The ever-expanding human population calls for novel ways to produce protein of sufficient quality and quantity, however finite animal and land resources and increasing environmental concerns are already beginning to limit our capacity to produce an adequate protein supply. Novel technologies now allow for the production of cultured meat and seafood, offering a potentially lower carbon footprint and substantially eliminating animal suffering. Cultured Meat Production: Advances, Challenges, and Opportunities will discuss the existing technologies in this exciting field and the feasibility of the commercial production of fully structured cultured meat and seafood. In addition to covering the latest science, the book examines consumer perception, religious and cultural considerations, and regulatory aspects, such as quality assurance and food safety. The chapters are written by academic and industry experts from around the world at the forefront of this exciting field. Researchers, entrepreneurs, and advanced student audiences who are interested in getting up-to-speed on lab-grown meat won't want to miss this timely book.
Table of Contents
1. History of meat consumption and cultivation of meat2. Eating quality characteristics of cultured meat
3. Technologies for the production of cultured meat
4. Technological advances in the production of culture media for cultured meat
5. Technological advances in the production of scaffolds for cultured meat
6. Tissue engineering, advances in cell biology and the role of genetic engineering in cultured meat production
7. Bioprocess and bioreactor design considerations for cultured meat
8. Technological advances achieved in the production of cultured meat, fish and seafood
9. Consumer acceptance, perception and ethical aspects of cultured meat
10. Consumer acceptance: Main drivers and barriers to regular consumption of cultured meat
11. Impact of large-scale production of cultured meat on the environment, animal welfare and human life
12. The regulatory aspects of cultured meat
13. The religious aspects of cultured meat
14. Processing, packaging and quality assurance of cultured meat and meat products
15. Role of Industry 4.0 technologies in cultured meat production
