Cultured meat: a review on accepting challenges and upcoming possibilities

Rosires Deliza; Brayan Rodríguez; Felipe Reinoso-Carvalho; Thelma Lucchese-Cheung

doi:10.1016/j.cofs.2023.101050

Cultured meat: a review on accepting challenges and upcoming possibilities

Rosires Deliza
, Brayan Rodríguez
, Felipe Reinoso-Carvalho
, Thelma Lucchese-Cheung

Embrapa Agroindústria de Alimentos
Universidad de los Andes Colombia
Universidade Federal de Mato Grosso do Sul

Research output: Contribution to journal › Review article › peer-review

32 Scopus citations

Abstract

The objective of this review is to summarize the recent advances on culturing meat, while reflecting on consumer acceptance and upcoming possibilities. We start by updating technology related to cultured meat production, highlighting its nutritional and sensory facts. We continue with a deeper analysis of the latest challenges for consumption and reflect on future ideas, which include perspectives toward a more customer-oriented product and packaging design approaches. Such ideas aim to improve future acceptance while hopefully augmenting the sensory functionalities of such a source of protein in a world of ever-expanding digital experience.

Original language	English
Article number	101050
Pages (from-to)	2-19
Number of pages	19
Journal	Current Opinion in Food Science
Volume	52
DOIs	https://doi.org/10.1016/j.cofs.2023.101050
State	Published - Aug 2023
Externally published	Yes

Keywords

3D meat
consumer preferences
cultured meat
laboratory-grown meat
invitro meat
synthetic meat

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10.1016/j.cofs.2023.101050

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title = "Cultured meat: a review on accepting challenges and upcoming possibilities",

abstract = "The objective of this review is to summarize the recent advances on culturing meat, while reflecting on consumer acceptance and upcoming possibilities. We start by updating technology related to cultured meat production, highlighting its nutritional and sensory facts. We continue with a deeper analysis of the latest challenges for consumption and reflect on future ideas, which include perspectives toward a more customer-oriented product and packaging design approaches. Such ideas aim to improve future acceptance while hopefully augmenting the sensory functionalities of such a source of protein in a world of ever-expanding digital experience.",

keywords = "3D meat, consumer preferences, cultured meat, laboratory-grown meat, invitro meat, synthetic meat",

author = "Rosires Deliza and Brayan Rodr{\'i}guez and Felipe Reinoso-Carvalho and Thelma Lucchese-Cheung",

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AU - Deliza, Rosires

AU - Rodríguez, Brayan

AU - Reinoso-Carvalho, Felipe

AU - Lucchese-Cheung, Thelma

PY - 2023/8

Y1 - 2023/8

N2 - The objective of this review is to summarize the recent advances on culturing meat, while reflecting on consumer acceptance and upcoming possibilities. We start by updating technology related to cultured meat production, highlighting its nutritional and sensory facts. We continue with a deeper analysis of the latest challenges for consumption and reflect on future ideas, which include perspectives toward a more customer-oriented product and packaging design approaches. Such ideas aim to improve future acceptance while hopefully augmenting the sensory functionalities of such a source of protein in a world of ever-expanding digital experience.

AB - The objective of this review is to summarize the recent advances on culturing meat, while reflecting on consumer acceptance and upcoming possibilities. We start by updating technology related to cultured meat production, highlighting its nutritional and sensory facts. We continue with a deeper analysis of the latest challenges for consumption and reflect on future ideas, which include perspectives toward a more customer-oriented product and packaging design approaches. Such ideas aim to improve future acceptance while hopefully augmenting the sensory functionalities of such a source of protein in a world of ever-expanding digital experience.

KW - 3D meat

KW - consumer preferences

KW - cultured meat

KW - laboratory-grown meat

KW - invitro meat

KW - synthetic meat

UR - https://www.scopus.com/pages/publications/85162097251

UR - https://www.researchgate.net/publication/370884740_Cultured_meat_a_review_on_accepting_challenges_and_upcoming_possibilities

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DO - 10.1016/j.cofs.2023.101050

M3 - Review article

AN - SCOPUS:85162097251

SN - 2214-7993

VL - 52

SP - 2

EP - 19

JO - Current Opinion in Food Science

JF - Current Opinion in Food Science

M1 - 101050

ER -

Cultured meat: a review on accepting challenges and upcoming possibilities

Abstract

Keywords

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