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Low consumer acceptance emerges as one important barrier to the introduction of cultivated meat, a novel food which offers an opportunity for more sustainable and ethical meat production. Due to the motives for impression management and self‐esteem, one factor that could contribute to people's acceptance of cultivated meat is their perceptions of other individuals who consume cultivated meat. In the current research, two online survey studies with 393 Singaporean undergraduate students and 401 American adults were conducted to explore the perceptions of cultivated meat eaters. In both studies, participants were randomly assigned to read one of three profiles that described a cultivated meat eater, a conventional meat eater, and a vegetarian. Then they rated the target on a list of traits. In Study 1, cultivated meat eaters were evaluated as more eco‐friendly than conventional meat eaters, and less pure than vegetarians. In Study 2, cultivated meat eaters were perceived as more eco‐friendly than conventional meat eaters, and less healthy than vegetarians; further, the participants tended to believe that others' general perception of cultivated meat eaters is slightly negative, and their belief about others' perception was strongly correlated with their acceptance of cultivated meat. Practical implications and future directions were discussed. [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]

The shift in reliance from broadcast to online news sources has called into question the continued relevance and applicability of conventional frame building practices and frame setting processes in the new media environment. Findings from a 2 (frame direction: same vs different) × 2 (frame emphasis: environment vs health) × 2 (popularity cues: high vs low) between-subjects experiment (N = 326) showed that user comments serve an egalitarian function by enabling laypeople to participate in the construction and dissemination of frames for a novel risk issue, cultured meat. Interestingly, the congruence between elite and lay perspectives was found to be more influential than the specific arguments put forth by different sources in influencing attitudes and behavioral intentions. Issue importance moderated the relationship between frame direction and framing outcomes while perceived source credibility mediated it. Suggestions to safeguard the democratic process and improve online science communication are provided. [ABSTRACT FROM AUTHOR]

Scaffolds play a key role in cultured meat production by providing an optimal environment for efficient cell attachment, growth, and development. This study investigated the effects of gelatin coating on the adhesion, proliferation, and adipogenic differentiation of adipose tissue-derived stem cells (ADSCs) cultured on soy protein–agarose scaffolds. Gelatin-coated scaffolds were prepared using 0.5% and 1.0% (w/v) gelatin solutions. The microstructure, water absorption rate, mechanical strength, cytotoxicity, cell adhesion, proliferation, and differentiation capabilities of the scaffolds were analyzed. Field emission scanning electron microscopy revealed the porous microstructure of the scaffolds, which was suitable for cell growth. Gelatin-coated scaffolds exhibited a significantly higher water absorption rate than that of non-coated scaffolds, indicating increased hydrophilicity. In addition, gelatin coating increased the mechanical strength of the scaffolds. Gelatin coating did not show cytotoxicity but significantly enhanced cell adhesion and proliferation. The gene expression levels of peroxisome proliferator-activated receptor gamma, CCAT/enhancer-binding protein alpha, and fatty acid-binding protein 4 were upregulated, and lipid accumulation was increased by gelatin coating. These findings suggest that gelatin-coated scaffolds provide a supportive microenvironment for ADSC growth and differentiation, highlighting their potential as a strategy for the improvement of cultured meat production and adipose tissue engineering. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department 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.)

Introduction: Nowadays, the bioeconomy and sustainability trends drive the food sector to replace chemical preservatives with bioactive compounds recovered from biomass such as essential oils (EOs) and their derivatives. Moreover, nanotechnology trend drives food sector in the nanoencapsulation of such bioactive compounds in novel edible formulations such as nanoemulsions to enhance their controlled release properties, their bioactivity and their biocompatibility. Methods: In this study the development and characterization of novel casein/ lecithin (CSN/LCN) based nanoemulsions (NEs) with carvacrol (CV), cinnamaldehyde (CI), citral (CT), and eugenol (EG) as nanoencapsulated oil phase is presented as well as the application of such NEs as active coatings for the preservation of fresh pork tenderloin. Results and discussion: DLS measurements as well as TEM images showed an average particle size distribution of 20--40 nm for all obtained NEs, while z-potential results indicate their physicochemical stability. All the obtained NEs needed at least 5 times less amount of EOs derivatives to scavenge 50% of radicals and demonstrated a higher antibacterial activity against Escherichia coli and Listeria monocytogenes compared to free EOs derivatives. Pork fresh tenderloin meat treated with NEs demonstrated 30% higher efficacy in obtained lipid oxidation values than uncoated pork meat samples and 12% higher efficacy in obtained lipid oxidation values than pork meat samples treated with EOs derivatives. From a microbiological point of view NEs manage to extend pork tenderloin meat shelf life by 6 days compared to uncoated pork tenderloin meat and by 3 days compared to tenderloin pork meat coated with free EOs derivatives. Lab* colorimetry analysis as well as sensory analysis revealed that such edible CSN/LCN based NEs succeeded to preserve the texture, appearance, and color of pork tenderloin meat in higher acceptance limits compared to the corresponding characteristics of pork tenderloin meat coated with free EOs derivatives. Overall, the current study suggests novel CSN/LCN-based edible NEs as a promising technology that can be used as edible active coatings in the meat food industry. [ABSTRACT FROM AUTHOR]

Although the European Union has never explicitly regulated so-called 'cultivated meat', the belief held by numerous Member States regarding the possibility of unilaterally enacting laws that prohibit its production and trade at the national level is unfounded. In fact, the regulation on so-called 'novel foods' provides a sufficient legal basis to consider the matter harmonised at the European level, albeit in a formally 'procedural' manner only. Furthermore, the justification for the need for preventive measures on a precautionary basis does not find solid support in European Union law and is, therefore, not suitable to support national legislative initiatives on this matter. This article analyses the reasons for the above, offering a reconstruction of the regulatory framework on cultivated meat from the necessary European perspective. [ABSTRACT FROM AUTHOR]

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]

Cell-cultured meat holds significant environmental value as an alternative protein source. Throughout the 21st century, cell-cultured meat has progressively penetrated commercial markets. However, a systematic review encompassing the entire field needs improvement. Employing Citespace, Vosviewer, and R-Bibliometrix software, a bibliometric analysis was used to present the research progress and general development trends of 484 articles on cell-cultured meat from 2000 to 2022 based on countries, authors, institutions, and keywords. This analysis provides ideas for the future development of cell-cultured meat in different countries or regions worldwide. Research on cell-cultured meat from 2000 to 2022 has undergone two phases: fluctuating growth (2000–2013) and rapid growth (2013–2022). Noteworthy contributions to cell-cultured meat studies emerge from author groups in the United States of America, the United Kingdom, and China, with influential institutions like the University of Bath significantly impacting pertinent research. Furthermore, over the past two decades, research has leaned towards exploring topics such as "biomaterials", "cultured", "land use", "public opinion", "animal welfare", and "food safety". Furthermore, this study reveals differences in nomenclature between regions and institutions. "Cultured meat" is more popular in some countries than in other forms. Institutions in Asia use "cultured meat" more frequently; however, institutions in the Americas adopt "cultivated meat" and rarely adopt "in vitro meat", and institutions in the European region have no particularly prominent tendency towards a specific nomenclature. Future research should emphasize aligning the labeling of cell-cultured meat with effective management strategies and referencing regulatory policies across various countries. For the first time, we use three different bibliometric methods to analyze temporal and spatial variation in research on cellular meat. The results of this study have a multiplier effect. We provide a theoretical basis and a practical reference for the identification of alternatives in the dual context of "food crisis and food security" and "climate crisis". At the same time, we also provide a reference for the sustainable development of the food system. [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]

Synthetic meat or the production of edible animal tissues in vitro, addresses major concerns such as climate change, animal ethics and human health. This article explores its epistemological specificity and its impact on our conception of human and non-human life. Cellular meat, derived from cellular agriculture, questions living materiality and its appropriation via technoscientific means. We analyze the ontological status of cellular meat through the technical recomposition of life, characterized by the process of biofabricating “meat,” thus revealing the material production of new forms of edible biological matter. A critical analysis of neo-materialism illustrates the limits of this materiality and its social implications, specifically on the relationship with animals and rural communities. By examining prospective discourses and semantic shifts surrounding cellular agriculture, we question the promises and imaginaries associated with cellular meat.

Cellular agriculture is an innovative technology for manufacturing sustainable agricultural products as an alternative to traditional agriculture. While most cellular agriculture is predominantly centered on the production of cultured meat, there is a growing demand for an understanding of the production techniques involved in dairy products within cellular agriculture. This review focuses on the current status of cellular agriculture in the dairy sector and technical challenges for cell-cultured milk production. Cellular agriculture technology in the dairy sector has been classified into fermentation-based and animal cell culture-based cellular agriculture. Currently, various companies synthesize milk components through precision fermentation technology. Nevertheless, several startup companies are pursuing animal cell-based technology, driven by public concerns regarding genetically modified organisms in precision fermentation technology. Hence, this review offers an up-to-date exploration of animal cell-based cellular agriculture to produce milk components, specifically emphasizing the structural, functional, and productive aspects of mammary epithelial cells, providing new information for industry and academia. [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]

This study investigates consumer preference and acceptance of three meat alternatives—plant-based, lab-grown, and insect-based—as sustainable choices to meet the demands of a growing population and evolving food systems. Insights were gathered from European consumers regarding their perceptions and consumption patterns using a mixed-methods approach. The approach employed a questionnaire followed by focus group discussions conducted in Slovenia and the UK to understand the motivations and barriers behind their responses. The UK and Slovenia were chosen as they provided the highest response rates to the questionnaire and they have differing legislation. The results show that plant-based alternatives are the most familiar and accepted option, while lab-grown meat and insect-based products are less familiar and have lower acceptance rates. Moreover, they show that although sustainability factors are important to consumers, they are not their only concern; health and nutrition are the primary motivators for choosing meat alternatives. These are followed closely by sensory appeal, pricing, and a preference for natural, minimally processed options. Based on insights from the focus groups, strategies to overcome the barriers to the acceptance of meat alternatives should include targeted product categorisation and placement, educational campaigns, effective use of media, and greater transparency in product information. [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.)

Current studies on cultured meat mainly focus on the muscle tissue reconstruction in vitro, but lack the formation of intramuscular fat, which is a crucial factor in determining taste, texture, and nutritional contents. Therefore, incorporating fat into cultured meat is of superior value. In this study, we employed the myogenic/lipogenic transdifferentiation of chicken fibroblasts in 3D to produce muscle mass and deposit fat into the same cells without the co-culture or mixture of different cells or fat substances. The immortalized chicken embryonic fibroblasts were implanted into the hydrogel scaffold, and the cell proliferation and myogenic transdifferentiation were conducted in 3D to produce the whole-cut meat mimics. Compared to 2D, cells grown in 3D matrix showed elevated myogenesis and collagen production. We further induced fat deposition in the transdifferentiated muscle cells and the triglyceride content could be manipulated to match and exceed the levels of chicken meat. The gene expression analysis indicated that both lineage-specific and multifunctional signalings could contribute to the generation of muscle/fat matrix. Overall, we were able to precisely modulate muscle, fat, and extracellular matrix contents according to balanced or specialized meat preferences. These findings provide new avenues for customized cultured meat production with desired intramuscular fat contents that can be tailored to meet the diverse demands of consumers. [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]

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]

3D printing is an additive manufacturing technology that locates constructed models with computer-controlled printing equipment. To achieve high-quality printing, the requirements on rheological properties of raw materials are extremely restrictive. Given the special structure and high modifiability under external physicochemical factors, the rheological properties of proteins can be easily adjusted to suitable properties for 3D printing. Although protein has great potential as a printing material, there are many challenges in the actual printing process. This review summarizes the technical considerations for protein-based ink 3Dprinting. The physicochemical factors used to enhance the printing adaptability of protein inks are discussed. The post-processing methods for improving the quality of 3D structures are described, and the application and problems of fourth dimension (4D) printing are illustrated. The prospects of 3D printing in protein manufacturing are presented to support its application in food and cultured meat. The native structure and physicochemical factors of proteins are closely related to their rheological properties, which directly link with their adaptability for 3D printing. Printing parameters include extrusion pressure, printing speed, printing temperature, nozzle diameter, filling mode, and density, which significantly affect the precision and stability of the 3D structure. Post-processing can improve the stability and quality of 3D structures. 4D design can enrich the sensory quality of the structure. 3D-printed protein products can meet consumer needs for nutritional or cultured meat alternatives. [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]

Culture of muscle cells from livestock species has typically involved laborious enzyme-based approaches that yield heterogeneous populations with limited proliferative and myogenic differentiation capacity, thus limiting their use in physiologically-meaningful studies. This study reports the use of a simple explant culture technique to derive progenitor cell populations from porcine muscle that could be maintained and differentiated long-term in culture. Fragments of semitendinosus muscle from 4 to 8 week-old piglets (n = 4) were seeded on matrigel coated culture dishes to stimulate migration of muscle-derived progenitor cells (MDPCs). Cell outgrowths appeared within a few days and were serially passaged and characterised using RT-qPCR, immunostaining and flow cytometry. MDPCs had an initial mean doubling time of 1.4 days which increased to 2.5 days by passage 14. MDPC populations displayed steady levels of the lineage-specific markers, PAX7 and MYOD, up until at least passage 2 (positive immunostaining in about 40% cells for each gene), after which the expression of myogenic markers decreased gradually. Remarkably, MDPCs were able to readily generate myotubes in culture up until passage 8. Moreover, a decrease in myogenic capacity during serial passaging was concomitant with a gradual increase in the expression of the pre-adipocyte markers, CD105 and PDGFRA, and an increase in the ability of MDPCs to differentiate into adipocytes. In conclusion, explant culture provided a simple and efficient method to harvest enriched myogenic progenitors from pig skeletal muscle which could be maintained long-term and differentiated in vitro, thus providing a suitable system for studies on porcine muscle biology and applications in the expanding field of cultured meat. [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]

Rhynchoporus palmarum is widely considered to be a harmful pest of many crops. Nevertheless, it is highly valued as a food source in some countries, providing valuable components, mainly protein and fatty acids. The aim of this study was to develop a sausage with partial incorporation of R. palmarum larvae and to explore its potential as an alternative ingredient, taking into account the sensory acceptance of the final product, as well as nutritional and microbiological aspects. Experimental formulations containing 30, 20, and 10% larvae (F1, F2, F3, respectively) partially replaced pork meat and vegetable fat, and a control (F0) without R. palmarum larvae. One hundred and fifty semi-trained panelists rated the taste, aroma, color, texture, and overall acceptability of the four formulations using a 5-point hedonic scale. F2 showed favorable sensory acceptance for taste, color, texture, and overall acceptability, with no significant statistical difference from F0, but aroma showed a significantly better score than F0. Nutritional data showed increasing patterns for energy, fat, and sodium, while decreasing values for cholesterol, protein, and total carbohydrate for F1, F2, and F3, respectively. The microbiological characteristics of the experimental formulations for aerobic plate count, E. coli count, S. aureus, and Salmonella spp. met the requirements of the Ecuadorian standard NTE 1338:2012 for cooked meat products. This research highlights the potential of Rhynchophorus palmarum larvae as a viable and sustainable option for partial meat substitution in sausage production, offering an innovative approach to improve nutritional value and diversify product offerings in the food industry. [ABSTRACT FROM AUTHOR]

The relationship between dietary habits and microbiota composition during adolescence has not been well examined. This is a crucial knowledge gap to fill considering that diet–microbiota interactions influence neurodevelopment, immune system maturation and metabolic regulation. This study examined the associations between diet and the gut microbiota in a school-based sample of 136 adolescents (M age = 12·1 years; age range 11–13 years; 48 % female; 47 % Black, 38 % non-Hispanic White, 15 % Hispanic or other minorities) from urban, suburban and rural areas in the Southeast USA. Adolescents completed the Rapid Eating Assessment for Participants and provided stool samples for 16S ribosomal RNA gene sequencing. Parents reported their child and family socio-demographic characteristics. The associations between diet and socio-demographics with gut microbiota diversity and abundance were analysed using multivariable regression models. Child race and ethnicity, sex, socio-economic status and geographic locale contributed to variation within microbiota composition (β -diversity). Greater consumption of processed meat was associated with a lower microbial α -diversity after adjusting for socio-demographic variables. Multi-adjusted models showed that frequent consumption of nutrient-poor, energy-dense foods (e.g. sugar-sweetened beverages, fried foods, sweets) was negatively associated with abundances of genera in the family Lachnospiraceae (Anaerostipes , Fusicatenibacter and Roseburia), which are thought to play a beneficial role in host health through their production of short-chain fatty acids (SCFAs). These results provide new insights into the complex relationships among socio-demographic factors, diet and gut microbiota during adolescence. Adolescence may represent a critical window of opportunity to promote healthy eating practices that shape a homoeostatic gut microbiota with life-long benefits. [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]

In November 2023, the Italian Parliament approved a law banning cell-cultured meat and the use of meat-sounding names for alternative protein products. The law aims to protect the national culinary heritage and echoes similar provisions in French Décret n° 2022-947, which banned the use of certain meat names for non-animal products. The Italian law goes further than its French counterpart by introducing a blanket ban on meat derived from cell cultures. [ABSTRACT FROM AUTHOR]

The article focuses on legal aspects related to animal husbandry labelling, meat industry regulations and environmental information in product labelling. Topics discussed include the new animal husbandry labelling act; the Italian ban on meat-sounding names and cell-cultured meat; the regulatory situation in the European Union (EU) on lab-grown ingredients imitating milk proteins; and highlighting the need for transparency and sustainability in product labeling and consumer choices.

Cultured meat production requires microcarriers, hydrogels, and scaffolds for 3D growth and support. Co-culturing techniques of probiotic bacteria and cell cultures are available. Probiotic bacteria efficiently produce antimicrobial substances, hydrogels, and fibril scaffolds. Probiotic bacteria can be genetically manipulated to grow only when it serves the cell culture. Probiotic bacteria can be genetically manipulated to serve as biosensors for lactate production and to remove lactate waste. Introducing probiotic bacteria into cultured meat can improve the design, function, and cost production and should be further explored. Cultivated meat is emerging to replace traditional livestock industries, which have ecological costs, including land and water overuse and considerable carbon emissions. During cultivated meat production, mammalian cells can increase their numbers dramatically through self-renewal/proliferation and transform into mature cells, such as muscle or fat cells, through maturation/differentiation. Here, we address opportunities for introducing probiotic bacteria into the cultivated meat industry, including using them to produce renewable antimicrobials and scaffolding materials. We also offer solutions to challenges, including the growth of bacteria and mammalian cells, the effect of probiotic bacteria on production costs, and the effect of bacteria and their products on texture and taste. Our summary provides a promising framework for applying microbial composites in the cultivated meat industry. [ABSTRACT FROM AUTHOR]

Simple Summary: Cultured meat development relies on diverse cell types, with muscle stem cells (MuSCs) standing out for their superior muscle differentiation abilities. Extracting MuSCs from muscles involves methods like pre-plating based on cell adhesion, density gradient centrifugation using cell density variations, and fluorescence- and magnetic-activated cell sorting relying on molecular markers. As the cultured meat industry progresses, the demand for more efficient separation techniques is expected to grow. This review delves into these existing methods and explores future avenues for isolating MuSCs for cultured meat production. Cultured meat production relies on various cell types, including muscle stem cells (MuSCs), embryonic stem cell lines, induced pluripotent cell lines, and naturally immortalized cell lines. MuSCs possess superior muscle differentiation capabilities compared to the other three cell lines, making them key for cultured meat development. Therefore, to produce cultured meat using MuSCs, they must first be effectively separated from muscles. At present, the methods used to isolate MuSCs from muscles include (1) the pre-plating method, using the ability of cells to adhere differently, which is a biological characteristic of MuSCs; (2) the density gradient centrifugation method, using the intrinsic density difference of cells, which is a physical characteristic of MuSCs; and (3) fluorescence- and magnetic-activated cell sorting methods, using the surface marker protein on the cell surface of MuSCs, which is a molecular characteristic of MuSCs. Further efficient and valuable methods for separating MuSCs are expected to be required as the cell-based cultured meat industry develops. Thus, we take a closer look at the four methods currently in use and discuss future development directions in this review. [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]

Synthetic meat made from animal cells will transform how we eat. It will reduce suffering by eliminating the need to raise and slaughter animals. But it will also have big public health benefits if it becomes widely consumed. In this paper, we discuss how "clean meat" can reduce the risks associated with intensive animal farming, including antibiotic resistance, environmental pollution, and zoonotic viral diseases like influenza and coronavirus. Since the most common objection to clean meat is that some people find it "disgusting" or "unnatural," we explore the psychology of disgust to find possible counter-measures. We argue that the public health benefits of clean meat give us strong moral reasons to promote its development and consumption in a way that the public is likely to support. We end by depicting the change from farmed animals to clean meat as a collective action problem and suggest that social norms rather than coercive laws should be employed to solve the problem. [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]

Ecklonia cava, a brown seaweed native to the East Asian coast, is known for its unique composition, including polysaccharides, polyphenols, and phlorotannins. Fucoidan is a sulfated polysaccharide widely used as a functional ingredient in foods. This study obtained crude polysaccharides (ECC_CPS) from E. cava celluclast enzymatic hydrolysate using ethanol precipitation. ECC_CPS increased cell viability during the proliferation of Hanwoo muscle satellite cells (HMSCs). The effect of ECC_CPS on the expression of proliferation-related markers was confirmed as MYF5 and MYOD expression significantly increased, whereas PAX7 expression was maintained. The evaluation of cell migration activity has a major impact on cell proliferation and differentiation, and the cell migration index significantly increased with ECC_CPS treatment (p < 0.01). This was related to the HGF/MET pathway and FAK pathway. Treatment with ECC_CPS promoted differentiation at the cell differentiation stage, thereby increasing the expression of differentiation markers, such as MYH2, MYH7, and MYOG (p < 0.001 or p < 0.01). Therefore, our findings imply that crude polysaccharide obtained from E. cava can be an additive ingredient that enhances the proliferation and differentiation of muscle satellite cells used in the manufacture of cultured meat products. [ABSTRACT FROM AUTHOR]

The widespread demand for animal-sourced foods poses challenges in addressing climate change due to their significant greenhouse gas emissions. Alternative proteins like cultured meat show promise with lower greenhouse gas emissions, but have faced public resistance, posing substantial barriers to their broad development and adoption. This paper reports a survey that examined the perceived naturalness of protein sources as an important factor that predicts perceived risks, benefits, and support for consumption. A diverse sample from the United States considered six different protein technologies, including three newer alternative proteins such as cultured meat and three more conventional proteins. Newer alternative proteins were perceived as less natural and were less supported than conventional proteins. Additionally, the more participants perceived protein sources as natural, the less risky and more beneficial they perceived them to be, contributing to their support. These results suggest that perceived naturalness, and associated risks and benefits, could be an important factor in shaping public support for or opposition to new proteins. These findings have theoretical and broader implications for the development and adoption of sustainability technologies. [ABSTRACT FROM AUTHOR]

The demand for stem cell-based cultured meat as an alternative protein source is increasing in response to global food scarcity. However, the definition of quality controls, including appropriate growth factors and cell characteristics, remains incomplete. Cluster of differentiation (CD) 29 is ubiquitously expressed in bovine muscle tissue and is a marker of progenitor cells in cultured meat. However, CD29+ cells are naturally heterogeneous, and this quality control issue must be resolved. In this study, the aim was to identify the subpopulation of the CD29+ cell population with potential utility in cultured meat production. The CD29+ cell population exhibited heterogeneity, discernible through the CD44 and CD344 markers. CD29+CD44−CD344− cells displayed the ability for long-term culture, demonstrating high adipogenic potential and substantial lipid droplet accumulation, even within 3D cultures. Conversely, CD29+CD44+ cells exhibited rapid proliferation but were not viable for prolonged culture. Using cells suitable for adipocyte and muscle differentiation, we successfully designed meat buds, especially those rich in fat. Collectively, the identification and comprehension of distinct cell populations within bovine tissues contribute to quality control predictions in meat production. They also aid in establishing a stable and reliable cultured meat production technique. [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]

In recent years, serum‐free medium for mammalian cell cultivation has attracted a lot of attention, considering the high cost of production and environmental load involved in developing the conventional animal sera. The use of alternative growth‐promoting products in mammalian cell cultivation such as extracts from microalgae has proven to be quite beneficial and environmental‐friendly. This research aims to cultivate mammalian cells with growth‐promoting factors derived from Chlorococcum littorale. We have established a simple extraction using the ultrasonication method and applied the extract in place of serum on mammalian C2C12 cell lines, 3T3 cell lines, and CHO cell lines to compare and analyze the effectiveness of the extract. Cell passage was conducted in a suspended culture condition with the addition of the extract. The results indicate that the extract from microalgae shows a high proliferation rate in all cell lines without fetal bovine serum. Moreover, it is eco‐friendly and has huge potential to replace the traditional cell culture system. It could be applied in the fields of regenerative medicine, gene/cell therapies, as well as cultured meat production. [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]

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]

Human beings have always used technology to navigate the world around them. Some of it has had devastating consequences for the environment. In particular, technology that made industrial animal agriculture possible has led to climate change, deforestation, loss of biodiversity, pollution of water, and soil desertification among other environmental impacts. Cell cultured or in vitro meat has the potential to satisfy the same demand while reducing impacts on the environment. Many of the moral arguments offered in favor of in vitro meat have been consequentialist in nature. Some of the main arguments against it have been motivated by virtue theory. This paper will defend in vitro meat on virtue theoretic grounds. The first section of the paper addresses arguments that have been offered and those that might potentially be offered against in vitro meat on the basis of virtues such as reverence for life, temperance, respect for nature, and simplicity. The second section provides an argument for curiosity as an environmental virtue and emphasizes the importance of using the Indian concept of ahimsa to guide our thinking about how to be curious virtuously. I argue that developing in vitro meat is an example of this kind of curiosity. [ABSTRACT FROM AUTHOR]

The principles of myogenesis play crucial roles in the production of cultured meat, and identifying protein stimulators associated with myogenesis holds great potential to enhance the efficiency of this process. In this study, we used surface plasmon resonance (SPR)-based screening of a natural product library to discover ligands for Pax7 and MyoD, key regulators of satellite cells (SCs), and performed cell-based assays on Hanwoo SCs (HWSCs) to identify substances that promote cell proliferation and/or differentiation. Through an SPR analysis, we found that six chemicals, including one Pax7+/MyoD− chemical, four Pax7+/MyoD+ chemicals, and one Pax7−/MyoD+ chemical, bound to Pax7 and/or MyoD proteins. Among four Pax7+/MyoD+ chemicals, parthenolide (0.5 and 1 µM) and rutin (100 and 200 µM) stimulated cell proliferation in the medium with 10% FBS similar to the medium with 20% FBS, without affecting differentiation. Adenosine, a Pax7−/MyoD+ chemical, accelerated differentiation. These chemicals could be potential additives to reduce the reliance of FBS required for HWSC proliferation and differentiation in cultured meat production. [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]