ReviewJournal of animal science and technology2021
Technical requirements for cultured meat production: a review.
Review in Journal of animal science and technology, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 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
13 citing papers in PubMed.
- Review of culture media and serum substitutes containing phytoecdysteroids for application in cultured meat technology.Food science of animal resources · 2026Review
- Cultured Meat Reformulation: Health Potential and Sustainable Food Challenges-Narrative Review.Comprehensive reviews in food science and food safety · 2025Review
- Comparative Analysis of Skeletal Muscle Satellite Cells from Hanwoo Steers and Cows for Optimizing Cell-Based Meat Production.Food science of animal resources · 2025Article
- Global Insights into Cultured Meat: Uncovering Production Processes, Potential Hazards, Regulatory Frameworks, and Key Challenges-A Scoping Review.Foods (Basel, Switzerland) · 2025Article
- The climate impact and land use of cultivated meat: Evaluating agricultural feedstock production.PloS one · 2025Article
- Future protein alternative: recent progress and challenges in cellular agriculture.Food science and biotechnology · 2025Review
- Biopreservation strategies using bacteriocins to control meat spoilage and foodborne outbreaks.Italian journal of food safety · 2024Review
- Industrial Research and Development on the Production Process and Quality of Cultured Meat Hold Significant Value: A Review.Food science of animal resources · 2024Review
- Effect of Crude Polysaccharides fromFoods (Basel, Switzerland) · 2024Article
- Cultured meat in the European Union: Legislative context and food safety issues.Current research in food science · 2024Review
- Effect of p38 inhibitor on the proliferation of chicken muscle stem cells and differentiation into muscle and fat.Animal bioscience · 2023Article
- Unlocking the potential of stem cells: Their crucial role in the production of cultivated meat.Current research in food science · 2023Review
- Scaffolding Biomaterials for 3D Cultivated Meat: Prospects and Challenges.Advanced science (Weinheim, Baden-Wurttemberg, Germany) · 2022Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
10 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Environment, food, and disease have a selective force on the present and future as well as our genome. Adaptation of livestock and the environmental nexus, including forest encroachment for anthropological needs, has been proven to cause emerging infectious diseases. Further, these demand changes in meat production and market systems. Meat is a reliable source of protein, with a majority of the world population consumes meat. To meet the increasing demands of meat production as well as address issues, such as current environmental pollution, animal welfare, and outbreaks, cellular agriculture has emerged as one of the next industrial revolutions. Lab grown meat or cell cultured meat is a promising way to pursue this; however, it still needs to resemble traditional meat and be assured safety for human consumption. Further, to mimic the palatability of traditional meat, the process of cultured meat production starts from skeletal muscle progenitor cells isolated from animals that proliferate and differentiate into skeletal muscle using cell culture techniques. Due to several lacunae in the current approaches, production of muscle replicas is not possible yet. Our review shows that constant research in this field will resolve the existing constraints and enable successful cultured meat production in the near future. Therefore, production of cultured meat is a better solution that looks after environmental issues, spread of outbreaks, antibiotic resistance through the zoonotic spread, food and economic crises.
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.