Meet the new meat: tissue engineered skeletal muscle

Contemporary large-scale farming and transportation of livestock brings along a high risk of infectious animal diseases and environmental burden through greenhouse gas emission. A new approach to produce meat and thereby reducing these risks is found in tissue engineering of skeletal muscle. This re...

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Bibliographic Details
Published in:Trends in food science & technology 2010-02, Vol.21 (2), p.59-66
Main Authors: Langelaan, Marloes L.P., Boonen, Kristel J.M., Polak, Roderick B., Baaijens, Frank P.T., Post, Mark J., van der Schaft, Daisy W.J.
Format: Article
Language:English
Subjects:
Biological and medical sciences
consumer demand
food animals
Food industries
Fundamental and applied biological sciences. Psychology
genetic transformation
genetically modified organisms
Meat and meat product industries
meat production
molecular farming
new products
sarcoplasmic reticulum
stem cells
transgenic animals
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Summary:Contemporary large-scale farming and transportation of livestock brings along a high risk of infectious animal diseases and environmental burden through greenhouse gas emission. A new approach to produce meat and thereby reducing these risks is found in tissue engineering of skeletal muscle. This review discusses the requirements that need to be met to increase the feasibility of meat production in vitro, which include finding an appropriate stem cell source and being able to grow them in a three-dimensional environment inside a bioreactor, providing essential cues for proliferation and differentiation.
ISSN:0924-2244
1879-3053
DOI:10.1016/j.tifs.2009.11.001