author(s)
Neeraj Joshi, Dr. Kamal Tewari, Shubhangi Pandey, Dr. Pankaj Nautiyal and Dr. Gaurav Papnai

abstract
Cultured meat holds the promise to provide healthier, safer, and disease-free meat to consumers. It is tissue-engineering technique, with goal to produce meat without slaughtering of animals in controlled laboratory conditions. Cultured meat manufacturing at industrial scale is expected to be economical, safe to environment and possessing high nutritional attributes as compared to conventional meat. This review aims to discuss, the concept of cultured meat production system and success achieved till date in this innovative process. Some potential barriers like technological hurdles, consumer attitude and a little historical overview has also been discussed in brief.