Technological innovation in the productive sector of meat: In vitro, the meat of the future

• Autor(a) principal: Bailone, Ricardo Lacava [UNESP]
• Data de Publicação: 2019
• Outros Autores: Silva Fukushima, Hirla Costa, Roca, Roberto de Oliveira, Borra, Ricardo Carneiro, Aguiar, Luis Kluwe de
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Repositório Institucional da UNESP
• Texto Completo: http://dx.doi.org/10.23925/2179-3565.2019v10i4p104-113; http://hdl.handle.net/11449/195258
• topic: Biotechnology; Development; Cellular engineering; Ecological Footprint; Sustainability

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.