Биотехнологическое производство мяса in vitro: преимущества и недостатки

Abstract

This scientific article presents a comparative analysis of meat production using tissue engineering and traditional methods of raising livestock. In vitro meat is produced by growing animal muscle tissues in artificial conditions from stem cells. This solution allows to reduce costs of animal maintenance, land use, and water consumption. Meat produced through tissue engineering contains all essential amino acids and therefore presents the potential for replacing traditional meat production methods and reducing negative impact on the environment.