Cultured Meat: Meat Industry Hand in Hand with Biomedical Production Methods

Zidarič, Tanja; Milojević, Marko; Vajda, Jernej; Vihar, Boštjan; Maver, Uroš

doi:10.1007/s12393-020-09253-w

Cited by 23 publications

(10 citation statements)

References 151 publications

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“…Obtaining these cells from certain animals’ subcutaneous fat is a non-invasive procedure, after which they can differentiate into adipogenic cells or transdifferentiate into osteogenic, myogenic or chondrogenic cells ex vivo [ 49 ]. However, it is also very important to point out that adipose tissue-derived ASCs have a tendency for malignant transformation in long-term cultures [ 50 ].…”

Section: Major Cell Types With Potential For Use In Cultivated Meat (...mentioning

confidence: 99%

“…While immortalized cell lines of different livestock species are not yet available, there is a great need for this approach due to its cost- and time-effectiveness, as well as eliminating the harming of animals. However, one of the main limitations of the use of these cells is that they are not always representative of the primary culture due to potential spontaneous mutations during long-term cultivation [ 20 , 50 ].…”

Section: Major Cell Types With Potential For Use In Cultivated Meat (...mentioning

confidence: 99%

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Bioengineering Outlook on Cultivated Meat Production

et al. 2022

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Cultured meat (also referred to as cultivated meat or cell-based meat)—CM—is fabricated through the process of cellular agriculture (CA), which entails application of bioengineering, i.e., tissue engineering (TE) principles to the production of food. The main TE principles include usage of cells, grown in a controlled environment provided by bioreactors and cultivation media supplemented with growth factors and other needed nutrients and signaling molecules, and seeded onto the immobilization elements—microcarriers and scaffolds that provide the adhesion surfaces necessary for anchor-dependent cells and offer 3D organization for multiple cell types. Theoretically, many solutions from regenerative medicine and biomedical engineering can be applied in CM-TE, i.e., CA. However, in practice, there are a number of specificities regarding fabrication of a CM product that needs to fulfill not only the majority of functional criteria of muscle and fat TE, but also has to possess the sensory and nutritional qualities of a traditional food component, i.e., the meat it aims to replace. This is the reason that bioengineering aimed at CM production needs to be regarded as a specific scientific discipline of a multidisciplinary nature, integrating principles from biomedical engineering as well as from food manufacturing, design and development, i.e., food engineering. An important requirement is also the need to use as little as possible of animal-derived components in the whole CM bioprocess. In this review, we aim to present the current knowledge on different bioengineering aspects, pertinent to different current scientific disciplines but all relevant for CM engineering, relevant for muscle TE, including different cell sources, bioreactor types, media requirements, bioprocess monitoring and kinetics and their modifications for use in CA, all in view of their potential for efficient CM bioprocess scale-up. We believe such a review will offer a good overview of different bioengineering strategies for CM production and will be useful to a range of interested stakeholders, from students just entering the CA field to experienced researchers looking for the latest innovations in the field.

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Section: Major Cell Types With Potential For Use In Cultivated Meat (...mentioning

confidence: 99%

Section: Major Cell Types With Potential For Use In Cultivated Meat (...mentioning

confidence: 99%

Bioengineering Outlook on Cultivated Meat Production

et al. 2022

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“…From laboratory to industrial scale-up: The number of cells required to produce 1 kg of protein from muscle cells is in the range of 2.9 × 10 11 to 8 × 10 12 [25]. To achieve these huge numbers, it is necessary for a cell proliferation stage to occur in large-scale bioreactors [26], such that cells can grow and replicate in the order of 5000 L [27]. According to Zidaric et al, bioreactors will be essential in the industrial production process of cultured meat [26].…”

Section: Cultured Meat Production Processmentioning

confidence: 99%

“…To achieve these huge numbers, it is necessary for a cell proliferation stage to occur in large-scale bioreactors [26], such that cells can grow and replicate in the order of 5000 L [27]. According to Zidaric et al, bioreactors will be essential in the industrial production process of cultured meat [26]. Tissue development would require at least two different stages: (i) the cell proliferation phase to provide a sufficient number of cells for construct fabrication (e.g., using a stirred tank bioreactor), and (ii) the tissue differentiation to a stage (e.g., a porous scaffold placed inside a perfusion bioreactor) which will lead to the final cut of meat providing the proper chemical, mechanical, electrical stimuli [26,27].…”

Section: Cultured Meat Production Processmentioning

confidence: 99%

Biotechnological and Technical Challenges Related to Cultured Meat Production

et al. 2022

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The constant growth of the population has pushed researchers to find novel protein sources. A possible solution to this problem has been found in cellular agriculture, specifically in the production of cultured meat. In the following review, the key steps for the production of in vitro meat are identified, as well as the most important challenges. The main biological and technical approaches are taken into account and discussed, such as the choice of animal, animal-free alternatives to fetal bovine serum (FBS), cell biomaterial interactions, and the implementation of scalable and sustainable biofabrication and culturing systems. In the light of the findings, as promising as cultured meat production is, most of the discussed challenges are in an initial stage. Hence, research must overcome these challenges to ensure efficient large-scale production.

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“…The greatest hopes for an alternative to factory farming and its associated problems rests on cultured meat (also known as clean meat, cell-based meat, cultivated meat) ( Bryant, 2020 ; Lee et al, 2020 ). Its production employs laboratory tissue engineering techniques to obtain meat for consumption without compromising nutritional profile and slaughtering animals ( Zidarič et al, 2020 ). Such an approach meets a number of technical challenges, such as a need to use an efficient medium and scaffold on a non-animal origin, mimicking a 3D structure and texture of conventional meat products, and scaling the production on an industrial level ( Kadim et al, 2015 ; Post et al, 2020 ; Stephens et al, 2018 ; Zhang et al, 2020a ).…”

Section: Changes To Meat Productionmentioning

confidence: 99%

Taking a lesson from the COVID-19 pandemic: Preventing the future outbreaks of viral zoonoses through a multi-faceted approach

Halabowski

Rzymski

2021

Science of The Total Environment

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The pandemic of the novel coronavirus disease 2019 (COVID-19) has caused a significant burden to healthcare systems, economic crisis, and public fears. It is also a lesson to be learned and a call-to-action to minimize the risk of future viral pandemics and their associated challenges. The present paper outlines selected measures (i.e., monitoring and identification of novel viral agents in animals, limitations to wildlife trade, decreasing hunting activities, changes to mink farming and meat production), the implementation of which would decrease such a risk. The role of viral surveillance systems and research exploring the virus strains associated with different animal hosts is emphasized along with the need for stricter wild trade regulations and changes to hunting activities. Finally, the paper suggests modifications to the meat production system, particularly through the introduction of cultured meat that would not only decrease the risk of exposure to novel human viral pathogens but also strengthen food security and decrease the environmental impacts of food production.

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Cultured Meat: Meat Industry Hand in Hand with Biomedical Production Methods

Abstract: This version of the article has been accepted for publication, after peer review (when applicable) and is subject to Springer Nature's AM terms of use, but is not the Version of Record and does not reflect post-acceptance improvements, or any corrections.

Cited by 23 publications

References 151 publications

Bioengineering Outlook on Cultivated Meat Production

Bioengineering Outlook on Cultivated Meat Production

Biotechnological and Technical Challenges Related to Cultured Meat Production

Taking a lesson from the COVID-19 pandemic: Preventing the future outbreaks of viral zoonoses through a multi-faceted approach

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