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A Comprehensive Outlook on Cultured Meat and Conventional Meat Production

Year 2024, Volume: 71 Issue: 4, 511 - 522

Arzu Peker , Şükrü Orkan , Yılmaz Aral , Güzin İplikçioğlu Aral

https://doi.org/10.33988/auvfd.1425678

Abstract

Proponents present cultured meat as a viable alternative to traditional animal-based meat production to meet the increasing demands of the growing population. This review aims to compare this subject across various dimensions, such as resource requirements, nutritional aspects, cost structure, consumer acceptance, and market trends, by focusing on recent publications. Cultured meat can be produced by applying existing cell culture practices and bio-manufacturing methods to produce tissue or dietary proteins suitable for human consumption. Studies have shown that cultured meat has some advantages over conventional meat in issues such as the environment and animal meat-related diseases. Cultured meat is a promising but early-stage technology with significant technical challenges in terms of production costs and optimized methodology. Cultured meat cannot completely achieve the texture, taste, and nutritional values of conventional meat. Religious beliefs, price, ethical values, and regional factors are important considerations in consumers' perceptions of cultured meat. Currently, the level of research conducted on aspects such as consumer acceptance, cost, texture, taste, and other characteristics closely resembling conventional meat will directly influence its entry into the market, its success in the market, and its acceptance by consumers. There is a need for further research and analysis with the joint participation of academic and sectoral stakeholders to address all technical, social, and economic dimensions.

Keywords

Cultured meat conventional meat meat industry meat production

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Year 2024, Volume: 71 Issue: 4, 511 - 522

Arzu Peker , Şükrü Orkan , Yılmaz Aral , Güzin İplikçioğlu Aral

https://doi.org/10.33988/auvfd.1425678

Abstract

References

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  • Akın AC, Polat M, Mat B, et al (2023): Determining the variables affecting the prices of animal products by the network analysis in Türkiye. Ankara Univ Vet Fak Derg, 70 (4), 359-366.
  • Alvaro C (2019): Lab-grown meat and veganism: a virtue-oriented perspective. J J Agric Environ Ethics, 32, 127-141.
  • Anil K, Roshan D (2021): Cultured Meat Market by Type (Red Meat, Poultry and Seafood), End User (Household and Food Services: Global Opportunity Analysis and Industry Forecast 2022-2030. https://www.alliedmarketresearch.com/cultured-meat-market-A06670 (Accessed Sep 22, 2023)
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  • Ben-Arye T, Levenberg S (2019): Tissue engineering for clean meat production. Front Sustain Food Syst, 3, 46.
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  • Bhat ZF, Kumar S, Bhat HF (2017): In vitro meat: A future animal-free harvest. Crit Rev Food Sci Nutr, 57, 782-789.
  • Bhat ZF, Kumar S, Fayaz H (2015): In vitro meat production: Challenges and benefits over conventional meat production. J Integ Agric, 14, 241-248.
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  • Bryant CJ, Barnett JC (2019): What's in a name? Consumer perceptions of in vitro meat under different names. Appetite, 137, 104-113.
  • Chauvet DJ (2018): Should cultured meat be refused in the name of animal dignity? Ethical Theory Moral Pract, 21, 387-411.
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  • Choudhury D, Tseng TW, Swartz E (2020): The business of cultured meat. Trends Biotech, 38, 573-577.
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  • Chriki S, Payet V, Pflanzer SB, et al (2021): Brazilian consumers’ attitudes towards so-called “cell-based meat”. Foods, 10, 2588.
  • Cole M, Morgan K (2013): Engineering freedom? A critique of biotechnological routes to animal liberation. Configurations, 21, 201-229.
  • Datar I, Betti M (2010): Possibilities for an in vitro meat production system. Innov Food Sci Emerg Technol, 11, 13-22.
  • De Smet S, Vossen E (2016): Meat: The balance between nutrition and health. A review. Meat Sci, 120, 145-156.
  • Dent M (2021): Cultured Meat 2021-2041: Technologies, Markets, Forecasts: a Technology and Market Appraisal of the Cultivated Meat Industry Including Key Technologies (starter Cells, Growth Medium, Bioreactors, Scaffolds, Etc.), Key Players, Consumer Considerations, Regulations, Investments, and Cultured Meat Market Forecasts. IDTechEx Research. https://www.idtechex.com/en/research-report/cultured-meat-2021-2041-technologies-markets-forecasts/815 (Accessed Sep 13, 2023)
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  • Doreau M, Corson MS, Wiedemann SG (2012): Water use by livestock: a global perspective for a regional issue? Anim Front, 2, 9-16.
  • Dupont J, Fiebelkorn F (2020): Attitudes and acceptance of young people toward the consumption of insects and cultured meat in Germany. Food Qual Prefer, 85, 103983.
  • Espinosa R, Tago D, Treich N (2020): Infectious diseases and meat production. Environ Resour Econ, 76, 1019-1044.
  • EUROSTAT (2017): Archive:Farmers in the EU - statistics. https://ec.europa.eu/eurostat/statistics-explained/index.php?title=Archive:Farmers_in_the_EU_-_statistics#External_links (Accessed Aug 5, 2023)
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  • Fraeye I, Kratka M, Vandenburgh H, et al (2020): Sensorial and nutritional aspects of cultured meat in comparison to traditional meat: much to be inferred. Front Nutr, 7, 35.
  • GAO, FDA, USDA (2020): GAO-20-325 Report (Could Strengthen Existing Efforts to Prepare for Oversight of Cell-Cultured Meat, Issue. https://www.gao.gov/products/gao-20-325 (Accessed Aug 30, 2023)
  • Garrison GL, Biermacher JT, Brorsen BW (2022): How much will large-scale production of cell-cultured meat cost? J Agric Food Res, 10, 100358.
  • Gonsalves O (2019): The Labor Market in India: Structure and Costs. India Briefing. https://www.india-briefing.com/news/labor-market-india-structure-costs-18264.html/ (Accessed Sep 12, 2023)
  • González A, Koltrowitz S (2019): The $280,000 lab-grown burger could be a more palatable $10 in two years. https://www.reuters.com/article/us-food-tech-labmeat-idUSKCN1U41W8 (Accessed Aug 20, 2023)
  • Hamdan MN, Post MJ, Ramli MA, et al (2018): Cultured meat in Islamic perspective. J Relig Health, 57, 2193-2206.
  • Harris J, Ladak A, Mathur MB (2022): The Effects of Exposure to Information About Animal Welfare Reforms on Animal Farming Opposition: A Randomized Experiment. Anthrozoös, 35, 773-788.
  • Hocquette A, Lambert C, Sinquin C, et al (2015): Educated consumers don't believe artificial meat is the solution to the problems with the meat industry. J Integ Agric, 14, 273-284.
  • Hocquette J-F (2016): Is in vitro meat the solution for the future? Meat Sci, 120, 167-176.
  • Hoekstra AY, Chapagain AK (2007): Water footprints of nations: water use by people as a function of their consumption pattern. Water Resour Manage, 21, 35-48.
  • Hopkins PD, Dacey A (2008): Vegetarian meat: Could technology save animals and satisfy meat eaters? J Agric Environ Ethics, 21, 579-596.
  • Jairath G, Mal G, Gopinath D, et al (2021): A holistic approach to access the viability of cultured meat: A review. Trends Food Sci Technol, 110, 700-710.
  • Kahan S, Camphuijsen J, Cannistra C, et al (2020): Cultivated meat modeling consortium: Inaugural meeting whitepaper. Authorea Preprints.
  • Kosnik PE, Dennis RG, Vandenburgh HH (2003): Tissue engineering skeletal muscle. 377-392. In: F Guilak, S A Goldstein, D J Mooney (Eds) Functional Tissue Engineering. Springer, New York.
  • Krautwirth R (2018): Will lab-grown meat find its way to your table. YU Observer. https://yuobserver.org/2018/05/will-lab-grown-meat-find-way-table/ (Accessed July 27, 2023)
  • Kurrer C, Lawrie C (2018): What if all our meat were grown in a lab? European Parliamentary Research Service. https://www.europarl.europa.eu/RegData/etudes/ATAG/2018/614538/EPRS_ATA(2018)614538_EN.pdf (Accessed Aug 12, 2023).
  • Laestadius LI, Caldwell MA (2015): Is the future of meat palatable? Perceptions of in vitro meat as evidenced by online news comments. Public Health Nutr, 18, 2457-2467.
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There are 102 citations in total.

Details

Primary Language English
Subjects Animal Health Economics and Management, Veterinary Food Hygiene and Technology
Journal Section Review
Authors

Arzu Peker 0000-0002-5509-2171

Şükrü Orkan 0009-0008-5452-9432

Yılmaz Aral 0000-0002-1580-3100

Güzin İplikçioğlu Aral 0000-0001-6897-8222

Publication Date
Submission Date January 28, 2024
Acceptance Date May 29, 2024
Published in Issue Year 2024Volume: 71 Issue: 4

Cite

APA Peker, A., Orkan, Ş., Aral, Y., İplikçioğlu Aral, G. (n.d.). A Comprehensive Outlook on Cultured Meat and Conventional Meat Production. Ankara Üniversitesi Veteriner Fakültesi Dergisi, 71(4), 511-522. https://doi.org/10.33988/auvfd.1425678
AMA Peker A, Orkan Ş, Aral Y, İplikçioğlu Aral G. A Comprehensive Outlook on Cultured Meat and Conventional Meat Production. Ankara Univ Vet Fak Derg. 71(4):511-522. doi:10.33988/auvfd.1425678
Chicago Peker, Arzu, Şükrü Orkan, Yılmaz Aral, and Güzin İplikçioğlu Aral. “A Comprehensive Outlook on Cultured Meat and Conventional Meat Production”. Ankara Üniversitesi Veteriner Fakültesi Dergisi 71, no. 4 n.d.: 511-22. https://doi.org/10.33988/auvfd.1425678.
EndNote Peker A, Orkan Ş, Aral Y, İplikçioğlu Aral G A Comprehensive Outlook on Cultured Meat and Conventional Meat Production. Ankara Üniversitesi Veteriner Fakültesi Dergisi 71 4 511–522.
IEEE A. Peker, Ş. Orkan, Y. Aral, and G. İplikçioğlu Aral, “A Comprehensive Outlook on Cultured Meat and Conventional Meat Production”, Ankara Univ Vet Fak Derg, vol. 71, no. 4, pp. 511–522, doi: 10.33988/auvfd.1425678.
ISNAD Peker, Arzu et al. “A Comprehensive Outlook on Cultured Meat and Conventional Meat Production”. Ankara Üniversitesi Veteriner Fakültesi Dergisi 71/4 (n.d.), 511-522. https://doi.org/10.33988/auvfd.1425678.
JAMA Peker A, Orkan Ş, Aral Y, İplikçioğlu Aral G. A Comprehensive Outlook on Cultured Meat and Conventional Meat Production. Ankara Univ Vet Fak Derg.;71:511–522.
MLA Peker, Arzu et al. “A Comprehensive Outlook on Cultured Meat and Conventional Meat Production”. Ankara Üniversitesi Veteriner Fakültesi Dergisi, vol. 71, no. 4, pp. 511-22, doi:10.33988/auvfd.1425678.
Vancouver Peker A, Orkan Ş, Aral Y, İplikçioğlu Aral G. A Comprehensive Outlook on Cultured Meat and Conventional Meat Production. Ankara Univ Vet Fak Derg. 71(4):511-22.
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