HNSE-P4-6. Systematic Literature Review: Feasibility of Utilizing Cultured Meats in the Food Industry
Faculty Mentor: Moses Karakouzian, Ph.D.2
1College of Science, School of Life Sciences
2Howard R. Hughes College of Engineering, Civil and Environmental Engineering and Construction
The introduction of bioengineered meat specimens could be a potential alternative to avoid the negative factors that come along with standard meat. Cultured meat is produced by in vitro cell culture of animal cells using tissue engineering. This process and product has the potential to combat a lot of issues caused by the meat industry while essentially still producing the same product. The purpose of this paper is to expand on the research already conducted as well as to formulate a conclusion on the possibility of bringing cultured meats to the general public. In order to do this a systematic review was conducted for eleven pre-selected articles that were thoroughly read and analyzed. The focus of the research was on investigating the feasibility of producing and consuming cultured meat as well as the possible health and environmental effects it may cause. The findings of the articles suggest that there are currently too many challenges to be overcome and the use of cultured meats in the global market is not feasible in the near future. At this time more research is required before any advancements can be made.
This research was funded by the Southern Nevada Northern Arizona (SNNA) Louis Stokes Alliance for Minority Participation (LSAMP), which is housed within UNLV’s Center for Academic Enrichment and Outreach and supported by a grant (HRD – 1712523) from the National Science Foundation (NSF). Any opinions, findings, and conclusions or recommendations expressed in this material are those of the author(s) and do not necessarily reflect the views of the NSF.
Abriana Perez | College of Science
Dr. Moses Karakouzian | Howard R. Hughes College of Engineering