A COMPREHENSIVE OUTLOOK ON CULTURED MEAT AND CONVENTIONAL MEAT PRODUCTION

Abstract

Cultured meat is presented to consumers as a good alternative to traditional animal-based meat production to meet the meat needs of the growing population. This review aims to compare this subject across various dimensions such as resource requirements, nutritional aspects, cost structure, consumer acceptance and market trends by focusing on recent publications. Cultured meat can be produced by applying existing cell culture practices and bio manufacturing methods to produce tissue or dietary proteins suitable for human consumption. Studies have shown that cultured meat has some advantages over conventional meat in issues such as the environment and animal meat-related diseases. Cultured meat is a promising but early-stage technology with significant technical challenges in terms of production costs and optimized methodology. Besides this, the texture, taste, and nutritional values of conventional meat cannot be completely achieved in cultured meat. Religious beliefs, price, ethical values, and regional factors are important considerations in consumers' perception of cultured meat. Currently, the level of research conducted on aspects such as consumer acceptance, cost, texture, taste, and other characteristics closely resembling conventional meat will directly influence the entry into the market, its success in the market, and its acceptance by consumers. There is a need for further research and analysis with the joint participation of academic and sectoral stakeholders to address all technical, social and economic dimensions.