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International Journal of Food Properties Volume 26, 2023 - Issue 1
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Review Article

Health benefits, importance, and challenges during production of cultured meat: An overview

Fakhar Islama Department of Food Science, Government College University, Faisalabad, Pakistan;b Department of Clinical Nutrition, NUR International University, Lahore, PakistanCorrespondence[email protected]
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,
Ayesha Asifa Department of Food Science, Government College University, Faisalabad, PakistanView further author information
,
Ali Imrana Department of Food Science, Government College University, Faisalabad, PakistanView further author information
,
Sadaqat Alic College of Food Science and Technology, Huazhong Agricultural University Wuhan, Hubei, ChinaView further author information
,
Laila Batoola Department of Food Science, Government College University, Faisalabad, PakistanView further author information
,
Umber Shehzadia Department of Food Science, Government College University, Faisalabad, PakistanView further author information
,
Rehman Alia Department of Food Science, Government College University, Faisalabad, PakistanView further author information
,
Muhammad Afzaala Department of Food Science, Government College University, Faisalabad, PakistanCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0001-9047-9075View further author information
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Tahir Zahoorb Department of Clinical Nutrition, NUR International University, Lahore, PakistanView further author information
,
Muhammad Rashida Department of Food Science, Government College University, Faisalabad, PakistanView further author information
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Aftab Ahmedd Department of Nutritional Sciences, Government College University, Faisalabad, PakistanView further author information
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Farhan Saeeda Department of Food Science, Government College University, Faisalabad, PakistanORCID Iconhttps://orcid.org/0000-0001-5340-4015View further author information
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Muneeba Jameela Department of Food Science, Government College University, Faisalabad, PakistanView further author information
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Aliza Naeema Department of Food Science, Government College University, Faisalabad, PakistanView further author information
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Mehvish Abbasa Department of Food Science, Government College University, Faisalabad, PakistanView further author information
,
Syeda Mahvish Zahrae Department of Environmental Design, Health, and Nutritional Sciences, Allama Iqbal Open University, Islamabad, Pakistan;f Institute of Food Science and Nutrition, University of Sargodha, Sargodha, PakistanView further author information
,
Mohd Asif Shahg Adjunct Faculty, University Center for Research & Development, Chandigarh University, Gharuan, Mohali, IndiaCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0002-0351-9559View further author information
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Yuosra Amer Alih Department of Food Sciences, College of Agriculture and Forestry, University of Mosul, Mosul, IraqORCID Iconhttps://orcid.org/0000-0002-8394-2233View further author information
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Pages 1724-1735 | Received 24 Mar 2023, Accepted 23 Jun 2023, Published online: 06 Jul 2023

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