In this publication (open access) the authors reviewed the potential frauds that could be applied to cultured meat, which of them could be detected by existing “conventional” meat test methods and controls, and which would require new authentication standards or testing. They highlighted some threats which would require a new risk-management approach such as
- Use of conventional chicken meat in cultivated chicken nuggets
- Use of mouse myoblasts for cell sheet-based porcine meat
- 3D-printed steak produced by Company A using Wagyu-sourced muscle cell imitated by Company B with non-Wagyu-sourced muscle cells labelled as “Wagyu”
- Imitation of a plant protein scaffold-based cultivated meat by mixing conventional meat mush with extruded plant protein
The authors propose a scheme for establishing cultured meat authentication standards (pictured)
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