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Cultured meat shows great promise as a more sustainable alternative to conventional meat consumption. However, consumer acceptance of cultured meat remains a great challenge as studies indicate a general reluctance to adopt this product. Notably, while existing literature has provided various factors influencing consumer acceptance of cultured meat, there is a limited focus on the use of affective cues. The present research examines the impact of regret appeal on consumers' willingness to try cultured meat. In two experimental studies, the authors investigate (1) the interactive effect between regret and age on willingness to try cultured meat, and (2) the role of loss aversion as a mediating factor between regret and willingness to try cultured meat. The results demonstrate the effectiveness of regret appeal in increasing consumers' willingness to try cultured meat, particularly among older populations. This is because older populations exhibit higher levels of loss aversion. The present study is the first to shed light on the interactive effect of regret and age in influencing sustainable product acceptance. Furthermore, the study establishes the first empirical evidence to demonstrate that loss aversion is a valid self-regulating strategy adopted to cope with the feeling of regret in a consumption context., Competing Interests: Declaration of competing interest This work was supported by the Australian Research Council (DE220100100). We wish to confirm that there are no known conflicts of interest associated with this publication and there has been no financial support for this work that could have influenced its outcome. We confirm that the manuscript has been read and approved by all named authors and that there are no other persons who satisfied the criteria for authorship but are not listed. We further confirm that the order of authors listed in the manuscript has been approved by all of us. We confirm that we have provided a current, correct email address which is accessible by the Corresponding Author. Signed by corresponding author as follows., (Copyright © 2024 The Authors. Published by Elsevier Ltd.. All rights reserved.)

Cultured meat (also referred to as cultivated, cell-based, or cell-cultured meat) is a novel food technology that is presented as a method of meat production without reliance on large-scale industrial farming. The pro-cultured meat narrative rests, in part, on a moral foundation: cultured meat is purported to alleviate the environmental and animal welfare harms associated with farmed meat. Despite this narrative, no research has examined which moral values underpin attitudes towards cultured meat. To examine this, we surveyed 1861 participants from the United States and Germany about their moral foundations and their attitudes towards cultured meat. In line with predictions, people who more strongly endorse moral values about purity (i.e., had higher scores on the purity subscale of the moral foundations scale) held more negative attitudes towards cultured meat. However, this relationship was much more consistent among participants from the United States than participants from Germany. Against predictions, attitudes towards cultured meat were not reliably associated with the extent to which people focus on harm as a moral foundation. The latter finding was particularly surprising in light of harm-reduction narratives around cultured meat. These findings demonstrate the need for a more nuanced discussion about, and understanding of, consumer concerns around cultured meat and the values that underpin them., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 The Authors. Published by Elsevier Ltd.. All rights reserved.)

Selecting the primary cells in an optimal state for cultured meat production is a crucial challenge in commercializing cultured meat. We investigated the metabolomic changes in culture media according to passage numbers for indirectly assessing the state of primary cells. Pig skeletal muscle stem cells (PSCs) harvested from the biceps femoris muscles of 7-d-old crossbred pigs (Landrace × Yorkshire × Duroc, LYD) were used for cell characterization. Fresh media (FM) and spent media (SM) of PSCs during passages 1 to 3 in vitro culture were prepared for metabolomics analysis. SM was collected on the third day of proliferation for each passage of PSCs. Cell characterization analysis revealed that the proliferation rate was highest at passage 2; however, a significant loss of expression of myogenic marker genes was observed at passage 3. Based on metabolomic profiles of culture media, FM and SM groups (SM1, SM2, and SM3) were clearly separated by partial least squares-discriminant analysis. A total of seven differentially abundant metabolites (DAMs) were identified from FM and SM for each passage, based on the following criteria: P < 0.05, fold change > 1.5 or < 0.66, and a variable importance in projection score > 1.5. All seven DAMs and their interconnected metabolites might be primarily used as substrates for energy production and most of them were relatively abundant in SM3. Among the seven DAMs, the three potential biomarkers (γ-glutamyl-L-leucine, cytosine, and ketoleucine), which showed significant changes exclusively in SM3, each had an area under the curve value of 1. Therefore, monitoring the levels of these key metabolites in culture media could serve as a quality control measure for cultured meat production by enabling the indirect detection of suboptimal PSCs based on their proliferation ability., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

Cultured meat is an emerging biotechnology that aims to produce meat from animal cell culture, rather than from the raising and slaughtering of livestock, on environmental and animal welfare grounds. The detailed understanding and accurate manipulation of cell biology are critical to the design of cultured meat bioprocesses. Recent years have seen significant interest in this field, with numerous scientific and commercial breakthroughs. Nevertheless, these technologies remain at a nascent stage, and myriad challenges remain, spanning the entire bioprocess. From a cell biological perspective, these include the identification of suitable starting cell types, tuning of proliferation and differentiation conditions, and optimization of cell-biomaterial interactions to create nutritious, enticing foods. Here, we discuss the key advances and outstanding challenges in cultured meat, with a particular focus on cell biology, and argue that solving the remaining bottlenecks in a cost-effective, scalable fashion will require coordinated, concerted scientific efforts. Success will also require solutions to nonscientific challenges, including regulatory approval, consumer acceptance, and market feasibility. However, if these can be overcome, cultured meat technologies can revolutionize our approach to food.

The purpose of this study was to develop a novel edible scaffold by utilizing yeast proteins, which could partially replace collagen and produce hypoallergenic, odorless, and highly nutritious cell-cultured meat that meets the demands of a more significant number of consumers. The scaffold comprised proanthocyanidins, dialdehyde chitosan, collagen, and different proportions of yeast proteins (YP). The results indicated that the scaffold possessed excellent mechanical properties and biocompatibility, and supported cell proliferation and myogenic differentiation. Additionally, we evaluated the texture characteristics of the cultured meat models and traditional beef and discovered that the YP30 cultured meat model had similar springiness and chewiness as beef. Subsequently, further analyzed the similarity between the cultured meat models and traditional beef in appearance, taste, and nutrition. Further results illustrated that the yeast protein cultured meat model exhibited a complete model structure and comparable color and taste to beef after frying. Moreover, it was concluded that the protein content of the YP30 cultured meat model was closer to that of beef. These findings suggested that the edible scaffold using yeast proteins has enormous potential to facilitate the sustainable development of the cell-cultured meat industry., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2023. Published by Elsevier B.V.)

Cultivated meat, an alternative to conventional meat, holds great promise in alleviating environmental and ethical concerns. Skeletal muscle stem cell isolation is a critical phase in cultivated meat production, and efficiency is a major determinant in the final differentiated muscle cell yield. The conventional enzymatic dissociation method for cell isolation presents drawbacks, including added costs and the destruction of vital extracellular matrix components. We developed an alternative cell isolation technique, explant cell isolation, to isolate muscle stem cells from muscle tissue. The present protocol yields myogenic cell populations, mainly composed of skeletal muscle stem cells without the use of enzymes, and through a simplified process. Overall, the explant method allows for propagation of cells in their natural environment, preserving intricate cell-cell and cell-matrix interactions, resulting in both economic efficiency and consistent generation of high-quality cells., (© 2024. The Author(s), under exclusive license to Springer Science+Business Media, LLC, part of Springer Nature.)

The development of food technologies at the present stage is aimed at expanding the range of food raw materials, including alternative food sources. One of such sources is meat derived from in vitro stem cells or cultured meat. The stages of in vitro meat production could be divided into four blocks: preparation of raw materials, cultivation of cells in a nutrient medium, forming the final product and preparing meat for sale to the consumer. The cultured meat production process must be accompanied by the improvement, implementation and maintenance of procedures based on HACCP principles. However, the developed and approved HACCP system for the cultured meat production hasn't been found in the scientific literature. Given the prospects for cultured meat production, the development HACCP system for this area is feasible. In this regard, it is advisable to identify critical control points in production and identify the potential hazards of cultured meat to consumers for subsequent risk assessment. The aim of the study was to identify potential health hazards and analyze key control points in cultured meat production. Material and methods . Previously conducted studies on in vitro meat cultivation technologies, as well as Russian regulatory and technical documentation were used as initial data on the production processes of cultured meat and the risk associated with its production. The method of studying and critical analyzing relevant scientific sources devoted to the safety of cultured meat was applied. In total, more than 120 sources were studied, from which 30 relevant ones were selected. Results . The potential hazards associated with the consumption of cultured meat are due to physical, chemical and biological factors. In addition, the occurrence of allergic reactions is identified as a danger factor. An imbalance of amino acids in the diet may occur as a result of the consumption of novel food in a significant proportion (>50% of meat consumption). Ten critical control points have been identified, each of which is characterized by the action of potential hazard factors of a different nature. It has been established that the number of critical control points is the same at all stages of production, except for the formation of the final product. The characteristics of hazard factors, as well as information about the critical control points of these factors' action, determine the possibility of assessing the potential hazard (and further risk assessment) and choosing measures to manage them, which meets the requirements of GOST R ISO 22000-2019. Conclusion . Each of the identified types of hazard is not specific to a particular stage of in vitro meat production and can effect negatively at several critical control points. When organizing control (monitoring) of the safety of new type food, one should be guided by the Technical Regulations of the Custom Union "On the Safety of Food Products", according to which the manufacturer of foods (including novel foods) must develop, implement and comply with procedures based on the HACCP. The use of HACCP is relevant under inappropriate risk for consumer health. To assess the risk level, exposure assessment (a key step in risk assessment) should be carried out for each type of hazard factor. For these purposes, it is necessary to identify the potential risk group and determine the scenarios of cultured meat's consumption., Competing Interests: The authors declare no conflict of interest., (Copyright© GEOTAR-Media Publishing Group.)

The reliance on animal husbandry for protein has caused environmental, social and ethical challenges worldwide, yet the demand for animal‐based food continues to rise. Despite the increasing attention from scholars and professionals on the potential of cultured meat (CM) as a viable alternative protein source, the ensuing scholarly work still lacks coherence and is incomplete and fragmented. Its success also depends heavily on customer acceptance. This study therefore examined peer‐reviewed literature on consumers' perceptions and acceptance of CM. A comprehensive search was conducted on ScienceDirect, Google Scholar and Scopus databases between 2017 and 2022, yielding 54 papers that met the selection criteria. The qualitative synthesis conducted revealed seven themes that had the highest influence on consumers' acceptance of CM. The themes identified were (i) attitudes and traits, (ii) situational impact, (iii) information and nomenclature, (iv) CM properties, (v) risk–benefit perception, (vi) familiarity and awareness and (vii) competition with other alternative proteins. This review also identified demographic predictors of consumers who are most likely to accept CM. The review found that although consumers are curious and willing to try CM, failure to address personal attitudes and traits may lead to failure in adoption. It was also found that strategies that include emotional responses are more effective in the long run. [ABSTRACT FROM AUTHOR]

Large-scale production of cultured meat requires bulk culture medium containing growth-promoting proteins from animal serum. However, animal serum for mammalian cell culture is associated with high costs, ethical concerns, and contamination risks. Owing to its growth factor content, conditioned medium from rat liver epithelial RL34 cells can replace animal serum for myoblast proliferation. More seeded cells and longer culture periods are thought to yield higher growth factor levels, resulting in more effective muscle cell proliferation. However, RL34 cells can deplete nutrients and release harmful metabolites into the culture medium over time, potentially causing growth inhibition and apoptosis. This issue highlights the need for waste clearance during condition medium production. To address this issue, we introduced a lactate permease gene (lldP) and an l-lactate-to-pyruvate conversion enzyme gene (lldD) to generate a recombinant l-lactate-assimilating cyanobacterium Synechococcus sp. KC0110 strain. Transwell co-culture of this strain with RL34 cells exhibited a marked reduction in the levels of harmful metabolites, lactate and ammonium, while maintaining higher concentrations of glucose, pyruvate, and pyruvate-derived amino acids than those seen with RL34 cell monocultures. The co-culture medium supported myoblast proliferation without medium dilution or additional nutrients, which was attributed to the waste clearance and nutrient replenishment effects of the KC0110 strain. This culture system holds potential for the production of low-cost, and animal-free cultured meat. [ABSTRACT FROM AUTHOR]

İslam hukuku, gıdalar konusunda helal ve haram olmaları açısından sınırlandırmalarda bulunmuştur. Ortaya çıkan teknolojik yeniliklerle birlikte yiyecek ve içeceklerin muhtevasının değiştirilmesi mümkün kılınmış ve bu gıdaların hükmünün ne olacağı tartışılmıştır. Nitekim bunun somut örneklerinden biri, son yıllarda üretilmeye başlanmış, artan et ihtiyacı sorununun çözümünde sürdürülebilirliği sağlayacak bir tekniğin ürünü olarak sunulan yapay ettir. Literatürde, yapay etin üretim süreçlerini içeren mühendislik çalışmalarına ek olarak yapay etin insan sağlığı açısından olumlu ve olumsuz yönlerine dair çalışmalar bulunmakla birlikte fıkhî yönüne dair çalışmalar kısıtlıdır. Bu çalışmada, yapay etin fıkhî meşrûiyetinin tartışılması amaçlanmıştır. Bu kapsamda öncelikle İslam hukukunun yiyecekler konusundaki helal ve haram kriterleri incelenmiştir. Akabinde yapay etin üretiminde kullanılacak olan kök hücrenin cinsi, üretim süreci ve süreçte kullanılan yöntemler hakkında bilgiler aktarılmış, bu yöntemlerle üretilen yapay etin avantajlı ve dezavantajlı yönleri ortaya konmuştur. Son olarak, İslam hukuku perspektifinden yapay etin üretiminde kullanılan kök hücre, üretim ortamında kullanılan serum ve genel olarak fıkhî ilkeler açısından yapay et değerlendirilmiştir.

Objective: Cultured meat is considered to be a viable alternative to conventional flesh to satisfy the increasing human demand for meat. However, current cultured meat products fail to meet consumer expectations. This paper aims to summarize existing methods of cultured meat production, especially 3D bioprinting of cultured meat, which is an emerging approach with unique advantages. By discussing the advantages and shortcomings of the existing techniques, the prospect for the future development of cultured meat is provided. Methods: The potential ecological sustainability of cultured meat is evaluated in order to determine the necessity for its development. The advancements and limitations of cultured meat based on tissue engineering, 3D printing of meat, and 3D bioprinting of cultured meat are discussed. Future trends in 3D bioprinting of cultured meat are predicted, as well as potential challenges in this field. Results: (1) Cultured meat is an ecologically sustainable alternative to conventional meat. (2) Cultured meat based on tissue engineering has allowed the creation of cultured muscle, adipose, and multi-component meat. The issues are that the shape of the products is unpredictable, and the process of producing large-size and multi-component cultured meat is arduous, which is not conducive to sustainable manufacturing. (3) 3D printing has been utilized in the customized processing of meat to achieve personalized demands. However, it relies on natural meat for its raw materials and cannot replace livestock production. (4) There have been preliminary attempts to use 3D bioprinting technology for cultured meat production. It combines the advantages of tissue engineering and 3D printing, which is able to create cultured beef, pork, and seafood. (5) The potential advantages of 3D bioprinting of cultured meat are higher quality and yield, enhanced cost-effectiveness, and superior ecological sustainability. (6) In the future, 3D bioprinting of cultured meat will move towards multi-component products, integrated fabrication, and cloud manufacturing. (7) The urgent issues in 3D bioprinting of cultured meat are the development of edible and printable biomaterials, the advancement of bioprinting techniques, and the life cycle assessment of manufacturing process. Conclusion: 3D bioprinting is a promising avenue to improve the quality and yield, reduce production costs, and enhance the ecological sustainability of cultured meat. It may allow people to satisfy the growing demand for meat in a sustainable manner. [ABSTRACT FROM AUTHOR]

Copyright of Automatisierungstechnik is the property of De Gruyter and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Cultured meat, which involves growing meat in a laboratory rather than breeding animals, offers potential benefits in terms of sustainability, health, and animal welfare compared to conventional meat production. However, the cultured meat production process involves several stages, each with potential hazards requiring careful monitoring and control. Microbial contamination risks exist in the initial cell collection from source animals and the surrounding environment. During cell proliferation, hazards may include chemical residues from media components such as antibiotics and growth factors, as well as microbial issues from improper bioreactor sterilization. In the differentiation stage where cells become muscle tissue, potential hazards include residues from scaffolding materials, microcarriers, and media components. Final maturation and harvesting stages risk environmental contamination from nonsterile conditions, equipment, or worker handling if proper aseptic conditions are not maintained. This review examines the key microbiological and chemical hazards that must be monitored and controlled during the manufacturing process for cultured meats. It describes some conventional and emerging novel techniques that could be applied for the detection of microbial and chemical hazards in cultured meat. The review also outlines the current evolving regulatory landscape around cultured meat and explains how thorough detection and characterization of microbiological and chemical hazards through advanced analytical techniques can provide crucial data to help develop robust, evidence‐based food safety regulations specifically tailored for the cultured meat industry. Implementing new digital food safety methods is recommended for further research on the sensitive and effective detection of microbiological and chemical hazards in cultured meat. [ABSTRACT FROM AUTHOR]

The development of future food is devoted not only to obtaining a sustainable food supply but also to providing high‐quality foods for humans. Plant‐derived non‐starch polysaccharides (PNPs) are widely available, biocompatible, and nontoxic and have been largely applied to the food industry owing to their mechanical properties and biological activities. PNPs are considered excellent biomaterials and food ingredients contributing to future food development. However, a comprehensive review of the potential applications of PNPs in future food has not been reported. This review summarized the physicochemical and biological activities of PNPs and then discussed the structure–activity relationships of PNPs. Latest studies of PNPs on future foods including cell‐cultured meat, food for special medical purposes (FSMPs), and three‐dimensional‐printed foods were reviewed. The challenges and prospects of PNPs applied to future food were critically proposed. PNPs with strong thermal stability are considered good thickeners, emulsifiers, and gelatinizers that greatly improve the processing adaptability of foods. The mechanical properties of PNPs and decellularized plant‐based PNPs make them desirable scaffolds for cultured meat manufacturing. In addition, the biological activities of PNPs exhibit multiple health‐promoting effects; therefore, PNPs can act as food ingredients producing FSMP to promote human health. Three‐dimensional printing technology enhances food structures and biological activities of functional foods, which is in favor of expanding the application scopes of PNPs in future food. PNPs are promising in future food manufacturing, and more efforts need to be made to realize their commercial applications. [ABSTRACT FROM AUTHOR]

Meat is an important component of the food basket of India and it plays a critical role in meeting protein demand and ensuring the nutritional security of the ever-growing population. Concerns related to environmental impact, shrinking resources, and animal welfare issues continue to haunt the meat industry. Cultured meat on the other hand promises to produce meat without the need to rear the livestock by utilizing fewer resources with minimum impact on the environment. Here, an effort has been made to capture the perception of Indian consumers towards cultured meat by conducting a survey. Results of the survey revealed that about 60.52% of the respondents are willing to buy the cultured meat if made available. It was found that 45.9% of the respondents who are willing to buy cultured meat are ready to pay a premium price range between 10-30%. Among the respondents, 54.0, 59.1 and 66.5% opinedthat cultured meat is a potential alternative to traditional meat in view of challenges like sustainability, nutritional security, and animal welfare, respectively. [ABSTRACT FROM AUTHOR]

A key element for the cost-effective development of cultured meat is a cell line culturable in serum-free conditions to reduce production costs. Heme supplementation in cultured meat mimics the original meat flavor and color. This study introduced a bacterial extract generated from Corynebacterium that was selected for high-heme expression by directed evolution. A normal porcine cell line, PK15, was used to apply the bacterial heme extract as a supplement. Consistent with prior research, we observed the cytotoxicity of PK15 to the heme extract at 10 mM or higher. However, after long-term exposure, PK15 adapted to tolerate up to 40 mM of heme. An RNA-seq analysis of these heme-adapted PK15 cells (PK15H) revealed a set of altered genes, mainly involved in cell proliferation, metabolism, and inflammation. We found that cytochrome P450, family 1, subfamily A, polypeptide 1 (CYP1A1), lactoperoxidase (LPO), and glutathione peroxidase 5 (GPX5) were upregulated in the PK15H heme dose dependently. When we reduced serum serially from 2% to serum free, we derived the PK15H subpopulation that was transiently maintained with 5–10 mM heme extract. Altogether, our study reports a porcine cell culturable in high-heme media that can be maintained in serum-free conditions and proposes a marker gene that plays a critical role in this adaptation process. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Ilahiyat Researches / Ilahiyat Tetkikleri Dergisi is the property of Ataturk University Coordinatorship of Scientific Journals and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Shifting from meat consumption is critical for future dietary evolution. Mainstream newspapers and social media are the leading platforms for expressing this opinion. By analysing the media discourse, the proponents of the shift from meat, to plant-based meat and cultured meat were identified. The objectives were: a) to identify themes, word frequencies, and sentiment related to meat substitutes, b) to determine Chinese perceptions of the two meat substitutes, and c) to determine which food functions are of concern to Chinese consumers. Between July 2016 and July 2022, the researcher gathered data from People's Daily and China Daily online outlets and user comments. 574 news articles and 2,345 online comments were extracted. Three techniques were applied: sentiment analysis, thematic analysis, and word cloud analysis. The results revealed that newspapers reported positively on meat substitutes, yet user comments showed negative public perception. Chinese people held positive attitudes toward plant-based meat and negative attitudes toward cultured meat. Thus, the insights from the media discourse provided valuable indicators for stakeholders to develop sustainable food education and consumption strategies. [ABSTRACT FROM AUTHOR]

Reducing production costs, known as scaling, is a significant obstacle in the advancement of cultivated meat. The cultivation process hinges on several key components, e.g., cells, media, scaffolds, and bioreactors. This study demonstrates an innovative approach, departing from traditional stainless steel or glass bioreactors, by integrating food-grade plant-based scaffolds and thermoplastic film bioreactors. While thermoplastic films are commonly used for constructing fluidic systems, conventional welding methods are cost-prohibitive and lack rapid prototyping capabilities, thus inflating research and development expenses. The developed laser welding technique facilitates contamination-free and leakproof sealing of polyethylene films, enabling the efficient fabrication of macrofluidic systems with various designs and dimensions. By incorporating food-grade plant-based scaffolds, such as rice seeded with bovine mesenchymal stem cells, into these bioreactors, this study demonstrates sterile cell proliferation on scaffolds within macrofluidic systems. This approach not only reduces bioreactor prototyping and construction costs but also addresses the need for scalable solutions in both research and industrial settings. Integrating single-use bioreactors with minimal shear forces and incorporating macro carriers such as puffed rice may further enhance biomass production in a scaled-out model. The use of food-grade plant-based scaffolds aligns with sustainable practices in tissue engineering and cultured-meat production, emphasizing its suitability for diverse applications. [ABSTRACT FROM AUTHOR]

Natural scaffolds have been the cornerstone of tissue engineering for decades, providing ideal environments for cell growth within extracellular matrices. Previous studies have favored animal-derived materials, including collagen, gelatin, and laminin, owing to their superior effects in promoting cell attachment, proliferation, and differentiation compared to non-animal scaffolds, and used immortalized cell lines. However, for cultured meat production, non-animal-derived scaffolds with edible cells are preferred. Our study represents the first research to describe plant-derived, film-type scaffolds to overcome limitations associated with previously reported thick, gel-type scaffolds completely devoid of animal-derived materials. This approach has been employed to address the difficulties of fostering bovine muscle cell survival, migration, and differentiation in three-dimensional co-cultures. Primary bovine myoblasts from Bos Taurus Coreanae were harvested and seeded on alginate (Algi) or corn-derived alginate (AlgiC) scaffolds. Scaffold functionalities, including biocompatibility and the promotion of cell proliferation and differentiation, were evaluated using cell viability assays, immunofluorescence staining, and reverse transcription-quantitative polymerase chain reaction. Our results reveal a statistically significant 71.7% decrease in production time using film-type scaffolds relative to that for gel-type scaffolds, which can be maintained for up to 7 days. Film-type scaffolds enhanced initial cell attachment owing to their flatness and thinness relative to gel-type scaffolds. Algi and AlgiC film-type scaffolds both demonstrated low cytotoxicity over seven days of cell culture. Our findings indicated that PAX7 expression increased 16.5-fold in alginate scaffolds and 22.8-fold in AlgiC from day 1 to day 3. Moreover, at the differentiation stage on day 7, MHC expression was elevated 41.8-fold (Algi) and 32.7-fold (AlgiC), providing initial confirmation of the differentiation potential of bovine muscle cells. These findings suggest that both Algi and AlgiC film scaffolds are advantageous for cultured meat production. [ABSTRACT FROM AUTHOR]

This essay presents a critical perspective on the nature of what is referred to as "cultured meat" in the public sphere by revisiting the concept of meat in cultural practice. We propose a perspective that focuses on and further investigates whether cultured meat is meat, examining the interaction between the emergence of cellular agriculture technologies and cultural practices. First, we review the production processes of cellular agriculture for meat, comparing this to the processes used to produce conventional meat. Second, we discuss how meat has been embedded in cultural practices, focusing on meat-related activities, and propose that a whole-parts relationship is critical for constructing the meaning of meat in cultural contexts. Third, several key issues raised in the social debate on cultured meat are addressed within the whole-parts framework. Cultured meat requires a complete bottom-up process in producing objects, indicating that the concept of cultured meat is not necessarily aligned with the concept of existing meat, as previously suggested from the perspective of producing conventional meat. In this perspective, we proceed to further investigation the meaning of meat in cultural constructions, wherein the relationship between the whole body and meat as a part of it is important. Thus, cultured meat can be considered a nonmeat under the whole-parts framework for meat. This insight can provisionally and speculatively update some of the ethical, legal, and social issues of cultured meat as well as products based on cellular agriculture technologies. [ABSTRACT FROM AUTHOR]

This study examines how halal consciousness acts as a precursor to the influence of presumed media influence model to explain Muslims' views (i.e., attitudes and behavioral intentions) toward cultured meat. A survey of 658 Muslim Singaporeans found that halal consciousness positively correlated with Muslims' attention to media messages on the benefits of cultured meat, which subsequently shaped their presumed attention to these messages by family members, friends, and social media influencers. Presumed attention from family members and social media influencers was positively associated with Muslims' attitudes toward cultured meat and subsequently their consumption intentions. Theoretical and practical implications were discussed. [ABSTRACT FROM AUTHOR]

Fibroblasts are important components of animal tissues such as muscle and skin, as they are the major producers of various matrix proteins. Matrix proteins such as collagen play an important role in meat products by providing unique nutrition, texture, and flavor. Cultured meat is an innovative meat alternative produced by culturing animal cells, but currently, relatively few studies have been conducted using fibroblasts as seed cells for cultured meat manufacturing. In this work, we first developed an innovative digestion-friction method for isolating fibroblasts from porcine skin efficiently and cost-effectively. After optimizing the enzymatic digestion and physical friction conditions, 2.39 ± 0.28 × 105 fibroblasts were obtained from 1 cm2 of porcine skin tissue, which was about 9 times higher than the conventional tissue explant method. In addition, we identified an edible bio-ink composed of gelatin and chitosan that has good printing properties and supports fibroblast adhesion and growth. Furthermore, we fabricated fibroblast-based cultured meat by 3D printing with an initial cell density of 1.0 × 107 mL-1 and evaluated its texture and nutritional properties. This work provides valuable insights and references for introducing fibroblasts into the production of cultured meat that is more comparable to structured animal meat. [ABSTRACT FROM AUTHOR]

A need for meat is rising day by day and the production of poultry, cows, pigs and fisheries is reduced as there is no good commercial production. Wider livestock production is becoming unavailable on a global scale in requisites of welfare of animals, ecological sustenance and human health conditions. Choices for cultured meat are being explored using innovative techniques like stem cells, embryonic stem cells, Induced pluri potent stem cells [(iPSC) derived from skin or blood cells of an animal that have been reprogrammed back into an embryonic-like pluripotent], Totipotent stem cells [immature cells capable of giving rise to any cell type or (of a blastomere) a complete embryo], pluripotent stem cells (immature cells capable of giving rise to several different cell types), satellite cells or myoblasts, etc. In these methods, animal tissue is grown in a controlled surroundings using culture cell technology. Several attempts are made to develop different types of media and techniques like the self-organizing techniques and scaffold-based techniques to advance the growth of the cell. Cultured meat is also called in various names like 'clean meat', 'in-vitro meat', or 'artificial meat'. The concept is in the budding stage of commercialization. Therefore, along with the improvement in technical phase there is a lot of work is being carried on in the developmental aspects of biological, commercial, social, economic and ethical. [ABSTRACT FROM AUTHOR]

Cultured meat is an emerging technology to produce edible muscles using animal cells, scaffolds, and bioreactors, avoiding the slaughter of farmed animals. Since muscle cells tend to grow disorganized, the use of microstructuring technologies to produce scaffolds is essential to align functional muscle structures. In this work, an edible scaffold (film) with parallel microchannels formulated with marine biopolymers was made. The effect of parallel microchannels on the behavior of muscle cells and gene expression involved in fusion and myogenesis were assessed. Our results show that the array of microchannels allow the formation of parallel, elongated, and multinucleated structures, like a muscle bundle. In addition, the glycolytic metabolism increases when cells grew on the microchannels. Significant correlations between gene expressions of Myomaker and MyoD, between Myomixer and Myosin heavy chain, and between Myogenin and Myosin heavy chain were found and associated with the microstructure effect. An inferred model of myogenic progression was proposed and validated identifying proteins by immunofluorescence on cells seeded on the microstructured film-scaffolds. This model allows to understand the role of myogenic markers in the production of cultured meat using microstructured scaffolds. [ABSTRACT FROM AUTHOR]

Bone protein is a significant secondary product of the meat industry, comprising a substantial quantity of protein. These proteins could be broken down through enzymatic hydrolysis to generate antioxidant peptides. This study aimed to produce antioxidant peptides from bovine bone extract by enzymatic hydrolysis utilizing Flavourzyme and Protamex by optimizing enzyme amounts and time using the Box-Behnken design. The final optimized conditions obtained through the model were as follows: The amount of Flavourzyme was 1,100 U, the amount of Protamex was 2,814 U, and the time was 3.77 (h). Bovine bone extract hydrolysate (BBEH) was purified stepwise using ultrafiltration membranes with molecular cutoffs of 5, 3, and 1 kDa. To assess the antioxidant capacity of the fractions, several methods were used, including radical scavenging activity "1,1-diphenyl-2-picrylhydrazyl (DPPH)," "2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS)," metal chelating activity (MCA), reducing power (RP), and thiobarbituric acid assay (TBA). The results indicated that the ultrafiltration fraction with a molecular weight of less than 1 kDa showed significant antioxidant activity, with 48, 42, and 50% inhibition rates for DPPH, ABTS, and metal chelating, respectively. Using size exclusion chromatography, the fraction with a molecular weight less than 1 kDa was further separated into five sub-fractions: Frac-I, Frac-II, Frac-III, Frac-IV, and Frac-V. Sub-Frac-III, which exhibits significant DPPH radical scavenging activity (55%) and a reducing power of 0.8 at 700 nm, was separated into six sub-sub-fractions using reversedphase HPLC (RP-HPLC) based on molecular weight and hydrophobicity. The sub-sub-fraction with the highest value for DPPH radical scavenging activity was sub-Fra-III-6, which exhibited approximately 69.45% activity. The sub-Fra-III-6 was analyzed using LC-MS/MS, which identified two specific peptides: Ala-Pro-Phe with a mass of 333.12 Da and Asp-His-Val with a mass of 369.14 Da. These two peptides are likely the primary peptides that might have a crucial role in antioxidant capacity. It can be concluded that BBEH is a valuable source of natural antioxidants and has the potential to serve as a viable resource in the cultured meat industry. [ABSTRACT FROM AUTHOR]

Background: The environmental and social impacts of cultured meat, and its economic viability, are contingent on its implications for food production and for agriculture. However, the implications of cultured meat production for farmers have not yet been thoroughly investigated and are poorly understood. The aim of this research was to engage with the farming sector in critically assessing cultured meat as a technology which could profoundly affect future farm livelihoods, land use, rural and farming communities and agricultural value chains. Ensuring farmers' voices, and potential 'counter-narratives' inform the development of cultured meat is not only inclusive, but could identify unexpected impacts of this emerging technology and contribute to the framing of the social license of the industry developing them. Methods: Six focus groups were undertaken with 75 UK farmers from a variety of farming sectors and regions. Questions focused on what the term 'cultured meat' means to farmers, the potential impacts of cultured meat, and potential business scenarios arising for farmers. All meetings were recorded, transcribed, and thematically analyzed. Results and discussion: Farmers expressed complex and considered reflections on cultured meat, raising several perceived opportunities and risks associated with the themes of 'ethics and affective' narratives, 'environment-based' narratives, and 'socio-economic' narratives. Aspects of foci of power, food system control and transparency associated with cultured meat emerged from the conversations, as well as cultured meat's potential impacts on the environment and on jobs, farming/rural communities and connecting with the land. Conclusion: Globally, meat production underpins the livelihoods of many rural communities, so a transition to cultured meat is likely to have deep-seated ethical, environmental, and socio-economic impacts. Within the discourse on cultured meat the voices of farmers are often lost. While not claiming to be representative of all UK farming, this study engaged UK farmer perspectives as a way of starting the substantive process of greater stakeholder inclusion in cultured meat innovation pathways, and which should underpin responsible technology transitions in agriculture. [ABSTRACT FROM AUTHOR]

The selection of an appropriate scaffold is imperative for the successful development of alternative animal protein in the form of cultured meat or lab-grown meat. Decellularized tissues have been suggested as a potential scaffold for cultured meat production owing to their capacity to support an optimal environment and niche conducive to cell proliferation and growth. This approach facilitates the systematic development of 3D tissues in the laboratory. Decellularized scaffold biomaterials have characteristics of high biocompatibility, biodegradation, and various bioactivities, which could potentially address the limitations associated with synthetic bio-scaffold materials. The present study involved the derivation and characterization of a decellularized scaffold from mushroom tissue following subsequent assessment of the scaffold's capacity to support myogenic differentiation. Mushroom sections were soaked in nuclease and detergent solution for 4 days. Furthermore, decellularization was confirmed by histology and DAPI staining, which showed the removal of cellular components and nuclei. Myoblast cells were seeded onto decellularized tissue, which exhibited excellent cytocompatibility and promoted myogenic growth and differentiation. The study's findings can serve as a foreground for the generation of an edible and natural scaffold for producing a safe and disease-free source of alternative animal protein, potentially reducing the burden on the health sector caused by conventional animal protein production and consumption. [ABSTRACT FROM AUTHOR]

Non-animal agro-industrial wastes have a diverse and valuable nutritional composition for the alternative protein market. In this study, extracting proteins and enzymatically obtaining hydrolysates from non-animal agro-industrial waste was evaluated as a possible route for producing cultured meat inputs. Protein extraction assisted by Viscozyme L® was analyzed for soybean and peanut meal. The protein extraction yield from these wastes increased considerably with the application of the enzyme and adjustments in the pH levels of the reaction medium. The residual protein extraction matrices were then subjected to enzymatic hydrolysis using different non-animal commercial enzymes. The application of Alcalase 2.4 L® proved to be the most suitable for maximizing the degree of hydrolysis, and optimizing the reaction conditions. The highest degree of hydrolysis obtained was 31.76 ± 0.43% for the soybean meal protein extraction residue, and 30.59 ± 1.68% for the peanut meal protein extraction residue; at 50 °C, pH 8.0 and enzyme:substrate ratio of 3.5% and 5.0%, respectively. The results showed that the application of enzymes can maximize the use of protein from non-animal agro-industrial wastes and gives rise to a low-cost route, with less environmental impact and with nutritional potential for the generation of inputs required for cultured meat. [ABSTRACT FROM AUTHOR]

As the technology of cultured meat continues to evolve and reach the market, it is important to understand the dynamics of consumer attitudes and preferences in order to provide insights into the potential adoption of cultured meat in Europe. Our aim was to explore the attitudes of Greek consumers, via an online survey addressed to 1230 consumers. The results revealed that only 39.35% of participants in this survey were aware of the term "cultured meat", but 55.69% would be willing to try it with the group of young (18-25 years old) being more willing to try compared to >25 years old and also male and graduates. Among the perceived benefits, the first rated benefit was the contribution to animal welfare, followed by the lower environmental impact of cultured meat. The highest concerns about the potential negative consequences of cultured meat were about the unknown long-term adverse health effects and about a negative impact on the local livestock producers. Most of the respondents (80.73%) agreed that cultured meat is an artificial product. In conclusion, our results revealed a level of skepticism and reservations regarding cultured meat among Greek consumers and addressing public concerns might be especially important to increase public acceptance of cultured meat. [ABSTRACT FROM AUTHOR]

The present paper is based on a bibliographic study of over 100 articles published between 2001 and 2023 with general aim of the identification of the most causes that led to the need to replace meat of animal origin with meat analogues and/or cultured meat. The identification of new protein sources and the characterization of the nutritional profile, textural behaviour, sensorial attributes, etc. of meat analogues open new research horizons. The review of the most relevant studies on how to obtain plant-based meat analogues brings to the attention of researchers various pretreatments such as extrusion, hydrogenation, hydrolysis, as well as other technological challenges in improving the quality of plant-based meat analogues. Current research on the new food products development highlights the need regarding the risks and benefits analysis of plant-based and cultured meat analogues, which require in-depth studies in many directions. [ABSTRACT FROM AUTHOR]

Certain companies in the rapidly expanding cultured meat space claim that cultured meat is exactly the same in taste, flavour and nutrition as traditional meat, but without the need for animal slaughter, and bringing benefits for human health and the environment. It is important to point out that cultured meat is still in the early phases of development and, in many cases, the claims are based on assumptions rather than facts. In this work, we outline several knowledge gaps, mainly based on technical issues, with repercussions related to the possible benefits as well as economic and regulatory challenges. Cultured meat made entirely of cultured cells does not yet exist Cultured meat production still faces several hurdles including the omission of animal-derived components and economic viability A lack of transparent production methods limits the evaluation of product characteristics and environmental impact [ABSTRACT FROM AUTHOR]

Summary: Cultured meat, also known as laboratory‐grown or cell‐based meat, is a promising concept in the food industry that involves culturing animal cells in vitro to produce meat products, bypassing the need for traditional animal rearing and slaughter. This technology offers solutions to key challenges associated with conventional meat production, including environmental sustainability, animal welfare and food security. However, the cultured meat industry must overcome significant hurdles to achieve commercial viability. Scaling up production to meet the increasing demand for meat is a considerable challenge, requiring a scalable edible scaffold, eliminating the need for separate scaffold removal, and ensuring product safety. Various edible materials, including polysaccharides and proteins, along with fabrication techniques like electrospinning and 3D printing, are explored in this review article. [ABSTRACT FROM AUTHOR]

The aim of this study is to examine the perceptions of young people between the ages of 18-22 in Türkiye, studying at universities and representing generation Z regarding the consumption of artificial meat and to determine whether there will be a consumer base for artificial meat in Türkiye in the coming years. For this purpose, face-to-face interviews were conducted with a total of 227 individuals, 95 (41.85%) female and 132 (58.15%) male participants. Both quantitative descriptive and qualitative descriptive analysis were used in the research. Qualitative analyses were evaluated using Maxqda 20 Package Program. 77 respondents (33.92%) stated that they could consume artificial meat. 29 (30.52%) female and 45 (34.09%) male participants stated that they could consume artificial meat. Participants stated that they would not consume artificial meat because they were concerned about artificial meat being unhealthy, unnatural, insufficient in terms of nutritional value, unsafe, negatively affecting animal husbandry, and posing a problem in terms of belief. As a result, contrary to expectations, generation Z living in Türkiye has a high potential to consume artificial meat. As long as the concerns of the participants are clarified, we foresee that there will be a more serious increase in the artificial meat consumption potential of the generation Z, which will represent the Turkish population in the future. [ABSTRACT FROM AUTHOR]

Muscle cell cultivation, specifically the culture of artificial meat from livestock-derived cells in serum-free media is an emerging technology and has attracted much attention. However, till now, the high cost of production and environmental load have been significant deterrents. This study aims to provide an alternate growth-promoting substance that is free from animal derivatives and lowers nitrogen pollution. We have extracted water-soluble compounds from the filamentous nitrogen-fixing cyanobacteria Anabaena sp. PCC 7120 by the ultrasonication method. The heat-inactivated and molecular weight separation experiments were conducted to identify the bioactive compound present in the extract. Finally, the compounds soluble in water (CW) containing the water-soluble pigment protein, phycocyanin as a bioactive compound, was added as a growth supplement to cultivate muscle cells such as C2C12 muscle cells and quail muscle clone 7 (QM7) cells to analyze the effectiveness of the extract. The results indicated that CW had a positive role in muscle cell proliferation. A three-dimensional (3-D) cell-dense structure was fabricated by culturing QM7 cells using the extract. Furthermore, the nitrogen-fixing cyanobacterial extract has vast potential for cultured meat production without animal sera in the near future. • Anabaena extract was obtained by ultra-sonication method that increases muscle cell proliferation without serum. • Phycocyanin played an important role in cell proliferation. • Three-dimensional cell-dense tissue with muscle cells was created for sustainable meat production. [ABSTRACT FROM AUTHOR]

Cultured meat presents a possible alternative to conventional meat products and may be used to address growing food demands attributable to global population growth. Thus, a comprehensive technological prospection of the scientific literature related to cultured meat produced by 3D bioprinting is of great interest to researchers. The purpose of this article is to review and analyze published studies related to the biofabrication of cultured meat using 3D bioprinting techniques. The growing number of related publications in recent years highlights that cultured meat has gained traction in the scientific community. Furthermore, private companies and startups have contributed to advancements in the biofabrication of cultured meat for consumption, illustrating that cultured meat as a conventional meat substitute is already becoming reality. However, like any scientific advance, 3D bioprinting of cultured meat faces challenges involving regulation, acceptance, the selection of ideal biomaterials and cell lines, the replacement of fetal bovine serum (FBS), and attaining a texture and nutritional value similar to those of conventional meat. [ABSTRACT FROM AUTHOR]

Although South Africa accounts for half of the alternative meat market for the African continent, there remains a lack of information about consumer demand for plant-based and lab-cultured meat and its market potential domestically. This study reports the results of a nationwide survey of 649 South African consumers who completed a choice experiment in which they selected among conventional beef and three alternative burger patties at varying prices. Results indicate that holding prices constant and conditional on choosing a food product, 21% of the market share was estimated for plant-based meat alternatives and 38% for lab-cultured meat. [ABSTRACT FROM AUTHOR]

Cultured meat is a novel technology-based meat alternative with the potential to complement protein supply for a growing world population. An increasing body of consumer research has investigated personal factors explaining consumers' acceptance of cultured meat. Research on cultural and economic drivers impacting consumer responses across countries, however, is scant. In this light, this article aims to provide a cross-cultural perspective on cultured meat acceptance and guide future empirical research in this domain. First, this article proposes a framework to explain cross-national differences in cultured meat acceptance comprising societal factors (i.e., culture and religion), indicators of the food environment (i.e., meat production and consumption), and economic market parameters (i.e., gross domestic product, carbon dioxide emissions, and population growth). Second, the paper applies a systematic literature review, including 105 empirical consumer studies related to cultured meat. Third, the identified papers are analyzed according to the proposed framework. The findings of this descriptive analysis demonstrate that empirical research to date has predominately been conducted in countries that produce and consume high amounts of meat and are characterized by high gross domestic products per capita. Many of these surveyed countries harbor secular-rational and self-expressional cultural value orientations. Other country types have been less prominently explored, although they represent potentially relevant target markets for cultured meat in the future. Cross-cultural research aiming to explain differences across countries is scarce. To guide future research, the paper develops research propositions relating societal factors, food environment, and market-related factors to consumer acceptance of cultured meat across countries. [ABSTRACT FROM AUTHOR]

The purpose of this study was to investigate the recent development of meat analog, industrialization, and the related legal changes worldwide. Summarizing the current status of the industrialization of meat analog, studies on plant-based meat, mycoprotein, and edible insects were mainly conducted to investigate their sensory properties (texture, taste, flavor, and color resembling meat), nutritional and safety evaluations, acquisition method of meat alternatives, and commercialization. Cultured meat is mainly studied for developing muscle satellite cell acquisition and support techniques or materials for the formation of structures. However, these technologies have not reached the level for active industrialization. Even though there are differences in the food categories and labeling between countries, it is common to cause confusion or to relay false information to consumers; therefore, it is important to provide accurate information. In this study, there were some differences in the food classification and food definition (labeling) contents for each country and state depending on the product shape or form, raw materials, and ingredients. Therefore, this study can provide information about the current research available on meat alternatives, improve regulation, and clarify laws related to the meat analog industry, which can potentially grow alongside the livestock industry. [ABSTRACT FROM AUTHOR]

This study aimed to comprehensively examine the research on cultured meat in developing countries over the past decade, focusing on its opportunities and challenges for sustainable meat systems. The research method included a combination of literature review and text mining. The study found that research on cultured meat in developing countries has focused on consumer attitudes and acceptance, cultural factors, and policy and regulation. Consumer purchase intentions, attitudes, and knowledge levels significantly impact the promotion and adoption of cultured meat. At the same time, cultural factors, religious regulations, and sustainability challenges are also important factors affecting the development of cultured meat in developing countries. Furthermore, developing and implementing policy and regulatory frameworks are critical to fostering the development of sustainable meat systems. Through the combination of literature review and text analysis, this study provides an in-depth look at research on cultured meat in developing countries over the past decade. The findings suggest that consumer attitudes, cultural factors, and sustainability challenges are central topics in cultured meat research in developing countries. However, relatively little research has been done on social acceptance, economic feasibility, and technology adoption. These findings provide important insights for policymakers, researchers, and relevant stakeholders in formulating policies and strategies to advance sustainable food systems. [ABSTRACT FROM AUTHOR]

This research was conducted to investigate the growth performance of black-boned chicken embryonic stem (ES) cells for the future development of cultured meat. Black-boned chicken ES cells were isolated and cultured from fertilized eggs. The treatments applied were: fetal bovine serum (FBS) (T1), commercial chicken serum (SCK) (T2), Pradu Hang Dam chicken serum (PDC) (T3), and black-boned chicken serum (BBC) (T4). Black-boned chicken ES cells were cultured at 37.0 °C in a humidified environment of 5% CO2, for 10 days. The growth of black-boned chicken ES cells concentration was measured by the absorbance at 450 nm. A haemocytometer was used to count the number of black-boned chicken ES cells. Comparing the protein content of cultured meat and chicken meat was collected for combustion and proximate analysis. All collected data were analyzed using ANOVA in a completely randomized design. T4 tended to have a higher number and growth rate than the other groups, followed by T3, T2, and T1, respectively. When counted ES cells final, T4 had a significantly higher number and growth rate than the other groups (p<0.001). Comparing the protein content, it was found that cultured meat had significantly more protein than the other groups (p<0.001), and characteristics (alignment and cross-section of muscle fibers) were not different from chicken cells. Finally, the cultivation of black-boned chicken ES cells necessitates the use of a medium containing black-boned chicken serum in the growth and development of black-boned Chicken ES cells for culture meat. [ABSTRACT FROM AUTHOR]

Notwithstanding some controversies, the development of cell culture and tissue engineering and the increasing demand for sustainable animal-based protein, has rendered cultured meat to be a potential source of nutritional protein in the future. As an absolutely novel food, the production of cultured meat involves complex advanced technologies and integration of multiple novel ingredients. Consequently, hazards and risks may be introduced inadvertently at any stage during the production of cultured meat, which must be reviewed and approved by the regulations or legislations of the corresponding jurisdictions before the product can be introduced to the market to ensure food safety and promote human health. Currently, increasing research on the safety and risk assessment of cultured meat is being reported. However, the lack of systematic and in-depth risk assessment of cultured meat remains a hurdle to be crossed before global marketization of cultured meat can materialize. This review comprehensively summarizes the possible hazards and risks that could be introduced during the production of cultured meat and proposes countermeasures accordingly. There is no one-size-fits-all approach to test different types of cultured meat products currently and effective risk and safety assessment strategies should be adopted contextually. Additionally, the regulatory framework for cultured meat in different regions may evolve differently but should be harmonized eventually to fuel the development of safe and nutritious cultured meat products globally. • Cultured meat has the potential to become a sustainable source of nutritional protein in the future. • Hazards and risks may be introduced during the production of cultured meat. • Effective risk assessment strategies should be adopted to ensure safety of cultured meat. • Regulatory framework for cultured meat should be harmonized eventually. [ABSTRACT FROM AUTHOR]

Cultured meat is a promising alternative to animal-derived meat production, as it has the potential to offer a sustainable and ethical source of meat for human consumption. Despite the many advantages of cultured meat, scaling up its production remains a major challenge. Among the key factors that must be addressed for efficient production is high-density cell culture, which poses several obstacles, such as the accumulation of metabolic by-products, including toxic ammonia and the inhibitory effects of lactate. Additionally, the use of expensive growth factors and recombinant proteins limits the cost-effectiveness of cultured meat production. This review provides an overview of methods for reducing the accumulation of metabolic by-products (ammonia and lactate), including genetic engineering, culture strategies, physicochemical adsorption, biocatalytic conversion, and electrochemistry. Immobilization of growth factors by separation and concentration enhances their biological activity, moderate release, and recovery. Additionally, we discuss the advantages and disadvantages of these methods in the field of cultured meat. The study concludes that adsorption is a promising pathway for the removal of metabolic by-products. However, the development of adsorbents with favorable biocompatibility, high adsorption efficiency, and reusability remains a challenge. The development of cost-effective alternatives to animal-derived sources and media cycling technology to optimize the usage of media components are essential for the progress of cultured meat production. [Display omitted] • Inhibitors removal of ammonia and lactate from animal cell culture medium. • Potential strategies for reuse of growth factors to reduce the medium cost. • Microalgae are the most promising alternative to recombinant proteins. [ABSTRACT FROM AUTHOR]

Estimating the demand for greener products may be challenging when these products are not yet on the market. We design an experiment to elicit the willingness-to-pay (WTP) for a novel product in a non-hypothetical way, despite the fact that the product is not marketed and thus cannot be delivered to participants. We consider a cultured meat product which is presented to participants using the producer's advertising. The basic experimental device consists in eliciting (i) how much a participant is willing to pay for the product under uncertainty about product delivery, and (ii) her beliefs about the probability that the product will be actually delivered. In our sample of 158 French students, under 20% of participants never want to buy the product, and below 10% assign a probability of zero that the product will be delivered if purchased. The average WTP is fairly low, at about 3 Euros per 100 g. A number of factors increase (e.g., education and low meat consumption) or decrease (e.g., neophobia and disgust) this WTP. The simple exposure to the new meat substitute during this experiment reduces subjects' pro-meat justifications. We investigate the external validity of our results using a hypothetical survey on a representative sample (N = 1200). We also discuss methodological issues such as deception and incentive compatibility. [ABSTRACT FROM AUTHOR]

A significant barrier to the adoption of cultured meat is perceptions of the product as risky. Across three experimental studies, we show that scarcity appeals that are demand‐based constitute an effective strategy for promoting cultured meat because of their negative influence on perceptions of risk. In study 1, we show that a demand‐based scarcity appeal is more effective than a supply‐based scarcity appeal (or no scarcity appeal) for promoting cultured meat and that this effect is mediated by consumer perceptions of risk. In study 2, we show that the effect of the type of scarcity appeals on perceptions of risk is moderated by perceived naturalness. In particular, we show that demand‐based scarcity appeals are especially effective when targeted at consumers who consider cultured meat unnatural. In study 3, we retest our moderated mediation model and show that it is corroborated by employing new stimuli and measures. We contribute to the literature on factors that have a nuanced impact on the acceptance of cultured meat as well as to the academic literature on advertising appeals and social norms. Our findings also offer insights for managers on crafting marketing communications that reduce perceptions of risk associated with cultured meat. [ABSTRACT FROM AUTHOR]

This article, titled "Editorial: Research and developments in cultured meat production," discusses the potential of cultured meat as an alternative to traditional meat production. The current system of meat production is resource-intensive and has negative environmental and health impacts. Cultured meat offers a promising solution by eliminating the need for animal slaughter and reducing environmental damage. The article highlights the importance of cultural, environmental, and regulatory considerations in the development of cultured meat. It also mentions several research articles that have been published on the topic, covering areas such as alternative proteins, biomass growth, antioxidant peptides, and the properties of cultured meat. The authors emphasize the need for further research to commercialize and promote cultured meat. [Extracted from the article]

Cultured meat is one of the meat substitutes produced through tissue engineering and other technologies. Large-scale cell culture is the key for cultured meat products to enter the market. Therefore, this study is aimed to explore the effect of long-term passage in vitro on smooth muscle cells (SMCs) and the effect of transforming growth factor-β1 (TGF-β1) on SMCs in the late passage. Multiple passages lead to the decline of the proliferation rate of SMCs in the proliferation stage and the differentiation ability in the differentiation stage. Transcriptome results showed that the ECM pathway and aging-related signaling pathways were significantly up-regulated in the late passage period. TGF-β1 did not promote SMCs of late passage proliferation at the proliferation stage but promoted the gene and protein expression of collagen as the main protein of the extracellular matrix proteins at the differentiation stage. In addition, proteomic analysis revealed that TGF-β1 promoted the expression of cell adhesion molecules which activate the Hippo signaling pathway and the HIF-1 signaling pathway and further promoted the production of collagen-containing extracellular matrix proteins. This could provide ideas for large-scale production of cultured meat products using SMCs. [ABSTRACT FROM AUTHOR]

As with every new technology, safety demonstration is a critical component of bringing products to market and gaining public acceptance for cultured meat and seafood. This manuscript develops research priorities from the findings of a series of interviews and workshops with governmental scientists and regulators from food safety agencies in fifteen jurisdictions globally. The interviews and workshops aimed to identify the key safety questions and priority areas of research. Participants raised questions about which aspects of cultured meat and seafood production are novel, and the implications of the paucity of public information on the topic. Novel parameters and targets may require the development of new analytical methods or adaptation and validation of existing ones, including for a diversity of product types and processes. Participants emphasized that data sharing of these efforts would be valuable, similar to those already developed and used in the food and pharmaceutical fields. Contributions to such databases from the private and public sectors would speed general understanding as well as efforts to make evaluations more efficient. In turn, these resources, combined with transparent risk assessment, will be critical elements of building consumer trust in cultured meat and seafood products. [ABSTRACT FROM AUTHOR]

Developing meat alternatives has recently become a popular topic in the food and research communities. In this review, we summarized and focused on various structuring technologies to produce meat alternatives obtained from plants, cultured cells, and edible insects. Plant-based meats were mainly produced by soybeans and wheat, and the texture of meat alternatives obtained from plant sources was improved using extrusion, shear cell, and electrospinning technologies. Cultured meats were mainly produced by stem cell technology using 3D bioprinting, microcarriers, and scaffolds to form aligned tissues. Most edible insects were not only used as alternative protein sources using heating or freeze-drying processes; they also produced oils using supercritical extraction and solvent extraction processes producing meat alternatives. This review provides information about the current research on meat alternatives to improve their structures. [ABSTRACT FROM AUTHOR]