- Overview
- Summary
- Funding
- Cite This Publication
Overview
Who: P.D. Edelman, D.C. McFarland, V.A. Mironov, and J.G. Matheny
Published: May 3, 2005
Where: Tissue Engineering
Key Takeaway: Though cultured meat presents a great technical challenge, it may reduce the risk of foodborne diseases, have an improved nutritional profile, and be less resource intensive than traditional meat.
Research Topics:
Summary
P.D. Edelman et al. give a hypothetical overview of how cultured meat could be produced. They discuss cell type, scaffolds, fields (i.e. electrical, gravitational, etc.), culture media, and bioreactor design. Edelman et al. predict that cultured meat could be advantageous over traditional meat and would be easier to create than functioning muscle tissue, but also acknowledge the significant technical challenges of creating cultured meat.
Written by Morgan Ziegelski
Funding
Cite This Publication
Edelman, P., Mcfarland, D., Mironov, V., & Matheny, J. (2005). Commentary: In Vitro-Cultured Meat Production. Tissue Engineering, 11(5-6), 659-662. doi:10.1089/ten.2005.11.659
Copied!