Angela Salzano , Michael J. D'Occhio , Anna Balestrieri , Giovanna Bifulco , Antonio Limone , Giuseppe Campanile
{"title":"Nutritional, environmental and social profiles of natural meat and food derived from cultured muscle cells: An overview","authors":"Angela Salzano , Michael J. D'Occhio , Anna Balestrieri , Giovanna Bifulco , Antonio Limone , Giuseppe Campanile","doi":"10.1016/j.meatsci.2025.109868","DOIUrl":null,"url":null,"abstract":"<div><div>The increase in global population and changing socioeconomic profile in developing regions has placed growing pressure on global food systems. Livestock are integral to food production but are often perceived as having a negative impact on the environment. This overlooks the positive effects of livestock including benefits for soil carbon, nutrient cycling, and ecosystem services which are relevant for smallholder farmers and large production systems. The major global initiative that incorporates livestock in agroecology, partly under the umbrella of One Health, is changing the perception of livestock in ethical and sustainable food systems. One Health has the core principles of healthy animals, healthy ecosystems, and healthy people. In terms of health, natural meat is a nutrient-dense, nutritious food that contains all nine essential amino acids, the six conditionally essential amino acids, plus key minerals and vitamins. Notwithstanding the changing role of livestock in landscapes, negative perceptions created the opportunity for the emergence of the cultured (laboratory-grown) muscle cell (CMC) industry. The latter makes claims of minimal impact on the environment and a significant reduction in livestock in food systems, which is promoted as animal welfare. The production and composition of CMC food is protected under intellectual property law and proprietary licenses. This makes it difficult to assess the potential environmental and health outcomes of consuming CMC food. In this article we take a fresh look at the nutritional, environmental and social profiles of natural meat and food products derived from CMC.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"228 ","pages":"Article 109868"},"PeriodicalIF":6.1000,"publicationDate":"2025-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Meat Science","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0309174025001299","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}
引用次数: 0
Abstract
The increase in global population and changing socioeconomic profile in developing regions has placed growing pressure on global food systems. Livestock are integral to food production but are often perceived as having a negative impact on the environment. This overlooks the positive effects of livestock including benefits for soil carbon, nutrient cycling, and ecosystem services which are relevant for smallholder farmers and large production systems. The major global initiative that incorporates livestock in agroecology, partly under the umbrella of One Health, is changing the perception of livestock in ethical and sustainable food systems. One Health has the core principles of healthy animals, healthy ecosystems, and healthy people. In terms of health, natural meat is a nutrient-dense, nutritious food that contains all nine essential amino acids, the six conditionally essential amino acids, plus key minerals and vitamins. Notwithstanding the changing role of livestock in landscapes, negative perceptions created the opportunity for the emergence of the cultured (laboratory-grown) muscle cell (CMC) industry. The latter makes claims of minimal impact on the environment and a significant reduction in livestock in food systems, which is promoted as animal welfare. The production and composition of CMC food is protected under intellectual property law and proprietary licenses. This makes it difficult to assess the potential environmental and health outcomes of consuming CMC food. In this article we take a fresh look at the nutritional, environmental and social profiles of natural meat and food products derived from CMC.
期刊介绍:
The aim of Meat Science is to serve as a suitable platform for the dissemination of interdisciplinary and international knowledge on all factors influencing the properties of meat. While the journal primarily focuses on the flesh of mammals, contributions related to poultry will be considered if they enhance the overall understanding of the relationship between muscle nature and meat quality post mortem. Additionally, papers on large birds (e.g., emus, ostriches) as well as wild-captured mammals and crocodiles will be welcomed.