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Cultivating Multidisciplinarity: Manufacturing and Sensing Challenges in Cultured Meat Production

BioSense Institute, University of Novi Sad, Dr Zorana Djindjica 1, 21000 Novi Sad, Serbia
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Academic Editor: Daniel Franco Ruiz
Biology 2021, 10(3), 204; https://doi.org/10.3390/biology10030204
Received: 26 January 2021 / Revised: 28 February 2021 / Accepted: 2 March 2021 / Published: 9 March 2021
United Nations estimates that by the year 2050, the population of nearly 10 billion people will have 70% higher food demands than the current food systems can provide for. This needs to be observed in the context of the on-going climate change and related negative effects of the traditional agriculture. Conventional livestock-based value chains contribute to the high greenhouse gas emissions. Meat cultivation via cellular agriculture holds great promise as a method for future food production. Theoretically, it is an ideal way of meat production, humane to the animals and sustainable for the environment, while keeping the same taste and nutritional values as traditional meat. However, in practice, there is still a number of challenges such as large-scale production, regulatory compliance and consumer acceptance. To address these challenges a multidisciplinary approach is necessary. In this optic, we present an overview of the sensor monitoring options for the most relevant parameters for cultured meat bioprocess. Various examples of the sensors to potentially apply in cultured meat production are provided, as well as the options for their integration into different types of bioreactors. Furthermore, we briefly present the current status of the cultured meat research and regulation, societal aspects and its commercialization.
Meat cultivation via cellular agriculture holds great promise as a method for future food production. In theory, it is an ideal way of meat production, humane to the animals and sustainable for the environment, while keeping the same taste and nutritional values as traditional meat and having additional benefits such as controlled fat content and absence of antibiotics and hormones used in the traditional meat industry. However, in practice, there is still a number of challenges, such as those associated with the upscale of cultured meat (CM). CM food safety monitoring is a necessary factor when envisioning both the regulatory compliance and consumer acceptance. To achieve this, a multidisciplinary approach is necessary. This includes extensive development of the sensitive and specific analytical devices i.e., sensors to enable reliable food safety monitoring throughout the whole future food supply chain. In addition, advanced monitoring options can help in the further optimization of the meat cultivation which may reduce the currently still high costs of production. This review presents an overview of the sensor monitoring options for the most relevant parameters of importance for meat cultivation. Examples of the various types of sensors that can potentially be used in CM production are provided and the options for their integration into bioreactors, as well as suggestions on further improvements and more advanced integration approaches. In favor of the multidisciplinary approach, we also include an overview of the bioreactor types, scaffolding options as well as imaging techniques relevant for CM research. Furthermore, we briefly present the current status of the CM research and related regulation, societal aspects and challenges to its upscaling and commercialization. View Full-Text
Keywords: cultured meat; cultivated meat; cellular agriculture; sensors; monitoring; bioreactor; modeling; electrochemical biosensor; photonics cultured meat; cultivated meat; cellular agriculture; sensors; monitoring; bioreactor; modeling; electrochemical biosensor; photonics
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MDPI and ACS Style

Djisalov, M.; Knežić, T.; Podunavac, I.; Živojević, K.; Radonic, V.; Knežević, N.Ž.; Bobrinetskiy, I.; Gadjanski, I. Cultivating Multidisciplinarity: Manufacturing and Sensing Challenges in Cultured Meat Production. Biology 2021, 10, 204. https://doi.org/10.3390/biology10030204

AMA Style

Djisalov M, Knežić T, Podunavac I, Živojević K, Radonic V, Knežević NŽ, Bobrinetskiy I, Gadjanski I. Cultivating Multidisciplinarity: Manufacturing and Sensing Challenges in Cultured Meat Production. Biology. 2021; 10(3):204. https://doi.org/10.3390/biology10030204

Chicago/Turabian Style

Djisalov, Mila; Knežić, Teodora; Podunavac, Ivana; Živojević, Kristina; Radonic, Vasa; Knežević, Nikola Ž.; Bobrinetskiy, Ivan; Gadjanski, Ivana. 2021. "Cultivating Multidisciplinarity: Manufacturing and Sensing Challenges in Cultured Meat Production" Biology 10, no. 3: 204. https://doi.org/10.3390/biology10030204

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