In vitro, or cultured, meat refers to edible skeletal muscle and fat tissue grown from animal stem cells in a laboratory or factory. It is essentially meat that does not require an animal to be killed. Although it is still in the research phase of development, claims of its potential benefits range from reducing the environmental impacts of food production to improving human health. However, technologies powerful enough to address such significant challenges often come with unintended consequences and a host of costs and benefits that seldom accrue to the same actors.
Download count: 0
- Partial requirement for: Ph. D., Arizona State University, 2014Note typethesis
- Includes bibliographical references (p. 145-160)Note typebibliography
- Field of study: Civil and environmental engineering