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Techniques, challenges and future prospects for cell-based meat.
Anmariya Benny1, Kathiresan Pandi2, Rituja Upadhyay1
1Karunya Institute of Technology and Sciences, Coimbatore, Tamil Nadu India.
Food Science and Biotechnology
|August 22, 2022
Summary
Cell-based meat offers a sustainable alternative to conventional meat production by cultivating animal cells in vitro. This technology addresses environmental and ethical concerns, paving the way for future food innovation.
Area of Science:
- Food Science
- Biotechnology
- Sustainable Agriculture
Background:
- Growing global population and food demand necessitate innovative protein sources.
- Conventional meat production faces environmental and ethical challenges.
- Cell-based meat (CBM) offers a potential solution by cultivating meat from animal cells.
Purpose of the Study:
- To examine the mechanisms and approaches for creating cell-based meat.
- To identify and analyze challenges associated with CBM production and adoption.
- To assess the future prospects of the cell-based meat industry.
Main Methods:
- Review of existing literature on cell-based meat production techniques.
- Analysis of various cell culture methods for meat generation.
- Exploration of challenges including technical, regulatory, economic, and consumer acceptance.
Main Results:
- Cell-based meat production involves cultivating animal cells in a controlled environment.
- Key challenges include scaling up production, reducing costs, ensuring safety, and gaining consumer trust.
- Environmental benefits and ethical considerations are significant drivers for CBM development.
Conclusions:
- Cell-based meat technology has the potential to revolutionize the food industry.
- Addressing technical, economic, regulatory, and societal barriers is crucial for widespread adoption.
- Further research and development are needed to realize the full potential of cell-based meat.
