Health benefits, importance, and challenges during production of cultured meat: An overview
ABSTRACTThe production of meat using animal stem cell-derived muscle tissue might conceivably do away with the need to sacrifice animals. The creation of “cultured,” “synthetic,” or “in vitro” meat has the potential to produce meat with distinct qualities more quickly and efficiently than normal mea...
| Main Authors: | , , , , , , , , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2023-09-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/10942912.2023.2230382 |
| _version_ | 1797202454336503808 |
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| author | Fakhar Islam Ayesha Asif Ali Imran Sadaqat Ali Laila Batool Umber Shehzadi Rehman Ali Muhammad Afzaal Tahir Zahoor Muhammad Rashid Aftab Ahmed Farhan Saeed Muneeba Jameel Aliza Naeem Mehvish Abbas Syeda Mahvish Zahra Mohd Asif Shah Yuosra Amer Ali |
| author_facet | Fakhar Islam Ayesha Asif Ali Imran Sadaqat Ali Laila Batool Umber Shehzadi Rehman Ali Muhammad Afzaal Tahir Zahoor Muhammad Rashid Aftab Ahmed Farhan Saeed Muneeba Jameel Aliza Naeem Mehvish Abbas Syeda Mahvish Zahra Mohd Asif Shah Yuosra Amer Ali |
| author_sort | Fakhar Islam |
| collection | DOAJ |
| description | ABSTRACTThe production of meat using animal stem cell-derived muscle tissue might conceivably do away with the need to sacrifice animals. The creation of “cultured,” “synthetic,” or “in vitro” meat has the potential to produce meat with distinct qualities more quickly and efficiently than normal meat. Although the process of growing muscle tissues in culture from stem cells has been known for a very long time, it has not yet been perfected for the production of cultured meat products for sale. Conditions for applying the technology, which is currently in its infancy, include a phenomenally high level of consumer acceptability and the development of commercially feasible large-scale production techniques. If the meat produced in vitro has physical traits that are identical to those of traditional meat in terms of color, flavor, aroma, consistency, and deliciousness, then it might be realistically viable. Higher the viability of meat production in vitro, the issues including searching for a good stem cell source and talking about the challenges faced throughout the expansion of cultured meat must be resolved. This review highlights the benefits and advancement of cultured meat, highlights its connection problems, and offers prospective solutions for production-related problems. |
| first_indexed | 2024-03-11T18:20:00Z |
| format | Article |
| id | doaj.art-48140093616f42e4a160229684a23266 |
| institution | Directory Open Access Journal |
| issn | 1094-2912 1532-2386 |
| language | English |
| last_indexed | 2024-04-24T08:03:42Z |
| publishDate | 2023-09-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | International Journal of Food Properties |
| spelling | doaj.art-48140093616f42e4a160229684a232662024-04-17T13:20:13ZengTaylor & Francis GroupInternational Journal of Food Properties1094-29121532-23862023-09-012611724173510.1080/10942912.2023.2230382Health benefits, importance, and challenges during production of cultured meat: An overviewFakhar Islam0Ayesha Asif1Ali Imran2Sadaqat Ali3Laila Batool4Umber Shehzadi5Rehman Ali6Muhammad Afzaal7Tahir Zahoor8Muhammad Rashid9Aftab Ahmed10Farhan Saeed11Muneeba Jameel12Aliza Naeem13Mehvish Abbas14Syeda Mahvish Zahra15Mohd Asif Shah16Yuosra Amer Ali17Department of Food Science, Government College University, Faisalabad, PakistanDepartment of Food Science, Government College University, Faisalabad, PakistanDepartment of Food Science, Government College University, Faisalabad, PakistanCollege of Food Science and Technology, Huazhong Agricultural University Wuhan, Hubei, ChinaDepartment of Food Science, Government College University, Faisalabad, PakistanDepartment of Food Science, Government College University, Faisalabad, PakistanDepartment of Food Science, Government College University, Faisalabad, PakistanDepartment of Food Science, Government College University, Faisalabad, PakistanDepartment of Clinical Nutrition, NUR International University, Lahore, PakistanDepartment of Food Science, Government College University, Faisalabad, PakistanDepartment of Nutritional Sciences, Government College University, Faisalabad, PakistanDepartment of Food Science, Government College University, Faisalabad, PakistanDepartment of Food Science, Government College University, Faisalabad, PakistanDepartment of Food Science, Government College University, Faisalabad, PakistanDepartment of Food Science, Government College University, Faisalabad, PakistanDepartment of Environmental Design, Health, and Nutritional Sciences, Allama Iqbal Open University, Islamabad, PakistanAdjunct Faculty, University Center for Research & Development, Chandigarh University, Gharuan, Mohali, IndiaDepartment of Food Sciences, College of Agriculture and Forestry, University of Mosul, Mosul, IraqABSTRACTThe production of meat using animal stem cell-derived muscle tissue might conceivably do away with the need to sacrifice animals. The creation of “cultured,” “synthetic,” or “in vitro” meat has the potential to produce meat with distinct qualities more quickly and efficiently than normal meat. Although the process of growing muscle tissues in culture from stem cells has been known for a very long time, it has not yet been perfected for the production of cultured meat products for sale. Conditions for applying the technology, which is currently in its infancy, include a phenomenally high level of consumer acceptability and the development of commercially feasible large-scale production techniques. If the meat produced in vitro has physical traits that are identical to those of traditional meat in terms of color, flavor, aroma, consistency, and deliciousness, then it might be realistically viable. Higher the viability of meat production in vitro, the issues including searching for a good stem cell source and talking about the challenges faced throughout the expansion of cultured meat must be resolved. This review highlights the benefits and advancement of cultured meat, highlights its connection problems, and offers prospective solutions for production-related problems.https://www.tandfonline.com/doi/10.1080/10942912.2023.2230382Cultured meatTissue engineeringCell cultureStem cells |
| spellingShingle | Fakhar Islam Ayesha Asif Ali Imran Sadaqat Ali Laila Batool Umber Shehzadi Rehman Ali Muhammad Afzaal Tahir Zahoor Muhammad Rashid Aftab Ahmed Farhan Saeed Muneeba Jameel Aliza Naeem Mehvish Abbas Syeda Mahvish Zahra Mohd Asif Shah Yuosra Amer Ali Health benefits, importance, and challenges during production of cultured meat: An overview International Journal of Food Properties Cultured meat Tissue engineering Cell culture Stem cells |
| title | Health benefits, importance, and challenges during production of cultured meat: An overview |
| title_full | Health benefits, importance, and challenges during production of cultured meat: An overview |
| title_fullStr | Health benefits, importance, and challenges during production of cultured meat: An overview |
| title_full_unstemmed | Health benefits, importance, and challenges during production of cultured meat: An overview |
| title_short | Health benefits, importance, and challenges during production of cultured meat: An overview |
| title_sort | health benefits importance and challenges during production of cultured meat an overview |
| topic | Cultured meat Tissue engineering Cell culture Stem cells |
| url | https://www.tandfonline.com/doi/10.1080/10942912.2023.2230382 |
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