Cultured meat from muscle stem cells: A review of challenges and prospects
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Growing muscle tissue in culture from animal stem cells to produce meat theoretically eliminates the need to sacrifice animals. So-called “cultured” or “synthetic” or “in vitro” meat could in theory be constructed with different characteristics and be produced faster and more efficiently than traditional meat. The technique to generate cultured muscle tissues from stem cells was described long ago, but has not yet been developed for the commercial production of cultured meat products. The technology is at an early stage and prerequisites of implementation include a reasonably high level of consumer acceptance, and the development of commercially-viable means of large scale production. Recent advancements in tissue culture techniques suggest that production may be economically feasible, provided it has physical properties in terms of colour, flavour, aroma, texture and palatability that are comparable to conventional meat. Although considerable progress has been made during recent years, important issues remain to be resolved, including the characterization of social and ethical constraints, the fine-tuning of culture conditions, and the development of culture media that are cost-effective and free of animal products. Consumer acceptance and confidence in in vitro produced cultured meat might be a significant impediment that hinders the marketing process.
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Single cell protein is also termed microbial protein and is produced most commonly by submerged fermentation and solid-state fermentation.
“It is also termed as microbial protein and is produced most commonly by submerged fermentation and solid-state fermentation [112].”
From Food Waste Biorefinery: Pathway towards Circular Bioeconomy (2021) · cites this paper as [112]
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- Authors
- Kadim, I. T., Mahgoub, O., Baqir, S., Faye, B., & Purchas, R.
- Affiliations
- Sultan Qaboos University (OM)
- Massey University (NZ)
- Corresponding author
- Kadim, Isam T
- Venue
- Journal of Integrative Agriculture
- Publisher
- Elsevier BV
- Published
- 2015-02
- Volume
- 14
- Issue
- 2
- Pages
- 222-233
- ISSN
- 2095-3119 (ISSN-L)
- OpenAlex
- W2054802003
- Cited by
- 252
- References
- 86
- Citations by year
- 2026: 12 · 2025: 29 · 2024: 26 · 2023: 33 · 2022: 68 · 2021: 30 · 2020: 26 · 2019: 14 · 2018: 7 · 2017: 4 · 2016: 1 · 2015: 1
- FWCI
- 6.13
- Type
- journal article
- Language
- en
- Open access
- hybrid
- doi.org
- Licence
- Locations
- Journal of Integrative Agriculture (publishedVersion, cc-by-nc-nd)
- Agritrop (Cirad) (submittedVersion)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Meat and Animal Product Quality
- Physical Sciences › Environmental Science › Ecology › Agriculture Sustainability and Environmental Impact
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Muscle Physiology and Disorders
- Keywords
- cultured meat, muscle stem cells, skeletal muscle tissue engineering, consumer acceptance, mass production, alternative protein sources
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