Cultured Meat Production
Advances, Challenges and Opportunities
- 1st Edition - November 1, 2026
- Latest edition
- Editors: Zuhaib F. Bhat, Alaa El-Din A. (Aladin) Bekhit
- Language: English
Cultured Meat Production: Advances, Challenges and Opportunities discusses technologies in this exciting field, along with the feasibility of commercial production of fully struct… Read more
Description
Description
Cultured Meat Production: Advances, Challenges and Opportunities discusses technologies in this exciting field, along with the feasibility of commercial production of fully structured cultured meat and seafood. In addition to covering the latest science, the book examines consumer perception, religious and cultural considerations, and regulatory aspects, such as quality assurance and food safety. The book's chapters are written by academic and industry experts from around the world at the forefront of this exciting field. Researchers, entrepreneurs, and advanced student audiences who are interested in getting up-to-speed on lab-grown meat won't want to miss this timely book.
The ever-expanding human population calls for novel ways to produce protein of sufficient quality and quantity, however finite animal and land resources and increasing environmental concerns are already beginning to limit our capacity to produce an adequate protein supply. Novel technologies now allow for the production of cultured meat and seafood, offering a potentially lower carbon footprint and substantially eliminating animal suffering.
The ever-expanding human population calls for novel ways to produce protein of sufficient quality and quantity, however finite animal and land resources and increasing environmental concerns are already beginning to limit our capacity to produce an adequate protein supply. Novel technologies now allow for the production of cultured meat and seafood, offering a potentially lower carbon footprint and substantially eliminating animal suffering.
Key features
Key features
- Compiles literature available on cultured meat to consolidate the latest research and findings
- Covers key advances in culture media, scaffolds, cell lines, bioreactor designs, consumer perception, and more
- Includes perspectives from industry professionals at cutting-edge startups and academic researchers at top universities
Readership
Readership
Academic researchers in the fields of food science, meat science, cellular agriculture, and biotechnology; Scientists working at cell-based meat companies
Table of contents
Table of contents
1. History of meat consumption and cultivation of meat
2. Eating quality characteristics of cultured meat
3. Technologies for the production of cultured meat
4. Technological advances in the production of culture media for cultured meat
5. Technological advances in the production of scaffolds for cultured meat
6. Tissue engineering, advances in cell biology and the role of genetic engineering in cultured meat production
7. Bioprocess and bioreactor design considerations for cultured meat
8. Technological advances achieved in the production of cultured meat, fish and seafood
9. Consumer acceptance, perception and ethical aspects of cultured meat
10. Consumer acceptance: Main drivers and barriers to regular consumption of cultured meat
11. Impact of large-scale production of cultured meat on the environment, animal welfare and human life
12. The regulatory aspects of cultured meat
13. The religious aspects of cultured meat
14. Processing, packaging and quality assurance of cultured meat and meat products
15. Role of Industry 4.0 technologies in cultured meat production
2. Eating quality characteristics of cultured meat
3. Technologies for the production of cultured meat
4. Technological advances in the production of culture media for cultured meat
5. Technological advances in the production of scaffolds for cultured meat
6. Tissue engineering, advances in cell biology and the role of genetic engineering in cultured meat production
7. Bioprocess and bioreactor design considerations for cultured meat
8. Technological advances achieved in the production of cultured meat, fish and seafood
9. Consumer acceptance, perception and ethical aspects of cultured meat
10. Consumer acceptance: Main drivers and barriers to regular consumption of cultured meat
11. Impact of large-scale production of cultured meat on the environment, animal welfare and human life
12. The regulatory aspects of cultured meat
13. The religious aspects of cultured meat
14. Processing, packaging and quality assurance of cultured meat and meat products
15. Role of Industry 4.0 technologies in cultured meat production
Product details
Product details
- Edition: 1
- Latest edition
- Published: November 1, 2026
- Language: English
About the editors
About the editors
ZB
Zuhaib F. Bhat
Zuhaib F. Bhat is working as an Associate Professor in the Division of Livestock Products Technology of SKUAST-Jammu (India). He was awarded his PhD from Lincoln University (Department of Wine, Food and Molecular Biosciences) in collaboration with the University of Otago (Department of Food Science). Dr. Bhat has worked on different aspects of animal products (meat, milk, and their products) for more than 14 years. He has published more than 90 research papers, 50 review articles, 30 book chapters and 03 books.
Affiliations and expertise
Associate Professor, Division of Livestock Products Technology of SKUAST-Jammu, IndiaA(
Alaa El-Din A. (Aladin) Bekhit
Alaa El-Din A. Bekhit, PhD, has earned his PhD in biochemistry from Lincoln University, New Zealand in 2004. He obtained his MSc in food process engineering from the University of Reading, United Kingdom in 1994. Dr. Bekhit is a Professor at the Food Science Department, University of Otago, New Zealand. He also holds an honorary distinguished professor post at the Food Science and Pharmacy College, Xinjiang Agricultural University, and the Chinese Academy of Agricultural Sciences (CAAS), along with honorary associate professor in the College of Food and Agricultural Sciences, King Saud University, Kingdom of Saudi and adjunct associate professor in the Faculty of Agriculture and Life Sciences, Lincoln University, New Zealand. He has been active in studying different aspects of foods, including packaging, for more than 30 years. He has published more than 230 research papers, 80 review articles, 72 book chapters and 06 books.
Affiliations and expertise
Associate Professor, Food Science Department, University of Otago, New Zealand