Principles of tissue engineering for food

Post, Mark J.; Weele, Cor van der

doi:10.1016/b978-0-12-818422-6.00074-5

Cited by 8 publications

(12 citation statements)

References 92 publications

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“…This pressure on traditional (also henceforth referred to as ‘conventional’) meat production from livestock has triggered the development of cultured meat (also referred to as ‘cell‐based’ or ‘ in‐vitro’ meat) technologies, which have the potential to be vastly more resource efficient, sustainable, and animal friendly 8–10 . Although several technological approaches are being explored, the simplest involves the isolation of adult stem cells from a donor animal, and the use of cell culture methods to expand these cells to large numbers in bioreactors 8, 9 . Tissue engineering methods are then used to differentiate the expanded stem cells into muscle and fat tissue, which are used to generate cultured meat products that closely mimic traditional meat (see Fig.…”

Section: Global Challenges In the Meat Industrymentioning

confidence: 99%

Cultured beef: from small biopsy to substantial quantity

Melzener

Verzijden²,

Buijs³

et al. 2020

J Sci Food Agric

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Cultured meat is an emerging technology with the potential to solve huge challenges related to the environmental, ethical, and health implications of conventional meat production. Establishing the basic science of cultured meat has been the primary focus of the last decade but it is now feasible that cultured meat products will enter the market within the next 3 to 4 years. This proximity to market introduction demands an evaluation of aspects of the cultured meat production process that have not yet been outlined or discussed in significant detail. For example, one technological approach for the production of cultured meat uses adult muscle stem cells, the limited proliferative capacity of which necessitates repeated collection of tissue samples via biopsies of living donor animals. The selection of donor animals and the details of biopsy processes must be optimized, as this is a key bottleneck in the cultured meat production process. The number of stem cells harvested from a biopsy, together with their proliferative capacity, determines a ‘multiplicity factor’ achieved by a cultured meat production process, thus dictating the reduction in number of animals required to produce a given quantity of meat. This article considers potential scenarios for these critical upstream steps, focusing on the production of cultured beef as an example. Considerations related to donor selection and details of the biopsy process are discussed in detail. The practicalities of various scenarios for cultured beef production, the health of donor animals, and regulatory issues associated with the safety of cultured meat for consumers are also considered. © 2020 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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Section: Global Challenges In the Meat Industrymentioning

confidence: 99%

Cultured beef: from small biopsy to substantial quantity

Melzener

Verzijden²,

Buijs³

et al. 2020

J Sci Food Agric

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“…The broader cell culture community's push to designate serum‐free, chemically defined media as an integral part of good practice has also expanded the market 31 that provides optimism for cost lowering. The key result 32 that serum‐free and animal‐origin‐free media is able to support cell survival, proliferation, and differentiation promises to revolutionize progress of cultivated meat. Nevertheless, a drastic cost reduction of both the basal media and the growth factors would be required for economic viability at scale 33 .…”

Section: Cultivated Meat: Status and Barriers To Scale‐upmentioning

confidence: 99%

Challenges of cultivated meat production and applications of genome‐scale metabolic modeling

Suthers

Maranas

2020

AIChE Journal

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“…Meat‐producing animals, from a biochemical perspective, are not efficient converters of plant matter to animal proteins. Food tissue engineering has been suggested as a means of efficient meat production which is safer for the consumer and the environment (Post & van der Weele, ). The benefits of growing meat in a laboratory are obvious, as the producer can have much greater control over the characteristics of the meat such as taste, aroma, tenderness, and fat content, while at the same time ensuring supplies of the meat are not affected by weather, feed, or land availability.…”

Section: Nanotechnology and Materials Science In Food Processingmentioning

confidence: 99%

“…When suitable cell numbers have been generated, the culture conditions are altered to replicate in vivo conditions that encourage differentiation of the cells. This can include addition of differentiation molecules, removal of serum components, electrical stimulation, or the application of tensile forces on the scaffolds to encourage muscle cell maturation (Arshad et al., ; Post & van der Weele, ). As bio‐artificial skeletal muscle for consumption is not used for transplantation, it is not limited by immunogenicity, functionality, and transplant‐host cell communication factors, which reduces the cost and difficulty of production.…”

Section: Nanotechnology and Materials Science In Food Processingmentioning

confidence: 99%

“…As bio‐artificial skeletal muscle for consumption is not used for transplantation, it is not limited by immunogenicity, functionality, and transplant‐host cell communication factors, which reduces the cost and difficulty of production. However, food tissue‐engineering is complicated by the fact that skeletal muscle has extracellular molecules that are not produced in vitro , such as myoglobin, which affect the taste and appearance of the meat (Post & van der Weele, ). Therefore, more research into organ and cell development will be required before this technique can become a realistic alternative to traditional livestock farming.…”

Section: Nanotechnology and Materials Science In Food Processingmentioning

confidence: 99%

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Integration of Emerging Biomedical Technologies in Meat Processing to Improve Meat Safety and Quality

Ravensdale

Coorey

Dykes

2018

Comp Rev Food Sci Food Safe

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Modern-day processing of meat products involves a series of complex procedures designed to ensure the quality and safety of the meat for consumers. As the size of abattoirs increases, the logistical problems associated with large-capacity animal processing can affect the sanitation of the facility and the meat products, potentially increasing transmission of infectious diseases. Additionally, spoilage of food from improper processing and storage increases the global economic and ecological burden of meat production. Advances in biomedical and materials science have allowed for the development of innovative new antibacterial technologies that have broad applications in the medical industry. Additionally, new approaches in tissue engineering and nondestructive cooling of biological specimens could significantly improve organ transplantation and tissue grafting. These same strategies may be even more effective in the preservation and protection of meat as animal carcasses are easier to manipulate and do not have the same stringent requirements of care as living patients. This review presents potential applications of emerging biomedical technologies in the food industry to improve meat safety and quality. Future research directions investigating these new technologies and their usefulness in the meat processing chain along with regulatory, logistical, and consumer perception issues will also be discussed.

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Principles of tissue engineering for food

Cited by 8 publications

References 92 publications

Cultured beef: from small biopsy to substantial quantity

Cultured beef: from small biopsy to substantial quantity

Challenges of cultivated meat production and applications of genome‐scale metabolic modeling

Integration of Emerging Biomedical Technologies in Meat Processing to Improve Meat Safety and Quality

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