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The food industry has come up with a wide range of innovations, changes, and possibilities to create meat through in vitro conditions as a result of a proportionally expanding population and food demands. This breakthrough has the potential to completely transform the meat business, with far-reaching repercussions for the environment, human health, and animal welfare. Thus, animal cells rather than slain animals are used to make cell-based meat, where the proliferation and differentiation of the cells take place in the culture media. The main purpose of this paper is to analyze the overall mechanism and various techniques involved in cell-based meat production. It also discusses upcoming challenges such as technical, consumer, regulatory aspects, environmental issues, product costs, the economy, health safety concerns, ethical, religious, and social taboos. Finally, it analyzes the prospects of the cell-based meat production technique. |
