Artificial meat production as a sustainable alternative: Review

• Autor(a) principal: Ferreira, Cintia Stefhany Ripke
• Data de Publicação: 2022
• Outros Autores: Alves, Eloize Silva, Costa, Joice Camila Martins, Ferreira, Carla Micaela Ripke, Friedrichsen, Jéssica Souza Alves, Frigo, Giovana, Baeta, Fernanda Silva, Felipe, Michele Patricia, Chiavelli, Lucas Ulisses Rovigatti, Santos, Oscar Oliveira
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Research, Society and Development
• Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/30346
• topic: Artificial meat; Sustainability; Consumer.; Carne artificial; Sostenibilidad; Consumidor.; Carne artificial; Sustentabilidade; Consumidor.

In recent years, much has been said and sought about sustainability in food production. Artificial meat, for example, is an alternative derived from tissue with cells grown in the laboratory, different from conventional meat, which requires slaughtering animals, in addition to the environmental impacts generated. Since that moment, many companies have already invested in the idea, because, when thinking about this type of technology, it tends to dominate the meat market soon, since our planet Earth no longer has the law of demand and searches for environmental resources used in production. of food. It is necessary that alternative techniques of animal protein production need to be adopted, such as artificial meat, for example, which is an alternative to the environmental problems faced by humanity in this century. In this way, this research aims to provide a recent literature review on the production of artificial meat as a sustainable alternative.