Rapid global population growth, environmental constraints, and ethical concerns related to conventional livestock production have intensified the search for sustainable alternatives in meat production. Recent advances in biotechnology and molecular science have enabled the development of cell culture–based cultivated meat and enzymatic modification technologies that enhance the functional, nutritional, and sensory attributes of meat products. This article provides a comprehensive scientific analysis of cellular agriculture, including stem cell isolation, proliferation, differentiation, scaffold engineering, bioreactor optimization, and tissue structuring. Furthermore, enzymatic modification processes—such as proteolysis, cross-linking, and lipid restructuring—are examined in relation to texture formation, protein bioavailability, and product stability. The integration of these technologies represents a transformative paradigm in the meat industry, aiming to improve sustainability, safety, and quality while reducing environmental impact.
Biotechnological and Molecular Innovations in Meat Production: Cell Culture–Based Cultivated Meat and Enzymatic Modification Processes
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References
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