Possibilities for an in vitro meat production system

Overview

Who: Isha Datar, Mirko Betti

Published: October 26, 2009

Where: Innovative Food Science & Emerging Technologies

Key Takeaway: In vitro meat production could be a humane, safe, and environmentally beneficial alternative to traditional meat production. Challenges include addressing nutritional requirements and reaching industrially relevant production scales.

Research Topics: bioreactorcellmediascaffold

Summary

Isha Datar et al. review the benefits of an in vitro meat production system and the possible methodologies of production, followed by an in-depth review of cell, scaffold, culture, and bioreactor requirements. The review further discusses how in vitro meat production systems can minimize the likelihood of the spread of diseases, as well as the potential ability to tune the nutritional quality of meat products. Challenges including ensuring that all necessary nutrients are present, providing adequate conditions for metabolism, and scaling up production to industrially relevant scales are discussed.

Written by Nina Strasky

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Datar, I., & Betti, M. (2010). Possibilities for an in vitro meat production system. Innovative Food Science and Emerging Technologies, 11(1), 13–22. https://doi.org/10.1016/j.ifset.2009.10.007

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