What do we know today about cultured muscle to produce meat and its acceptability in the world?
Résumé
The aim of this chapter is to take stock of current knowledge on the potential benefits and weaknesses of cultured muscle to produce meat. Made from stem cells or proliferating muscle cells, cultured “meat” has been presented by its supporters, who are mainly private actors (start-ups), as a food similar to “conventional” meat but more sustainable, even if strong scientific arguments are lacking to support this assessment. There is no consensus about its sanitary and nutritional qualities for human consumption and about its low potential environmental impact. In addition, many issues of market, legislation, ethics, and consumer perception remain to be overcome.