UDC 631.1
UDC 577.2
Cellular agriculture offers alternatives to traditional farming, enabling the production of meat and dairy products without raising and slaughtering animals. Research into cultured meat has already reached the stage of creating products with complex textures and flavors approaching those of natural steaks. Key challenges in this emerging industry today include the creation of plant-based scaffolds for culturing muscle cells to replicate muscle fiber architecture, as well as the synthesis of effective and inexpensive nutrient media free of fetal bovine serum, a controversial ingredient from an ethical standpoint, and its high cost precludes industrial-scale use. Industry development forecasts, assuming current technological advancements continue, suggest that by 2040, one-third of all meat could be grown without the use of animals.
cellular agriculture, cultured meat, protein engineering, bioreactors, scaffolds
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