Large-scale cultured meat production: Trends, challenges and promising biomanufacturing technologies

Biomaterials ◽  
2021 ◽  
pp. 121274
Author(s):  
Lu Chen ◽  
Donovan Guttieres ◽  
Andrea Koenigsberg ◽  
Paul W. Barone ◽  
Anthony J. Sinskey ◽  
...  
Keyword(s):  
Large Scale ◽  
Meat Production ◽  
Cultured Meat

scholarly journals YAP Promotes Cell Proliferation and Stemness Maintenance of Porcine Muscle Stem Cells under High-Density Condition

Cells ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 3069
Author(s):  
Zheng Liu ◽  
Ling Lin ◽  
Haozhe Zhu ◽  
Zhongyuan Wu ◽  
Xi Ding ◽  
...  
Keyword(s):  
Stem Cells ◽  
Cell Proliferation ◽  
Large Scale ◽  
High Density ◽  
Meat Production ◽  
Density Condition ◽  
High Density Culture ◽  
Differentiation Potential ◽  
Muscle Stem Cells ◽  
Cultured Meat

Muscle stem cells (MuSCs) isolated ex vivo are essential original cells to produce cultured meat. Currently, one of the main obstacles for cultured meat production derives from the limited capacity of large-scale amplification of MuSCs, especially under high-density culture condition. Here, we show that at higher cell densities, proliferation and differentiation capacities of porcine MuSCs are impaired. We investigate the roles of Hippo-YAP signaling, which is important regulators in response to cell contact inhibition. Interestingly, abundant but not functional YAP proteins are accumulated in MuSCs seeded at high density. When treated with lysophosphatidic acid (LPA), the activator of YAP, porcine MuSCs exhibit increased proliferation and elevated differentiation potential compared with control cells. Moreover, constitutively active YAP with deactivated phosphorylation sites, but not intact YAP, promotes cell proliferation and stemness maintenance of MuSCs. Together, we reveal a potential molecular target that enables massive MuSCs expansion for large-scale cultured meat production under high-density condition.

scholarly journals Analyzing the importance of attributes for Brazilian consumers to replace conventional beef with cultured meat

PLoS ONE ◽  
2021 ◽  
Vol 16 (5) ◽  
pp. e0251432
Author(s):  
Gabriela Andrade de Oliveira ◽  
Carla Heloisa de Faria Domingues ◽  
João Augusto Rossi Borges
Keyword(s):  
Large Scale ◽  
Online Survey ◽  
Meat Production ◽  
Alternative Source ◽  
Major Barrier ◽  
Cultured Meat ◽  
Beef Meat ◽  
Best Worst Scaling ◽  
Future Consumption ◽  
Societal Level

Cultured meat has been proposed as an alternative source of protein to overcome the environmental and ethical problems associated with conventional meat production. However, the lack of consumers’ acceptance could be a major barrier to the introduction of cultured meat on a large scale. Despite Brazil being one of the countries that consumes the most meat per capita, little is known about Brazilian consumers’ preferences for alternative meat. The objective of this study is to identify which attributes influence consumers to possibly replace conventional beef meat with cultured meat in Brazil. An online survey was conducted, and Best-worst scaling methodology was applied to a sample of 225 consumers. The sampling leaned towards educated and employed residents of the southeast region of Brazil, which might not fully represent the Brazilian population. Despite limitations in terms of the sampling demographic, overall, Brazilians appear to be willing to consume cultured meat: 80.9% of the sample would be willing to try it, 61.3% would be willing to eat it regularly, and 56.9% would be willing to eat cultured meat as a replacement for conventionally produced beef. Despite the focus of this study being on attributes of a hypothetical product that is not commercially available, which might pose difficulty to consumers to predict their future consumption behavior, results show that the most important attributes influencing consumers to possibly replace conventional beef meat by cultured meat in Brazil are anticipated risk of zoonotic diseases, anticipated healthiness and anticipated food safety conditions. Attributes related to benefits at a global societal level and intrinsic characteristics of cultured meat were less important.

Hydrodynamics and mass transfer in spinner flasks: implications for large scale cultured meat production

2020 ◽  
pp. 107864
Author(s):  
Junxuan Zhang ◽  
Xueliang Li ◽  
Hongfei Liu ◽  
Jingwen Zhou ◽  
Jian Chen ◽  
...  
Keyword(s):  
Mass Transfer ◽  
Large Scale ◽  
Meat Production ◽  
Cultured Meat

scholarly journals Bovine Satellite Cells Isolated after 2 and 5 Days of Tissue Storage Maintain the Proliferative and Myogenic Capacity Needed for Cultured Meat Production

2021 ◽  
Vol 22 (16) ◽  
pp. 8376
Author(s):  
Stig Skrivergaard ◽  
Martin Krøyer Rasmussen ◽  
Margrethe Therkildsen ◽  
Jette Feveile Young
Keyword(s):  
Satellite Cells ◽  
Myogenic Differentiation ◽  
Expression Patterns ◽  
Meat Production ◽  
Positive Trend ◽  
Tissue Storage ◽  
Myogenic Potential ◽  
Cultured Meat ◽  
Start Up ◽  
Myogenic Satellite Cells

Cultured meat is an emerging alternative food technology which aims to deliver a more ethical, sustainable, and healthy muscle-tissue-derived food item compared to conventional meat. As start-up companies are rapidly forming and accelerating this technology, many aspects of this multi-faceted science have still not been investigated in academia. In this study, we investigated if bovine satellite cells with the ability to proliferate and undergo myogenic differentiation could be isolated after extended tissue storage, for the purpose of increasing the practicality for cultured meat production. Proliferation of bovine satellite cells isolated on the day of arrival or after 2 and 5 days of tissue storage were analyzed by metabolic and DNA-based assays, while their myogenic characteristics were investigated using RT-qPCR and immunofluorescence. Extended tissue storage up to 5 days did not negatively affect proliferation nor the ability to undergo fusion and create myosin heavy chain-positive myotubes. The expression patterns of myogenic and muscle-specific genes were also not affected after tissue storage. In fact, the data indicated a positive trend in terms of myogenic potential after tissue storage, although it was non-significant. These results suggest that the timeframe of which viable myogenic satellite cells can be isolated and used for cultured meat production can be greatly extended by proper tissue storage.

scholarly journals Stated Preferences for Plant-Based and Cultured Meat: A Choice Experiment Study of Spanish Consumers

2021 ◽  
Vol 13 (15) ◽  
pp. 8235
Author(s):  
Alfredo J. Escribano ◽  
Maria Belen Peña ◽  
Carlos Díaz-Caro ◽  
Ahmed Elghannam ◽  
Eva Crespo-Cebada ◽  
...  
Keyword(s):  
Choice Experiment ◽  
Meat Products ◽  
Meat Production ◽  
Experiment Study ◽  
Negative Effects ◽  
High Quality ◽  
Cultured Meat ◽  
Production And Consumption ◽  
Alternative Sources ◽  
Negative Impacts

Meat production and consumption have been claimed to have negative impacts on the environment, and even on the consumer’s health. In this sense, alternative sources of protein, mainly meat substitutes and cultured meat, have emerged due to those perceived negative effects. Our paper carries out a choice experiment to analyze the preferences of 444 Spanish consumers and their willingness to pay for plant-based and cultured meats, as compared to conventional meat. Spain was considered of interest for this study due to its significant gastronomic culture, with high-quality meat products that make a great contribution to the economy, meaning that this could be a suitable and also challenging market in which to test alternative sources of protein. The findings show that consumers’ motivations and their interactions with these products are complex. Additionally, a cluster analysis allowed us to identify three types of consumers in terms of preference for these products: price-sensitive millennials, conscious/concerned consumers, and indifferent consumers. Only one group showed some level of acceptance of these alternative products meats.

scholarly journals Status of meat alternatives and their potential role in the future meat market — A review

2020 ◽  
Vol 33 (10) ◽  
pp. 1533-1543 ◽  
Author(s):  
Hyun Jung Lee ◽  
Hae In Yong ◽  
Minsu Kim ◽  
Yun-Sang Choi ◽  
Cheorun Jo
Keyword(s):  
Meat Production ◽  
Edible Insects ◽  
Protein Sources ◽  
Cultured Meat ◽  
Technical Developments ◽  
Wide Range ◽  
The Future ◽  
Animal Muscle ◽  
Halal Food ◽  
Meat Market

Plant-based meat analogues, edible insects, and cultured meat are promising major meat alternatives that can be used as protein sources in the future. It is also believed that the importance of meat alternatives will continue to increase because of concerns on limited sustainability of the traditional meat production system. The meat alternatives are expected to have different roles based on their different benefits and limitations. Plant-based meat analogues and edible insects can replace traditional meat as a good protein source from the perspective of nutritional value. Furthermore, plant-based meat can be made available to a wide range of consumers (e.g., as vegetarian or halal food products). However, despite ongoing technical developments, their palatability, including appearance, flavor, and texture, is still different from the consumers’ standard established from livestock-based traditional meat. Meanwhile, cultured meat is the only method to produce actual animal muscle-based meat; therefore, the final product is more meat-like compared to other meat analogues. However, technical difficulties, especially in mass production and cost, remain before it can be commercialized. Nevertheless, these meat alternatives can be a part of our future protein sources while maintaining a complementary relationship with traditional meat.

scholarly journals Genomic analysis reveals fifty years of antimicrobial resistance evolution in husbandry Escherichia coli from China

2021 ◽  
Author(s):  
Lu Yang ◽  
Yingbo Shen ◽  
Junyao Jiang ◽  
Xueyang Wang ◽  
Dongyan Shao ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Antimicrobial Resistance ◽  
Large Scale ◽  
Antimicrobial Agents ◽  
Bacterial Genome ◽  
Careful Consideration ◽  
Meat Production ◽  
Antimicrobial Use ◽  
Sequencing Analysis ◽  
Antimicrobial Resistance Genes

Abstract Antimicrobial agents have been used in meat production for decades and its consumption is considered an key driver for the emergence and dissemination of antimicrobial resistance (AMR). However, large-scale studies on AMR changes in animal isolates since the introduction of antimicrobial usage remain scarce. We applied whole genome sequencing analysis to 982 animal-derived Escherichia coli collected in China from 1970s to 2019 and found increasing trends for the presence of numerous antimicrobial resistance genes (ARGs), including those conferring resistance to critically important agents for veterinary (florfenicol and norfloxacin) and human medicine (colistin, cephalosporins, and meropenem). Extensive diversity and increasing complexity of ARGs and their associated mobile genetic elements (MGEs) such as plasmids were also observed. The plasmids, IncC, IncHI2, IncK, IncI, IncX and IncF played a key role as highly effective vehicles for disseminating ARGs. Correlation analysis also revealed an association between antimicrobial production and emergence of ARGs at a spatial and temporal level. Prohibiting or strictly curtailing antimicrobial use in animals will potentially negate the current trends of AMR as the bacterial genome is highly changeable and using different drugs of the same class, or even unrelated classes, may co-select for MGEs carrying a plethora of co-existing ARGs. Therefore, limiting or ceasing antimicrobial use in animals to control AMR requires careful consideration.

scholarly journals Forecasting beef production and quality using large-scale integrated data from Brazil

2020 ◽  
Vol 98 (4) ◽  
Author(s):  
Vera Cardoso Ferreira Aiken ◽  
Arthur Francisco Araújo Fernandes ◽  
Tiago Luciano Passafaro ◽  
Juliano Sabella Acedo ◽  
Fábio Guerra Dias ◽  
...  
Keyword(s):  
Linear Regression ◽  
Beef Cattle ◽  
Large Scale ◽  
National Level ◽  
Parameter Tuning ◽  
Absolute Error ◽  
Meat Production ◽  
Beef Production ◽  
Production Chain ◽  
Testing Set

Abstract With agriculture rapidly becoming a data-driven field, it is imperative to extract useful information from large data collections to optimize the production systems. We compared the efficacy of regression (linear regression or generalized linear regression [GLR] for continuous or categorical outcomes, respectively), random forests (RF) and multilayer neural networks (NN) to predict beef carcass weight (CW), age when finished (AS), fat deposition (FD), and carcass quality (CQ). The data analyzed contained information on over 4 million beef cattle from 5,204 farms, corresponding to 4.3% of Brazil’s national production between 2014 and 2016. Explanatory variables were integrated from different data sources and encompassed animal traits, participation in a technical advising program, nutritional products sold to farms, economic variables related to beef production, month when finished, soil fertility, and climate in the location in which animals were raised. The training set was composed of information collected in 2014 and 2015, while the testing set had information recorded in 2016. After parameter tuning for each algorithm, models were used to predict the testing set. The best model to predict CW and AS was RF (CW: predicted root mean square error = 0.65, R2 = 0.61, and mean absolute error = 0.49; AS: accuracy = 28.7%, Cohen’s kappa coefficient [Kappa] = 0.08). While the best approach for FD and CQ was GLR (accuracy = 45.7%, Kappa = 0.05, and accuracy = 58.7%, Kappa = 0.09, respectively). Across all models, there was a tendency for better performance with RF and regression and worse with NN. Animal category, nutritional plan, cattle sales price, participation in a technical advising program, and climate and soil in which animals were raised were deemed important for prediction of meat production and quality with regression and RF. The development of strategies for prediction of livestock production using real-world large-scale data will be core to projecting future trends and optimizing the allocation of resources at all levels of the production chain, rendering animal production more sustainable. Despite beef cattle production being a complex system, this analysis shows that by integrating different sources of data it is possible to forecast meat production and quality at the national level with moderate-high levels of accuracy.

scholarly journals Identifying Consumer Groups and Their Characteristics Based on Their Willingness to Engage with Cultured Meat: A Comparison of Four European Countries

Foods ◽  
2022 ◽  
Vol 11 (2) ◽  
pp. 197
Author(s):  
Anouk Boereboom ◽  
Philippe Mongondry ◽  
Luis K. de Aguiar ◽  
Beatriz Urbano ◽  
Zheng (Virgil) Jiang ◽  
...  
Keyword(s):  
Cluster Analysis ◽  
Cultural Differences ◽  
European Countries ◽  
Meat Production ◽  
Food Technology ◽  
Alternative Source ◽  
Cultured Meat ◽  
The United Kingdom ◽  
Recent Advancement ◽  
Willingness To Engage

Cultured meat, as a product of recent advancement in food technology, might become a viable alternative source of protein to traditional meat. As such, cultured meat production is disruptive as it has the potential to change the demand for traditional meats. Moreover, it has been claimed it can be more sustainable regarding the environment and that it is, perhaps, a solution to animal welfare issues. This study aimed at investigating associations between the consumer groups and demographic and psychographic factors as well as identifying distinct consumer groups based on their current willingness to engage with cultured meat. Four European countries were studied: the Netherlands (NL), the United Kingdom (UK), France (FR) and Spain (ES). A sample of 1291 responses from all four countries was collected between February 2017 and March 2019. Cluster analysis was used, resulting in three groups in the NL and UK, and two groups in FR and ES. The results suggest that Dutch consumers are the most willing to engage with cultured meat. Food neophobia and food technology neophobia seem to distinguish the groups the clearest. Moreover, there is some evidence that food cultural differences among the four countries seem to be also influencing consumers’ decision.

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