Technological and structural aspects of scaffold manufacturing for cultured meat: recent advances, challenges, and opportunities
| Autor: | Anuj Kumar, Ankur Sood, Sung Soo Han |
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| Rok vydání: | 2022 |
| Předmět: | |
| Zdroj: | Critical Reviews in Food Science and Nutrition. 63:585-612 |
| ISSN: | 1549-7852 1040-8398 |
| DOI: | 10.1080/10408398.2022.2132206 |
| Popis: | In vitro cultured meat is an emerging area of research focus with an innovative approach through tissue engineering (i.e., cellular engineering) to meet the global food demand. The manufacturing of lab-cultivated meat is an innovative business that alleviates life-threatening environmental issues concerning public health and animal well-being on the global platform. There has been a noteworthy advancement in cultivating artificial meat, but still, there are numerous challenges that impede the swift headway of lab-grown meat production at a commercially large scale. In this review, we focus on the manufacturing of edible scaffolds for cultured meat production. In brief, first an introduction to cultivating artificial meat and its current scenario in the market is provided. Further, a discussion on the understanding of composition, cellular, and molecular communications in muscle tissue is presented, which are vital to scaling up the production of lab-grown meat. In continuation, the major components (e.g., cells, biomaterial scaffolds, and their manufacturing technologies, media, and potential bioreactors) for cultured meat production are conferred followed by a comprehensive discussion on the most recent advances in lab-cultured meat. Finally, existing challenges and opportunities including future research perspectives for scaling-up cultured meat production are discussed with conclusive interpretations. |
| Databáze: | OpenAIRE |
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