Packaging, Conservation, and Shelf Life of Cultivated Meat

The global demand for food is on the rise and undoubtedly poses a challenge for the coming decades, especially considering the finite resources of the world. Laboratory-grown meat, also referred to as cultivated or cell-based meat, presents an innovative and sustainable alternative to traditional meat production while addressing concerns regarding animal welfare. As this technology continues to advance and gain popularity, the packaging of cultured meat products becomes paramount in ensuring their safety, quality, and marketability. Cultured meat is inherently highly perishable due to its composition; therefore, protective measures are essential to minimize adverse effects during transportation and storage. Consequently, strategies must be devised to preserve its unique characteristics and safety, a necessity that certainly extends to lab-grown meat. Food packaging holds a central position in the contemporary food industry. While it plays a pivotal role in preserving the quality of food products, it can also raise concerns about food safety. This chapter explores significant aspects of packaging, preservation, and shelf life concerning cultured meat. Additionally, it delves into the challenges facing this burgeoning industrial sector.