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In Vitro Meat - The Start of New Era in Meat Production

N Sachan, V P Singh, Akhilesh K Verma.

Cited by (3)

Abstract
In this manuscript authors wants to discuss about in-vitro meat production systems and about its pros and cons. It is a concept in which edible animal tissues can be produced by the culturing through tissue engineering techniques. These techniques offer health and environmental advantages over existing meat production systems. Though, the production of highly-structured, unprocessed meats faces considerably greater technical challenges in respect to its safety and quality. Through the use of various techniques like Scaffold-based techniques and self-organizing techniques we can produce edible tissues. The draw back of this system is its structural integrity as the whole animal tissues and its safety for human consumption.

Key words: in-vitro meat, cells, fields, culture media, bioreactors



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