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

Food Engineering Reviews volume 12, pages 498–519 (2020)Cite this article

Abstract

Meat is the main protein source of the human diet in many cultures. Because of the increasing population growth and welfare, the conventional meat industry cannot follow consumer demands worldwide. Besides, some of the environmental, sustainability-related, and ethical concerns associated with the traditional meat industry have directed scientists to develop new strategies to tackle these negative effects. Culturing meat from cell culture is an emerging bioprocess that will revolutionize the industrial animal agriculture. Many tissue engineering techniques can be utilized for this rising field, although its further development faces important cell culture challenges as well as scale-up limitations. The invention of innovative tools for large-scale in vitro meat production will concurrently advance the technology for biomedical and therapeutic applications. This review highlights vital factors and fundamental cell biology parameters for designing a bioprocess to produce an environmentally friendly meat product that will be accepted by consumers. New applications of current biomedical products and concepts will form the groundwork for future academic research and novel designs enabling large-scale production of cultured meat.

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Funding

The authors acknowledge the financial support from the Slovenian Research Agency for Research (grant numbers P3-0036, J3-1762, and I0-0029); the Ministry for Education, Science and Sport (grant numbers Raziskovalci-2.1-UM-MF-952027 and Raziskovalci-2.1-UM-MF-952028); and through the Young Researcher Programme.

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Authors and Affiliations

  1. Faculty of Medicine, Institute of Biomedical Sciences, University of Maribor, Taborska ulica 8, SI-2000, Maribor, Slovenia

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

  2. Faculty of Medicine, Department of Pharmacology, University of Maribor, Taborska ulica 8, SI-2000, Maribor, Slovenia

    Marko Milojević & Uroš Maver

  3. IRNAS Institute for Development of Advanced Applied Systems, Valvasorjeva 42, 2000, Maribor, Slovenia

    Boštjan Vihar

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  1. Tanja Zidarič
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  2. Marko Milojević
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  3. Jernej Vajda
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  4. Boštjan Vihar
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Correspondence to Tanja Zidarič or Uroš Maver.

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Zidarič, T., Milojević, M., Vajda, J. et al. Cultured Meat: Meat Industry Hand in Hand with Biomedical Production Methods. Food Eng Rev 12, 498–519 (2020). https://doi.org/10.1007/s12393-020-09253-w

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  • DOI: https://doi.org/10.1007/s12393-020-09253-w

Keywords

  • Cultured meat
  • Skeletal muscle tissue engineering
  • Culturing conditions
  • Growth stimulation
  • Bioreactor
  • Nutritional value