Published in Scientific Papers. Series D. Animal Science, Vol. LXVIII, Issue 2
Written by Carmen Georgeta NICOLAE, Alexandru POPESCU
The production and marketing of artificial meat remain contentious subjects, generating ongoing debate. This paper evaluates the topic by presenting a balanced overview of the arguments for and against artificial meat, categorized into four main dimensions: technical, economical, environmental and social. On the scientific front, abundant data from recent studies highlights significant advancements over the past decade. Numerous start-ups have enhanced the original bio fermentation technologies, striving to replicate the natural development of striated muscle tissue. Nevertheless, a critical challenge persists: scaling production from laboratory experiments to industrial-level capacities. Politically, the discourse revolves around the tension between biotechnological innovation and traditional animal husbandry practices. While prior reviews have optimistically addressed environmental sustainability, antibiotic resistance, and ethical considerations, these perspectives often underestimate the socio-cultural challenges associated with this paradigm shift.
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