Isolation and characterization of edible cells for cultured meat production

The steadily growing global population and the increasing demand for meat products have raised serious environmental and ethical concerns, including air, soil, and water pollution, as well as the exploitation and slaughter of animals. As a result, the development of sustainable alternatives to conventional livestock farming has become increasingly necessary. One promising solution is cultured meat, produced from animal cells without the need for animal slaughter. This innovative technology offers several potential advantages over traditional meat production, including reduced environmental impact, improved animal welfare, and enhanced food safety. A critical step in cultured meat production is the establishment of a reliable and scalable source of starting cells. Stem cells are particularly suitable for this purpose due to their high proliferative capacity and ability to differentiate into muscle tissue. This master's thesis focuses on the isolation and characterization of edible stem cell lines from livestock species commonly used in intensive farming. Stem cells were isolated using various techniques, including pre-plating and cell sorting. Their identity and myogenic potential were confirmed through the expression of specific markers, assessed by immunofluorescence and FACS analyses. The results demonstrate the successful selection and characterization of cell populations with myogenic properties, laying the groundwork for future applications in cultured meat production. Overall, this study provides a foundational step toward the development of sustainable cellular agriculture technologies that may contribute to addressing the environmental and ethical challenges of current meat production systems.