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The Epic of In Vitro Meat Production-A Fiction into Reality  ( SCI-EXPANDED收录)   被引量:27

文献类型:期刊文献

英文题名:The Epic of In Vitro Meat Production-A Fiction into Reality

作者:Balasubramanian, Balamuralikrishnan[1];Liu, Wenchao[2];Pushparaj, Karthika[3];Park, Sungkwon[1]

机构:[1]Sejong Univ, Dept Food Sci & Biotechnol, Coll Life Sci, Seoul 05006, South Korea;[2]Guangdong Ocean Univ, Coll Coastal Agr Sci, Dept Anim Sci, Zhanjiang 524088, Peoples R China;[3]Avinashilingam Inst Home Sci & Higher Educ Women, Sch Biosci, Dept Zool, Coimbatore 641043, Tamil Nadu, India

年份:2021

卷号:10

期号:6

外文期刊名:FOODS

收录:SCI-EXPANDED(收录号:WOS:000665999700001)、、Scopus(收录号:2-s2.0-85110239905)、WOS

基金:This work was supported by Sejong University and the Technology Innovation Program (20012411, Alchemist Project) funded by the Ministry of Trade, Industry and Energy (MOTIE).

语种:英文

外文关键词:cultured meat; stem cells; meat substitute; eco-friendly; technical challenges; acceptance; 3D bioprinting; nanosensors; multidisciplinary approaches

外文摘要:Due to a proportionally increasing population and food demands, the food industry has come up with wide innovations, opportunities, and possibilities to manufacture meat under in vitro conditions. The amalgamation of cell culture and tissue engineering has been the base idea for the development of the synthetic meat, and this has been proposed to be a pivotal study for a futuristic muscle development program in the medical field. With improved microbial and chemical advancements, in vitro meat matched the conventional meat and is proposed to be eco-friendly, healthy, nutrient rich, and ethical. Despite the success, there are several challenges associated with the utilization of materials in synthetic meat manufacture, which demands regulatory and safety assessment systems to manage the risks associated with the production of cultured meat. The role of 3D bioprinting meat analogues enables a better nutritional profile and sensorial values. The integration of nanosensors in the bioprocess of culture meat eased the quality assessment throughout the food supply chain and management. Multidisciplinary approaches such as mathematical modelling, computer fluid dynamics, and biophotonics coupled with tissue engineering will be promising aspects to envisage the future prospective of this technology and make it available to the public at economically feasible rates.

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