Possibilities for an in vitro meat production system

@article{Datar2010PossibilitiesFA,
  title={Possibilities for an in vitro meat production system},
  author={I. Datar and M. Betti},
  journal={Innovative Food Science and Emerging Technologies},
  year={2010},
  volume={11},
  pages={13-22}
}
  • I. Datar, M. Betti
  • Published 2010
  • Business
  • Innovative Food Science and Emerging Technologies
Abstract Meat produced in vitro has been proposed as a humane, safe and environmentally beneficial alternative to slaughtered animal flesh as a source of nutritional muscle tissue. The basic methodology of an in vitro meat production system (IMPS) involves culturing muscle tissue in a liquid medium on a large scale. Each component of the system offers an array of options which are described taking into account recent advances in relevant research. A major advantage of an IMPS is that the… Expand

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