BIOTECHNOLOGY OF PRODUCING ARTIFICIAL MEAT: PROBLEMS AND PROSPECTS

Abstract

Cultured meat, also known as cultured or
cellular meat, is a product produced by growing animal cells in a laboratory environment without the need to
slaughter the animals. This innovative approach promises to reduce the negative impact of traditional animal farming on the environment and address a number of ethical issues. This paper examines
current biotechnological methods for producing cultured meat, including the use of microbiotechnology, analyzes key challenges such as
high production costs and regulatory barriers, and discusses the prospects for the development of the industry and its potential impact on the global
food system.