Cultured Meat: Meat Industry Hand in Hand with Biomedical Production Methods

被引:0
|
作者
Tanja Zidarič
Marko Milojević
Jernej Vajda
Boštjan Vihar
Uroš Maver
机构
[1] University of Maribor,Faculty of Medicine, Institute of Biomedical Sciences
[2] University of Maribor,Faculty of Medicine, Department of Pharmacology
[3] IRNAS Institute for Development of Advanced Applied Systems,undefined
来源
Food Engineering Reviews | 2020年 / 12卷
关键词
Cultured meat; Skeletal muscle tissue engineering; Culturing conditions; Growth stimulation; Bioreactor; Nutritional value;
D O I
暂无
中图分类号
学科分类号
摘要
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.
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页码:498 / 519
页数:21
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