Hastening meat production: a review of growth promoters for traditional and cultured meat production.

Abstract

Time is an intangible yet important element in food production systems. It is often used as one of the bases for technology and production efficiency, with shorter production durations being favored. Meat is a staple source of protein for the human diet; therefore, efforts to improve and optimize production efficiency are always warranted. Growth promoters in traditional meat production are additives used to improve the performance and productivity of livestock animals while the enhancement of proliferation, differentiation, and maintenance capacity of cells are prioritized in cultured meat production. Although often put in opposition to each other, traditional and cultured meat share a common purpose of providing meat and its products for food security. This review provides insight into the previous and current growth promoters used in both meat production systems. Differences in traditional meat and cultured meat production, in terms of nutrient allocation and production period, were given emphasis. Potential effects of shortened meat production duration to the environment were also discussed. In both production systems, plant-derived growth promoters are commonly used to improve production efficiencies and food safety, particularly in terms of antimicrobial resistance, hormonal residues, and toxicity. Antioxidants play an important role in both meat production and myogenesis, supporting animal and cell growth. Shortened production duration due to growth promoters can generally lead to lower production costs, as well as result in the commercialization and price competitiveness of traditional and cultured meat products.