This short review is to list pros and cons which are based on the literature and personal experience in cel culture studies related to possible commercial production of artiifcial meat as functional food. The general view of muscle composition and determinants of meat quality are shortly described. Principles of muscle cel propagation in culture and mutual relationships between different cel types present in this organ are brielfy discussed. Additional y, the effects of some cytokines and growth factors for muscle cel growth and muscle tissue development are indicated. Final y, conclusion remarks related to detrimental consequences of meat production to natural environment as wel as personal opinion of author on the prospects of artiifcial meat production are declared.
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Department of Physiological Sciences, Faculty of Veterinary Medicine, Warsaw University of Life Sciences, Szkoła Główna Gospodarstwa Wiejskiego, Nowoursynowska 159, 02-776 Warsaw, Poland;
