Cultured meat: state of the art and future

Gaydhane, Mrunalini K and Mahanta, Urbashi and Sharma, Chandra Shekhar and Khandelwal, Mudrika and et al, . (2018) Cultured meat: state of the art and future. Biomanufacturing Reviews, 3 (1). ISSN 2363-507X

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Abstract

Cultured meat or in vitro meat offers a safe and disease-free way forward to meet increasing meat requirement without involving animal sacrifices and at the same time, reducing greenhouse emissions, as compared to conventional meat. However, its cost, scale-up, public neophobia and technophobia, and incomplete understanding of health benefits, limits its commercial viability. This review looks into technological advances and limitations in this area and at the same time, critically analyses the social concerns, making a case for in vitro meat. This paper also looks into the new startups which have ventured into the area but are facing issues due to social perception and lack of regulatory guidelines

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IITH Creators:	IITH Creators ORCiD Sharma, Chandra Shekhar https://orcid.org/0000-0003-3821-1471 Khandelwal, Mudrika https://orcid.org/0000-0001-9717-5381
Item Type:	Article
Uncontrolled Keywords:	Animal protein, Lab-grown meat, Conventional meat, Tissue culture techniques, Myosatellite cells, Public neophobia
Subjects:	Chemical Engineering
Divisions:	Department of Chemical Engineering
Depositing User:	Team Library
Date Deposited:	26 Mar 2018 10:31
Last Modified:	19 Aug 2019 10:47
URI:	http://raiithold.iith.ac.in/id/eprint/3843
Publisher URL:	http://doi.org/10.1007/s40898-018-0005-1
OA policy:	http://www.sherpa.ac.uk/romeo/issn/2363-507X/
Related URLs:	Google Scholar

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