Cultured meat from muscle stem cells
Livestock is important for the growth of humans even a thousand years back. Nowadays, the population of people has increased over the years. This scenario may give problems to all people around the world such as the lack of raw material, land, water and also enhance the greenhouse gas (G...
| Main Authors: | , , , |
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| Format: | Book Section |
| Language: | English |
| Published: |
Penerbit UTHM
2022
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| Subjects: | |
| Online Access: | http://eprints.uthm.edu.my/7533/1/1.pdf |
| _version_ | 1825710398896078848 |
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| author | Khiflie, Nur Noha Syarafana Abd Rashid, Nur Amira Razali, Nor Faizah Mohd Fauzi, Noor Akhmazillah |
| author2 | Mohd Fauzi, Noor Akhmazillah |
| author_facet | Mohd Fauzi, Noor Akhmazillah Khiflie, Nur Noha Syarafana Abd Rashid, Nur Amira Razali, Nor Faizah Mohd Fauzi, Noor Akhmazillah |
| author_sort | Khiflie, Nur Noha Syarafana |
| collection | UTHM |
| description | Livestock is important for the growth of
humans even a thousand years back. Nowadays,
the population of people has increased over the
years. This scenario may give problems to all
people around the world such as the lack of raw
material, land, water and also enhance the
greenhouse gas (GHG) emissions which will
jeopardize the Earth. The idea of cultured meat has
been developed in certain countries such as Israel,
Netherlands and Australia since 2015 in order to
overcome the problems these days and for new
generations. Cultured meat or in vitro meat comes
with 3 steps: 1. Selection of starter cells 2.
Treatment of growth medium and 3. Scaffolding
that is well-explained in this report. Cultured meat
is the production where we can generate the meat
that is edible and full with nutrients as
conventional meat has. Besides, the product also
generates more benefits for the areas of cost,
energy and time consumed, production, health,
environment and animals. Aside from many
benefits of cultured meat, there are few
implications that can affect the environment,
economical issues and society regarding the
regulation approval of cultured meat. The
comparison of nutritional value and protein
content in cultured meat and conventional meat
can be seen as the conventional meat being
naturally beneficial in these areas, however further
research could overcome this issue. Therefore, the
chance of getting cultured meat into the market is
quite risky yet very profitable. |
| first_indexed | 2024-03-05T21:57:00Z |
| format | Book Section |
| id | uthm.eprints-7533 |
| institution | Universiti Tun Hussein Onn Malaysia |
| language | English |
| last_indexed | 2024-03-05T21:57:00Z |
| publishDate | 2022 |
| publisher | Penerbit UTHM |
| record_format | dspace |
| spelling | uthm.eprints-75332022-08-21T01:41:54Z http://eprints.uthm.edu.my/7533/ Cultured meat from muscle stem cells Khiflie, Nur Noha Syarafana Abd Rashid, Nur Amira Razali, Nor Faizah Mohd Fauzi, Noor Akhmazillah T Technology (General) Livestock is important for the growth of humans even a thousand years back. Nowadays, the population of people has increased over the years. This scenario may give problems to all people around the world such as the lack of raw material, land, water and also enhance the greenhouse gas (GHG) emissions which will jeopardize the Earth. The idea of cultured meat has been developed in certain countries such as Israel, Netherlands and Australia since 2015 in order to overcome the problems these days and for new generations. Cultured meat or in vitro meat comes with 3 steps: 1. Selection of starter cells 2. Treatment of growth medium and 3. Scaffolding that is well-explained in this report. Cultured meat is the production where we can generate the meat that is edible and full with nutrients as conventional meat has. Besides, the product also generates more benefits for the areas of cost, energy and time consumed, production, health, environment and animals. Aside from many benefits of cultured meat, there are few implications that can affect the environment, economical issues and society regarding the regulation approval of cultured meat. The comparison of nutritional value and protein content in cultured meat and conventional meat can be seen as the conventional meat being naturally beneficial in these areas, however further research could overcome this issue. Therefore, the chance of getting cultured meat into the market is quite risky yet very profitable. Penerbit UTHM Mohd Fauzi, Noor Akhmazillah Abd Aziz, Mohd Haiqal Mohamed, Elizah Amri, Muhammad Akmal Khiflie, Nur Noha Syarafana 2022 Book Section PeerReviewed text en http://eprints.uthm.edu.my/7533/1/1.pdf Khiflie, Nur Noha Syarafana and Abd Rashid, Nur Amira and Razali, Nor Faizah and Mohd Fauzi, Noor Akhmazillah (2022) Cultured meat from muscle stem cells. In: Chemical Process & Sustainability in Industrial Biotechnology. Penerbit UTHM, UTHM, pp. 1-14. ISBN 978-967-2817-85-7 |
| spellingShingle | T Technology (General) Khiflie, Nur Noha Syarafana Abd Rashid, Nur Amira Razali, Nor Faizah Mohd Fauzi, Noor Akhmazillah Cultured meat from muscle stem cells |
| title | Cultured meat from muscle stem cells |
| title_full | Cultured meat from muscle stem cells |
| title_fullStr | Cultured meat from muscle stem cells |
| title_full_unstemmed | Cultured meat from muscle stem cells |
| title_short | Cultured meat from muscle stem cells |
| title_sort | cultured meat from muscle stem cells |
| topic | T Technology (General) |
| url | http://eprints.uthm.edu.my/7533/1/1.pdf |
| work_keys_str_mv | AT khiflienurnohasyarafana culturedmeatfrommusclestemcells AT abdrashidnuramira culturedmeatfrommusclestemcells AT razalinorfaizah culturedmeatfrommusclestemcells AT mohdfauzinoorakhmazillah culturedmeatfrommusclestemcells |