About this Research Topic
The current meat production system is resource-intensive, has significant environmental consequences, causes animal suffering, and is linked to a number of public health crises, including animal-transmitted pandemics and antibiotic resistance. Despite these challenges, global demand for meat is expected to rise fast as the world population grows. In addition to eliminating the necessity for animal slaughter, cultured meat is associated with significantly lower environmental harm, including lower greenhouse gas emissions and demands on land and water resources.
Extensive research and scrutiny have been conducted to determine whether cultured meat is a viable alternative to traditional meat. While biological and engineering enhancements receive some attention, the primary focus includes cultural, environmental, and regulatory considerations. Muscle and cell biology, physiology, and meat science expertise, primarily from animal scientists, has been critical in the development of cultured meat and will continue to shape its future. Surprisingly, introducing cultured meat that mimics the taste and appearance of traditional meat at competitive prices has the potential to both displace and complement traditional meat in the market. Because of economies of scale, cultured meat production provides significant benefits, including significant reductions in greenhouse gas emissions, resource conservation, and deforestation mitigation. A multifaceted strategy involving stakeholder education, policy advocacy, research collaborations, and increased consumer awareness is required to address potential opposition from cattle producers and agricultural lobbies. This comprehensive approach will promote a smooth transition to a more sustainable and ethical food production landscape.
This Research Topic will focus on current research and developments of cultured meat. We welcome Original Research, Review, Mini Review and Perspective articles on themes including, but not limited to:
• Cultured meat production
• Culture media for meat production
• Socio and economic impacts
• Protein, enzymes and growth factors roles
• Surveys of cultured meat-related issues such as consumer and religious acceptance
• Cell types for cultured meat production
• Scaffold for cultivated meat
• Computational approaches to find out targets for increasing cultured meat production
Extensive research and scrutiny have been conducted to determine whether cultured meat is a viable alternative to traditional meat. While biological and engineering enhancements receive some attention, the primary focus includes cultural, environmental, and regulatory considerations. Muscle and cell biology, physiology, and meat science expertise, primarily from animal scientists, has been critical in the development of cultured meat and will continue to shape its future. Surprisingly, introducing cultured meat that mimics the taste and appearance of traditional meat at competitive prices has the potential to both displace and complement traditional meat in the market. Because of economies of scale, cultured meat production provides significant benefits, including significant reductions in greenhouse gas emissions, resource conservation, and deforestation mitigation. A multifaceted strategy involving stakeholder education, policy advocacy, research collaborations, and increased consumer awareness is required to address potential opposition from cattle producers and agricultural lobbies. This comprehensive approach will promote a smooth transition to a more sustainable and ethical food production landscape.
This Research Topic will focus on current research and developments of cultured meat. We welcome Original Research, Review, Mini Review and Perspective articles on themes including, but not limited to:
• Cultured meat production
• Culture media for meat production
• Socio and economic impacts
• Protein, enzymes and growth factors roles
• Surveys of cultured meat-related issues such as consumer and religious acceptance
• Cell types for cultured meat production
• Scaffold for cultivated meat
• Computational approaches to find out targets for increasing cultured meat production
Keywords: Muscle satellite cells, Cultured meat, Food technology, Meat alternatives, Regulation, Cell culture media, Scaffold, Stem cells
Important Note: All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to guide an out-of-scope manuscript to a more suitable section or journal at any stage of peer review.
