Recipes for cultured meat

Nature Food ◽  
2022 ◽  
Author(s):  
Laura J. Domigan ◽  
Vaughan Feisst ◽  
Olivia J. Ogilvie
Keyword(s):  
Cultured Meat

Cultured-meat firms raise funds

2020 ◽  
Vol 98 (38) ◽  
pp. 15-15
Author(s):  
Melody M. Bomgardner
Keyword(s):  
Cultured Meat

Panorama and ambiguities of cultured meat: an integrative approach

2021 ◽  
pp. 1-11
Author(s):  
Alice Munz Fernandes ◽  
Odilene de Souza Teixeira ◽  
Jean Philippe Revillion ◽  
Ângela Rozane Leal de Souza
Keyword(s):  
Integrative Approach ◽  
Cultured Meat

scholarly journals Bovine Satellite Cells Isolated after 2 and 5 Days of Tissue Storage Maintain the Proliferative and Myogenic Capacity Needed for Cultured Meat Production

2021 ◽  
Vol 22 (16) ◽  
pp. 8376
Author(s):  
Stig Skrivergaard ◽  
Martin Krøyer Rasmussen ◽  
Margrethe Therkildsen ◽  
Jette Feveile Young
Keyword(s):  
Satellite Cells ◽  
Myogenic Differentiation ◽  
Expression Patterns ◽  
Meat Production ◽  
Positive Trend ◽  
Tissue Storage ◽  
Myogenic Potential ◽  
Cultured Meat ◽  
Start Up ◽  
Myogenic Satellite Cells

Cultured meat is an emerging alternative food technology which aims to deliver a more ethical, sustainable, and healthy muscle-tissue-derived food item compared to conventional meat. As start-up companies are rapidly forming and accelerating this technology, many aspects of this multi-faceted science have still not been investigated in academia. In this study, we investigated if bovine satellite cells with the ability to proliferate and undergo myogenic differentiation could be isolated after extended tissue storage, for the purpose of increasing the practicality for cultured meat production. Proliferation of bovine satellite cells isolated on the day of arrival or after 2 and 5 days of tissue storage were analyzed by metabolic and DNA-based assays, while their myogenic characteristics were investigated using RT-qPCR and immunofluorescence. Extended tissue storage up to 5 days did not negatively affect proliferation nor the ability to undergo fusion and create myosin heavy chain-positive myotubes. The expression patterns of myogenic and muscle-specific genes were also not affected after tissue storage. In fact, the data indicated a positive trend in terms of myogenic potential after tissue storage, although it was non-significant. These results suggest that the timeframe of which viable myogenic satellite cells can be isolated and used for cultured meat production can be greatly extended by proper tissue storage.

scholarly journals Stated Preferences for Plant-Based and Cultured Meat: A Choice Experiment Study of Spanish Consumers

2021 ◽  
Vol 13 (15) ◽  
pp. 8235
Author(s):  
Alfredo J. Escribano ◽  
Maria Belen Peña ◽  
Carlos Díaz-Caro ◽  
Ahmed Elghannam ◽  
Eva Crespo-Cebada ◽  
...  
Keyword(s):  
Choice Experiment ◽  
Meat Products ◽  
Meat Production ◽  
Experiment Study ◽  
Negative Effects ◽  
High Quality ◽  
Cultured Meat ◽  
Production And Consumption ◽  
Alternative Sources ◽  
Negative Impacts

Meat production and consumption have been claimed to have negative impacts on the environment, and even on the consumer’s health. In this sense, alternative sources of protein, mainly meat substitutes and cultured meat, have emerged due to those perceived negative effects. Our paper carries out a choice experiment to analyze the preferences of 444 Spanish consumers and their willingness to pay for plant-based and cultured meats, as compared to conventional meat. Spain was considered of interest for this study due to its significant gastronomic culture, with high-quality meat products that make a great contribution to the economy, meaning that this could be a suitable and also challenging market in which to test alternative sources of protein. The findings show that consumers’ motivations and their interactions with these products are complex. Additionally, a cluster analysis allowed us to identify three types of consumers in terms of preference for these products: price-sensitive millennials, conscious/concerned consumers, and indifferent consumers. Only one group showed some level of acceptance of these alternative products meats.

scholarly journals Exploring cultural concepts of meat and future predictions on the timeline of cultured meat

Future Foods ◽  
2021 ◽  
pp. 100041
Author(s):  
Jiqing Hansen ◽  
Catalina Sparleanu ◽  
Yahan Liang ◽  
Jessica Büchi ◽  
Somya Bansal ◽  
...  
Keyword(s):  
Cultured Meat ◽  
Cultural Concepts

Scaffolds for the manufacture of cultured meat

2021 ◽  
pp. 1-13
Author(s):  
Jasmine Si Han Seah ◽  
Satnam Singh ◽  
Lay Poh Tan ◽  
Deepak Choudhury
Keyword(s):  
Cultured Meat

A serum-free media formulation for cultured meat production supports bovine satellite cell differentiation in the absence of serum starvation

Nature Food ◽  
2022 ◽  
Author(s):  
Tobias Messmer ◽  
Iva Klevernic ◽  
Carolina Furquim ◽  
Ekaterina Ovchinnikova ◽  
Arin Dogan ◽  
...  
Keyword(s):  
Cell Differentiation ◽  
Satellite Cell ◽  
Serum Starvation ◽  
Meat Production ◽  
Serum Free ◽  
Media Formulation ◽  
Cultured Meat ◽  
Free Media

scholarly journals YAP Promotes Cell Proliferation and Stemness Maintenance of Porcine Muscle Stem Cells under High-Density Condition

Cells ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 3069
Author(s):  
Zheng Liu ◽  
Ling Lin ◽  
Haozhe Zhu ◽  
Zhongyuan Wu ◽  
Xi Ding ◽  
...  
Keyword(s):  
Stem Cells ◽  
Cell Proliferation ◽  
Large Scale ◽  
High Density ◽  
Meat Production ◽  
Density Condition ◽  
High Density Culture ◽  
Differentiation Potential ◽  
Muscle Stem Cells ◽  
Cultured Meat

Muscle stem cells (MuSCs) isolated ex vivo are essential original cells to produce cultured meat. Currently, one of the main obstacles for cultured meat production derives from the limited capacity of large-scale amplification of MuSCs, especially under high-density culture condition. Here, we show that at higher cell densities, proliferation and differentiation capacities of porcine MuSCs are impaired. We investigate the roles of Hippo-YAP signaling, which is important regulators in response to cell contact inhibition. Interestingly, abundant but not functional YAP proteins are accumulated in MuSCs seeded at high density. When treated with lysophosphatidic acid (LPA), the activator of YAP, porcine MuSCs exhibit increased proliferation and elevated differentiation potential compared with control cells. Moreover, constitutively active YAP with deactivated phosphorylation sites, but not intact YAP, promotes cell proliferation and stemness maintenance of MuSCs. Together, we reveal a potential molecular target that enables massive MuSCs expansion for large-scale cultured meat production under high-density condition.

scholarly journals Status of meat alternatives and their potential role in the future meat market — A review

2020 ◽  
Vol 33 (10) ◽  
pp. 1533-1543 ◽  
Author(s):  
Hyun Jung Lee ◽  
Hae In Yong ◽  
Minsu Kim ◽  
Yun-Sang Choi ◽  
Cheorun Jo
Keyword(s):  
Meat Production ◽  
Edible Insects ◽  
Protein Sources ◽  
Cultured Meat ◽  
Technical Developments ◽  
Wide Range ◽  
The Future ◽  
Animal Muscle ◽  
Halal Food ◽  
Meat Market

Plant-based meat analogues, edible insects, and cultured meat are promising major meat alternatives that can be used as protein sources in the future. It is also believed that the importance of meat alternatives will continue to increase because of concerns on limited sustainability of the traditional meat production system. The meat alternatives are expected to have different roles based on their different benefits and limitations. Plant-based meat analogues and edible insects can replace traditional meat as a good protein source from the perspective of nutritional value. Furthermore, plant-based meat can be made available to a wide range of consumers (e.g., as vegetarian or halal food products). However, despite ongoing technical developments, their palatability, including appearance, flavor, and texture, is still different from the consumers’ standard established from livestock-based traditional meat. Meanwhile, cultured meat is the only method to produce actual animal muscle-based meat; therefore, the final product is more meat-like compared to other meat analogues. However, technical difficulties, especially in mass production and cost, remain before it can be commercialized. Nevertheless, these meat alternatives can be a part of our future protein sources while maintaining a complementary relationship with traditional meat.

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