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Tissue Engineering for Clean Meat Production
- Source :
- Frontiers in Sustainable Food Systems, Vol 3 (2019)
- Publication Year :
- 2019
- Publisher :
- Frontiers Media SA, 2019.
-
Abstract
- Increasing public awareness of foodborne illnesses, factory farming, and the ecological footprint of the meat industry, has generated the need for animal-free meat alternatives. In the last decade, scientists have begun to leverage the knowledge and tools accumulated in the fields of stem cells and tissue engineering toward the development of cell-based meat (i.e., clean meat). In tissue engineering, the physical and biochemical features of the native tissue can be mimicked; cells and biomaterials are integrated under suitable culture conditions to form mature tissues. More specifically, in skeletal muscle tissue engineering, a plurality of cell types can be co-cultured on a 3D scaffold to generate muscle fibers, blood vessels and a dense extracellular matrix (ECM). This review focuses on tissue engineering of skeletal muscle and the adjustments needed for clean meat development. We discuss the skeletal muscle structure and composition, and elaborate on cell types from farm animals that have the potential to recapitulate the muscle ECM, blood vessels, muscle fibers and fat deposits. We also review relevant biomaterials, primarily for fabricating scaffolds that can mimic the intramuscular connective tissues, as well as gene expression studies on the biological pathways that influence meat quality.
- Subjects :
- Scaffold
Meat packing industry
lcsh:TX341-641
Horticulture
Management, Monitoring, Policy and Law
Biology
Extracellular matrix
Cultured meat
Tissue engineering
cultured meat
cellular agriculture
medicine
skeletal muscle
Global and Planetary Change
cell-based meat
lcsh:TP368-456
Ecology
business.industry
food and beverages
Skeletal muscle
Cell biology
lcsh:Food processing and manufacture
medicine.anatomical_structure
clean meat
Cell culture
tissue engineering
Stem cell
business
lcsh:Nutrition. Foods and food supply
Agronomy and Crop Science
Food Science
Subjects
Details
- ISSN :
- 2571581X
- Volume :
- 3
- Database :
- OpenAIRE
- Journal :
- Frontiers in Sustainable Food Systems
- Accession number :
- edsair.doi.dedup.....deb74155692e579c6f1a5910513cba65