Annual Review of Animal Biosciences Advances and Challenges in Cell Biology for Cultured Meat
Martins, Beatriz; Bister, Arthur; Dohmen, Richard G.J.; Gouveia, Maria Ana; Hueber, Rui; Melzener, Lea; Messmer, Tobias; Papadopoulos, Joanna; Pimenta, Joana; Raina, Dhruv; Schaeken, Lieke; Shirley, Sara; Bouchet, Benjamin P.; Flack, Joshua E.
(2024) Annual Review of Animal Biosciences, volume 12, pp. 345 - 368
(Article)
Abstract
Cultured meat is an emerging biotechnology that aims to produce meat from animal cell culture, rather than from the raising and slaughtering of livestock, on environmental and animal welfare grounds. The detailed understanding and accurate manipulation of cell biology are critical to the design of cultured meat bioprocesses. Recent years
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have seen significant interest in this field, with numerous scientific and commercial breakthroughs. Nevertheless, these technologies remain at a nascent stage, and myriad challenges remain, spanning the entire bioprocess. From a cell biological perspective, these include the identification of suitable starting cell types, tuning of proliferation and differentiation conditions, and optimization of cell-biomaterial interactions to create nutritious, enticing foods. Here, we discuss the key advances and outstanding challenges in cultured meat, with a particular focus on cell biology, and argue that solving the remaining bottlenecks in a cost-effective, scalable fashion will require coordinated, concerted scientific efforts. Success will also require solutions to nonscientific challenges, including regulatory approval, consumer acceptance, and market feasibility. However, if these can be overcome, cultured meat technologies can revolutionize our approach to food.
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Keywords: biotechnology, cell biology, cultured meat, genetic engineering, stem cells, sustainability, Biotechnology, Animal Science and Zoology, Genetics, General Veterinary
ISSN: 2165-8102
Publisher: Annual Reviews Inc.
Note: Publisher Copyright: Copyright © 2024 by the author(s). This work is licensed under a Creative Commons Attribution 4.0 International License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. See credit lines of images or other third-party material in this article for license information.
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