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In-vitro meat: a promising solution for sustainability of meat sector
( Pavan Kumar ),( Neelesh Sharma ),( Shubham Sharma ),( Nitin Mehta ),( Akhilesh Kumar Verma ),( S Chemmalar ),( Awis Qurni Sazili ) 한국축산학회 2021 한국축산학회지 Vol.63 No.4
The in-vitro meat is a novel concept in food biotechnology comprising field of tissue engineer ing and cellular agriculture. It involves production of edible biomass by in-vitro culture of stem cells harvested from the muscle of live animals by self-organizing or scaffolding methodology. It is considered as efficient, environmental friendly, better ensuring public safety and nutrition al security, as well as ethical way of producing meat. Source of stem cells, media ingredients, supply of large size bioreactors, skilled manpower, sanitary requirements, production of prod ucts with similar sensory and textural attributes as of conventional meat, consumer accep tance, and proper set up of regulatory framework are challenges faced in commercialization and consumer acceptance of in-vitro meat. To realize any perceivable change in various socio-economic and environmental spheres, the technology should be commercialized and should be cost-effective as conventional meat and widely accepted among consumers. The new challenges of increasing demand of meat with the increasing population could be fulfill by the establishment of in-vitro meat production at large scale and its popularization. The adoption of in-vitro meat production at an industrial scale will lead to self-sufficiency in the de veloped world.
ScienceON
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