1. Grujić Radoslav,
Republic of Srpska, Bosnia and Herzegovina
The enormous increase in the population on Earth requires the production of a large amount of food needed to feed the population. Meeting the need for meat and protein requires a significant increase in the number of animals from which meat is produced. Predictions say that world meat production will double by 2050. However, such a trend is considered unsustainable due to the negative impact on the environment. Industrial animal farming is under heavy scrutiny for its impact on the environment, public health and animal welfare. In order to reduce this negative impact, in the global movement to search for other sources of protein, the so-called. meat analogues, science, production and political structures became involved. The biggest challenge for science and profession is to develop meat analogs that have similar nutritional and sensory properties as traditional meat. In addition to plant proteins, cultured meat ("in vitro cultures of cells or tissues"), modified meat ("genetically modified organisms") and proteins extracted from biomass obtained by growing single-celled organisms (bacteria, fungi, microalgae and yeasts) have a great chance of becoming a substitute for meat in the near future. Cultured meat is meat grown in vitro from animal cells. Cells are taken from a living animal by biopsy and placed in a cultivator where they are replicated. Muscle and fat tissue are formed from these cells, which are later processed into meat products. In this way, it is possible to produce meat without slaughtering animals. The aim of the authors of this paper is to present cultured meat from several aspects, including issues related to possible benefits for the environment, consumer perception, establishing and complying with regulations, etc. To achieve this, the authors analyzed the latest available literature on this topic. According to the analyzed works, it is necessary to increase the production of meat analogues and thereby reduce the environmental and health problems related to meat consumption. The development of alternative proteins (cultured meat, vegetable proteins and microproteins) increases the optimism of all those who want to reduce industrial animal husbandry. However, consumers' attitudes towards this issue are still not completely clear. Without changing consumer attitudes about cultured meat, the results achieved during scientific research will not result in the development of new protein products.
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