Technological, regulatory, and ethical aspects of in vitro meat: A future slaughter-free harvest
dc.contributor.author | Bhat, ZF | |
dc.contributor.author | Morton, James | |
dc.contributor.author | Mason, SL | |
dc.contributor.author | Bekhit, AEDA | |
dc.contributor.author | Bhat, HF | |
dc.coverage.spatial | United States | |
dc.date.accessioned | 2021-02-08T20:45:38Z | |
dc.date.available | 2019-06-13 | |
dc.date.issued | 2019-07 | |
dc.date.submitted | 2019-05-22 | |
dc.description.abstract | Defined as meat cultured in a laboratory within a bioreactor under controlled artificial conditions, in vitro meat is a relatively recent area that has opened a whole universe of possibilities and opportunities for the meat sector. With improved chemical and microbial safety and varied options, in vitro meat has been proposed as a green, healthy, environmentally friendly, and nutritionally better product that is free from animal suffering and death. Cell culture and tissue culture are the most probable technologies for the development of this futuristic muscle product. However, there are many challenges in the production of a suitable product at an industrial scale under a sustainable production system and a great body of research is required to fill the gaps in our knowledge. Many materials used in the product development are novel and untested within the food industry and demand urgent regulatory and safety assessment systems capable of managing any risks associated with the development of cultured meat. The future of this product will depend on the actions of governments and regulatory agencies. This article highlights emerging biotechnological options for the development of cultured meat and suggests ways to integrate these emerging technologies into meat research. It considers the problems and possibilities of developing cultured meat, opportunities, ethical issues as well as emerging safety and regulatory issues in this area. | |
dc.format.extent | pp.1192-1208 | |
dc.format.medium | Print-Electronic | |
dc.identifier | https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=elements_prod&SrcAuth=WosAPI&KeyUT=WOS:000474294600019&DestLinkType=FullRecord&DestApp=WOS_CPL | |
dc.identifier.doi | 10.1111/1541-4337.12473 | |
dc.identifier.eissn | 1541-4337 | |
dc.identifier.issn | 1541-4337 | |
dc.identifier.other | 33336995 (pubmed) | |
dc.identifier.uri | https://hdl.handle.net/10182/13354 | |
dc.language | en | |
dc.language.iso | en | |
dc.publisher | Wiley on behalf of the Institute of Food Technologists | |
dc.relation | The original publication is available from Wiley on behalf of the Institute of Food Technologists - https://doi.org/10.1111/1541-4337.12473 - http://dx.doi.org/10.1111/1541-4337.12473 | |
dc.relation.isPartOf | Comprehensive Reviews in Food Science and Food Safety | |
dc.relation.uri | https://doi.org/10.1111/1541-4337.12473 | |
dc.rights | © 2019 Institute of Food Technologists® | |
dc.subject | advantages | |
dc.subject | challenges | |
dc.subject | history | |
dc.subject | in vitro meat | |
dc.subject | requirements | |
dc.subject | technologies | |
dc.subject.anzsrc2020 | ANZSRC::3006 Food sciences | |
dc.title | Technological, regulatory, and ethical aspects of in vitro meat: A future slaughter-free harvest | |
dc.type | Journal Article | |
lu.contributor.unit | LU | |
lu.contributor.unit | LU|Agriculture and Life Sciences | |
lu.contributor.unit | LU|Agriculture and Life Sciences|WFMB | |
lu.contributor.unit | LU|Research Management Office | |
lu.contributor.unit | LU|Research Management Office|OLD QE18 | |
lu.identifier.orcid | 0000-0001-9645-5568 | |
pubs.issue | 4 | |
pubs.publication-status | Published | |
pubs.publisher-url | http://dx.doi.org/10.1111/1541-4337.12473 | |
pubs.volume | 18 |