期刊
FOODS
卷 10, 期 6, 页码 -出版社
MDPI
DOI: 10.3390/foods10061395
关键词
cultured meat; stem cells; meat substitute; eco-friendly; technical challenges; acceptance; 3D bioprinting; nanosensors; multidisciplinary approaches
资金
- Sejong University
- Technology Innovation Program - Ministry of Trade, Industry and Energy (MOTIE) [20012411]
- Korea Evaluation Institute of Industrial Technology (KEIT) [20012411] Funding Source: Korea Institute of Science & Technology Information (KISTI), National Science & Technology Information Service (NTIS)
The food industry is continuously innovating in the field of synthetic meat by combining cell culture and tissue engineering to produce environmentally friendly, healthy, nutrient-rich, and ethical in vitro meat. Despite challenges in material utilization and regulatory systems, advancements in technologies like 3D bioprinting and nanosensors are improving quality assessment and management. Multidisciplinary approaches involving mathematical modeling, computer fluid dynamics, and biophotonics are promising for the future development and economic feasibility of cultured meat technology.
Due to a proportionally increasing population and food demands, the food industry has come up with wide innovations, opportunities, and possibilities to manufacture meat under in vitro conditions. The amalgamation of cell culture and tissue engineering has been the base idea for the development of the synthetic meat, and this has been proposed to be a pivotal study for a futuristic muscle development program in the medical field. With improved microbial and chemical advancements, in vitro meat matched the conventional meat and is proposed to be eco-friendly, healthy, nutrient rich, and ethical. Despite the success, there are several challenges associated with the utilization of materials in synthetic meat manufacture, which demands regulatory and safety assessment systems to manage the risks associated with the production of cultured meat. The role of 3D bioprinting meat analogues enables a better nutritional profile and sensorial values. The integration of nanosensors in the bioprocess of culture meat eased the quality assessment throughout the food supply chain and management. Multidisciplinary approaches such as mathematical modelling, computer fluid dynamics, and biophotonics coupled with tissue engineering will be promising aspects to envisage the future prospective of this technology and make it available to the public at economically feasible rates.
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