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

Producción: Contribución a una revista › Artículo de revisión › revisión exhaustiva

34 Citas (Scopus)

Resumen

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.

Idioma original	Inglés
Número de artículo	101050
Páginas (desde-hasta)	2-19
Número de páginas	19
Publicación	Current Opinion in Food Science
Volumen	52
DOI	https://doi.org/10.1016/j.cofs.2023.101050
Estado	Publicada - ago. 2023
Publicado de forma externa	Sí

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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.",

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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

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KW - cultured meat

KW - laboratory-grown meat

KW - invitro meat

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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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AN - SCOPUS:85162097251

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JO - Current Opinion in Food Science

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M1 - 101050

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Cultured meat: a review on accepting challenges and upcoming possibilities

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