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In vitro meat production system: why and how?

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.

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

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Correspondence to Shruti Sharma.

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The authors confirm the work to be original and that it has not been previously submitted to any other journal for consideration. All the authors are aware of the submission of this manuscript to JFST.

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Sharma, S., Thind, S.S. & Kaur, A. In vitro meat production system: why and how?. J Food Sci Technol 52, 7599–7607 (2015). https://doi.org/10.1007/s13197-015-1972-3

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Keywords

  • Cultured meat
  • IMPS
  • Stem cells
  • GHG emissions
  • Consumer acceptance