Tissue EngineeringVol. 11, No. 5-6 Commentary: In Vitro-Cultured Meat ProductionP.D. Edelman, D.C. McFarland, V.A. Mironov, and J.G. MathenyP.D. EdelmanSearch for more papers by this author, D.C. McFarlandSearch for more papers by this author, V.A. MironovSearch for more papers by this author, and J.G. MathenySearch for more papers by this authorPublished Online:3 May 2005https://doi.org/10.1089/ten.2005.11.659AboutSectionsPDF/EPUB ToolsPermissionsDownload CitationsTrack CitationsAdd to favorites Back To Publication ShareShare onFacebookTwitterLinked InRedditEmail FiguresReferencesRelatedDetailsCited byEthical aspects of meat alternative productsCultured meat and challenges ahead: A review on nutritional, technofunctional and sensorial properties, safety and legislationMeat Science, Vol. 195How much will large-scale production of cell-cultured meat cost?Journal of Agriculture and Food Research, Vol. 10Isolation, culturing and 3D bioprinting equine myoblasts10 October 2022 | Biological Communications, Vol. 67, No. 3Techniques, challenges and future prospects for cell-based meat20 July 2022 | Food Science and Biotechnology, Vol. 31, No. 10Artificial Meat Industry: Production Methodology, Challenges, and Future20 May 2022 | JOM, Vol. 74, No. 9Chitosan-collagen hydrogel microparticles as 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The Social Construction of the Human Biological SelfJournal for the Theory of Social Behaviour, Vol. 37, No. 3Application of new technologies in sheep breeding22 February 2010 | New Zealand Journal of Agricultural Research, Vol. 50, No. 2 Volume 11Issue 5-6May 2005 InformationCopyright 2005, Mary Ann Liebert, Inc.To cite this article:P.D. Edelman, D.C. McFarland, V.A. Mironov, and J.G. Matheny.Commentary: In Vitro-Cultured Meat Production.Tissue Engineering.May 2005.659-662.http://doi.org/10.1089/ten.2005.11.659Published in Volume: 11 Issue 5-6: May 3, 2005PDF download