Why do we need meat?
Meat has played a crucial role in human nutrition for millions of years, providing essential proteins, fats, vitamins, and minerals that have significantly influenced our biological and cognitive development. Its consumption is believed to have been a key driver of human evolution, particularly in the development of a larger and more complex brain. Meat offers […]
What is cultivated meat
Cellular agriculture is a new field of science that uses techniques from stem cell research, tissue engineering, and animal science to grow agricultural products directly from cells in a lab setting. Cultivated meat, also known as clean meat, has become a hot topic in recent years, generating considerable interest as a potential game-changer in the […]
Process of cultivated meat
Traditional livestock farming has so far been able to meet the global demand for meat, but the expectations regarding efficiency, sustainability, and responsible practices are continuously evolving. As a result, alternative methods of meat production, such as cultivated meat, have emerged as potential solutions to some of the technical and environmental challenges associated with conventional […]
Meat vs. plant-based alternatives
Protein sources play a crucial role in human nutrition, but not all proteins are created equal. In recent years, plant-based alternatives have gained popularity as replacements for animal-derived products. These alternatives, often formulated using plant proteins such as soy, peas, and wheat, are designed to replicate the taste, texture, and appearance of conventional meat. However, […]
Is cultivated meat natural?
How people perceive naturalness plays a key role in the acceptance of food technologies. The term “natural” is widely used in food marketing and everyday discussions, but there is no universally accepted definition of what makes food “natural”. Its interpretation is often shaped by consumer intuition rather than objective criteria. For instance, people perceive orange […]
History of cultivated meat
The consumption of meat by the ancestors of modern humans dates back more than 5–7 million years, playing a crucial role in human evolution, cultural traditions, and agricultural development. Today, however, we are witnessing a shift in meat production from traditional livestock farming to biotechnological innovations, turning science fiction into reality (Figure 1.). Cultivated meat […]
Cell line types
Cultivated meat may seem like a futuristic innovation, but at its core, it starts with something deeply biological: cells. More specifically, it starts with the right kind of cells, those that have the ability to multiply, grow, and form muscle tissue. Skeletal muscle, the primary component of meat, is a highly organized tissue composed predominantly […]
Scaffolding
Cultivated meat aims to replicate not only the nutritional profile of conventional meat but also its organoleptic properties as flavor, aroma, juiciness, and texture. Achieving this complex sensory experience requires more than just growing the right cell types. It demands the recreation of the three-dimensional architecture that gives animal tissue its distinctive bite and structure. […]