STEM CELLS AND TISSUE ENGINEERING FOR CULTURED MEAT PRODUCTION

The global meat demand is increasing while its conventional production is not sustainable, creating epidemiological and environmental risks, including those related to climate stability. It also raises ethical concerns. The present paper characterizes cultured meat production as a realistic, more sustainable, and safer alternative. The following issues are discussed: (i) types of stem cells used to initiate the production process, (ii) co-culturing of different cell types, (iii) recreating muscle contractions under in vitro conditions, (iv) use of 3D scaffolding, (v) use of non-animal media for cell culture, (vi) implementation of industrial bioreactors, and (vii) use of 3D bioprinting technology. The discussed methods allow for the production of meat of livestock and wild animal species, and pet food. It appears that scientific and technological advances, the urgent need to ensure climate and food security, as well as the growing environmental awareness, especially among young people, create optimal conditions for the development and commercialization of cultured meat products.