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undergraduate thesis
Laboratorijski uzgoj mesa
Zagreb: University of Zagreb, Faculty of Science, 2021. urn:nbn:hr:217:470338
Pastva, Nikolina
University of Zagreb
Faculty of Science
Department of Biology

Institutional repository: Repository of the Faculty of Science

Cite this document

Pastva, N. (2021). Laboratorijski uzgoj mesa (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Science. Retrieved from https://urn.nsk.hr/urn:nbn:hr:217:470338

Pastva, Nikolina. "Laboratorijski uzgoj mesa." Undergraduate thesis, University of Zagreb, Faculty of Science, 2021. https://urn.nsk.hr/urn:nbn:hr:217:470338

Pastva, Nikolina. "Laboratorijski uzgoj mesa." Undergraduate thesis, University of Zagreb, Faculty of Science, 2021. https://urn.nsk.hr/urn:nbn:hr:217:470338

Pastva, N. (2021). 'Laboratorijski uzgoj mesa', Undergraduate thesis, University of Zagreb, Faculty of Science, accessed 23 July 2024, https://urn.nsk.hr/urn:nbn:hr:217:470338

Pastva N. Laboratorijski uzgoj mesa [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Science; 2021 [cited 2024 July 23] Available at: https://urn.nsk.hr/urn:nbn:hr:217:470338

N. Pastva, "Laboratorijski uzgoj mesa", Undergraduate thesis, University of Zagreb, Faculty of Science, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:217:470338

Metadata
TitleLaboratorijski uzgoj mesa
Title (english)Culturing meat in laboratories
AuthorNikolina Pastva
MentorInga Urlić (mentor)
GranterUniversity of Zagreb
Faculty of Science
(Department of Biology)
Zagreb
Defense date and country2021-09-06, Croatia
Scientific / art field,
discipline and subdiscipline		NATURAL SCIENCES
Biology
Abstract
Povećanjem svijesti javnosti o bolestima koje se prenose hranom, tvorničkoj poljoprivredi i ekološkom otisku mesne industrije, stvorilo je potrebu za alternativama mesu proizvedenih bez životinja. U posljednjem desetljeću znanstvenici su počeli koristiti znanja i alate iz područja matičnih stanica i tkivnog inženjerstva prema razvoju mesa na bazi stanica (tj. čistog mesa). U tkivnom inženjerstvu mogu se imitirati fizičke i biokemijske značajke izvornog tkiva; stanice i biološki materijali integrirani su u kulture pod prikladnim uvjetima kako bi se stvorila zrela tkiva. Kako bi uzgojeno meso služilo kao vjerodostojna alternativa stočnom mesu, laboratorijsko ili tvornički uzgojeno meso mora se učinkovito proizvoditi i oponašati meso u svim njegovim fizičkim aspektima, kao što su vizualni izgled, miris, tekstura i, naravno, okus. To je težak izazov iako su razvijene i testirane sve tehnologije za stvaranje skeletnih mišića i masnog tkiva. Uzgojeno meso može pružiti mogućnost proizvodnje novih i zdravijih mesnih proizvoda. Meso in vitro drži velika obećanja kao alternativa tradicionalno proizvedenom mesu, ako se može prevladati skeptičnost potrošača. Konačno, znanje o etičkim i društvenim utjecajima uzgojenog mesa je manjkavo i potrebno je provesti mnogo istraživanja prije nego što se ova vrsta mesa može proizvesti u industrijskim razmjerima.
Abstract (english)
Increasing public awareness of foodborne illnesses, factory farming, and the ecological footprint of the meat industry, has generated the need for animal-free meat alternatives. In the last decade, scientists have begun to leverage the knowledge and tools accumulated in the fields of stem cells and tissue engineering toward the development of cell-based meat (i.e., clean meat). In tissue engineering, the physical and biochemical features of the native tissue can be mimicked; cells and biomaterials are integrated under suitable culture conditions to form mature tissues. In order to serve as a credible alternative to livestock meat, lab or factory grown meat should be efficiently produced and should mimic meat in all of its physical sensations, such as visual appearance, smell, texture and of course, taste. This is a formidable challenge even though all the technologies to create skeletal muscle and fat tissue have been developed and tested. Culturing meat may provide opportunities for production of new and healthier meat products. In vitro meat holds great promises as an alternative to traditionally produced meat if consumer resistance can be overcome. Finally, knowledge is lacking with respect to ethical and societal issues and a great deal of research must be performed before this kind of meat can be produced on an industrial scale.
Keywords
Languagecroatian
URN:NBNurn:nbn:hr:217:470338
Study programmeTitle: Ecology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) biologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) biologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2021-09-09 07:29:39