The DOI matches its Crossref record; 10 of the 10 references it cites were found in a registry or an index.
Tissue Engineering for Clean Meat Production
Open accessAbstract
Increasing public awareness of foodborne illnesses, factory farming and the ecological footprint of the meat industry, has generated the need for animal-free meat alternatives. In the last decade, scientists have begun to leverage the knowledge and tools accumulated in the fields of stem cells and tissue engineering towards the development of cell-based meat (i.e., clean meat). In tissue engineering, the physical and biochemical features of the native tissue can be mimicked; cells and biomaterials are integrated under suitable culture conditions to form mature tissues. More specifically, in skeletal muscle tissue engineering, a plurality of cell types can be co-cultured on a 3D scaffold to generate muscle fibers, blood vessels and a dense extracellular matrix (ECM). This review focuses on tissue engineering of skeletal muscle and the adjustments needed for clean meat development. We discuss the skeletal muscle structure and composition, and elaborate on cell types from farm animals that have the potential to recapitulate the muscle ECM, blood vessels, muscle fibers and fat deposits. We also review relevant biomaterials, primarily for fabricating scaffolds that can mimic the intramuscular connective tissues, as well as gene expression studies on the biological pathways that influence meat quality.
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Cites
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Cited by
Kumar, R., Verma, A., Shome, A., Sinha, R., Sinha, S., Jha, P. K., Kumar, R., Kumar, P., Shubham, Das, S., et al. (2021) · Sustainability · doi:10.3390/su13179963 · Cited by 1,111
Scientific, sustainability and regulatory challenges of cultured meat
Post, M. J., Levenberg, S., Kaplan, D. L., Genovese, N., Fu, J., Bryant, C. J., Negowetti, N., Verzijden, K., & Moutsatsou, P. (2020) · Nature Food · doi:10.1038/s43016-020-0112-z · Cited by 783
Self-citationThe Myth of Cultured Meat: A Review
Chriki, S., & Hocquette, J.-F. (2020) · Frontiers in Nutrition · doi:10.3389/fnut.2020.00007 · Cited by 518
3D Printing of cultured meat products
K. Handral, H., Hua Tay, S., Wan Chan, W., & Choudhury, D. (2022) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2020.1815172 · Cited by 216
Immortalizing Cells for Human Consumption
Soice, E., & Johnston, J. (2021) · International Journal of Molecular Sciences · doi:10.3390/ijms222111660 · Cited by 119
Metadata
- Authors
- Ben-Arye, T., & Levenberg, S.
- Venue
- Frontiers in Sustainable Food Systems
- Publisher
- Frontiers Media SA
- Published
- 2019-06-18
- Volume
- 3
- ISSN
- 2571-581X (ISSN-L)
- OpenAlex
- W2949361292
- Cited by
- 278
- References
- 10
- FWCI
- 19.09
- Type
- journal article
- Language
- en
- Open access
- gold
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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