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Journal of Food Science and Technology

, Volume 52, Issue 12, pp 7599–7607 | Cite as

In vitro meat production system: why and how?

  • Shruti Sharma
  • Sukhcharanjit Singh Thind
  • Amarjeet Kaur
Review

Abstract

Due to the nutritional importance and the sustained popularity of meat as a foodstuff, the livestock production sector has been expanding incessantly. This exponential growth of livestock meat sector poses a gigantic challenge to the sustainability of food production system. A new technological breakthrough is being contemplated to develop a substitute for livestock meat. The idea is to grow meat in a culture in the lab and manipulate its composition selectively. This paper aims to discuss the concept of In Vitro Meat production system, articulate the underlying technology and analyse the context of its implications, as proposed by several scientists and stakeholders. The challenges facing this emerging technology have also been discussed.

Keywords

Cultured meat IMPS Stem cells GHG emissions Consumer acceptance 

Notes

Conflict of interest

It is declared that there is no conflict of interest between both the others.

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Copyright information

© Association of Food Scientists & Technologists (India) 2015

Authors and Affiliations

  • Shruti Sharma
    • 1
  • Sukhcharanjit Singh Thind
    • 1
  • Amarjeet Kaur
    • 1
  1. 1.Punjab Agricultural UniversityLudhianaIndia

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