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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Veröffentlicht in:	Nature communications Jg. 11; H. 1; S. 6276 - 11
Hauptverfasser:	Rubio, Natalie R., Xiang, Ning, Kaplan, David L.
Format:	Journal Article
Sprache:	Englisch
Veröffentlicht:	London Nature Publishing Group UK 08.12.2020 Nature Publishing Group Nature Portfolio
Schlagworte:	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-Zugang:	Volltext
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Beschreibung
Zusammenfassung:	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.
Bibliographie:	ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 14 ObjectType-Review-3 content type line 23
ISSN:	2041-1723 2041-1723
DOI:	10.1038/s41467-020-20061-y