Cultured Meat – A review

Author: M. Kirthy Reddy, Rita Narayanan, V. Appa Rao, C. Valli and G. Sujatha

Download PDF

Abstract

To meet the growing human population's increasing demand for meat consumption, cultured meat can serve as a good alternative for consumers. On a global scale slaughtering of animals is becoming unviable in terms of their welfare, sustainability, and effects on human health. Culturing meat via cellular agriculture or tissue engineering is a promising method for future meat production. Advanced techniques in culturing meat made lab-grown meat as par with conventional meat in terms of organoleptic properties. The advantages of culturing meat are lowering greenhouse gas emissions, being slaughter-free, and antibiotic-free, and reducing carbon footprints. But several challenges still exist such as production at a large scale, regulatory aspects, acceptance by consumers, ethical issues, and optimization of cell culture methodology. This review aims at presenting an overview of the advantages, challenges, and culturing of meat at the lab level.

Keywords

Cultured meat, cell lines, bioreactor, mimicking

Conclusion

Cultured meat offers enormous benefits in terms of human, animal, and environmental health. Production of meat by culturing obtained from desired cell samples and grown in a controlled environment is perceived as ethical compared to the conventional meat system, which involves the killing of animals and the usage of resources. So, producing meat in the lab is the practical solution to meet the growing meat demand of the people. Cultured meat would minimize reliance on land and water resources making it a sustainable source of food.

References

-

How to cite this article

M. Kirthy Reddy, Rita Narayanan, V. Appa Rao, C. Valli and G. Sujatha (2022). Cultured Meat – A review. Biological Forum – An International Journal, 14(4): 363-367.