Cited by 252Meat and Animal Product QualityAgriculture Sustainability and Environmental ImpactMuscle Physiology and Disorders

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Cultured meat from muscle stem cells: A review of challenges and prospects

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Kadim, Isam T, Mahgoub, Osman, Baqir, Senan, Faye, Bernard, Purchas, Roger·2015·Journal of Integrative Agriculture

DOI 10.1016/s2095-3119(14)60881-9

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Abstract

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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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
ORCID: Kadim, Isam T
Mahgoub, Osman
Faye, Bernard
Venue: Journal of Integrative Agriculture
Publisher: Elsevier BV
Published: 2015-02
Volume: 14
Issue: 2
Pages: 222-233
ISSN: 2095-3119 (ISSN-L)
DOI: 10.1016/s2095-3119(14)60881-9
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: cc-by-nc-nd
www.elsevier.com/tdm/userlicense/1.0/ (tdm)
creativecommons.org/licenses/by-nc-nd/4.0/ (vor, 1802 d)
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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Cultured meat from muscle stem cells: A review of challenges and prospects

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