Culture, meat, and cultured meat

114Citations
Citations of this article
526Readers
Mendeley users who have this article in their library.

This article is free to access.

Abstract

Cultured meat grown in vitro from animal cells has the potential to address many of the ethical, environmental, and public health issues associated with conventional meat production. However, as well as overcoming technical challenges to producing cultured meat, producers and advocates of the technology must consider a range of social issues, including consumer appeal and acceptance, media coverage, religious status, regulation, and potential economic impacts. Whilst much has been written on the prospects for consumer appeal and acceptance of cultured meat, less consideration has been given to the other aspects of the social world that will interact with this new technology. Here, each of these issues is considered in turn, forming a view of cultured meat as a technology with a diverse set of societal considerations and far-reaching social implications. It is argued that the potential gains from a transition to cultured meat are vast, but that cultural phenomena and institutions must be navigated carefully for this nascent industry to meet its potential.

Cite

CITATION STYLE

APA

Bryant, C. J. (2020, August 1). Culture, meat, and cultured meat. Journal of Animal Science. Oxford University Press. https://doi.org/10.1093/jas/skaa172

Register to see more suggestions

Mendeley helps you to discover research relevant for your work.

Already have an account?

Save time finding and organizing research with Mendeley

Sign up for free