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Carne artificial
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Palavras-chave

Biorreator
Células-tronco
Engenharia tecidual
Cultivo celular.

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SANTOS, Enrico Jardim Clemente. Carne artificial: uma nova perspectiva baseada no cultivo de células-tronco e engenharia tecidual. Segurança Alimentar e Nutricional, Campinas, SP, v. 26, p. e019026, 2019. DOI: 10.20396/san.v26i0.8650849. Disponível em: https://periodicos.sbu.unicamp.br/ojs/index.php/san/article/view/8650849. Acesso em: 21 abr. 2024.

Resumo

A ideia de que são necessárias alternativas para a produção convencional de carne bovina já é uma realidade. Técnicas decultura de células-tronco oriundas do tecido muscular visando a geração de carne artificial vêm sendo desenvolvidas de maneira promissora. Embora tenham sido realizados progressos consideráveis nos últimos anos, ainda há questões importantes a serem resolvidas como: restrições sociais e éticas, ajuste das condições de cultura,produção eficaz em grande escala e o desenvolvimento de meios de cultura econômicos e livres de produtos de origem animal. Portanto, embora promissora, a produção da carne artificial ainda é uma perspectiva a ser alcançada no futuro.
https://doi.org/10.20396/san.v26i0.8650849
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A revista Segurança Alimentar e Nutricional utiliza a licença do Creative Commons (CC), preservando assim, a integridade dos artigos em ambiente de acesso aberto.

 

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