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Produção de carne in vitro: nova realidade da sociedade moderna

2017; Editora MV Valero; Volume: 11; Issue: 09 Linguagem: Inglês

10.22256/pubvet.v11n9.840-847

1982-1263

Ivanor Prado, Ana Carolina Pelaes Vital, Emília Maria Barbosa Carvalho Kempinski, Laura Adriane de Moraes Pinto, Karina Favoreto Nascimento, Simoni Alexandre,

Food Waste Reduction and Sustainability

The production of unconventional foods such as in vitro meat could be of popular interest as it could reduce the damage to the environment and respect the welfare of animals. However, there are a number of barriers and limiting factors that appear as obstacles before the scale production of in vitro meat. Although the production of in vitro meat could answer and overcome all the existing questions, the great challenge would be the acceptance by consumers, the introduction of a new consumption habit, the consumption of meat produced in the laboratory, running into ethical and cultural issues. This study presents the main difficulties that can be faced for production in scale of the in vitro meat, besides a research on the knowledge and acceptance of the population in relation to its consumption, being positive the result found.