《Artiifcial meat Feasible approach based on the experience from cell culture studies》.pdfVIP

Journal of Integrative Agriculture 2015, 14(2): 217–221 Available online at ScienceDirect review Artificial meat? Feasible approach based on the experience from cell culture studies Arkadiusz Orzechowski1, 2 1 Department of Physiological Sciences, Faculty of Veterinary Medicine, Warsaw University of Life Sciences, Szkoła Główna Gospodarstwa Wiejskiego, Nowoursynowska 159, 02-776 Warsaw, Poland 2 Electron Microscopy Platform, Mossakowski Medical Research Centre, Polish Academy of Sciences, Pawińskiego 5, 02-106 Warsaw, Poland Abstract This short review is to list pros and cons which are based on the literature and personal experience in cell culture studies related to possible commercial production of artificial meat as functional food. The general view of muscle composition and determinants of meat quality are shortly described. Principles of muscle cell propagation in culture and mutual relationships between different cell types present in this organ are briefly discussed. Additionally, the effects of some cytokines and growth factors for muscle cell growth and muscle tissue development are indicated. Finally, conclusion remarks related to detrimental consequences of meat production to natural environment as well as personal opinion of author on the prospects of artificial meat production are declared. Keywords: artificial meat, cell and tissue cultures, muscle growth, muscle composition emissions (carbon dioxide and methane-the latter 25-fold more harmful to ozone layer than the former one). Today, 1. Introduction livestock produces more GHG