<abstract xmlns="http://www.w3.org/1999/xhtml">

<p><italic>In-vitro</italic> meat production has entered into the phase of pilot-commercial scale production from the conceptual-laboratory phase. The main challenge for <italic>in-vitro</italic> meat production on a commercial scale is the very high cost of its production, mainly due to the cost of cell culture media, growth regulators, and the requirement of highly skilled manpower. The development of serum-free and animal-free culture media with plant, microbial, and fungi-derived compounds through recombinant technology and media recycling is crucial for scaling up <italic>in-vitro</italic> meat production and reducing the price of the end products. The proper design of bioreactors specific to <italic>in-vitro</italic> meat production, their automation, utilization of natural and edible scaffolds, and microcarriers made up of edible materials are the present focus of researchers. The co-culturing by proliferating various cells such as adipocytes, chondrocytes, fibroblasts, and endothelial cells are applied for imparting textural and organoleptic attributes to developed products similar to conventional meat. The industrial process to produce <italic>in-vitro</italic> meat needs a clear synergy between the biological, chemical, technical, and industrial fields because at the moment the main research focus is on the development and improvement of cell lines available to set up cell culture and culture media, bioreactors, cell lines, scaffolding, and biofabrication. The research on <italic>in-vitro</italic> meat is limited by the fact that from the industry the protocols are not properly divulgated.</p>
</abstract>

In-vitro meat production has entered into the phase of pilot-commercial scale production from the conceptual-laboratory phase. The main challenge for in-vitro meat production on a commercial scale is the very high cost of its production, mainly due to the cost of cell culture media, growth regulators, and the requirement of highly skilled manpower. The development of serum-free and animal-free culture media with plant, microbial, and fungi-derived compounds through recombinant technology and media recycling is crucial for scaling up in-vitro meat production and reducing the price of the end products. The proper design of bioreactors specific to in-vitro meat production, their automation, utilization of natural and edible scaffolds, and microcarriers made up of edible materials are the present focus of researchers. The co-culturing by proliferating various cells such as adipocytes, chondrocytes, fibroblasts, and endothelial cells are applied for imparting textural and organoleptic attributes to developed products similar to conventional meat. The industrial process to produce in-vitro meat needs a clear synergy between the biological, chemical, technical, and industrial fields because at the moment the main research focus is on the development and improvement of cell lines available to set up cell culture and culture media, bioreactors, cell lines, scaffolding, and biofabrication. The research on in-vitro meat is limited by the fact that from the industry the protocols are not properly divulgated.

Recent advances in <italic>in-vitro</italic> meat production – a review

Department of Livestock Products Technology, College of Veterinary Science

Guru Angad Dev Veterinary and Animal Sciences University

Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu

Department of Biotechnology, Ministry of Science and Technology

Department of Livestock Products Technology, College of Veterinary and Animal Sciences

Sardar Vallabhbhai Patel University of Agriculture and Technology

Department of Veterinary Public Health and Epidemiology, College of Veterinary Science and Animal Husbandry

Department of Applied Animal Science, College of Animal Life Sciences

Department of Animal Science, Faculty of Agriculture

Annals of Animal Science

This work is licensed under the Creative Commons Attribution 4.0 International License.

Recent advances in  meat production – a review

In-vitro meat production has entered into the phase of pilot-commercial scale production from the conceptual-laboratory phase. The main challenge for in-vitro...

Recent advances in in-vitro meat production – a review

Data publikacji: 23 kwi 2024

Zakres stron: 393 - 411

Otrzymano: 13 lut 2023

Przyjęty: 08 maj 2023

DOI: https://doi.org/10.2478/aoas-2023-0061

Słowa kluczowe
stem cells, culture medium, scaffolds, microcarriers, bioreactors, 3D bioprinting

© 2024 Pavan Kumar et al., published by Sciendo

This work is licensed under the Creative Commons Attribution 4.0 International License.

Recent advances in in-vitro meat production – a review

Data publikacji: 23 kwi 2024

Zakres stron: 393 - 411

Otrzymano: 13 lut 2023

Przyjęty: 08 maj 2023

DOI: https://doi.org/10.2478/aoas-2023-0061

Słowa kluczowestem cells, culture medium, scaffolds, microcarriers, bioreactors, 3D bioprinting

© 2024 Pavan Kumar et al., published by Sciendo

This work is licensed under the Creative Commons Attribution 4.0 International License.

Słowa kluczowe
stem cells, culture medium, scaffolds, microcarriers, bioreactors, 3D bioprinting