Cultured meat from stem cells: challenges and prospects.

By M. Post. Meat Science, 2012

673 citations recorded by the source corpus.

Subfields: Cell Biology, Ecology, Genetics

View Paper: https://www.semanticscholar.org/paper/d17f0e86eaedec23997c738489eeaaa748a42f92

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Cell Biology

1. Tom Ben-Arye
2. B. Dekkers
3. R. Boom
4. A. J. Goot
5. C. Bryant
6. D. Oonincx
7. Michael Siegrist
8. A. van Huis

In Ecology

1. E. Röös
2. M. Patel
3. Pete Smith
4. A. van Huis
5. D. Little
6. D. Oonincx
7. B. Bajzelj
8. Paolo D'Odorico

In Genetics

1. D. Oonincx
2. A. van Huis
3. Tom Ben-Arye
4. B. Dekkers
5. R. Boom
6. A. J. Goot
7. C. Bryant
8. Michael Siegrist

Citations in the corpus

• Tissue engineering approaches to develop cultured meat from cells: A mini review (2017, background): “Cultured meat produced from bovine stem cells was successfully used to make the world’s first burger with biosynthesized meat (Post, 2012).”
• The environmental sustainability of insects as food and feed. A review (2017, background): “One suggested alternative protein source is in vitro cultured meat (Post 2012).”
• The importance of food naturalness for consumers: Results of a systematic review (2017, background): “Cultured meat is another food innovation that is currently being studied (Post, 2012).”
• The insectivore’s dilemma, and how to take the West out of it (2015, background): “Regrettably, this presentation comes with expectations that the new meat substitute will have the visual appearance, smell, texture and, of course, flavor of meat (see Post, 2012, for a review) – all of which might be impossible to achieve with insects (Harrison-Dunn, 2014).”
• Considering Plant-Based Meat Substitutes and Cell-Based Meats: A Public Health and Food Systems Perspective (2020, background): “…leveraged to enhance the nutritional value over that of farmed meat; proponents have claimed that the quantity and type of fat could be controlled, and that other functional ingredients, such as vitamin C or omega 3 fatty acids, could be added to the growth medium (Post, 2012; Bhat et al., 2019).”
• Public Perceptions of the Ethics of In-vitro Meat: Determining an Appropriate Course of Action (2015, background): “IVM is being developed in light of concrete concerns about increases in global farm animal production and associated environmental, animal welfare, and human health challenges (Dilworth and McGregor 2015; Post 2012).”
• Structuring processes for meat analogues (2018, positive): “Cultured meat Tissue-engineering techniques can be used to in vitro culture animal muscle cells, which may then be transformed into meat (Langelaan et al., 2010; Post, 2012).”
• Greedy or needy? Land use and climate impacts of food in 2050 under different livestock futures (2017, background): “, 2015), artificial meat/milk (Post, 2012) or plant-based protein (Popp et al.”
• We Can’t Keep Meating Like This: Attitudes towards Vegetarian and Vegan Diets in the United Kingdom (2019, background): “In particular, scientists in academia and industry are working to further the development of cultured meat, which can be grown from animal cells rather than by rearing animals [78].”
• Tissue Engineering for Clean Meat Production (2019, methodology): “Clean meat, meat produced from cells cultures, is a prominent alternative for traditional meat, derived from live animals (Post, 2012; Slade, 2018).”
• Feeding humanity through global food trade (2014, background): “…in vitro meat production might provide in a near future new means to enhance food security without requiring soils and water, though the environmental and ethical implications of such transition in the meat industry is still difficult to foresee [Tuomisto and Teixeira de Mattos, 2011; Post, 2012].”