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Cell-based meat: the need to assess holistically.

Cameron Faustman1, Deb Hamernik2, Michael Looper3

  • 1Department of Animal Science, University of Connecticut, Storrs, CT.

Journal of Animal Science
|August 4, 2020
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Cell-based meat, engineered edible muscle tissue, offers a potential alternative to conventional meat. Its viability hinges on optimizing production and addressing cultural, environmental, and regulatory factors.

Keywords:
cell-based meatcultured meatcultured proteinlab-grown meat

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Area of Science:

  • Biotechnology
  • Food Science
  • Animal Science

Background:

  • The proof-of-principle for large-scale, in vitro, edible muscle tissue engineering was established in 2013.
  • Significant research and commentary have followed, exploring cell-based meat as a viable food option and alternative to conventional meat.
  • Debate has largely centered on cultural, environmental, and regulatory aspects, alongside biological and engineering optimization.

Purpose of the Study:

  • To review the current state and future potential of cell-based meat.
  • To highlight the contributions of animal science and related fields to cell-based meat development.
  • To discuss the market implications of successful cell-based meat introduction.

Main Methods:

  • Review of existing research and commentary on cell-based meat.
  • Analysis of biological, engineering, cultural, environmental, and regulatory considerations.
  • Assessment of the potential impact on the conventional meat market.

Main Results:

  • Cell-based meat production has progressed significantly since 2013.
  • Expertise from animal science, cell biology, physiology, and meat science is crucial for development.
  • Successful market introduction depends on product quality, price, and broader societal acceptance.

Conclusions:

  • Cell-based meat has the potential to complement or displace conventional meat.
  • Continued interdisciplinary research and development are essential.
  • Addressing non-technical challenges is key to widespread adoption.