Cultured meat: state of the art and future

摘要

Cultured meat or in vitro meat ofers a safe and disease-free way forward to meet increasing meat requirement without involvinganimal sacrifces and at the same time, reducing greenhouse emissions, as compared to conventional meat. However, itscost, scale-up, public neophobia and technophobia, and incomplete understanding of health benefts, limits its commercialviability. This review looks into technological advances and limitations in this area and at the same time, critically analysesthe social concerns, making a case for in vitro meat. This paper also looks into the new startups which have ventured intothe area but are facing issues due to social perception and lack of regulatory guidelines.