Artificial Meat Industry: Production Methodology, Challenges, and Future

Abstract Biotechnology and food science have pioneered the notion of cultured meat. Conventional meat production face issues related to butchering, dietary inadequacy, foodborne disease, emanation methane, which evades while promising texture feel real Mass techniques for plant-based analogs been developed, whose products hit market. In vitro on scaffolding self-organizing manufactured small-scale offering tunable nutrition, although more specialized contrivances are needed build a framework large scale. Prospective like 3D/4D bio-printing, biophotonics, cloning current research subjects. Cultured needs overcome societal regulatory hurdles prior commercialization, and, in any event, is long-term necessity humankind, high cost affirmation among people principal impediment.