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From fertilised oocyte to cultivated meat – harnessing bovine embryonic stem cells in the cultivated meat industry
In this scientific review, we outline how co-culture approaches commonly used in biomedical tissue engineering can be applied to produce cultivated meat.
Cell-based meat (CBM) production is a promising technology that could generate meat without the need of animal agriculture.
Cultivated meat harnesses tissue engineering (TE) concepts to create sustainable, edible muscle tissues, for addressing the rising meat product demands and their global consequences.
Increasing public awareness of foodborne illnesses, factory farming, and the ecological footprint of the meat industry, has generated the need for animal-free meat alternatives.
Cellular agriculture is an emerging branch of biotechnology that aims to address issues associated with the environmental impact, animal welfare and sustainability challenges of conventional animal farming for meat production.
Despite growing evidence of the environmental and public health threats posed by today’s intensive animal production, consumers in the west remain largely attached to meat.
The negative impacts of meat consumption for animals, the environment, and human health are more pressing than ever.
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