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Cultured meat

About: Cultured meat is a research topic. Over the lifetime, 219 publications have been published within this topic receiving 5994 citations. The topic is also known as: cultured meat & lab-grown meat.


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Journal ArticleDOI
TL;DR: It is concluded that the overall environmental impacts of cultured meat production are substantially lower than those of conventionally produced meat.
Abstract: Cultured meat (i.e., meat produced in vitro using tissue engineering techniques) is being developed as a potentially healthier and more efficient alternative to conventional meat. Life cycle assessment (LCA) research method was used for assessing environmental impacts of large-scale cultured meat production. Cyanobacteria hydrolysate was assumed to be used as the nutrient and energy source for muscle cell growth. The results showed that production of 1000 kg cultured meat requires 26–33 GJ energy, 367–521 m3 water, 190–230 m2 land, and emits 1900–2240 kg CO2-eq GHG emissions. In comparison to conventionally produced European meat, cultured meat involves approximately 7–45% lower energy use (only poultry has lower energy use), 78–96% lower GHG emissions, 99% lower land use, and 82–96% lower water use depending on the product compared. Despite high uncertainty, it is concluded that the overall environmental impacts of cultured meat production are substantially lower than those of conventionally produced meat.

497 citations

Journal ArticleDOI
TL;DR: In this paper, a systematic review identified 38 articles to answer the following three research questions: 1) are consumers aware that meat consumption has a large environmental impact? 2) Are consumers willing to reduce meat consumption or substitute meat with an alternative? 3) Are they willing to accept meat substitutes and alternative proteins, such as insects or cultured meat?
Abstract: Background Our daily food choices have a huge impact on the environment. Production of meat has a much larger impact compared with the production of vegetable-based proteins. In order to create a food production and supply system that is more sustainable and environmentally friendly, food consumption behaviour needs to change. A reduction of meat intake is necessary. The introduction of alternative protein sources (e.g., insects or cultured meat) might be one possibility to replace meat. Scope and approach The present systematic review identified 38 articles to answer the following three research questions: 1) Are consumers aware that meat consumption has a large environmental impact? 2) Are consumers willing to reduce meat consumption or substitute meat with an alternative? 3) Are consumers willing to accept meat substitutes and alternative proteins, such as insects or cultured meat? Key findings and conclusion Consumer awareness of the environmental impact of meat production is surprisingly low. This is true for consumers in various European countries. Likewise, willingness to change meat consumption behaviour in terms of reducing or substituting meat (e.g., by eating insects or meat substitutes) is low as well. How people can be motivated to decrease their meat consumption behaviour has been underexplored. In particular, experimental studies are lacking and further investigations should focus on strategies (e.g., nudging interventions) that might help to motivate pro-environmentally friendly meat consumption behaviour. Moreover, population-based studies are scarce, and we need more in-depth studies on the factors that increase people's willingness to reduce or to substitute meat consumption.

459 citations

Journal ArticleDOI
TL;DR: C culturing meat may provide opportunities for production of novel and healthier products and should be efficiently produced and should mimic meat in all of its physical sensations, such as visual appearance, smell, texture and of course, taste.

443 citations

Journal ArticleDOI
TL;DR: Cultured meat is a promising, but early stage, technology with key technical challenges including cell source, culture media, mimicking the in-vivo myogenesis environment, animal-derived and synthetic materials, and bioprocessing for commercial-scale production.
Abstract: Background Cultured meat forms part of the emerging field of cellular agriculture. Still an early stage field it seeks to deliver products traditionally made through livestock rearing in novel forms that require no, or significantly reduced, animal involvement. Key examples include cultured meat, milk, egg white and leather. Here, we focus upon cultured meat and its technical, socio-political and regulatory challenges and opportunities. Scope and approach The paper reports the thinking of an interdisciplinary team, all of whom have been active in the field for a number of years. It draws heavily upon the published literature, as well as our own professional experience. This includes ongoing laboratory work to produce cultured meat and over seventy interviews with experts in the area conducted in the social science work. Key findings and conclusions Cultured meat is a promising, but early stage, technology with key technical challenges including cell source, culture media, mimicking the in-vivo myogenesis environment, animal-derived and synthetic materials, and bioprocessing for commercial-scale production. Analysis of the social context has too readily been reduced to ethics and consumer acceptance, and whilst these are key issues, the importance of the political and institutional forms a cultured meat industry might take must also be recognised, and how ambiguities shape any emergent regulatory system.

363 citations

Journal ArticleDOI
TL;DR: A systematic review of the peer-reviewed literature is presented, and the most important objections and benefits to consumers are evaluated, as well as highlighting areas for future research.

259 citations


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Performance
Metrics
No. of papers in the topic in previous years
YearPapers
20221
202153
202056
201927
201820
201717