A holistic approach to access the viability of cultured meat

Abstract

Background: Cultured meat has shown a great potential to address food sustainability and nutritional security in near future. Unlike conventional meat, the cultured meat is humane and doesn’t offend the sentiments of animal lovers, hence may satisfy the needs of a larger segment of the society. The technology promises the designer, pathogen-free, ethical and eco-friendly meat product. But there are many techno-social, economic and other challenges that has not resolved yet and play a decisive role in survivability and viability of in-vitro technology. Scope and approach: The review covers wide range of challenges that cultured meat technology is facing right from Petri dish of lab to the plate of consumer. The factors behind survivability and viability of in-vitro technology have been reviewed. Further, the effects of technology on the economy of agriculture based developing countries have also been revisited. Key findings and conclusions: Public acceptance, structural incompetency, and economy of the products are main areas which need due consideration for the successful acceptance of the cultured meat in food market. In a current scenario of Covid-19 pandemics, cultured meat may emerge as a basic need of muscle food industry. However, complete replacement of conventional meat with cultured meat may le to adverse long-term impact on agriculture-based economies of developing countries.