Consumer Acceptance and Production of In Vitro Meat: A Review

Sustainability

Nazimah Hamid¹  Maya Murthy Malavalli¹  Tingting Liu¹  Kevin Kantono¹  Ye Liu¹  Ali Seyfoddin² 

[1] Department of Food Science, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand;Drug Delivery Research Group, School of Science, Auckland University of Technology, Auckland 1010, New Zealand;

关键词: consumer perception;    in vitro meat;    IVM production;    cells;    culture conditions;    self-organising technique;   

DOI  :  10.3390/su14094910

来源: DOAJ

【 摘 要 】

In vitro meat (IVM) is a recent development in the production of sustainable food. The consumer perception of IVM has a strong impact on the commercial success of IVM. Hence this review examines existing studies related to consumer concerns, acceptance and uncertainty of IVM. This will help create better marketing strategies for IVM-producing companies in the future. In addition, IVM production is described in terms of the types of cells and culture conditions employed. The applications of self-organising, scaffolding, and 3D printing techniques to produce IVM are also discussed. As the conditions for IVM production are controlled and can be manipulated, it will be feasible to produce a chemically safe and disease-free meat with improved consumer acceptance on a sustainable basis.

【 授权许可】

Unknown