Meet the new meat: tissue engineered skeletal muscle

Marloes L. P. Langelaan, Kristel J. M. Boonen, Roderick B. Polak, Frank P. T. Baaijens, Mark J. Post, Daisy W. J. van der Schaft*

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review


Contemporary large-scale farming and transportation of livestock brings along a high risk of infectious animal diseases and environmental burden through greenhouse gas emission, A new approach to produce meat and thereby reducing these risks is found in tissue engineering of skeletal muscle. This review discusses the requirements that need to be met to increase the feasibility of meat production in vitro, which include finding an appropriate stern cell source and being able to grow them in a three-dimensional environment inside a bioreactor, providing essential Cues for proliferation and differentiation.
Original languageEnglish
Pages (from-to)59-66
JournalTrends in Food Science & Technology
Issue number2
Publication statusPublished - Feb 2010

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