Co-culture approaches for cultivated meat production
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Publisher
Springer Science and Business Media LLC
Link
https://www.nature.com/articles/s44222-023-00077-x.pdf
Reference199 articles.
1. Goodwin, J. N. & Shoulders, C. W. The future of meat: a qualitative analysis of cultured meat media coverage. Meat Sci. 95, 445–450 (2013).
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3. Ben-Arye, T. & Levenberg, S. Tissue engineering for clean meat production. Front. Sustain. Food Syst. 3, 46 (2019). This review discusses the adjustment needed to create skeletal muscle for cultured meat development using tissue engineering.
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5. Hubalek, S., Post, M. J. & Moutsatsou, P. Towards resource-efficient and cost-efficient cultured meat. Curr. Opin. Food Sci. 47, 100885 (2022). This review discusses the hurdles that need to be overcome for the cost-efficient production of cultured meat, describing cost-effective nutrient replacements for cell growth and differentiation, as well as medium recyclability options.
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