Articles

Cultured meat, sometimes called lab-grown or in vitro meat, serves as a substitute to traditional animal farming by addressing potential environmental, ethical, and food security issues that are commonly challenged in traditional animal farming. Using animal stem cells and bioreactors, lab-grown meat is produced through cellular agriculture may reduce the obligation of slaughtering animals, reduce methane emissions, and lower the chances of zoonotic diseases. Its nutritional composition can be customized, and the likelihood of contamination with pathogens is significantly lower than that of conventional meat. While lab-grown meat offers a possible solution, requires a high amount of energy for its production and may result in increased carbon dioxide emissions, Moreover, ethical concerns, particularly the use of animal-based ingredients such as fetal bovine serum have moved debate among consumers and religious communities. Questions regarding the acceptability of cultured meat are being examined from religious viewpoints in Islamic, Jewish, and Hindu traditions, with key concerns focused on the source of cells and culture media. Along with religious concerns, long-term health effects, consumer attitudes, and regulatory hurdles remain unresolved. It is crucial to address these multidimensional concerns before cultured meat can be accepted on a commercial scale.