Impact of artificial meat as novel food: controversies and future perspectives

Abstract

Artificial meat, also called «synthetic», «cultured», or
«in-vitro» meat, is growing in interest worldwide as a
possible alternative protein source to regular meat derived
from farm animals. Artificial meat production
starts from an isolated muscle cell taken from a live animal
and then cultivated to form slices of artificial meat
with taste, texture, and look similar to regular meat.