Special Topic: Cell-based meat: the need to assess holistically

Authors

Cameron Faustman, University of Connecticut - StorrsFollow
Deb Hamernik, University of Nebraska-Lincoln
Michael Looper, University of Arkansas System, Fayetteville
Steven A. Zinn, University of Connecticut - Storrs

Date of this Version

2020

Citation

The Author(s) 2020

Comments

Journal of Animal Science, 2020, Vol. 98, No. 8, 1–7

doi:10.1093/jas/skaa177

Abstract

Proof-of-principle for large-scale engineering of edible muscle tissue, in vitro, was established with the product’s introduction in 2013. Subsequent research and commentary on the potential for cell-based meat to be a viable food option and potential alternative to conventional meat have been significant. While some of this has focused on the biology and engineering required to optimize the manufacturing process, a majority of debate has focused on cultural, environmental, and regulatory considerations. Animal scientists and others with expertise in muscle and cell biology, physiology, and meat science have contributed to the knowledge base that has made cell-based meat possible and will continue to have a role in the future of the new product. Importantly, the successful introduction of cell-based meat that looks and tastes like conventional meat at a comparable price has the potential to displace and/or complement conventional meat in the marketplace.