In vitro meat: possibility of the impossible
2013
Baltić, Milan Ž. (Faculty of Veterinary Medicine, Belgrade (Serbia)) | Bošković, Marija (Faculty of Veterinary Medicine, Belgrade (Serbia)) | Mitrović, Radmila (Institute for Meat Hygiene and Technology, Belgrade (Serbia))
As a result of increasing demand for meat because of population growth, as well as the high pollution of the environment, reduced the capacity of water resources and energy consumption in last few years there is a need for new sources of protein. In vitro meat is an alternatives for livestock meat production. The starting material for the production of cultured meat are adult or embryonic stem cells with a potential to diferente in muscle cells. Technology of in vitro meat production is based on the growth of myoblasts or myosatellite cells on a scaffold in a suspension culture medium within a bioreactor. Despite some obstacle, such as initial cost and technical difficulties, culturing meat may provide opportunities for manipulation of quality in order to produce healthier product. Moreover, this way of meat production would influence the reduction of food-borne diseases, the appearance of multi-drug-resistant of bacteria and no less important aspect of animal welfare.
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