Artificial meat: cultivation techniques and perspectives of the production chain

Detalhes bibliográficos
Autor(a) principal: Justino, Heloisa de Fátima Mendes
Data de Publicação: 2022
Outros Autores: Cunha, Jeferson Silva, Pacheco, Flaviana Coelho, Pacheco , Ana Flávia Coelho, Leite Júnior, Bruno Ricardo de Castro
Tipo de documento: Artigo
Idioma: por
Título da fonte: The Journal of Engineering and Exact Sciences
Texto Completo: https://periodicos.ufv.br/jcec/article/view/14800
Resumo: The demand for products of animal origin grows over the years, which generates environmental, social and economic concerns. Sustainability in the food production chain is a subject that has been much discussed, since if the population does not change their habits and science does not seek ways to fill this gap, one of the biggest problems that human beings will face in the future will be the hungry. Current meat production systems are a source of pollution and a significant consumption of land and water resources. Artificial meat is an alternative to the problems encountered due to its more sustainable form of cultivation. Thus, this review addresses the cultivation techniques and perspectives of this production chain.
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spelling Artificial meat: cultivation techniques and perspectives of the production chainCarne artificial: técnicas de cultivo y perspectivas de la cadena productivaCarne artificial: técnicas de cultivo e perspectivas da cadeia produtivaEmerging foodCultured meatIn vitro meatInnovationAlimento emergenteCarne cultivadaCarne in vitroInovaçãoAlimentos emergentesCarne cultivadaCarne in vitroInnovaciónThe demand for products of animal origin grows over the years, which generates environmental, social and economic concerns. Sustainability in the food production chain is a subject that has been much discussed, since if the population does not change their habits and science does not seek ways to fill this gap, one of the biggest problems that human beings will face in the future will be the hungry. Current meat production systems are a source of pollution and a significant consumption of land and water resources. Artificial meat is an alternative to the problems encountered due to its more sustainable form of cultivation. Thus, this review addresses the cultivation techniques and perspectives of this production chain.La demanda de productos de origen animal crece con los años, lo que genera preocupaciones ambientales, sociales y económicas. La sustentabilidad en la cadena productiva de los alimentos es un tema que ha sido muy discutido, ya que, si la población no cambia sus hábitos y la ciencia no busca la manera de llenar este vacío, uno de los mayores problemas que enfrentará el ser humano en el futuro será ser el hambriento. Los sistemas actuales de producción de carne son una fuente de contaminación y un consumo importante de recursos de suelo y agua. La carne artificial es una alternativa a los problemas encontrados por su forma de cultivo más sostenible. Así, esta revisión aborda las técnicas de cultivo y las perspectivas de esta cadena productiva.A demanda por produtos de origem animal cresce ao longo dos anos, o que gera preocupações ambientais, sociais e econômicas. A sustentabilidade na cadeia produtiva de alimentos é um assunto que vem sendo muito discutido, visto que, se a população não mudar seus hábitos e a ciência não buscar formas de preencher essa lacuna, um dos maiores problemas que o ser humano enfrentará no futuro será a fome. Os atuais sistemas de produção de carne são uma fonte de poluição e um consumo significativo de terra e recursos hídricos. A carne artificial é uma alternativa frente aos problemas encontrados devido a sua forma mais sustentável de cultivo. Desta forma, essa revisão aborda as técnicas de cultivo e as perspectivas dessa cadeia produtiva.Universidade Federal de Viçosa - UFV2022-10-14info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.ufv.br/jcec/article/view/1480010.18540/jcecvl8iss9pp14800-01eThe Journal of Engineering and Exact Sciences; Vol. 8 No. 9 (2022); 14800-01eThe Journal of Engineering and Exact Sciences; Vol. 8 Núm. 9 (2022); 14800-01eThe Journal of Engineering and Exact Sciences; v. 8 n. 9 (2022); 14800-01e2527-1075reponame:The Journal of Engineering and Exact Sciencesinstname:Universidade Federal de Viçosa (UFV)instacron:UFVporhttps://periodicos.ufv.br/jcec/article/view/14800/7516Copyright (c) 2022 The Journal of Engineering and Exact Scienceshttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessJustino, Heloisa de Fátima Mendes Cunha, Jeferson Silva Pacheco, Flaviana CoelhoPacheco , Ana Flávia Coelho Leite Júnior, Bruno Ricardo de Castro2023-09-19T11:07:39Zoai:ojs.periodicos.ufv.br:article/14800Revistahttp://www.seer.ufv.br/seer/rbeq2/index.php/req2/oai2527-10752527-1075opendoar:2023-09-19T11:07:39The Journal of Engineering and Exact Sciences - Universidade Federal de Viçosa (UFV)false
dc.title.none.fl_str_mv Artificial meat: cultivation techniques and perspectives of the production chain
Carne artificial: técnicas de cultivo y perspectivas de la cadena productiva
Carne artificial: técnicas de cultivo e perspectivas da cadeia produtiva
title Artificial meat: cultivation techniques and perspectives of the production chain
spellingShingle Artificial meat: cultivation techniques and perspectives of the production chain
Justino, Heloisa de Fátima Mendes
Emerging food
Cultured meat
In vitro meat
Innovation
Alimento emergente
Carne cultivada
Carne in vitro
Inovação
Alimentos emergentes
Carne cultivada
Carne in vitro
Innovación
title_short Artificial meat: cultivation techniques and perspectives of the production chain
title_full Artificial meat: cultivation techniques and perspectives of the production chain
title_fullStr Artificial meat: cultivation techniques and perspectives of the production chain
title_full_unstemmed Artificial meat: cultivation techniques and perspectives of the production chain
title_sort Artificial meat: cultivation techniques and perspectives of the production chain
author Justino, Heloisa de Fátima Mendes
author_facet Justino, Heloisa de Fátima Mendes
Cunha, Jeferson Silva
Pacheco, Flaviana Coelho
Pacheco , Ana Flávia Coelho
Leite Júnior, Bruno Ricardo de Castro
author_role author
author2 Cunha, Jeferson Silva
Pacheco, Flaviana Coelho
Pacheco , Ana Flávia Coelho
Leite Júnior, Bruno Ricardo de Castro
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Justino, Heloisa de Fátima Mendes
Cunha, Jeferson Silva
Pacheco, Flaviana Coelho
Pacheco , Ana Flávia Coelho
Leite Júnior, Bruno Ricardo de Castro
dc.subject.por.fl_str_mv Emerging food
Cultured meat
In vitro meat
Innovation
Alimento emergente
Carne cultivada
Carne in vitro
Inovação
Alimentos emergentes
Carne cultivada
Carne in vitro
Innovación
topic Emerging food
Cultured meat
In vitro meat
Innovation
Alimento emergente
Carne cultivada
Carne in vitro
Inovação
Alimentos emergentes
Carne cultivada
Carne in vitro
Innovación
description The demand for products of animal origin grows over the years, which generates environmental, social and economic concerns. Sustainability in the food production chain is a subject that has been much discussed, since if the population does not change their habits and science does not seek ways to fill this gap, one of the biggest problems that human beings will face in the future will be the hungry. Current meat production systems are a source of pollution and a significant consumption of land and water resources. Artificial meat is an alternative to the problems encountered due to its more sustainable form of cultivation. Thus, this review addresses the cultivation techniques and perspectives of this production chain.
publishDate 2022
dc.date.none.fl_str_mv 2022-10-14
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://periodicos.ufv.br/jcec/article/view/14800
10.18540/jcecvl8iss9pp14800-01e
url https://periodicos.ufv.br/jcec/article/view/14800
identifier_str_mv 10.18540/jcecvl8iss9pp14800-01e
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://periodicos.ufv.br/jcec/article/view/14800/7516
dc.rights.driver.fl_str_mv Copyright (c) 2022 The Journal of Engineering and Exact Sciences
https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2022 The Journal of Engineering and Exact Sciences
https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Universidade Federal de Viçosa - UFV
publisher.none.fl_str_mv Universidade Federal de Viçosa - UFV
dc.source.none.fl_str_mv The Journal of Engineering and Exact Sciences; Vol. 8 No. 9 (2022); 14800-01e
The Journal of Engineering and Exact Sciences; Vol. 8 Núm. 9 (2022); 14800-01e
The Journal of Engineering and Exact Sciences; v. 8 n. 9 (2022); 14800-01e
2527-1075
reponame:The Journal of Engineering and Exact Sciences
instname:Universidade Federal de Viçosa (UFV)
instacron:UFV
instname_str Universidade Federal de Viçosa (UFV)
instacron_str UFV
institution UFV
reponame_str The Journal of Engineering and Exact Sciences
collection The Journal of Engineering and Exact Sciences
repository.name.fl_str_mv The Journal of Engineering and Exact Sciences - Universidade Federal de Viçosa (UFV)
repository.mail.fl_str_mv
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