economic and environmental spheres, the technology should be commercialized and should be cost-effective as conventional meat and widely accepted among consumers. The new challenges of increasing demand of meat with the increasing population could be fulfill by the establishment of in-vitro meat production at large scale and its popularization. The adoption of in-vitro meat production at an industrial scale will lead to self-sufficiency in the developed world.
Keywords
Cell culture; Sustainability; Food neophobia; Consumer acceptance; Future prospects;
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