The Myth of Cultured Meat: A Review

Chriki, Sghaïer; Hocquette, Jean‐François

doi:10.3389/fnut.2020.00007

Cited by 342 publications

(262 citation statements)

References 60 publications

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“…The current trends in alternative protein sources include the dietary shift from beef to poultry and pork (to reduce red meat consumption) [64], new plant-based sources (e.g., quinoa), insects, microalgae [61], and artificial meat that is lab-grown under aseptic conditions. In some cases (e.g., the production of lab-grown meat), there is not enough evidence that the alternative protein sources under investigation are sustainable enough [65]. This status may change in the years to come if the production cost decreases.…”

Section: Sustainability Of Food Systems In the New Era Of Pandemic Crmentioning

confidence: 99%

The Food Systems in the Era of the Coronavirus (COVID-19) Pandemic Crisis

Galanakis

2020

Foods

776

636

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The World Health Organization (WHO) declared the outbreak of coronavirus disease (COVID-19, broadly referred to as "coronavirus") a global pandemic, while thousands of infections and deaths are reported daily. The current article explores the food systems in the era of the COVID-19 pandemic crisis. It provides insights about the properties of bioactive ingredients of foods and herbs for the support of the human immune system against infections before discussing the possibility of COVID-19 transmission through the food chain. It also highlights the global food security issues arising from the fact that one-third of the world's population is on lockdown. Finally, it underlines the importance of sustainability in the food chain in order to avoid or reduce the frequency of relevant food and health crises in the future.

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Section: Sustainability Of Food Systems In the New Era Of Pandemic Crmentioning

confidence: 99%

The Food Systems in the Era of the Coronavirus (COVID-19) Pandemic Crisis

Galanakis

2020

Foods

776

636

View full text Add to dashboard Cite

show abstract

“…The optimization process should be preceded by the whole process of cultured meat [66]. Once cultured meat is produced with a similar quality to that of traditional meat, it may play an important role in increasing meat supplies because it will be the only actual meat that has animal protein [67,68]. Mosameat, Memphis Meats, Super Meat, Integriculture, Just, and others are major companies manufacturing cultured meat; they are planning to release their products from 2021.…”

Section: Cultured Meatmentioning

confidence: 99%

“…The biggest merits of cultured meat are its similarities to traditional meat, as it is derived from farm animals, and may be environmentally sustainable [67,68]. This product can meet both the nutritional and sensory preferences of consumers because of its superior taste and texture than other meat alternatives [62].…”

Section: Benefits As Meat Alternativesmentioning

confidence: 99%

“…Serum is a necessary component in culture media, as it can facilitate the growth of muscle satellite cells. However, researchers have suggested that its use in culture media should be replaced or eliminated, as it is variable and expensive and is a main reason of high production cost of cultured meat [67]. In addition, its production process may not be ethical and sustainable, as it is derived from calves.…”

Section: Research Trends and Challengesmentioning

confidence: 99%

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Status of meat alternatives and their potential role in the future meat market — A review

Lee

Yong

Kim

et al. 2020

Asian-Australas J Anim Sci

188

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Plant-based meat analogues, edible insects, and cultured meat are promising major meat alternatives that can be used as protein sources in the future. It is also believed that the importance of meat alternatives will continue to increase because of concerns on limited sustainability of the traditional meat production system. The meat alternatives are expected to have different roles based on their different benefits and limitations. Plant-based meat analogues and edible insects can replace traditional meat as a good protein source from the perspective of nutritional value. Furthermore, plant-based meat can be made available to a wide range of consumers (e.g., as vegetarian or halal food products). However, despite ongoing technical developments, their palatability, including appearance, flavor, and texture, is still different from the consumers’ standard established from livestock-based traditional meat. Meanwhile, cultured meat is the only method to produce actual animal muscle-based meat; therefore, the final product is more meat-like compared to other meat analogues. However, technical difficulties, especially in mass production and cost, remain before it can be commercialized. Nevertheless, these meat alternatives can be a part of our future protein sources while maintaining a complementary relationship with traditional meat.

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“…Over the past decade, cultured meat has drawn tremendous attention from standpoints of ethics, economics, the environment, and public health. More recently, meat analogs that taste like meat but are based on plant proteins have been released commercially 1,2 . Although 4 challenges remain unlike with meat analogs, cultured meat is highly sought after due to the 5 possibility of imitating real meat through the manipulation of flavor, muscle/adipose cells 6 ratio, and texture 3,4 .…”

Section: Introductionmentioning

confidence: 99%

Engineered Whole Cut Meats Assembled of Cell Fibers Constructed by Tendon-Gel Integrated Bioprinting

Kang

Louis

Líu

et al. 2020

Preprint

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With the current interest in artificial meat, mammalian cell-based cultured meat has mostly been in minced form. There is thus still a high demand for artificial steak-like meat. Herein, we demonstrate in vitro construction of engineered steak-like meat assembled of three types of edible bovine cell fibers, such as skeletal muscle, adipose, and blood capillary fabricated by tendon-gel integrated printing (TIP) technology. Because actual meat is an anisotropically aligned assembly of the fibers connected to tendon for the actions of contraction and relaxation, TIP was discovered to construct the fiber assembly connecting tendon gels with engineered structures. In this study, a total of 72 fibers comprising 42 muscle, 28 adipose, and 2 blood capillary were constructed by TIP and subsequently assembled to fabricate a steak-like meat with a diameter of 5 mm and a length of 10 mm by consulting histological images of actual Wagyu beef steak. The TIP discovered here could be a powerful manufacturing technology for fabrication of the desired types of steak-like cultured meats.

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The Myth of Cultured Meat: A Review

Cited by 342 publications

References 60 publications

The Food Systems in the Era of the Coronavirus (COVID-19) Pandemic Crisis

The Food Systems in the Era of the Coronavirus (COVID-19) Pandemic Crisis

Status of meat alternatives and their potential role in the future meat market — A review

Engineered Whole Cut Meats Assembled of Cell Fibers Constructed by Tendon-Gel Integrated Bioprinting

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