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Introducing the new meat. Problems and prospects
Linköping University, Department of Medical and Health Sciences, Health and Society. Linköping University, Faculty of Arts and Sciences.ORCID iD: 0000-0002-5316-8582
2013 (English)In: Etikk i praksis, ISSN 1890-3991, E-ISSN 1890-4009, Vol. 7, no 1, 24-37 p.Article in journal (Refereed) Published
Abstract [en]

Cultured meat, or in vitro meat, is one of the ideas that are being proposed to help solve the problems associated with the ever-growing global meat consumption. The prospect may bring benefit for the environment, climate, and animal ethics, but has also generated doubts and criticism. A discussion of the possible environmental benefit and of animal ethics issues in relation to cultured meat production will be given. A perceived ’unnaturalness’ of cultured meat may be one of the strongest barriers for public acceptance. This will be discussed and rejected. As to our relations with nature and animals, it is plausible that cultured meat will lead to improvement rather than to deterioration. The issue of public acceptance and some of the problems of introducing this new product on the market will also be discussed. 

Place, publisher, year, edition, pages
Trondheim: Akademika forlag, 2013. Vol. 7, no 1, 24-37 p.
Keyword [en]
cultured meat, naturalness, environment, animal ethics
National Category
Agricultural Sciences
Identifiers
URN: urn:nbn:se:liu:diva-94172ISI: 000320154700003OAI: oai:DiVA.org:liu-94172DiVA: diva2:629686
Available from: 2013-06-17 Created: 2013-06-17 Last updated: 2017-12-06Bibliographically approved

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Welin, Stellan

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