Cultured meat is meat produced by in vitro cell culture of animal cells, instead of from slaughtered animals. It is a form of cellular agriculture.
Cultured meat is produced using many of the same tissue engineering techniques traditionally used in regenerative medicine. The concept of cultured meat was popularized by Jason Matheny in the early 2000s after co-authoring a seminal paper on cultured meat production and creating New Harvest, the world's first non-profit organization dedicated to supporting in vitro meat research.In 2013, Mark Post, a professor at Maastricht University, was the first to showcase a proof-of-concept for cultured meat by creating the first burger patty grown directly from cells. Since then, several cultured meat prototypes have gained media attention: however, because of limited dedicated research activities, cultured meat has not yet been commercialized, although several plants for the production of cultured meat are already being built. Memphis meat and Supermeat claim that they can bring lab grown meat to the market sometime in 2020 Because cultured meat is not yet commercially available, it has yet to be seen whether consumers will accept cultured meat as meat.The production process still has much room for improvement, but it has advanced under various companies. Its applications lead it to have several prospective moral, health, environmental, cultural, and economic considerations in comparison to conventional meat.