👉 Meat engineering is an interdisciplinary field that combines biotechnology, genetics, and food science to enhance the production, quality, and sustainability of meat products. It involves techniques such as genetic modification of animals to improve traits like growth rate, disease resistance, and meat quality. Cellular agriculture, another key aspect, focuses on growing animal cells in controlled environments to produce meat without raising and slaughtering animals. This can lead to more sustainable production methods, reduced environmental impact, and the ability to create novel meat products with tailored nutritional profiles. Additionally, meat engineering explores methods to improve texture, flavor, and shelf-life of meat products through advanced processing techniques and the use of plant-based alternatives.
