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Foods
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Recent Study On In Vitro Meat
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Recent Study On In Vitro Meat

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Meat".

Deadline for manuscript submissions: closed (20 July 2021) | Viewed by 15614

Special Issue Editor

Prof. Dr. Sungkwon Park

E-Mail Website
Guest Editor
Department of Food Science and Biotechnology, College of Life Science, Sejong University, Seoul 05006, Korea
Interests: food science; animal science; meat and muscle biology; cell signaling; in vitro meat

Special Issue Information

The current COVID-19 pandemic has created an urgent need for alternative technology for livestock and forest encroachment issues for meat/protein sources. This Special Issue highlights the importance of in vitro meat which will be an alternative solution. The need of the hour is solving human health issues stemming from emerging infectious diseases, as well as forest encroachment for the sake of livestock expansion, animal welfare, and global demand for animal meat. Despite efforts linked to animal livestock production, the global burden is increased without satisfying the global meat demands. Thus, in vitro meat is a promising technological solution which helps in animal welfare, reduction in emerging infectious diseases, proper utilization of land and other available resources, and environmental benefits. 

Dr. Sungkwon Park
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • meat alternative
  • in vitro meat
  • food tech
  • next industrial revolution
  • food security
  • cell culture
  • bioreactor
  • cellular agriculture
  • stem cell
  • microbeads

Published Papers (1 paper)

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Review

21 pages, 2080 KiB  
Review
The Epic of In Vitro Meat Production—A Fiction into Reality
by Balamuralikrishnan Balasubramanian, Wenchao Liu, Karthika Pushparaj and Sungkwon Park
Foods 2021, 10(6), 1395; https://doi.org/10.3390/foods10061395 - 16 Jun 2021
Cited by 29 | Viewed by 15086
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 [...] Read more.
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. Full article
(This article belongs to the Special Issue Recent Study On In Vitro Meat)
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