Cultured meat in cellular agriculture: Advantages, applications and challenges

Abstract

The concept behind cellular agriculture is to produce new meat and plant product with almost little or zero meat or plant input by using their tissue or cell. It is a new approach that allows meat to be produced in a bioreactor rather than from farm animals. This concept also can be used by biotechnologists to make meat or skeletal tissue outside of an organism. The purpose of this paper is to review the types of production of cultured meat, potential benefits, and potential challenges in producing cultured meat. Two types of cultured meat production are highlighted in this review, as well as the reduction of environmental burden in food production, nutritional value, and animal welfare, as well as technical and ethical limitations in cultured meat production, public perception, and consumer acceptance of cultured meat. As a result, the concerns regarding the food supply in the face of expanding population and climate change have prompted more research on the importance of cultured meat. Cultured meat can be produced in several ways, and each has the potential to contribute to agricultural technology in ensuring food security, nutritional and hygienic requirements, and reduction of carbon. Cultured meat is a vital source of nutrition, particularly in developing nations where hunger is an issue. This review paper will assist researchers in identifying relevant information about cultured meat and the various perspective including religious perception in consuming and accepting this cultured meat.