TECHNOLOGICAL INNOVATION IN THE PRODUCTIVE SECTOR OF MEAT: IN VITRO, THE MEAT OF THE FUTURE

  • Bailone R
  • Fukushima H
  • Roça R
  • et al.
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Abstract

Current methods of meat production are related to many environmental problems. Since the beginning of the last century, the in vitro production of cellular tissues has been speculated, and in 2013 the first bovine hamburger produced from stem cells was presented to the world in the University of Maastricht in the Netherlands. Since then, many companies have begun to invest in the idea, as this type of technology tends to dominate the meatmarket in the near future, as planet Earth no longer supports the demand for environmental resources for food production. For the continuity of humanity, alternative animal protein production techniques must be adopted, with in vitro meat production being an alternative to climate change and environmental problems faced bymankind at the beginning of this century, through better management of natural resources, inevitable for the future of the next generations. Thus, this review aims to present this innovative technology, as well as its trends and barriers.

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APA

Bailone, R. L., Fukushima, H. C. S., Roça, R. D. O., Borra, R. C., & Aguiar, L. K. de. (2020). TECHNOLOGICAL INNOVATION IN THE PRODUCTIVE SECTOR OF MEAT: IN VITRO, THE MEAT OF THE FUTURE. Journal on Innovation and Sustainability RISUS, 10(4), 104–113. https://doi.org/10.23925/2179-3565.2019v10i4p104-113

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