Resumo

CARTIN-ROJAS, Andrés  e  ORTIZ, Priscila. Advantages and disadvantages of in vitro meat production: Food safety perspectives. Rev. Med. Vet. [online]. 2018, n.36, pp.135-144. ISSN 0122-9354.  https://doi.org/10.19052/mv.5179.

The traditional models of animal production imply a great environmental and economic cost. There are also ethical considerations around animal welfare based on certain production schemes. These aspects, together with an expected increase in the demand for animal protein, parallel to population growth by 2050, have forced the meat industry and the agricultural sector to look for alternative techniques of animal production. Cultured meat seems to be a viable and plausible option to solve many of these challenges. The article addresses the issue of tissue engineering, focusing on the advantages and disadvantages of in vitro production, as a possible line for future research, to alleviate hunger and food insecurity in an environmentally sustainable manner.

Palavras-chave : stem cells; meat; tissue engineering; food safety.

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