The aim of this review is, therefore, to take stock of the current knowledge on the benefits of this “cultured meat,” for which the term “meat” does not seem to be relevant. This review will be divided into two parts: the first will describe the “cultured meat” process and its potential benefits and weaknesses for humans, and the second will focus on the potential ethical issues for animals arising from this new technology, based on principles described in the first part.

Source: Is “cultured meat” a viable alternative to slaughtering animals and a good comprise between animal welfare and human expectations? | Animal Frontiers | Oxford Academic

By Grégory Maubon

Leading Innovation ++ on the Field ++ with a Purpose => I used AI in cultivated meat industry to optimize bioreactor design and to dramatically improve the efficiency and quality of production. I developed high quality 3D imagery process in a biotechnological startup to disrupt the drug discovery methods.

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