NAAS Score 2018

                   5.36

Declaration Format

Please download DeclarationForm and submit along with manuscript.

UserOnline

Free counters!

Previous Next

In Vitro Meat – The Start of New Era in Meat Production

V.P. Singh Neelima Sachan Akhilesh Kumar Verma
Vol 2(1), 38-51
DOI- http://dx.doi.org/10.5455/ijlr.20120130074636

In this manuscript authors wants to discuss about in-vitro meat production systems and about its pros and cons. It is a concept in which edible animal tissues can be produced by the culturing through tissue engineering techniques. These techniques offer health and environmental advantages over existing meat production systems. Though, the production of highly-structured, unprocessed meats faces considerably greater technical challenges in respect to its safety and quality. Through the use of various techniques like Scaffold-based techniques and self-organizing techniques we can produce edible tissues. The draw back of this system is its structural integrity as the whole animal tissues and its safety for human consumption.

Keywords : In-vitro meat cells fields culture media bioreactors

Full Text Read : 360 Downloads : 72
Previous Next
Close