Artificial Meat Industry: Production Methodology, Challenges, and Future

Tarun Mateti, Anindita Laha, Pushpalatha Shenoy

Research output: Contribution to journalReview articlepeer-review

10 Citations (Scopus)


Biotechnology and food science have pioneered the notion of cultured meat. Conventional meat production face issues related to butchering, dietary inadequacy, foodborne disease, and the emanation of methane, which cultured meat evades while promising the texture and feel of real meat. Mass production techniques for plant-based meat analogs have been developed, whose products have hit the market. In vitro production on scaffolding and self-organizing techniques have manufactured small-scale meat products offering tunable nutrition, although more specialized contrivances are needed to build a cultured meat framework on a large scale. Prospective techniques like 3D/4D bio-printing, biophotonics, and cloning are current research subjects. Cultured meat needs to overcome societal and regulatory hurdles prior to commercialization, and, in any event, is a long-term necessity for humankind, although the high production cost and affirmation among people is the principal impediment.

Original languageEnglish
Pages (from-to)3428-3444
Number of pages17
Issue number9
Publication statusPublished - 09-2022

All Science Journal Classification (ASJC) codes

  • General Materials Science
  • General Engineering


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