Newer trends and techniques adopted for manufacturing of In vitro meat through "tissue-engineering" technology: A review

Newer trends and techniques adopted for manufacturing of In vitro meat through "tissue-engineering" technology: A review

 
 		 International Journal of Biotech Trends and Technology (IJBTT)
 
© 2016 by IJBTT Journal
Volume - 6 Issue - 4                          
Year of Publication : 2016
Authors : Sabahu Noor, Nair Shruti Radhakrishnan, Khalid Hussain
DOI :  10.14445/22490183/IJBTT-V19P604

Citation

Sabahu Noor, Nair Shruti Radhakrishnan, Khalid Hussain "Newer trends and techniques adopted for manufacturing of In vitro meat through "tissue-engineering" technology: A review", International Journal of Biotech Trends and Technology (IJBTT), V6(4): 14-19 Oct - Dec 2016, Published by Seventh Sense Research Group.

Abstract

Tissue engineering is the use of a combination of cells, engineering and materials methods, and suitable biochemical and physicochemical factors to improve or replace biological tissues. Current meat production methods have many health, environmental and other problems associated with them like high risk of infectious animal diseases, nutrition-related diseases, resource use and environmental pollution through green house gas emissions, decrease in the fresh water supply, erosion and subsequent habitat and biodiversity loss besides the use of farm animals and non-sustainable meat supply. A new approach to produce meat and thereby reducing these risks is probably feasible with existing tissue engineering techniques and has been proposed as a humane, safe and environmentally beneficial alternative to slaughtered animal flesh. The growing demand for meat and the shrinking resources available to produce it by current methods also demand a new sustainable production system. In vitro meat production system ensures sustainable production of a new chemically safe and disease free meat besides reducing the animal suffering significantly. This review discusses the discuss about in-vitro meat production systems by involving various techniques. It is a concept in which edible animal tissues can be produced by the culturing through tissue engineering techniques like Scaffold-based techniques and self-organizing techniques.

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Keywords
In vitro meat, tissue-engineering, Scaffold Based Technique, Self-organizing Techniques, Biophotonics, Organ Printing, culture media, bioreactors.