In vitro meat production: Challenges and benefits over conventional meat production

Bhat, Zuhaib F.; Kumar, Sunil; Fayaz, Hina

doi:10.1016/s2095-3119(14)60887-x

Cited by 216 publications

(175 citation statements)

References 15 publications

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“…The meat is produced by culturing animal stem cells in a medium that contains nutrients and energy sources required for the division and differentiation of the cells into muscle cells that form into tissue (Bhat et al, 2015), with commercial scale production anticipated by 2021 (Verstrate, 2016). The tissue produced can be separated for further processing and packaging.…”

Section: Cultured Meatmentioning

confidence: 99%

Could consumption of insects, cultured meat or imitation meat reduce global agricultural land use?

Alexander

Brown

Arneth

et al. 2017

Global Food Security

285

124

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A B S T R A C TAnimal products, i.e. meat, milk and eggs, provide an important component in global diets, but livestock dominate agricultural land use by area and are a major source of greenhouse gases. Cultural and personal associations with animal product consumption create barriers to moderating consumption, and hence reduced environmental impacts. Here we review alternatives to conventional animal products, including cultured meat, imitation meat and insects (i.e. entomophagy), and explore the potential change in global agricultural land requirements associated with each alternative. Stylised transformative consumption scenarios where half of current conventional animal products are substituted to provide at least equal protein and calories are considered. The analysis also considers and compares the agricultural land area given shifts between conventional animal product consumption. The results suggest that imitation meat and insects have the highest land use efficiency, but the land use requirements are only slightly greater for eggs and poultry meat. The efficiency of insects and their ability to convert agricultural by-products and food waste into food, suggests further research into insect production is warranted. Cultured meat does not appear to offer substantial benefits over poultry meat or eggs, with similar conversion efficiency, but higher direct energy requirements. Comparison with the land use savings from reduced consumer waste, including over-consumption, suggests greater benefits could be achieved from alternative dietary transformations considered. We conclude that although a diet with lower rates of animal product consumption is likely to create the greatest reduction in agricultural land, a mix of smaller changes in consumer behaviour, such as replacing beef with chicken, reducing food waste and potentially introducing insects more commonly into diets, would also achieve land savings and a more sustainable food system.

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Section: Cultured Meatmentioning

confidence: 99%

Could consumption of insects, cultured meat or imitation meat reduce global agricultural land use?

Alexander

Brown

Arneth

et al. 2017

Global Food Security

285

124

View full text Add to dashboard Cite

show abstract

“…For example, Mark Post observed that there is an increasing trend of awareness of animal welfare among the Western community (16). Therefore, there are some animal defenders who can readily accept the concept of cultured meat and some have labeled cultured meat as "victimless meat" (32). Despite the fact that the process of cultured meat needs muscle samples from animals, the number of slaughtered animals can be reduced significantly (33).…”

Section: Comparison Of Welfare Issues With Conventional Farmingmentioning

confidence: 99%

“…Otherwise, while many scientific authors recognize the potential ethical benefits of artificial meat, namely an increase in animal welfare, nutrition-related diseases, food-borne illnesses, resource use, and greenhouse gas emissions (32), other authors, as discussed previously, are not convinced that the production of artificial meat will have a low carbon footprint. Nevertheless, it is clear that the environmental impact of artificial meat is difficult to evaluate because it is currently based on speculative analyses (21).…”

Section: Ethicsmentioning

confidence: 99%

The Myth of Cultured Meat: A Review

2020

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“…The study highlights certain unresolved issues such as characterization of ethical and social constraints and development of cost-effective culture media devoid of any animal components Bhat et al (2015) Compared the benefits of conventional meat production systems with cultured meat production Cultured meat has potential to contribute towards animal welfare and environment. Public acceptance and the production cost are two most important challenges Hopkins (2015) The…”

Section: Referencesmentioning

confidence: 99%

Technological, Regulatory, and Ethical Aspects of In Vitro Meat: A Future Slaughter‐Free Harvest

Bhat

Morton

Mason

et al. 2019

Comp Rev Food Sci Food Safe

106

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Defined as meat cultured in a laboratory within a bioreactor under controlled artificial conditions, in vitro meat is a relatively recent area that has opened a whole universe of possibilities and opportunities for the meat sector. With improved chemical and microbial safety and varied options, in vitro meat has been proposed as a green, healthy, environmentally friendly, and nutritionally better product that is free from animal suffering and death. Cell culture and tissue culture are the most probable technologies for the development of this futuristic muscle product. However, there are many challenges in the production of a suitable product at an industrial scale under a sustainable production system and a great body of research is required to fill the gaps in our knowledge. Many materials used in the product development are novel and untested within the food industry and demand urgent regulatory and safety assessment systems capable of managing any risks associated with the development of cultured meat. The future of this product will depend on the actions of governments and regulatory agencies. This article highlights emerging biotechnological options for the development of cultured meat and suggests ways to integrate these emerging technologies into meat research. It considers the problems and possibilities of developing cultured meat, opportunities, ethical issues as well as emerging safety and regulatory issues in this area.

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In vitro meat production: Challenges and benefits over conventional meat production

Cited by 216 publications

References 15 publications

Could consumption of insects, cultured meat or imitation meat reduce global agricultural land use?

Could consumption of insects, cultured meat or imitation meat reduce global agricultural land use?

The Myth of Cultured Meat: A Review

Technological, Regulatory, and Ethical Aspects of In Vitro Meat: A Future Slaughter‐Free Harvest

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