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.
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