Artificial meat

Introduction The advent of lab-grown meat—biomass of animal cells cultivated in vitro—has ignited broad interest beyond food science. Initially developed as a sustainable alternative to conventional livestock farming (Tuomisto & Teixeira de Mattos, 2011), the underlying technologies—stem cell biology, bioreactor design, scaffold-free and scaffold-based tissue assembly, and extracellular matrix (ECM) mimicry—are now being repurposed for…