Nutritional, Ethical and Ecological Aspects of Cultured Meat with Particular Emphasis on Functional Food Production: A Comprehensive Literature Review

This manuscript was developed to present a comprehensive analysis of the solutions and conditions used in the production of cultured meat (CM). This study addressed the following research question: What are the reasons for the development of CM? The aim of the study was to conduct a thorough review of the scientific literature on issues related to the production and quality of CM, as well as methods used to improve it, and to systematize these issues. Issues related to shaping the chemical composition and nutritional value towards functional foods, as well as the organoleptic properties and safety of CM, were presented. Issues related to consumer acceptance of CM were discussed. Further issues concerned CM as a market product, including the advantages and barriers associated with acquiring and maintaining markets. Key development conditions were discussed, such as the need to improve the quality of CM, technological development, and lower production costs. Socioeconomic challenges, such as the risk of deepening economic inequalities between countries and social classes, and the potential consequences for farmers, consumers, and rural populations, were also considered.