Naslov
In Vitro Meat Production and Consumption

Autori
Poljak, Marija

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Zbornik povzetkov Slovenskih dnevov sanitarnega inženirstva 2018 z mednarodno udeležbo / - , 2018

Skup
Slovenski dnevi sanitarnega inženirstva 2018

Mjesto i datum
Ljubljana, Slovenija, 17.10.2018. - 19.10.2018

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
artificial meat, in vitro meat, meat industry

Sažetak
Human population is increasing rapidly. Estimation is that in the year 2050 global population will reach the number of 9 billion. By that time to feed the population meat industry needs to increase production by approximately 50-73%. That will be impossible with conventional meat production. Some see a solution in the production of artificial meat. Artificial or in vitro meat is meat produced by culturing the stem cells derivated from farm animals inside bioreactor by using advanced tissue engineering techniques. Reasons some scientist advocate artificial meat or in vitro meat are animal well fare, environment protection, and process monitoring. Some of those reasons are still questionable, and there are other barriers to entering the market for in vitro meat like the ethical and moral question, the high price of a product and current technological limits. Artificial meat is no longer something from the future. In 2013 the world’ s first in vitro meat-based burger was cooked and tasted in London. The traditional meat industry is facing a changing, and it is possible that meat is going to be replaced whit in vitro meat, although for now only in theory.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija, Prehrambena tehnologija

POVEZANOST RADA