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Detailed

  1. Scaffold: A supportive structure that helps cells organize and grow into three-dimensional tissues. In cultivated meat, scaffolds provide a framework for cells to develop the texture and structure similar to traditional meat.When a building is under construction, it is surrounded by scaffolding for structural support. In this way, the scaffolding outlines how the building will look like while providing it structural support. Similarly, in cellular agriculture, scaffolding provides structural support to cells by outlining

Scaffold-Free Cultivation: Developing cultivated meat without the use of external structures, relying solely on the intrinsic properties of the cells to form tissues.the composition and shape of cell-cultured meat. This is important to make sure that the cells grow into muscle fibers that have the same taste, texture, and shape as conventional meat. Scaffolding also promotes the growth of larger muscle fibers needed to scale production.

  1. Extracellular Matrix (ECM): The complex mixture of proteins and other molecules that surround and support cells. Mimicking ECM is crucial in cultivating meat to replicate the natural environment for cell growth.
  2. Proliferation: The process of cells multiplying and increasing in number. Efficient cell proliferation is essential in producing an adequate amount of meat in cultivated meat technology.
  3. Myogenesis: The formation and development of muscle tissue. Understanding myogenesis is crucial for cultivating meat that closely resembles conventional meat.
  4. Differentiation: The process where stem cells transform into specialized cells with specific functions. In cultivated meat, differentiation leads to the development of muscle cells.
  5. Aerobic Fermentation: The process of cell growth in the presence of oxygen. In cultivated meat, maintaining aerobic conditions is important for cell viability and product quality.
  6. Substrate: The surface or material on which cells grow. In cultivated meat, a suitable substrate is necessary for cell adhesion and tissue development.
  7. Sustainability: The practice of producing cultivated meat with minimal environmental impact, addressing concerns related to land use, water consumption, and greenhouse gas emissions.
  8. Hydrogel: A gel-like material used to encapsulate and support cells in a three-dimensional environment, aiding in the formation of meat-like structures.
  9. Hypoxia: Low oxygen conditions that can influence cell behavior and tissue development in cultivated meat.
  10. 3D Bioprinting: A technique used to deposit layers of cells and scaffolding materials in a precise manner to create three-dimensional structures in cultivated meat.
  11. Texture Profile Analysis (TPA): A method for quantitatively measuring the mechanical properties of cultivated meat, such as firmness, springiness, and chewiness.
  12. Cultured Fat: In addition to muscle tissue, cultivating fat cells is essential to replicate the marbling and flavor in traditional meat.
  13. Myoblasts
  14. Fibroblasts
  15. In Vitro& Ex Vivo: Latin for "in glass"; refers to processes conducted outside a living organism, such as the cultivation of meat cells in a laboratory setting. Latin for "outside the living"; involves experiments or processes conducted on tissue or cells outside of their normal biological context..
  16. Biomimicry: Designing cultivated meat processes to mimic the natural growth and development of animal tissues.
  17. Regenerative Agriculture: A sustainable farming practice that aims to restore and improve soil health, addressing concerns related to land use in traditional meat production.
  18. Scale-Up: The process of transitioning from small-scale laboratory production to larger commercial production of cultivated meat.
  19. Downstream Processing: The purification and refinement steps in cultivated meat production that occur after cell cultivation and harvest.
  20. Fermentation: The metabolic process that converts sugars into other compounds, such as acids or gases, utilized in some cultivated meat production methods.
  21. Plant-based Meat AlternativesPlant-based meats alternatives are products that use plant-based ingredients to mimic and replicate the flavor of meat.
  22. FDA Approval: The regulatory process through which cultivated meat products are evaluated and authorized for sale by the U.S. Food and Drug Administration.
  23. BiofabricationBiofabrication is the field of using cells to produce biomaterials for various functions. Through cellular agriculture (more specifically, acellular agriculture), biofabrication offers an efficient and sustainable way to produce animal-derived materials, such as leather, spider silk, and fur,, for clothing and other purposes.
  24. Cell-Based Agriculture: An umbrella term encompassing various cellular agriculture practices, including cultivated meat production.Cellular agriculture is the field of growing agricultural products directly from cell cultures instead of using livestock. Can be broken into two catagories

Cellular Ag cellular agriculture refers to growing agriculture products that are based on living or once-living cells, such as meat. To put it simply, growing meat is the process of taking the cells that make meat from the animal of interest and growing them in a cell culture media to become meat. The cell culture media and how the cells are grown are important aspects in this process, because they help the cells become the same meat that comes directly from animals.

And acellular agriculture.

Acellular agriculture involves growing and harvesting a product that the cell cultures make. This is used to make products such as milk and egg white. Just like egg white, milk is a mixture of different proteins and fats. These different components can be grown without using animals and, instead, by using microbes, like yeast. For example, to grow casein, which is a key protein in milk, a copy of the casein gene from a cow is inserted into yeast. The yeast will then make many copies of the specific animal’s protein (casein from a cow) that can be used to formulate dairy milk that is identical to the milk made from a cow. Without requiring a cow.

  1. Insect Protein: Utilizing insect cells or proteins as part of the culture medium or as a supplement in cultivated meat for enhanced nutritional content.
  2. Cultivated Meat Certification: Establishing standards and certifications to ensure the quality and safety of cultivated meat products.
  3. Resource Efficiency: Maximizing the use of resources, such as water and energy, in cultivated meat production to minimize environmental impact.
  4. Postbiotics: Bioactive compounds produced during the cultivation of meat cells, potentially influencing flavor and nutritional content.
  5. Food Security: Addressing global concerns about the availability and sustainability of food resources through innovative methods like cultivated meat.
  6. Co-Culture: Growing multiple types of cells together in the same bioreactor, allowing for the creation of more complex cultivated meat products.
  7. Meat Analog: Plant-based or fungal products designed to mimic the taste and texture of traditional meat.
  8. Cell CulturesCell cultures refer to growing cells in a controlled environment (like in a petri dish in a laboratory) outside of where the cells would normally be found. In order to survive and replicate, these cells are placed in a cell culture media formulation that contains all the nutrients that will help the cells survive and grow. This includes the vitamins, minerals, growth factors, and, importantly, the cell culture serum (which is traditionally derived from animals).
  9. Precision Fermentation: Utilizing controlled fermentation processes to produce specific compounds, such as proteins, in cultivated meat production.
  10. Aquaculture: The cultivation of aquatic organisms, including fish, as an alternative or complementary approach to cultivated meat production.
  11. Decellurlaizatuon
  12. Genetically Modified & Genetically Engineered

In ge you are manipulating the components of the cell that are already existing. You are using differing molecular biological techniques to change its wiring. The main protagonist there will be CRISPR. Whereas GM the big difference would be the introduction of foreign DNA. And that foreign DNA is then functionalism to give the cell a certain phenotypeto

When it comes for GM and ge and the publics acceptance around it… ItI is jurisdiction based. Different in different countries.

In the UK in March 23 the precision breeding Bill was passed. This bill allows livestock and crop producers to make those precise changes that would otherwise be naturally occurring to their selective breeding processes. This bill is not specifically including cultivated meat but it shows the direction of traffic u. E the UK is moving in a direction where ge is permissable.

It's important to highlight that ge and specifically gene editing are safer than GM as these processes are naturally occurring. There is some concerns of certain types trans genes being used inof gm

  1. Phenotype / Phenotyping
  2. myofibers
  3. adipocytes
  4. Enabling technology
  5. Check off program
  6. Fibro-adipogenic progenitors (FAPs)
  7. Adipose tissue
  8. mesenchymal stem cells (MSC
  9. Cellular heterogeneity

Simple

  1. Bioprocess: The series of steps and techniques involved in producing a biological product, such as cultivated meat. It encompasses cell culture, differentiation, and harvest.
  2. Sensory Analysis: Evaluating the taste, texture, and overall sensory experience of cultivated meat to ensure it matches consumer expectations.
  3. Bio activity
  4. Biocompatibility: The ability of materials used in cultivated meat production to interact favorabliy with biological systems without causing harm.
  5. Biosafety: Ensuring that cultivated meat products are safe for consumption by meeting rigorous biological safety standards.