ReviewFoods (Basel, Switzerland)2021
The Epic of In Vitro Meat Production-A Fiction into Reality.
Review in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
17 citing papers in PubMed, 69 citations in OpenAlex.
- Nutritional, Ethical and Ecological Aspects of Cultured Meat with Particular Emphasis on Functional Food Production: A Comprehensive Literature Review.Foods (Basel, Switzerland) · 2026Review
- Cultured chicken meat developed by structuring cellular spheroids on an edible bacterial nanocellulose bioscaffold.NPJ science of food · 2025Article
- Nutrient Equivalence of Plant-Based and Cultured Meat: Gaps, Bioavailability, and Health Perspectives.Nutrients · 2025Review
- Cultured Meat Reformulation: Health Potential and Sustainable Food Challenges-Narrative Review.Comprehensive reviews in food science and food safety · 2025Review
- Optimizing fatty acids composition in meat-like tissue derived from myogenic conversion of pig fibroblasts.Communications biology · 2025Article
- Cell-Based Meat Safety and Regulatory Approaches: A Comprehensive Review.Food science of animal resources · 2025Review
- CRISPR-edited, cell-based future-proof meat and seafood to enhance global food security and nutrition.Cytotechnology · 2024Review
- A narrative review: 3D bioprinting of cultured muscle meat and seafood products and its potential for the food industry.Trends in food science & technology · 2024Article
- Precision or Personalized Nutrition: A Bibliometric Analysis.Nutrients · 2024Article
- Cultured meat in the European Union: Legislative context and food safety issues.Current research in food science · 2024Review
- Cultivated meat manufacturing: Technology, trends, and challenges.Engineering in life sciences · 2023Review
- (Poly)phosphate biotechnology: Envisaged contributions to a sustainable P future.Microbial biotechnology · 2023Article
- Towards a More Realistic In Vitro Meat: The Cross Talk between Adipose and Muscle Cells.International journal of molecular sciences · 2023Review
- Tissue Engineering Challenges for Cultivated Meat to Meet the Real Demand of a Global Market.International journal of molecular sciences · 2023Review
- Cellular Aquaculture: Prospects and Challenges.Micromachines · 2022Review
- Consumer acceptance of new food trends resulting from the fourth industrial revolution technologies: A narrative review of literature and future perspectives.Frontiers in nutrition · 2022Review
- Extracellular Matrix and the Production of Cultured Meat.Foods (Basel, Switzerland) · 2021Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors at 3 institutions in 3 countries.
Funding
Abstract
Due to a proportionally increasing population and food demands, the food industry has come up with wide innovations, opportunities, and possibilities to manufacture meat under in vitro conditions. The amalgamation of cell culture and tissue engineering has been the base idea for the development of the synthetic meat, and this has been proposed to be a pivotal study for a futuristic muscle development program in the medical field. With improved microbial and chemical advancements, in vitro meat matched the conventional meat and is proposed to be eco-friendly, healthy, nutrient rich, and ethical. Despite the success, there are several challenges associated with the utilization of materials in synthetic meat manufacture, which demands regulatory and safety assessment systems to manage the risks associated with the production of cultured meat. The role of 3D bioprinting meat analogues enables a better nutritional profile and sensorial values. The integration of nanosensors in the bioprocess of culture meat eased the quality assessment throughout the food supply chain and management. Multidisciplinary approaches such as mathematical modelling, computer fluid dynamics, and biophotonics coupled with tissue engineering will be promising aspects to envisage the future prospective of this technology and make it available to the public at economically feasible rates.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.