Introduction to Cultivated meat and tissue engineering

Eva Mall; Vicky Andriessen; Arin Dogan; Dean Paes; Esra Altuntas; Mark Post; Laura Jackisch

doi:10.1016/B978-0-443-18767-4.00015-9

Introduction to Cultivated meat and tissue engineering

Eva Mall, Vicky Andriessen, Arin Dogan, Dean Paes, Esra Altuntas, Mark Post, Laura Jackisch

Research output: Chapter in Book/Report/Conference proceeding › Chapter › Academic

Abstract

This chapter focuses on the impact of cultivated meat production on the meat industry and reviews the potential opportunities and challenges related to its production. The processes essential in culturing a single cell toward a final meat product are outlined. This chapter provides an overview of the main cell sources used along with their unique characteristics and addresses the challenges of culturing them and provides an overview about the main tissue engineering strategies, biofabrication methods, and materials used.

Original language	English
Title of host publication	Cellular Agriculture: Technology, Society, Sustainability and Science
Editors	Evan D.G. Fraser, David L. Kaplan, Lenore Newman, Rickey Y. Yada
Publisher	Elsevier
Chapter	7
Pages	97-109
Number of pages	13
ISBN (Electronic)	9780443187674
ISBN (Print)	9780443187667
DOIs	https://doi.org/10.1016/B978-0-443-18767-4.00015-9
Publication status	Published - 1 Jan 2023

Keywords

Adipogenesis
Cultivated meat
Myogenesis
Stem cells
Tissue engineering

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10.1016/B978-0-443-18767-4.00015-9

Cite this

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T1 - Introduction to Cultivated meat and tissue engineering

AU - Mall, Eva

AU - Andriessen, Vicky

AU - Dogan, Arin

AU - Paes, Dean

AU - Altuntas, Esra

AU - Post, Mark

AU - Jackisch, Laura

PY - 2023/1/1

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N2 - This chapter focuses on the impact of cultivated meat production on the meat industry and reviews the potential opportunities and challenges related to its production. The processes essential in culturing a single cell toward a final meat product are outlined. This chapter provides an overview of the main cell sources used along with their unique characteristics and addresses the challenges of culturing them and provides an overview about the main tissue engineering strategies, biofabrication methods, and materials used.

AB - This chapter focuses on the impact of cultivated meat production on the meat industry and reviews the potential opportunities and challenges related to its production. The processes essential in culturing a single cell toward a final meat product are outlined. This chapter provides an overview of the main cell sources used along with their unique characteristics and addresses the challenges of culturing them and provides an overview about the main tissue engineering strategies, biofabrication methods, and materials used.

KW - Adipogenesis

KW - Cultivated meat

KW - Myogenesis

KW - Stem cells

KW - Tissue engineering

U2 - 10.1016/B978-0-443-18767-4.00015-9

DO - 10.1016/B978-0-443-18767-4.00015-9

M3 - Chapter

SN - 9780443187667

SP - 97

EP - 109

BT - Cellular Agriculture: Technology, Society, Sustainability and Science

A2 - Fraser, Evan D.G.

A2 - Kaplan, David L.

A2 - Newman, Lenore

A2 - Yada, Rickey Y.

PB - Elsevier

ER -

Introduction to Cultivated meat and tissue engineering

Abstract

Keywords

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