Plant-based and cell-based approaches to meat production

Advances in farming technology and intensification of animal agriculture increase the cost-efficiency and production volume of meat. Thus, in developed nations, meat is relatively inexpensive and accessible. While beneficial for consumer satisfaction, intensive meat production inflicts negative exte...

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Bibliographic Details
Published in:Nature communications Vol. 11; no. 1; pp. 6276 - 11
Main Authors: Rubio, Natalie R., Xiang, Ning, Kaplan, David L.
Format: Journal Article
Language:English
Published: London Nature Publishing Group UK 08.12.2020
Nature Publishing Group
Nature Portfolio
Subjects:
631/61/2035
631/61/338/552
704/172/4081
704/844/685
Agricultural practices
Agricultural technology
Agriculture
Agriculture - methods
Animal care
Animal Welfare
Biotechnology - methods
Cell Culture Techniques
Consumer Behavior
Developed countries
Diet, Vegetarian
Food Technology - methods
Foods, Specialized
Humanities and Social Sciences
Meat
Meat production
Meat Products
multidisciplinary
open climate campaign
Plant Proteins
Plant-based foods
Public health
Review
Review Article
Science
Science (multidisciplinary)
Sensory properties
ISSN:2041-1723, 2041-1723
Online Access:Get full text
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Summary:Advances in farming technology and intensification of animal agriculture increase the cost-efficiency and production volume of meat. Thus, in developed nations, meat is relatively inexpensive and accessible. While beneficial for consumer satisfaction, intensive meat production inflicts negative externalities on public health, the environment and animal welfare. In response, groups within academia and industry are working to improve the sensory characteristics of plant-based meat and pursuing nascent approaches through cellular agriculture methodology (i.e., cell-based meat). Here we detail the benefits and challenges of plant-based and cell-based meat alternatives with regard to production efficiency, product characteristics and impact categories. Large-scale meat production can have negative impacts on public health, the environment and animal welfare. In this Review, the authors consider plant-based and cell-based approaches to meat production and the challenges they face.
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ISSN:2041-1723
2041-1723
DOI:10.1038/s41467-020-20061-y