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. 2019 Jul;18(4):1192-1208.
doi: 10.1111/1541-4337.12473. Epub 2019 Jun 13.

Technological, Regulatory, and Ethical Aspects of In Vitro Meat: A Future Slaughter-Free Harvest

Zuhaib F Bhat  1 , James D Morton  1 , Susan L Mason  1 , Alaa El-Din A Bekhit  2 , Hina F Bhat  3
Affiliations

Technological, Regulatory, and Ethical Aspects of In Vitro Meat: A Future Slaughter-Free Harvest

Zuhaib F Bhat et al. Compr Rev Food Sci Food Saf. 2019 Jul.

Abstract

Defined as meat cultured in a laboratory within a bioreactor under controlled artificial conditions, in vitro meat is a relatively recent area that has opened a whole universe of possibilities and opportunities for the meat sector. With improved chemical and microbial safety and varied options, in vitro meat has been proposed as a green, healthy, environmentally friendly, and nutritionally better product that is free from animal suffering and death. Cell culture and tissue culture are the most probable technologies for the development of this futuristic muscle product. However, there are many challenges in the production of a suitable product at an industrial scale under a sustainable production system and a great body of research is required to fill the gaps in our knowledge. Many materials used in the product development are novel and untested within the food industry and demand urgent regulatory and safety assessment systems capable of managing any risks associated with the development of cultured meat. The future of this product will depend on the actions of governments and regulatory agencies. This article highlights emerging biotechnological options for the development of cultured meat and suggests ways to integrate these emerging technologies into meat research. It considers the problems and possibilities of developing cultured meat, opportunities, ethical issues as well as emerging safety and regulatory issues in this area.

Keywords: advantages; challenges; history; in vitro meat; requirements; technologies.

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