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

Autores/as

  • Ricardo Lacava Bailone Universidade Estadual Paulista "Júlio de Mesquita Filho"
  • Hirla Costa Silva Fukushima Universidade Federal de São Carlos
  • Roberto de Oliveira Roça Universidade Estadual Paulista "Júlio de Mesquita Filho"
  • Ricardo Carneiro Borra Universidade Federal de São Carlos
  • Luís Kluwe de Aguiar Universidade Reino Unido

DOI:

https://doi.org/10.23925/2179-3565.2019v10i4p104-113

Palabras clave:

Biotechnology, Development, Cellular engineering, Ecological Footprint, Sustainability

Resumen

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 meat
market 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 by
mankind 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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Publicado

2020-03-12

Número

Vol. 10 Núm. 4 (2019)

Sección

Papers

Licencia

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