Global Insights into Cultured Meat: Uncovering Production Processes, Potential Hazards, Regulatory Frameworks, and Key Challenges—A Scoping Review

Foods, Год журнала: 2025, Номер 14(1), С. 129 - 129

Опубликована: Янв. 4, 2025

This scoping review aims to understand the cell-based meat production process, including regulations, potential hazards, and critical points of this production. includes studies on cultured processes, health regulatory guidelines, excluding those without hazard analysis, incomplete texts, or published before 2013. The search was performed in eight electronic databases (MEDLINE, Web Science, Embase, Cochrane Library, Scopus, LILACS, Google Scholar) using MeSH terms adaptations for each database. local regulations guideline documents complemented by a manual websites governments agencies from different regions (e.g., FDA, FAO, EFSA, USDA, Health Canada, EC, EU, ANVISA/Brazil, MAPA/Brazil, FSANZ, SFA). step involved reading full texts confirm eligibility extract key data, author, year, country, study design, objectives, results, protocols, control measures, followed data analysis. A comprehensive yielded 1185 46 guidance documents. After removing duplicate applying criteria titles, abstracts 35 45 were included. protocols are well-established, highlighting hazards points. Although limited, they expanding globally. development commercialization require clear, up-to-date supervision, which being studied formulated worldwide. Cultured presents some (chemical, biological, physical) that food safety considerations: (i) genetic stability cells/cell lines; (ii) microbiological related cell (iii) exposure substances used process; (iv) toxicity allergenicity product its component population; (v) post-harvest contamination; (vi) chemical contamination/residue levels; (vii) nutritional aspects/risks. Currently, no standardized testing approach exists meat. However, effective assessment strategies, such as HACCP combined with best practices, should be implemented throughout process.

Язык: Английский

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Designing cultivated meat: Overcoming challenges in the production process and developing sustainable packaging solutions

Trends in Food Science & Technology, Год журнала: 2024, Номер 152, С. 104675 - 104675

Опубликована: Авг. 22, 2024

Язык: Английский

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Smart proteins as a new paradigm for meeting dietary protein sufficiency of India: a critical review on the safety and sustainability of different protein sources

Critical Reviews in Food Science and Nutrition, Год журнала: 2024, Номер unknown, С. 1 - 50

Опубликована: Июль 16, 2024

India, a global leader in agriculture, faces sustainability challenges feeding its population. Although primarily vegetarian population, the consumption of animal derived proteins has tremendously increased recent years. Excessive dependency on is not environmentally sustainable, necessitating identification alternative smart proteins. Smart are benign and mimic properties (dairy, egg meat) from plant proteins, microbial fermentation, insects cell culture meat (CCM) processes. This review critically evaluates technological, safety, involved production their consumer acceptance Indian context. Under current circumstances, plant-based most favorable; however, limited land availability impending climate change makes them unsustainable long run. CCM unaffordable with high input costs limiting commercialization near future. Microbial-derived could be sustainable option for future owing to higher productivity ability grow low-cost substrates. A circular economy approach integrating agri-horti waste valorization C1 substrate synthesis biomass offer economic viability. Considering use novel additives processing techniques, evaluation allergenicity, bioavailability protein products necessary before large-scale adoption.

Язык: Английский

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An overview of recent progress in cultured meat: focusing on technology, quality properties, safety, industrialization and public acceptance

Journal of Nutrition, Год журнала: 2025, Номер unknown

Опубликована: Янв. 1, 2025

Язык: Английский

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Applications of recombinant proteins in cultured meat production

Future Foods, Год журнала: 2025, Номер 11, С. 100582 - 100582

Опубликована: Фев. 20, 2025

Язык: Английский

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Layered sodium zirconium phosphate adsorbent for ammonia removal in cell culture media for cultivated meat application

Separation and Purification Technology, Год журнала: 2025, Номер unknown, С. 132415 - 132415

Опубликована: Март 1, 2025

Язык: Английский

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The potential function of soy protein hydrolysate to induce myogenic differentiation of C2C12 cells

PLoS ONE, Год журнала: 2025, Номер 20(4), С. e0321650 - e0321650

Опубликована: Апрель 16, 2025

Muscle satellite cell (MSC) isolation, proliferation, and differentiation are the basis of cultured meat (CM) technology, which emerged as a sustainable moral substitute for conventional animal agriculture. Notwithstanding encouraging future CM, there still lot obstacles to overcome, like high expense culture media need fetal bovine serum (FBS). The goal this work is determine whether plant-based nitrogen source soy protein hydrolysate (SPH) can improve myogenic functional development in MSCs CM by acting substitute. We concentrated on how Angel Yeast Company’s SPH PU041 affected C2C12 mouse line, useful model studying muscle biology sector. Adding containing different concentrations FBS was found promote proliferation elongation, with optimal effects observed at 0.5 g/L. Immunofluorescence flow cytometry analyses revealed that up-regulated levels myosin heavy chain (MyHC) factor 1 (MyoD), key biomarkers myogenesis. Furthermore, quantitative real-time PCR (qPCR) confirmed up-regulation MyHC, MyoD, myogenin (MyoG) mRNA expression, indicating induces differentiation. findings suggest potentially be used reduce costs associated production viable substitute, thereby facilitating more ethical approach food production. However, precise mechanisms underlying PU041’s warrant further investigation.

Язык: Английский

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Preparation of disk carrier composed of bacterial cellulose and mushroom chitosan for cultured chicken meat production

Food Hydrocolloids, Год журнала: 2025, Номер unknown, С. 111482 - 111482

Опубликована: Май 1, 2025

Язык: Английский

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Enzymes in the production of cultivated meat products

Systems Microbiology and Biomanufacturing, Год журнала: 2024, Номер unknown

Опубликована: Июнь 27, 2024

Язык: Английский

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Towards more realistic cultivated meat by rethinking bioengineering approaches

Trends in biotechnology, Год журнала: 2024, Номер unknown

Опубликована: Сен. 1, 2024

Язык: Английский

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