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

Overview

Who: Tanja Zidarič, Marko Milojević, Jernej Vajda, Boštjan Vihar, Uroš Maver

Published: August 26, 2020

Where: Food Engineering Reviews

Key Takeaway: Current tissue engineering technology could help produce cultured ground meats, but we need advancements in vascular engineering to develop thick cuts of meat like steaks.

Research Topics: bioreactorcellscaffold

Summary

Tanja Zidarič et al. propose the translation of cell biology and biomedical production principles to cellular agriculture. They identify the benefits and drawbacks of varying cell types and bioprocesses and provide details about cell sources, scaffolds, culture conditions and media, as well as bioreactors. Zidarič et al. highlight the amount of transferable technologies external to cellular agriculture and identify clear research gaps where these technologies are unsuitable for cultured meat specifically. They conclude that there is sufficient tissue engineering technology to produce cultured ground meats, but developing cultured structured meats would require advancements in vascular engineering. They believe interdisciplinary interest in this area will lead to more rapid development and scale-up of the technology.

Written by Nick Johnson

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Zidarič, T., Milojević, M., Vajda, J., Vihar, B., & Maver, U. (2020). Cultured Meat: Meat Industry Hand in Hand with Biomedical Production Methods. Food Engineering Reviews, 12(4), 498–519. https://doi.org/10.1007/s12393-020-09253-w

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