Cultured Meat: Meat Industry Hand in Hand with Biomedical Production Methods
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Cultured Meat: Meat Industry Hand in Hand with Biomedical Production Methods Tanja Zidarič 1
&
Marko Milojević 1,2 & Jernej Vajda 1 & Boštjan Vihar 1,3 & Uroš Maver 1,2
Received: 7 April 2020 / Accepted: 20 August 2020 # Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract Meat is the main protein source of the human diet in many cultures. Because of the increasing population growth and welfare, the conventional meat industry cannot follow consumer demands worldwide. Besides, some of the environmental, sustainabilityrelated, and ethical concerns associated with the traditional meat industry have directed scientists to develop new strategies to tackle these negative effects. Culturing meat from cell culture is an emerging bioprocess that will revolutionize the industrial animal agriculture. Many tissue engineering techniques can be utilized for this rising field, although its further development faces important cell culture challenges as well as scale-up limitations. The invention of innovative tools for large-scale in vitro meat production will concurrently advance the technology for biomedical and therapeutic applications. This review highlights vital factors and fundamental cell biology parameters for designing a bioprocess to produce an environmentally friendly meat product that will be accepted by consumers. New applications of current biomedical products and concepts will form the groundwork for future academic research and novel designs enabling large-scale production of cultured meat. Keywords Cultured meat . Skeletal muscle tissue engineering . Culturing conditions . Growth stimulation . Bioreactor . Nutritional value
Introduction Meat is an essential part of the human diet in many cultures, and because of the increasing population growth and welfare, the meat industry cannot follow consumer demands worldwide. Additionally, limited land resources and several adverse effects of conventional meat production (e.g., the poor nutritional value of meat, foodborne diseases, extensive use of antibiotics, and greenhouse gas emissions) have compelled scientists to develop innovative techniques that will tackle the negative consequences of traditional meat production through livestock [6, 70, 104]. The meat industry also results
* Tanja Zidarič [email protected] * Uroš Maver [email protected] 1
Faculty of Medicine, Institute of Biomedical Sciences, University of Maribor, Taborska ulica 8, SI-2000 Maribor, Slovenia
2
Faculty of Medicine, Department of Pharmacology, University of Maribor, Taborska ulica 8, SI-2000 Maribor, Slovenia
3
IRNAS Institute for Development of Advanced Applied Systems, Valvasorjeva 42, 2000 Maribor, Slovenia
in substantially increased land and water use, as livestock farming also requires farmland to produce animal feed (e.g., corn and soy). To further illustrate (Fig. 1), according to research from Bard College, production of beef (per calorie) requires 160 times more land than potatoes, wheat, and rice [126]. Aside from that, the production of popular protei
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